Pudding Stores In Various Countries !

BAKEWELL

Bakewell is a small market town with a population of about 4,000. One of its most attractive features is a medieval bridge with 5 arches which crosses the River Wye. There are pleasant walks along the river. This is an agricultural area, and holds a regular cattle market.

Bakewell Puddings originated here: it is said that in about 1860 a cook at a local hotel was making a jam tart, but instead of putting the egg mixture in the pastry he accidentally spread it on top of the jam. To make a Bakewell Pudding:
- create a pastry case
- spread strawberry jam on top
-cover with a mixture made of eggs, butter, sugar and ground almonds
- bake in an oven
Two shops in Bakewell each claim to have the oldest recipe: The Old Original Bakewell Pudding Shop on Bridge Street, and Bloomers Original Bakewell Pudding Shop on Water Street.
Bakewell pudding (often served with hot custard) is a popular dessert in places which serve traditional British food. Smaller versions (usually known as Bakewell tarts or Bakewell slices) can be bought in bakeries or supermarkets throughout the UK.

American Plum Pudding Recipe

Ingredients

2 cups soft bread crumbs

1/2 cup milk

2 beaten eggs

1/2 cup packed brown sugar

1/2 cup chopped suet (3 ounces)

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup finely chopped, peeled apple

1 cup aisins

1/4 cup mixed candied fruits and peels

1/2 cup finely chopped walnuts

Foamy Sauce

How to make American Plum Pudding

Soak the bread in milk; beat smooth.
Stir in eggs, brown sugar, and suet.
Stir together flour, soda, spices, and salt.
Add fruits and nuts; mix well.
Stir in bread mixture.
Oil and lightly flour a 1-quart covered mold.
Press pudding into mold.
Cover with foil; tie with string.
Place on rack in deep kettle; add boiling water to depth of 1 inch.
Cover and steam till done, about 2 hours, keeping the water boiling. 

And then, ready to eat pudding !

 

Lemon Sponge Pudding

 

Sometimes we come upon a new recipe by chance. That is what happened to me with this Lemon Sponge Pudding recipe. I found this recipe when I was browsing through my mother's old cookbooks. There was one cookbook, called "The Family Cook Book" written by the Culinary Arts Institute in 1943, that encouraged people to cook an entire dinner menu (appetizer, entree, and dessert) in the oven at the same time. While the concept of cooking several dishes in the oven at once may seem odd today, if we look back to 1943, which was a time of food shortages, rationing, and conservation of fuel, it was a wonderful idea.

What is so unique about this Lemon Sponge Pudding is what happens as it bakes - the batter separates into two layers. The top layer becomes a light and airy sponge cake, yet underneath is a deliciously tangy lemon sauce. This separation takes place because of the high proportion of liquid (milk) to the flour and eggs. A Lemon Sponge Pudding is popular in many countries, where it can be called a Lemon Surprise Pudding, Lemon Pudding Cake, Self-Saucing Lemon Pudding, Lemon Souffle Pudding, or Lemon Delicious Pudding.A Lemon Sponge Pudding can be made in individual ramekins or in one large souffle dish. It does, however, need to be baked in a water bath to provide temperature protection so the eggs do not curdle during baking. To make a water bath, first place the ramekins (or souffle dish) in a larger baking pan (or any size pan that will fit the ramekins and leave about 1 inch (2.54 cm) around the edges) and then carefully pour in enough hot water so that the water comes about halfway up the sides of the ramekins. 

You can serve this pudding warm from the oven or at room temperature. I often dust the tops of the puddings with confectioners (icing or powdered) sugar and garnish with a dollop of softly whipped cream. It is always fun to see your guests' surprise when they dip their spoons into the pudding and find not only cake on their spoons but also a yummy lemon sauce. 

Lemon Sponge Pudding: Preheat oven to 325 degrees F (165 degrees C) and place rack in the center of the oven. Butter six - 1 cup (240 ml) ramekins or other heatproof bowls.

Set aside 2 tablespoons (28 grams) of the sugar to use when whipping the egg whites. Then, in the bowl of your electric mixer, or with a hand mixer, cream the remaining sugar and butter until light and fluffy. Add the three egg yolks, one at a time, and beat until incorporated. Beat in the vanilla extract and lemon zest. Add the flour and salt and beat until combined. With the mixer on low speed, gradually pour in the lemon juice and milk. Set aside while you beat the egg whites.

In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining 2 tablespoons (28 grams) of sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions, mixing only until incorporated.

Carefully pour (or use a ladle) the batter into the prepared ramekins. (The batter does not rise much during baking so you can fill the ramekins almost to the rim.) Place the ramekins in a larger baking pan (or any size pan that will fit the ramekins and leave about 1 inch (2.54 cm) around the edges).

Prepare a water bath. (A water bath is used to provide temperature protection for the eggs.)  Carefully pour in enough hot water so that the water is halfway up the sides of the ramekins.

Bake for about 40 - 45 minutes or until the sponge cakes are golden brown and a toothpick inserted into the cake portion comes out clean. Be careful not to insert the toothpick into the lemon sauce at the bottom of the ramekins. Remove the ramekins from the water bath and cool slightly before serving.  

This dessert can be served warm or at room temperature. Dust the tops of the puddings with confectioners (powdered or icing) sugar and dress with a dollop of whipped cream and fresh fruit (optional). 

Note: You can also make this dessert in a 2 quart (4 cups) (960 ml) souffle dish. Baking time is about 60 minutes.

Makes 6 servings.

Lemon Sponge Pudding:

1 cup (200 grams) granulated white sugar, divided

3 tablespoons (40 grams) unsalted butter, room temperature

3 large eggs, separated

1 teaspoon pure vanilla extract

1 tablespoon (4 grams) lemon zest

1/3 cup (40 grams) all purpose flour

1/4 teaspoon salt

1/3 cup (80 ml) fresh lemon juice

1 cup (240 ml) whole milk

1/8 teaspoon cream of tartar

Note:  Ramekins are a lot like a small souffle dish with their rimmed tops and straight sides that are smooth on the inside but ridged on the outside.  They can be made of porcelain, earthenware, or stoneware and are usually plain colored.

Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.

Cream of Tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry.  It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume. 

How to Make Chocolate Pudding

Bread Pudding

Bread Pudding is an old fashioned dessert that had its humble beginnings in 13th century England. It was first known as a "poor man's pudding" as it was made from stale leftover bread that was simply moistened in water, to which a little sugar, spices and other ingredients were added.
Fast forward to today and you will find that we still make our bread puddings with bread but the breads we use are often made especially for this dessert. The types are wide ranging; from brioche, challah, croissant, and panettone, to French, Italian and sometimes even raisin bread or scones. And unlike bread puddings of the past, we now moisten the bread in a rich mixture (really a custard) of cream, eggs, sugar, butter, vanilla extract, and spices. It is no longer a poor man's pudding.It is now a rich, creamy, decadent dessert that has made its way onto the dessert menus of many fine restaurants.

To make a Bread Pudding the bread is first cut into bit sized cubes and the choice of whether to remove the bread crusts is yours. The cubes of bread are then placed in a 9 x 13 inch (23 x 33 cm) baking pan. Then we need to make the custard which is then poured over the bread cubes. You can add chopped nuts, pieces of chocolate, lemon or orange zest, a little alcohol, candied, dried or even fresh fruits to the pudding for more flavor and texture.
The one thing to take note of, though, is that this pudding is baked in a water bath. Awater bath starts with a large shallow pan (usually a roasting pan of some sort) that is big enough to hold a smaller pan that is filled with a delicate food. It is best to place a clean dish towel on the bottom of the large roasting pan to prevent the dish from moving about during baking. Once you have placed the smaller dish inside the large roasting pan, hot water is poured into the larger pan until it reaches about halfway up the outside of the smaller dish containing the food. This is then placed in a slow oven. We do this because a water bath prevents delicate foods, like this bread pudding, from burning, drying out, or curdling(when a milk or egg mixture separates into its liquid and solid components). Just make sure tooccasionally check the water level during the baking time, adding more hot water as necessary. 

Bread Pudding: Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven. Lightly grease with butter, or spray with a non stick vegetable spray, a 9 x 13 x 2 inch (23 x 33 x 5 cm) heatproof baking dish. Place the baking dish into a larger roasting pan that has enough room around its sides to fill with water. Place the bread cubes and fruit (if using) in the baking dish. Custard: In an electric mixer (or with a hand mixer), beat the eggs and sugar on high speed until thick and lemon colored (about 4-5 minutes) (when beater is raised the batter will fall back into bowl in a slow ribbon). Beat in the vanilla extract and ground cinnamon. Then beat in the melted and cooled butter and half and half (light cream).   Assemble: Carefully pour (or ladle) the prepared custard over the bread cubes until completely covered. Press down the bread cubes so they are covered with the custard. Prepare a water bath (A water bath is used to provide temperature protection for the egg custard.) Carefully pour in enough hot water so that the water is halfway up sides of the 9 x 13 inch baking pan. Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer. Remove the bread pudding from the water bath and cool slightly before serving.   Can be served warm or cold with a dusting of confectioners' sugar and a dollop of softly whipped cream or vanilla ice cream. Makes one 9 x 13 bread pudding (serves about 8 - 10 people)

Bread Pudding: 8 - 10 cups of bread cubes, cut into bite sized pieces Note:  Breads to use - French, Broiche, Challah, Croissant, Italian, and/or Panettone. The bread can be fresh or stale and crusts can be left on or removed. You can also use day old scones. Fruit: (Optional) - 1 large peeled and cored apple, diced - 1 cup sultanas (raisins) Custard: 4 large eggs 1 cup (200 grams) granulated white sugar 1 1 /2 teaspoons pure vanilla extract 1/2 teaspoon ground cinnamon 4 tablespoons (57 grams) unsalted butter, melted and cooled 4 cups (960 ml) of either half & half cream (10-18% butterfat), milk, light cream (18-30% butterfat) or a combination thereof Variation:  Can replace 2 tablespoons of the milk/cream with 2 tablespoons of brandy or rum.

Tapioca Pudding

Tapioca Pudding is a sweet milk based dessert with a creamy texture and flavor. With the right recipe, this pudding is delicious and looks so enticing when served in pretty bowls with a nice dollop of whipped cream and a few chopped pistachio nuts sprinkled on top. Unfortunately tapioca pudding has gotten a bad rapt over the years as it is often poorly made and children have been known to call it derogatory names like fish-eyes, frog spawn, and frog-eyes. I hope to change all that with this recipe.

Now, what type of tapioca do we use to make tapioca pudding? Tapioca (pronounced tap-ee-oh-kah) comes from the root of the starchy cassava plant, also called manioc or tapioca plant, which grows in tropical regions of the world. There are two forms of tapioca that can be used to make tapioca pudding, either the tiny-grained quick-cooking tapioca (also called minute or instant tapioca) or the pellet tapioca (more commonly known as pearl or bead tapioca) which comes in small and large sizes. I prefer the quick-cooking tapioca (used in this recipe) for a few reasons; I like its texture, it does not need to be soaked, and it is a lot easier to find (it is carried in every grocery store whereas the pearl tapioca is mainly found in specialty stores). Quick-cooking tapioca is tapioca that has been pre-cooked (think of par-boiled rice) and dehydrated so the tiny pellets need no soaking, they only need to be moistened and heated in order for the tiny pellets to swell and become opaque in color. Tapioca has the advantage of a long shelf life. It can be stored in a cool, dry, dark place for 2 - 3 years.

To produce a creamy flavored tapioca pudding I like to use a combination of heavy (whipping) cream and milk, and it is important to use whole milk. If you use low fat milk, the pudding will have a watery texture with little flavor. To make tapioca pudding you mix together, in a medium sized heavy bottomed saucepan, the milk, cream, sugar, salt, one beaten egg, and tapioca. Let this mixture sit for about 10 minutes to moisten the tapioca, and then all you need to do is place the saucepan over medium heat and bring it to a boil. To prevent scorching stir the pudding constantly but slowly. When the pudding comes to a full boil, remove from heat and stir in one teaspoon of pure vanilla extract. Let the pudding cool for 20 minutes. After 20 minutes, stir the pudding. You will notice at this point, while the tapioca has started to swell and become opaque in color, the pudding still seems quite thin and you may wonder if there should have been more tapioca used. Do not worry, you have used enough tapioca because I find if you use any more than the called for 2 1/2 tablespoons, the texture of the pudding is too thick and jelly-like. So be patient because as the pudding chills (about four hours, or even overnight) it will continue to thicken.

There are a few ways to serve tapioca pudding. You could serve it plain with no garnish. Or, like me, you can enjoy your tapioca pudding with a dollop of whipped cream and maybe a sprinkling of nuts. Others prefer their pudding with a dollop of jam or a fruit sauce, such as raspberry, strawberry, or red currant. No matter the way, this pudding is sure to please.

Tapioca Pudding Recipe:In a medium sized, heavy bottomed saucepan combine the milk, cream, salt, sugar, tapioca, and beaten egg. Let sit for about 10 minutes. Place the saucepan over medium heat and, stirring slowly but constantly, bring to a full boil. Remove from heat and stir in the vanilla extract.

Let the pudding cool, untouched, in the saucepan for 20 minutes. (The pudding will still be quite thin after this time.) Stir the pudding and then pour it into your serving cups or bowls. Cover with plastic wrap and place in the refrigerator to chill for several hours, or even overnight.

If desired, garnish with lightly sweetened whipped cream and chopped nuts. Can also serve with fruit sauces or jams.

Makes 4 - 6 servings.

Tapioca Pudding Recipe:

2 cups (480 ml) whole milk

1/2 cup (120 ml) heavy (whipping) cream

1/8 teaspoon salt

1/3 cup (65 gram) granulated Whites

2 1/2 tablespoons quick-cooking (minute or instant) tapioca

1 large egg, well beaten

1 teaspoon purevanillaextract

Garnish:(Optional)

Lightly sweetened whipped cream

chopped pistachios or walnuts

Banana Pudding

Banana Pudding is a dessert made with creamy vanilla pudding (or custard), slices of sweet banana, and crunchy vanilla wafers (or ladyfingers). Some like to layer this dessert, like an English Trifle, so you can see the separate layers of pudding, banana slices, and vanilla wafers. Others like to just mix everything together in one big bowl, so each delicious spoonful has a little pudding, some banana, and some vanilla wafers. Your choice. History seems to suggest that Banana Pudding originated in the Southern States and Southerners often like to top their Banana Pudding with a meringue. However, I am partial to whipped cream and that is the topping I have used in this recipe. I also like to dress the top of each pudding with more sliced bananas and whole vanilla wafers. I am also not against some shavings of chocolate.

The vanilla pudding we are making here is really a 'cooked' custard. There is only one real difference between a pudding and a custard and that is cornstarch (corn flour). Cornstarch is added to a cooked pudding so it becomes thick enough to eat with a spoon. The important thing is that they have to be cooked carefully as we do not want lumps or even worse, scorching. So keep the heat fairly low and use a heavy bottomed saucepan, making sure that you stir constantly with a large heatproof rubber spatula. When stirring it is important to reach the bottom, sides and corners of the saucepan to prevent the pudding from sticking and scorching. Once the pudding has become thick, like mayonnaise, remove it from the heat and add the butter and vanilla extract. Then strain the pudding to get rid of any lumps that may have formed.

If you are using Ladyfingers, instead of vanilla wafers, I like to use a commercial brand because they are thicker and their texture, crisp yet very absorbent, keeps its shape. Ladyfingers are finger-shaped cookies that are about 3 1/2 inches long and 1 inch wide (8 x 3.5 cm) that are made with a sponge cake batter. They are called Savoiardi in Italy and are so named because they come from Savoy Italy.