Nuffingk. Nuffingk at all. Nor is adding five-spice powder. “What? What?” you ask. Yes, warm sticky pudding made with prunes and dates, especially if one runs out of dates but finds a nearly full bag of prunes, and especially with five-spice and ginger and cardamom — “Bwah! Madness!” you exclaim. Ah, but this pudding does [...]
Tag Archives: pudding
Bread pudding with apples
Sunday, 6 February 2011
I had a bread disaster, using a starved sourdough starter for a Sally Lunn. The bread came out rubbery. In spite of that texture, it was filled with bubbles, so not a complete brick. Bread pudding ended up a great way to repurpose the failed Sally Lunn. I’ve always enjoyed the pudding from the Station [...]
Steamed coconut rice pudding: a variation on bibingka
Saturday, 25 October 2008
One Filipino dessert I enjoy is bibingka. That is, if it doesn’t contain rising agents that leave a nasty, astringent aftertaste. Unfortunately, many of the local Filipino bakeries “cheat” and add far too much baking soda or powder, which detract from the sticky goodness. I prefer rice over cassava bibingkas, mainly because I’ve yet to [...]
Apricot compote
Sunday, 1 July 2007
Apricot compote is one of the easiest desserts you can make: Just simmer the ingredients, chill if desired, then serve with or without a garnish. This recipe uses fresh apricots. I haven’t tried it with dried apricots, but I’d think the main differences would be more simmering time to plump up the fruit, and perhaps [...]
No-bake Mexican chocolate pots de crème
Wednesday, 7 March 2007
For me chocolate pots de crème is just another variation on chocolate pudding. Okay, a velvety, chocolatey egg custard pudding, to be exact! I had never made this dessert before, until my friends Sonya and Robert (pots de crème pro’s) suggested I try a no-bake method from Cook’s Illustrated. The trick: cook the cream-milk-egg yolk [...]
Blancmange: Cornstarch Puddings
Monday, 28 August 2006
Cornstarch is the thickener here instead of eggs. The amount of cornstarch determines the firmness of the blancmange: 2 tablespoons yields a very soft pudding, whereas 3 tablespoons yields a rather firm one. There are quite few variations you can play with this pudding: For a richer pudding, use evaporated milk or half-and-half instead of [...]
Sweet Sticky Rice with Tropical Fruit
Monday, 16 February 1998
This dessert is still good to eat even without fruit… Ripe mangoes are best, but bananas and papayas would work. Wonderful memories of Filipino food!
