pudding recipe

This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too

Dark & squidgy chocolate torte

unsalted butter

bar dark chocolate,70% cocoa, chopped

eggs

golden caster sugar

plain flour

ground almonds

cocoa powder,for dusting

Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.

Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.

This Vegan Chocolate Tofu Pudding is made with minimal ingredients, packed with protein and is the perfect healthy treat that takes about 5 minutes to make! 

Quick and Easy Vegan Chocolate Tofu Pudding

silken organic tofu

cacao powder

maple syrup

instant coffee

vanilla extract

salt

Add all of the ingredients to a food processor and blend on HIGH until the ingredients are combined and the texture resembles a smooth, creamy pudding.

Store in an airtight container in the fridge for up to four days. The pudding will get a little watery on top after the first day, but that&#8217;s okay. Just mix before serving!

It was better than expected, normally I would use melted chocolate for this. But cocoa powder seems to work just as well. But I did add some cinnamon and chili powder to get that tofu flavor out, as that beanie tofu flavor was coming through.  But it was good and yahooo low-fat. I tried using less sweetener as I was trying to keep this low cal, but it really needs that extra sweetener that was recommended in the recipe. So I ended up using half agave and then monk sugar. It was mild but tasty, I would make it again.

I would love to make this but I don’t have instant coffee. Can I make with espresso or brewed coffee? How do I adjust the portion to make it not liquidy if I add a bit of brewed coffee or espresso?

Ps I love that you make this low calorie by using cocoa powder instead of chocolate chips

https://www.youtube.com/watch?v=YXs_W-QHKSw

This Vegan Chocolate Tofu Pudding is made with minimal ingredients, packed with protein and is the perfect healthy treat that takes about 5 minutes to make! 

Watch the cooking tutorial and get full recipe details here: https://www.fitlivingeats.com/quick-easy-vegan-chocolate-tofu-pudding/ 

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Protein Packed Tofu Chocolate Pudding Recipe Tutorial

This glamorous dessert makes the perfect festive centrepiece for a posh Christmas party

Chocolate & chestnut truffle torte

butter

caster sugar

cocoa

tbsp brandy (optional)

can unsweetened chestnut purée (we used Merchant Gourmet)

chocolate

pot double cream

Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.

Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.

Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.

Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.

To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.

Sweet summer raspberries folded into cream flavoured with honey, whisky and toasted oatmeal - what could be more delicious?

Cranachan

tbsp medium oatmeal

fresh British raspberries

sugar

milliliters double cream (we used Jersey double cream)

tbsp heather honey

whisky,

To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.

Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.

Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.

Get ahead this weekend and make this indulgent, freezable treat, perfect for pud or with a cup of tea

Raspberry bakewell slice

pack sweet shortcrust pastry

raspberry jam

frozen raspberries, just thawed

flaked almonds

apricot jam

butter, very soft,

self-raising flour

tsp baking powder

almond extract

eggs, beaten

Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.

Bake the pastry for 8-10 mins until it‘s cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there's no need to spread) and scatter over the raspberries.

For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. Will freeze for up to 3 months – overwrap the tin with baking parchment and foil beforehand.

To serve, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.

Vanilla and Chocolate Pudding - a quick pudding that can be served warm in cold days or chilled in the summer days, with fruits, nuts or grated chocolate on top.

Vanilla and Chocolate Pudding

(70 grams) sugar

(30 grams) cornstarch

tsp (2 grams) salt

⅔ cups (640 milliliters) milk

tsp (10 grams) vanilla extract

(100 grams) sugar

(40 grams) cocoa powder

tsp (5 grams) vanilla extract

In a medium bowl mix together sugar, cornstarch and salt, If making chocolate pudding add the cocoa powder too. In another bowl beat egg and add 2/3 cup (160ml) milk and stir well. Gradually add milk mixture over the cornstarch mixture and whisk to dissolve well. Set aside while you heat the rest of the milk.

In a medium sized sauce pan bring the rest of the milk (2 cups-480ml) to a boil.

Remove from heat and gradually add the egg mixture over the hot milk whisking the whole time. Place it over medium heat and cook stirring constantly until the mixture thickens, about 3 minutes. Remove from heat and stir in vanilla extract. Only if needed you can strain it to be sure no lumps have formed. 

Repeat the step 2 with the chocolate pudding in case you make both. 

Pour the pudding into six serving dishes, place plastic wrap directly on surface of pudding and chill for at least 2 or 3 hours or serve warm. You can serve with nuts or grated chocolate or fresh fruits. 

https://www.youtube.com/watch?v=kF2B7qgnUpw

Vanilla and Chocolate Pudding - an easy recipe for a comforting homemade pudding that can be served warm in cold days or chilled in the summer days, with fruits, nuts or grated chocolate on top.


To print the recipe check the full recipe on my blog: 
https://www.homecookingadventure.com/vanilla-and-chocolate-pudding

#vanillapudding #chocolatepudding #homemadepudding

Ingredients
Makes about 6 servings
Vanilla Pudding
1/3 cup (65g) sugar
1/4 cup (30g) cornstarch
1/4 tsp (2g) salt
2 2/3 cups (640ml) milk
1 large egg
2 tsp (10g) vanilla extract
Chocolate Pudding
1/2 cup (100g) sugar
1/3 cup (40g) cocoa powder
1/4 cup (30g) cornstarch
1/4 tsp (2g) salt
2 2/3 cups (640ml) milk
1 large egg
1 tsp (5g) vanilla extract



1.In a medium bowl mix together sugar, cornstarch and salt, If making chocolate pudding add the cocoa powder too. In another bowl beat egg and add 2/3 cup (160ml) milk and stir well. Gradually add milk mixture over the cornstarch mixture and whisk to dissolve well. Set aside while you heat the rest of the milk.

2. In a medium sized sauce pan bring the rest of the milk (2 cups- 480ml) to a boil. 

3. Remove from heat and gradually add the egg mixture over the hot milk whisking the whole time. Place it over medium heat and cook stirring constantly until the mixture thickens, about 3 minutes. Remove from heat and stir in vanilla extract. Only if needed you can strain it to be sure no lumps have formed. 

4. Repeat the step 2 with the chocolate pudding in case you make both. 

5. Pour the pudding into six serving dishes, place plastic wrap directly on surface of pudding and chill for at least 2 or 3 hours or serve warm. You can serve with nuts or grated chocolate or fresh fruits. 


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The Best Vanilla and Chocolate Pudding Recipe

Enjoy an incredible half-fat version of this classic dessert, which tastes every bit as good as the original

The ultimate makeover: Lemon tart

tbsp icing sugar

extra virgin rapeseed oil

eggs egg

icing sugar

tbsp finely grated lemon zest (about 4 lemons)

lemon juice (from 4-5 lemons)

Rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar, then make a well and use a round-bladed knife to stir in the oil, egg yolk and 1½-2 tbsp cold water until dough comes together. Without overhandling, gather into a ball. On a lightly floured surface, roll out so it fits a 23 x 2cm loose-bottom flan tin. Ease the pastry into the tin, then trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so it sits very slightly proud of the edge (this extra height helps in case of any shrinkage). Lightly prick the pastry base with a fork, then chill for about 10 mins. Heat the oven to 190C/170C fan/gas 5.

Meanwhile, make the filling. Beat the eggs and egg whites together with a wooden spoon until well mixed. Sift the icing sugar into a bowl, then gradually beat in the eggs. If the mix is at all lumpy, simply beat with a wire whisk. Stir in the lemon zest and the juice. Leave to stand so the lemon flavour can develop.

Sit the chilled pastry case on a baking sheet. Line with baking parchment and baking beans and bake blind for 20 mins until well set. Carefully lift out the beans and paper, then bake the pastry case for another 3-5 mins until the base is cooked and pale golden.

Strain the lemon mixture through a sieve. Beat the crème fraîche in a medium bowl until smooth, then slowly stir in the lemon mix until well blended. Transfer to a jug, then carefully pour two thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in. Reduce the heat to 150C/130C fan/gas 2. Bake for 25-30 mins until barely set with a slight wobble in the middle. Cool for about 1 hr, then serve with a light dusting of icing sugar. Best eaten the same day.

Celebrate Princess Diana with her favorite treat, a cross between bread pudding and creme brûlée. A decadent dessert fit for a princess!&nbsp;

Princess Diana’s Favorite Bread and Butter Pudding

white bread

unsalted butter (softened)

sugar (fine sugar) (divided)

vanilla bean

milk

golden raisins

almonds

Amaretto

In a mixing bowl, combine the raisins with the Amaretto or Cointreau and cover. Leave at room temperature for at least 8 hours, overnight is preferred.&nbsp;

Preheat the oven to 350 degrees. Grease your baking dish with butter or nonstick cooking spray. Generously butter the bread and remove crusts.

In a mixing bowl, whisk together the egg yolks and 5 oz of caster sugar.

Split the vanilla bean and place in a pan with the milk and cream.

Bring to a simmer and pour over the egg yolks, stirring constantly. Remove the vanilla bean, scraping the seeds into the custard mixture. The bean can be discarded or used to make vanilla sugar.

Cut 3 slices of the bread into 1/2-inch cubes and place in the bottom of a casserole dish. Top with the raisin and Amaretto mixture.

Cut the remaining slices of bread into triangles and arrange over the top.

Pour the warm egg mixture over the bread, making sure all of the bread is evenly coated. Allow to soak into the bread for 20 minutes. Fill a roasting pan, about ¾ of the way up the sides of the baking dish, with hot water and place the baking dish into the pan. Be careful not to splash any water into the baking dish.

Bake for about 30 minutes, or until the filling has set like a custard, similar to crème brûlée. Remove from the oven and roasting tray and sprinkle with the remaining 1 oz of caster sugar. Broil or use a torch to caramelize the sugar topping.

Sprinkle with the toasted slivered almonds and dust with powdered sugar. Serve with vanilla ice cream, whipped cream and fresh berries, if desired.

Instructions

This banana and date pudding is elevated by the ultimate combination of hazelnut and butterscotch.

Banana and date pudding with hazelnut butterscotch recipe

tsp bicarb soda

bananas

(260 grams) self-raising flour

unsalted butter, melted, cooled

dark brown sugar

(250 milliliters) buttermilk

eggs, lightly beaten

Thickened cream, to serve

unsalted butter, chopped

(180 milliliters) pure (thin) cream

tbs Frangelico

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981848096001&=domain=del

5348771529001-5981848096001

Kids will enjoy assembling these little pots. If rhubarb isn't your thing, any cooked or canned fruit works well

Rhubarb & custard crunch

rhubarb

½ quantity honey crunch granola (see 'Goes well with')

First make the Honey crunch granola with almonds & apricots (see 'Goes well with'). You'll need half the granola for this recipe.

Heat oven to 150C/130C fan/gas 2. Arrange the rhubarb in a roasting tin just big enough to hold it all in a single layer, scatter with the sugar and cover with foil. Bake for 15-20 mins until just tender, then cool in the tin.

Spoon a little rhubarb into the base of 6 glasses or pots, then top with a couple of tbsp custard. Sprinkle over some granola, then repeat the layers to fill the glasses.

Top 10 pudding recipe recipes from across the web

The most viewed pudding recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Dark & squidgy chocolate torte

Quick and Easy Vegan Chocolate Tofu...

Chocolate & chestnut truffle torte

Cranachan

Raspberry bakewell slice

Vanilla and Chocolate Pudding

The ultimate makeover: Lemon tart

Princess Diana’s Favorite Bread and...

Banana and date pudding with hazeln...

Rhubarb & custard crunch

Top 10 pudding recipe recipes from across the web

The most viewed pudding recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dark & squidgy chocolate torte

Quick and Easy Vegan Chocolate Tofu...

Chocolate & chestnut truffle torte

Cranachan

Raspberry bakewell slice

Vanilla and Chocolate Pudding

The ultimate makeover: Lemon tart

Princess Diana’s Favorite Bread and...

Banana and date pudding with hazeln...

Rhubarb & custard crunch

The most viewed pudding recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine