Saturday, 5 July 2008

Puddings

Last Updated:  July 5, 2012
 
Below Are Recipes For:
  • Chocolate Pot
  • Chocolate & Peanut Butter Pudding Parfaits
  • Hot Fudge Pudding
  • Peach Cobbler


Peach Cobbler

largest can of peaches or 4 cups fresh or frozen
1 cup sugar, divided
1/2 teaspoon almond extract
1/3 cup margarine, melted
3/4 cup flour
2 teaspoons baking powder
pinch of salt
3/4 cup milk
vanilla ice cream, optional
  • In a bowl, gently toss peaches, 1/2 cup sugar and extract, set aside. 
  • Pour margarine into a 2 quart baking dish.
  • In a bowl, combine the flour, salt and remaining sugar; stir in milk until smooth. Pour evenly over margarine, do not stir. 
  • Top with peach mixture.
  • Bake at 350° F. for 50-55 minutes or until golden brown, Serve with a scoop of ice cream if desired.


Chocolate and Peanut Butter Pudding Parfaits

Peanut Butter Pudding
1/2 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1-3/4 whole milk
1/2 cup heavy whipping cream
1/2 cup creamy peanut butter
1 teaspoon vanilla extract

Chocolate Pudding
6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
pinch of salt
1-1/2 cups whole milk
1/2 cup heavy whipping cream
4 ounces milk chocolate, chopped (or chips)
1 teaspoon vanilla extract

Topping
1 cup chilled heavy whipping cream
1 tablespoon powdered sugar

Peanut Butter Pudding:
  • Whisk first 3 ingredients in large saucepan to blend. 
  • Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to a boil. Then boil until thick, whisking constantly, about 30 seconds. 
  • Whisk in peanut butter; boil until thick again, whisking often, about 1 minute longer. 
  • Remove from heat; whisk in vanilla. 
  • Divide pudding among six 1-cup glasses or twelve 4 ounce glasses. Chill uncovered while preparing chocolate pudding.
Chocolate Pudding:
  • Whisk first 4 ingredients in heavy large saucepan. 
  • Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 seconds. 
  • Add chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. 
  • Remove from heat; whisk in vanilla. 
  • Cool pudding 5 minutes. 
  • Spoon atop peanut butter pudding, dividing equally. 
  • Chill puddings uncovered until cold, at least 2 hours. 
  • Can be made 1 day ahead. Cover and keep chilled.
Topping:
  • Whisk cream and powdered sugar in medium bowl to soft peaks. Spoon topping onto puddings and serve.

Chocolate Pot

3 eggs
1/2 cup sugar
1/3 cup white flour
1 large container (475 g) ricotta cheese
1 can evaporated milk
1 cup melted dark chocolate
1 Tablespoon cream or milk

  • In a food processor, beat eggs, sugar, flour, ricotta and evaporated milk. Process until smooth.
  • Pour mixture into a large saucepan over medium heat. When mixture is hot to the touch, whisk in 1/2 cup of melted dark chocolate until smooth
  • Continue cooking, stirring constantly, until mixture thickens (about 5 to 10 minutes). Pour into small espresso cups or dessert bowls.
  • Mix remaining chocolate with 1 tablespoon of cream or milk and then pour over each serving to form a thin layer. Use the back of a spoon to spread evenly.
  • Refrigerate to harden the chocolate layer. To serve, dust with powdered sugar and add berries on the side if desired.

Hot Fudge Pudding

Mix together:
1 cup flour
2 tsp baking powder
1/2 tsp salt
3/4 cup white sugar
1-1/2 tablespoons cocoa

Stir in:
1/2 cup milk
2 tablespoons melted butter

Mix until smooth
Pour into baking pan.


Combine:
1 cup brown sugar
4 tablespoons cocoa
Sprinkle over batter.

Pour
1-3/4 cup hot water
over all.

Bake 350 F oven for 35 - 40 minutes
Serve hot from oven with vanilla ice cream