Carrots are one of my favorite vegetables. Although I don’t like carrot cake, I do love this Indian pudding made with lots of milk, some amount of sugar, and not as much butter (ghee, really) as I had anticipated. It takes a long time, but is so worth it!
Tag Archives: pudding
Chômeur, or maple pudding
Sunday, 17 January 2016
Chômeurs referred to the unemployed in Canada, and this was originally a quick dessert made by and for them. I think of it as a quebecois version of treacle pudding, but using maple syrup. Warning: It ain’t a pretty pudding, but it is so, so good! Especially for cold winter nights.
Cornbread pudding
Saturday, 16 November 2013
Cornbread pudding, sometimes called Indian pudding is not to be confused with kheer, the South Asian pudding made with basmati rice. It’s made with cornmeal, so should not to be confused with corn pudding, either, which is a savory dish made with sweetcorn. No, it’s an old New England dessert I’ve heard about for years, […]
What’s wrong with prunes in sticky caramel pudding?
Thursday, 7 April 2011
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 […]
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 […]