Yorkshire Puddings

Yorkshire puddings are a traditional British staple served with savory dishes such as roasts. The natural well in the center of the pudding is filled with gravy or sauce. They are a souffle-like, pastry like, puff of deliciousness. This was my first attempt at making them, and they can seem intimidating but are actually very easy to make as long as you adhere to the procedure. Like souffles though, they will collapse, so serve them as soon as possible after baking!

Yorkshire Puddings
8 large eggs
2 cups milk (high fat)
2 cups all-purpose (plain) flour
1 teaspoon salt
24 teaspoons (that's 8 Tablespoons or a little more than 1/3 cup) roast drippings, oil, or butter

In a large bowl, whisk the eggs until smooth. Whisk in the milk until smooth. Sift the flour in gradually and whisk to avoid lumps, then whisk in the salt. Batter should be made at least two hours in advance and refrigerated but overnight is even better
When ready to bake, preheat oven to 425◦F Place 1 teaspoon of fat in the well of each of 24 muffin cups. Place muffin pans on a baking sheet and place in the hot oven for 5-10 minutes until the fat is very hot and begins to smoke.
Moving quickly, pour the batter into the cups, filling each about 2/3 full. Carefully return to the oven and bake for 15-25 minutes until risen and golden brown. Don't open the oven before 15 minutes have passed. Mine were risen at this point, but took an extra ten minutes to brown.

Allow to cool slightly, then gently loosen from the muffin tins and serve immediately pooled with gravy or jus!

Sunday Roast

At the restaurant where I work, Sundays are always special. We have a live Irish music session, as well as a big, special Sunday roast dish which is unique each week. Last Sunday was my first time doing the roast, and I was super excited. This is what I came up with:

• Irish style prime rib roast (flavored with rosemary, thyme, garlic, and black pepper)
• Brown butter champ mashed potatoes (green onion, garlic, brown butter, cream, black pepper, salt)
• Yorkshire pudding
• Red Wine Jus
• Braised baby onion and shitake mushrooms
• Roasted colored cherry tomatoes
• Creamed spinach

Chocolate Pudding Glaze

An alternative to a ganache, this glaze is very easy to make and quite tasty as well. You could make a quick glaze for any cake, cupcakes, or loaves using any flavor pudding mix.

Empty one box/packet of pudding mix (the instant, no-cook, 4-serving size) into a bowl.
Pour in one cup of milk (I used fat-free).
Beat with a whisk until smooth.
Whisk in one cup sifted icing sugar.
Add a teaspoon of vanilla extract if desired.
Ready to use immediately. May be stored in the fridge for later use.

Pudding Frostings

Using a package of instant pudding mix is an easy way to make a different frosting. This frosting will be sweet, but not rich and fatty like buttercream, not still like royal icing, and not fluffy like a whipped cream frosting.

Start with one box/package (the instant, no-cook, 4-serving size kind) in a bowl.
Whisk in one cup of milk.
Whisk in icing sugar until desired consistency is reached.
Add in any flavoring (such as vanilla, almond, rum) as desired.

For a thicker frosting, whipping cream or evaporated milk may be used.
For a fluffier frosting, add in a package of instant whipped topping or some prepared whipped topping or freshly whipped cream.

Chocolate, Vanilla & PB Cupcakes

This afternoon my roommate and I made peanut butter cupcakes with a vanilla pudding filling and peanut butter frosting. The chocolate cupcakes are a simple recipe that just happens to be vegan. The filling is vanilla pudding that we put in a piping bag, poked a hole in the center of each cupcake, and filled it. The frosting is simply peanut butter mixed with icing sugar and vanilla extract. Then we went kind of crazy just playing with different icing designs and tips to pipe on the cupcakes. 

Summer Berry Trifle

Homemade angel food cake + homemade cherry pie compote + lemon pudding (from a box of course) + fresh blueberries + fresh strawberries = one delicious, classic summer trifle! Trifle is one of the easiest deserts to make - you can save time and use storebought ingredients, go all out and make everything from scratch, or simply use leftovers you have around. Trifle can be any combination of cake, brownies, or cookies, fruit, pudding, and extra toppings!

Single Serving Sticky Toffee Pudding

Today was the first snow day and I am really beginning to get into the festive spirit. I even received a Christmas card in the mail today. As I usually do when I have some free time, I headed to the kitchen to experiment and create a yummy snack for myself. This winning, Christmas dessert recipe is vegan, 100% whole grain, and contains no refined sugars!

Single Serving Sticky Toffee Pudding
STICKY TOFFEE SAUCE
1 Tablespoon smooth nut butter (I highly recommend a really smooth one for this so the sauce doesn't end up gritty - peanut and cashew are good choices. Even smooth almond butter is a bit grainy)
2 Tablespoons blackstrap molasses (can substitute 1 Tablespoon maple syrup and 1 Tablespoon molasses for a slight mapley and sweeter taste. Molasses is essential to gingerbread recipes but can leave a very robust taste)
1 Tablespoon coconut oil
1 teaspoon vanilla extract
PUDDING
1/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon unsweetened cocoa powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
pinch salt
1 flax egg (1 Tablespoon ground flaxseed stirred into 3 Tablespoons water. Let stand in refrigerator for at least 15 minutes)
2 Tablespoons raisins 
2/3 of sticky toffee sauce from above

SAUCE: In a small bowl or mug, place the nut butter, molasses, oil, and vanilla. Microwave in HIGH (100% power) for 30 seconds until bubbling and melted together stir. Set aside.
PUDDING: In a small bowl, stir together the flour, baking powder, cocoa, ginger, cinnamon, and salt. Stir in the egg, raisins, and approximately 2/3 of the sauce from above.
Place the remaining sauce in a large, wide microwave-safe mug (you can make the sauce right in the mug initially to save on cleanup and ensure you get every drop of the sauce). Spoon the pudding batter over top. Microwave in HIGH (100% power) for one minute until risen and firm. Allow to cool a minute, run a knife around the sides of the pudding, invert onto a plate, ensuring all the sauce is drizzled on top, and dig in!

I live alone, so I am used to making individual servings on things. I am sure the recipe could be scaled up, and baked in a pan in the oven successfully as well. I like the robust molasses taste (not to mention blackstrap molasses is quite nutritious), but feel free to add in other sweeteners if you wish. You may also alter the spice amount and type (cloves and nutmeg would be nice too). You won't taste the nut butter in it, nor notice it is whole wheat.

Dark Chocolate Bread Pudding Loaf

Dark Chocolate Bread Pudding Loaf
300 grams dark or bittersweet chocolate
1/2 cup unsalted butter or hard margarine
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
3 cups milk
4 large eggs, beaten
4 cups bread, dried or stale, white bread, torn into one inch pieces (I used mostly egg bread and white baguette)
1/4 cup granulated (white) sugar
200 grams dark chocolate, chopped

In a medium saucepan, melt the chocolate and butter together over low heat, stirring often, until smooth. Stir in the sugar, vanilla, and cinnamon, followed by the milk. Then mix in the eggs.
Place the bread in a large bowl and pour the chocolate mixture over top. Cover and refrigerate for several hours, preferably overnight, to allow the bread to absorb the chocolate mixture.
When ready to bake, preheat oven to 325◦F. Line two 9x5x2 inch loaf pans with parchment paper. Divide the bread among the two pans, patting down and spreading evenly.Sprinkle each with two Tablespoons sugar, then the chocolate pieces. Cover with foil, bake for about 40 minutes until a knife inserted in the center comes out with no custard attached (although it may be chocolaty) and pudding is set. Top should be slightly browned, if not the foil can be removed for the last few minutes of baking. Serve warm, or set aside to cool. Then serve either at room temperature or cold. Pudding is much firmer and easier to slice when cold. It can then be reheated if desired. It is extra good with chocolate or hot fudge sauce and ice cream or whipped cream.

This is a great bread pudding - rich, decadent, and plenty of chocolate. It is not a dry bread pudding, yet not custardy either. Soaking the bread overnight allows it to absorb all the chocolate flavor and it forms more or a firm loaf once baked. 

Caramel Cream Pie

Caramel Cream Pie
1 nine inch pie crust, baked and cooled
2 packages (four serving size) instant vanilla pudding 
3 cups heavy whipping cream (35%)
thick caramel sauce, as needed

Beat the pudding mixes and cream together for a couple minutes until thickened. Spread a good layer of caramel sauce in the bottom of the pie crust. Top with the pudding filling. Drizzle more caramel sauce over top, then use a fork to swirl it around. 

This is such a simple pie - another one of my 'cheat' cream pies using pudding mix. Alternately, the filling could be made from scratch as well, and any type of pie crust could be used - even shortbread, graham crumb, or chocolate crumb. Caramel isn't one of the typical cream pie fillings, and here caramel is just used on the top and the bottom, with a vanilla filling in between. However, this pie was a huge crowd pleaser, largely due both to its taste and its uniqueness. 

Pistachio-Crusted Mint Chocolate Cream Pie

This pie is a triple Saint Patrick’s Day treat with the green pistachio crust, minty chocolate filling, and green clover on top. It is also a healthy option because it contains no refined sugars and no added fats. It is still creamy and tasty. The avocado clover on top is optional, but it does add a nice presentation and you don’t really taste the avocado too much.

Pistachio-Crusted Mint Chocolate Cream Pie

CRUST

1 cup unsalted pistachios

½ cup golden raisins

1-2 Tablespoons water

FILLING

3 cups milk (non-dairy will work)

¼ cup cornstarch

¼ cup maple syrup

3 Tablespoons unsweetened cocoa powder

1 teaspoon mint (peppermint) extract

TOPPING

½ ripe avocado

2 Tablespoons honey

1 teaspoon lemon juice

CRUST: Pulse the nuts and raisins until well grounded. Dribble in the water, a little at a time, until mixture just begins to come together. Press into a nine inch pie plate.

FILLING: In a medium saucepan, whisk together one cup of milk and the cornstarch. Whisk in the remaining milk, then the maple syrup and cocoa. Bring mixture to a boil, then boil lightly for about eight minutes until thickened. Remove from heat and stir in the mint extract. Pour into prepared crust and place a piece of parchment paper or plastic wrap directly on the filling to prevent a skin from forming. Cool, then chill for a few hours until firm.

TOPPING: Mash together the avocado, honey, and juice until smooth. Spread in a clover pattern on top of the filling. Garnish with additional pistachios.

 

Individual Nutella Bread Pudding

Here is the first addition to the week's worth of Nutella breakfasts. This is a warm and decadent breakfast bread pudding. Throw it together the night before, then just pop it in the microwave in the morning and enjoy a warm breakfast in just a couple of minutes. You can make this as chocolaty as you wish, using as much Nutella as you would like. I don't really measure the ingredients, just eyeball them. If you make a really chocolaty version, feel free to enjoy it for dessert instead!

Individual Nutella Bread Pudding
4-6 slices white baguette (preferably not fresh), depending on size
hazelnuts
dark chocolate chips
1 large egg
1/2 cup milk
1 Tablespoon unsweetened cocoa powder
pinch ground cinnamon
1/4 cup Nutella

Tear the baguette into bite-sized pieces. Place in a mug and mix in as many hazelnuts and chocolate chips as you would like. 
In a small bowl, beat the egg, milk, cocoa, cinnamon, and half of the Nutella. Pour over bread. Refrigerate overnight.
To serve: top with remaining Nutella, then heat in the microwave on high (100% power) for about two minutes until firm and warm.

Apple Pudding

Apple Pudding
1 can (389mL) apple pie filling
2 cups all-purpose (plain) flour
1 cup granulated (white) sugar
1/2 cup butter or hard margarine, softened
1 cup cream
4 teaspoons baking powder
1/4 teaspon salt
ground cinnamon
brown sugar

Preheat oven to 325◦F. 
Spread the apple pie filling evenly over the bottom of the pan.
In a large bowl, beat together the next six ingredients well. Spread over apples.
Sprinkle with cinnamon, then brown sugar. Bake for about 30-40 minutes until a toothpick inserted in the center comes out clean.

I have been making quite a few pudding recipes lately. Now pudding can refer to several different types of desserts, usually (1) A creamy, custard-like dessert usually made of milk cooked on the stove with flavorings and usually cornstarch or eggs for thickening, same consistency of yogurt and eaten with a spoon (chocolate pudding, butterscotch pudding, etc.); (2) A baked, or traditionally steamed, dense, cake-like dessert usually served with a hard or soft sauce (plum pudding with rum sauce, sticky toffee pudding with caramel sauce, etc.); (3) A baked cake-like dessert with a thick, syrupy bottom layer creating it's own sauce for the cake, and creating a pudding-like middle texture (hot fudge pudding cake, butterscotch-sauced pudding, etc.).
Lately I have been tending to make more of the third type, and here is another variation - this one using apples for extra flavor and texture and not simply a sauce alone.

Butterscotch Pudding

This is one of those self-sauced cakes, that has a firm cake-like texture on the top, a gooey pudding-like texture in the middle, and a sweet sauce on the bottom. The best part is - it is all made in one dish and just baked in the oven. These puddings are excellent hot but leftovers are also good cold. I have made chocolate, hot fudge, and lemon sauced puddings before, now here is a sweet butterscotch version.

Butterscotch Pudding
CAKE
2 cups all-purpose (plain) flour
1 cup granulated (white) sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup butter or hard margarine, softened
SAUCE
2 cups packed brown sugar
2 Tablespoons butter or hard margarine
2 teaspoons vanilla extract
4 cups hot water

Preheat oven to 350◦F. 
CAKE: Mix all ingredients together in a large bowl, then spread into a 9x13-inch rectangular pan.
SAUCE: Stir all ingredients together and pour over batter in pan, but DO NOT stir. Now bake for 30 minutes until a cake is formed at the top. A toothpick inserted in the cake part should come out clean, but if you  stick it to the bottom of the pan, there will be a sauce. Great warm with ice cream!

Spiced Eggnog Cream Pie

This is a Christmas pie recipe I came up with while staring at a jug of eggnog in the fridge. It is an easy way to make a simple cream pie, but had the Christmas flavors of eggnog and spices. I also found some cute little gingerbread man sprinkles to garnish it, though whipped cream would work as well. I like to use one of my favorite pie crust recipes, and oil-based pastry which is lighter and easier than a traditional pie crust. A shortbread or graham crumb crust would also be nice, but a prepared frozen or refrigerated pie shell could be used as well.

Spiced Eggnog Cream Pie
1 prepared pie crust, baked and cooled 
(I used {Oil-Based Pie Pastry})
2 cups eggnog
2 packages (4 serving size) instant vanilla pudding mix (no cook)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
gingerbread man sprinkles (or desired garnish, optional)

In a medium bowl, whisk together the eggnog, pudding, and spices for approximately two minutes until thickened. Spread mixture evenly into prepared pie shell. Garnish as desired. Chill before serving.

Almost Mom's Trifle

I call this almost mom's trifle, because when I made it, I took inspiration from the trifle my mother always made. There are so many variations on trifle you could do - even with this recipe you could use any type of cake, pudding, pie filling, and garnish. But my mother always used white pound cake, cherry pie filling, and chocolate pudding. No matter what, it is delicious and foolproof. This is a quick and easy version, but if you want a from-scratch version, use homemade cake, fresh fruit, and homemade pudding or custard. Here is Mom's real trifle: {Trifle}.

Almost Mom's Trifle
one prepared 9x13 inch cake, I used a vanilla boxed cake mix
it can be two round cakes, one bundt cake, whatever one recipe makes
one can cherry pie filling
one package instant chocolate pudding mix, prepared
one container frozen whipped topping, thawed
sweetened cocoa powder for garnish

Cut the cake into small cubes. Layer half of these cubes in the bottom of a large bowl or glass dish. Spoon half of the pie filling over top. Spread with half of the pudding. Repeat layers. Spread with whipped topping. Sprinkle with the cocoa powder. Chill for a few hours before serving. Trifle is even better the next day once the flavors blend together. 

Whole Wheat Bread Pudding

Old-fashioned bread pudding - an ingenius way to reglorify old bread and make a delicious dessert at the same time. In this case, I have simply used the 'heels' or crust ends of loaves of whole wheat sandwich bread I had leftover from making a lot of toast and sandwiches. You don't even notice the fact that the bread is whole wheat, making this dessert slightly healthier. Bread pudding is a satisfying, yet not overly sweet dessert, made with good, old-fashioned ingredients such as milk, eggs, and butter. I like to sprinkle mine with cinnamon sugar for a little more flavor, texture, and appearance, but it is optional. I also love to serve bread pudding with a sauce, especially if it is a more dry bread pudding rather than a custardy bread pudding such as this one. I made a brown sugar sauce to go with this batch, which I will feature tomorrow. If you would like, substitute some of the milk with a little alcohol for your bread pudding (do not heat the alcohol if you really want the flavor to come through) and spike your dessert sauce as well. My favorite is brandy bread pudding with Bailey's butterscotch sauce. 

Whole Wheat Bread Pudding
8 cups whole wheat bread, cubed (I used all heels)
8 cups milk
1/2 cup butter or hard margarine
2 cups raisins
8 large eggs, beaten
1 1/3 cups brown sugar
4 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
cinnamon sugar (1/2 cup sugar + 1 teaspoon ground cinnamon, mix together)

Preheat oven to 350◦F. Lightly grease a large casserole dish or baking pan.
Scald the milk, then stir in the butter until melted, then the raisins. 
Meanwhile, beat the eggs with the sugar, vanilla, cinnamon, nutmeg, and salt until thick. Temper this mixture with the milk, then stir it all into the milk mixture until smooth. Pour over the cubed bread in a large bowl. Let mixture stand for at least a few minutes to give the bread a chance to absorb the liquid. 
Pour the mixture into the prepared dish, sprinkle with cinnamon sugar, and bake for about an hour until firm and set, and no longer liquidy. Serve warm or cold with a sauce of choice. 

Miniature Bread Puddings

Miniature Bread Puddings
8 large eggs
1 cup milk
1 Tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup granulated (white) sugar
1/2 cup packed light brown sugar
1 1/3 cups raisins
6 cups dry bread cubes

Preheat oven to 350◦F. Line muffin cups with paper liners.
In a large bowl, beat together the eggs and milk. Beat in the vanilla and cinnamon, then both sugars. Stir in the raisins and bread, folding well. Spoon mixture into prepared muffin cups. Bake for 20 minutes until a toothpick inserted in the center comes out clean. Enjoy warm, cold, or reheated. Makes about 18.

Bread pudding is a classic comfort food. Normally it is made in a large pan and then cut into squares, but making them in individual muffin cups makes them easier to serve, or enjoy for breakfast on the go, as they can easily be frozen as well. For this recipe, I used mostly white French or Italian bread or baguette, but also some sweeter challah bread as well. If you use all of a sweet bread, you may want to cut back on the amount of sugar slightly. I would describe this bread pudding as halfway between a really eggy, custardy pudding and a dry, firm pudding. To make them extra special, add a dusting of icing sugar, a dollop of whipped cream, or a warm caramel sauce or caramel icing. 

Fudge Pudding

Fudge Pudding
CAKE
2 cups all-purpose (plain) flour
1 1/2 cups granulated (white) sugar
1/4 cup unsweetened cocoa powder
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup oil
SAUCE
1 1/2 cups packed light brown sugar
1/4 cup unsweetened cocoa powder
3 1/2 cups hot water

Preheat oven to 350◦F. Grease a 9x13 inch rectangular pan.
CAKE: In a large bowl, stir together the first five dry ingredients. Stir in the milk and oil. Spread batter evenly in prepared pan.
SAUCE: Stir together the sugar and cocoa. Stir in the water. Pour over cake in pan, but do not stir. Bake for about 30 minutes until cake is set. Serve hot or allow to cool for the sauce to thicken. 

Cake? Pudding? Or Fudge? How about all three together. This is a chocoholic dream dessert and so easy to make. It is like having a slice of cake and a hot fudge sauce together in one dish - no frosting required! 

Apple Pudding

Apple Pudding
6 large cooking apples, peeled and thinly sliced
ground cinnamon, to taste
1/4 cup butter or hard margarine, melted
1 large egg
1 cup all-purpose (plain) flour
1/2 cup granulated (white) sugar
2 teaspoons baking powder
1 cup packed brown sugar
1 Tablespoon all-purpose (plain) flour
1 Tablespoon butter or hard margarine, melted
1 1/2 cups hot water

Preheat oven to 350◦F. Grease a 9x13 inch pan.
Spread the apples in the bottom of the pan and sprinkle liberally with cinnamon.
In a medium bowl, stir together the butter, egg, flour, sugar, and baking powder. Spread batter evenly over apples in pan.
In a separate small bowl, stir together the remaining ingredients. Pour over batter, do not stir.
Bake for 30-40 minutes until topping is cooked and apples are soft. Let stand for several minutes before serving and serve warm.

This is a fairly quick and easy fall dessert, snack food, or sweet breakfast dish that used some nice, fresh apples. It is something like apple slices in a caramel sauce topped with a cake-like batter, but really combines all in one to form a nice pudding. It is excellent warm from the oven and needs no more garnish. It may not look the prettiest, but you could dress it up with some nuts or a little ice cream or whipped cream. It is something like an apple jack, apple cobbler, apple crisp, or apple pan dowdy dish. 

Coconut Chia Pudding

Coconut Chia Pudding
scant 1/2 cup chia seeds
1/2 cup unsweetened shredded coconut
1-2 Tablespoons coconut butter
1-2 Tablespoons honey or maple syrup
1 teaspoon ground cinnamon
2 cups coconut or almond milk

Mix all together in a bowl, then refrigerate overnight until mixture is thickened and no longer liquidy. 

I suppose this is basically another "Overnight Oatmeal" recipe, without the oats. It is definitely a breakfast pudding that is chock-full of healthy fats and protein. Quickly whip it up the night before, and enjoy a breakfast ready the next morning. It will seem very liquidy at first, but thickens quickly overnight, though the texture is still more liquidy than oatmeal - more like a pudding. I must admit I was not a huge fan of the mix of flavors and textures in this - I much prefer oats to chia seed, and the coconut flavor wasn't the right pairing for me, but I'm posting this as I am sure others will enjoy it. This recipe actually makes a huge portion - I'd say two very hearty servings or four smaller servings, maybe with a biscuit or something else.