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Honey Mustard Potato Salad


Honey Mustard Potato Salad 

I wanted to share a simple, yet delicious Honey Mustard  Potato Salad recipe with you today.  Not only is this an incredibly simple potato salad, but it uses two kinds of potatoes.

With its delicious honey mustard vinaigrette dressing, it is a salad that you can totally make ahead. It is also somewhat healthier than most mayonnaise based potato salads!

Simple ingredients done incredibly well, and in the simplest of ways.  That's always been my promise to you!



Honey Mustard Potato Salad 
The salad itself requires only three main ingredients.  White potatoes, sweet potatoes and spring onions, or scallions as they are also known here in North America.

I love, Love, LOVE sweet potatoes and I try to eat them as often as I can.  They are  distantly related to the regular potato, but pack a real nutritional wallop. 

Filled with fiber and incredibly rich in an anti-oxidant called beta-carotene, they are really good for you. They are medium GI, but when mixed with regular potatoes, they become a little more tolerable for those who are type2 diabetics.

Their GI value also seems to lessen when they are boiled as opposed to frying or baking, so if you are a type2 Diabetic, you may want to boil your potatoes for this recipe and use new white potatoes rather than an old.



Honey Mustard Potato Salad

The dressing uses three kinds of mustard.  A good grainy Dijon, a plain Dijon and a spicy English mustard.

Funny story about English mustard.  I had no idea that it was as hot as it is.  It is a blow your head off kind of a hot. When I first moved to the UK, I was using it like regular mustard to make sandwiches for my then husband to take to work.  He had to finally tell me, hey, please try not to put so much mustard in my sandwiches.

I couldn't figure out why until he told me to taste it and then I knew!  Wowza!  Having eaten American mustard my whole life I had no idea of just how hot mustard could be! Lesson learnt! 



Honey Mustard Potato Salad 

There is a quantity of liquid honey in the dressing, but not much. Normally my blood sugars can't tolerate much in the way of honey, but in this it doesn't really seem to bother me.  Thank goodness!

Its a really delicious dressing! Use a good white wine vinegar and a fairly decent olive oil if you can.  It doesn't have to be the best extra virgin olive oil, but you want a decent one if possible, not the cheap stuff.

Honey Mustard Potato Salad 
Lets talk about spring onions. By spring onions I don't mean regular onions that are pulled early in the season while the stalks are still green, although you could certainly use those.

They would be quite a bit more potent than spring onions or scallions I believe.  You want to use onions that have been purposefully grown to use when they are small and green stemmed. 

They have a much milder flavor and are quite pleasant in a salad like this one!

Honey Mustard Potato Salad

That punchy honey mustard vinaigrette dressing is really a key factor in determining just how delicious this salad it.  It is what sets this delicious salad apart from most other potato salads, and certainly from any potato salad you might find at the local deli-counter.

I hate gloopy potato salad.  I find most potato salads that you buy really have far too much dressing as well as mayonnaise in their dressing.

The dressing in a potato salad is supposed to enhance the salad, and keep the salad from being dry, not overpower everything else in the salad!

Honey Mustard Potato Salad 
And that is what I really love most about this salad.  There is no one thing that takes over the salad.  All the flavors mix together beautifully.

You get the lovely textures, not to mention flavors and colors of both the potatoes.  The sweet potatoes have a softer, almost creamy texture and the white potatoes have a bit more of a bite to them, contrasting each other beautifully.

Honey Mustard Potato Salad 

The spring onions add a hint of sharpness and crunch, but not overly so. Its quite, quite  pleasant overall.

And I have to say that they also add some nice color as well as texture.  

Honey Mustard Potato Salad 

And then there is the dressing.  Some honey mustard dressings can be very overwhelming.  I don't really like that. Yes, I want to taste the mustard, but I don't want it to slap me in the face.

You might think with three separate mustards they would slap you in the face, but amazingly they don't!  The color is also nice.  

Honey Mustard Potato Salad 

Dijon mustards can hold a bit of heat, yes, but it is a very tolerable pleasant heat, unlike the English mustard, which does pack a bit of a wallop.

Thankfully it is only there in a very small amount. You do need it however. To balance out the creaminess of the other two. It is also a bit more colorful.

Honey Mustard Potato Salad 
No, not the Neon yellow of North American Mustard.  I have to say I find North American Mustard to be too vinegary and not as balanced as these European brands  And I am sorry to say that. It also lacks the creaminess of Dijon.  Its almost watery in comparison.

I grew up on North American Mustard.  I do prefer European mustards overall in comparison and I never thought I would say that. I don't think I will have a North American Mustard in my house really, not unless it is specifically called for in a recipe.

Oh, I suppose I will have to keep a small bottle of it for my dad, because, like an old dog, he doesn't take to new tricks, and dislikes trying anything that he has never had.

Honey Mustard Potato Salad

You can prepare this entire salad the day before you want to eat it. Simply prepare, place into a covered dish and refrigerate until you need it.  Give it a gentle stir and then bring it to room temperature before serving.

The salad dressing itself can be made up to a week prior to using.  Let it be noted that it is delicious and will come in handy on all sorts of things, should you not really want to make the potato salad.  Its great with grilled chicken, salad greens, grilled salmon, etc.


Honey Mustard Potato Salad 

In any case, I have to say that this really is a lovely salad. On its own for lunch spooned onto some lettuce leaves, or as a delicious side to grilled meats, poultry or fish. 

I am absolutely positive that it is something you are really going to enjoy, and a recipe that will come in very handy in the coming warmer months ahead of us!!

Honey Mustard Potato Salad

Honey Mustard Potato Salad

Yield: 4
Author: Marie Rayner
Prep time: 15 MinTotal time: 15 Min
This is deliciously different with its fabulous dressing made with three different mustards and sweet honey.

Ingredients

  • 2 large baking potatoes, baked, peeled and coarsely chopped
  • 2 large sweet potatoes, baked, peeld and coarsely chopped
  • 2 chopped spring onions
  • 1 TBS clear honey
  • 1 TBS white wine vinegar
  • 1 TBS wholegrain mustard
  • 1 tsp Dijon mustard
  • 1/2 tsp English mustard
  • 4 TBS olive oil
  • salt and black pepper to taste
  • Salad leaves to serve

Instructions

  1. Place the warm potatoes into a bowl. Season to taste with salt and black pepper. 
  2. Whisk together the honey, vinegar, all mustards and olive oil. 
  3. Stir into the potatoes along with the onions, tossing all together to coat. Serve on a bed of salad leaves.

Notes:

If desired you can add a drizzle of creme fraiche or sour cream for a creamier salad.

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Honey Mustard Potato Salad
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

 

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Creamy White Chili


Creamy White Chili 

  Creamy White Chili.  I am a huge fan of chili, but if I am being honest here, and I always try to be, this creamy white chili is my absolute favorite version. I never tire of it, and yes it uses my favorite source of protein. Chicken.

This is an incredibly flavorful version of a white chili filled with  hearty beans, tender juicy pieces of chicken, green chilies and a delicious variety of spices.

Creamy White Chili
 
My original recipe made enough to feed 6 to 8 people. I have scaled it down here today so that it will feed only 3 to 4, depending on appetites.

We always like to have it with some rice, so if you are serving it with rice, it will serve 4 hearty eaters for sure!

Creamy White Chili 
Creamy white chili is a delicious alternative for people who are trying to cut back on their intake of red meats. This is something we all need to do.  I only eat red meat, or try to only eat red meat about every second week or so.

I could probably quite  happily become a vegetarian, except for the fact that I do love a nice steak every now and then, and then there is turkey.  I would miss my turkey dinners. Lets not forget chicken. I do love chicken.

Creamy White Chili 
And fish . . .  I love my fish.  I haven't been eating as much fish as I was in the UK now that I am back in Canada. My brother in law is not overly fond of fish so its not really on the menu very often.

In the UK, I was eating fish once or twice a week, and then chicken at least 2 or 3 times a week.  You might think that chicken would get boring eating it as often as that?  

But the exact opposite is true.  I never find eating chicken boring in the least. Chicken is such a versatile protein and lends itself beautifully to all sorts of other flavors, textures and cuisines.

Creamy White Chili 
I grew up in a home where we basically only ate simple food. There was nothing too much out of the ordinary. I think my mother discovered Spaghetti when I was a teenager. 

She would brown some ground beef, add a can of Catelli spaghetti sauce and call it Italian Spaghetti.

A few years later she discovered a recipe for chili con carne on the side of a tomato soup tin and she started making that.  It because a standard once a week meal after that. My father loved it, and what he loved we ate.

Creamy White Chili 
That was the height and length of culinary adventure in my growing up home.  Once I was an adult and ventured out into the world myself, I discovered an abundance of  flavors, and cuisines, and I fell in love with taste!

I don't think there is a cuisine that I have not embraced and enjoyed.  Not yet anyways!

Creamy White Chili

If I had to pick a favorite cuisine I don't think I could pick just one!  I love the curries of India, and the flavors of Mexico.  

My heart skips a beat when I see an Italian Cannelloni, or a hearty ragu . . .  and don't get me started on Chinese!   I ate my first Thai food when I was in the UK and fell in love with their green curries.  Oh my, love at first bite.

Creamy White Chili 
We are all more than familiar with red chili dishes, but have you tried a white one yet?  Prepare yourself!  White chili dishes are even tastier than red.  At least they are to me!!

The way the flavors blend beautifully together, with nothing actually slapping you in the face.  The heat is there but it is subtle and goes incredibly well with the creaminess of the dish.

You begin by sautéing some chicken in a bit of oil along with some onion. Once the chicken is cooked through a special blend of seasonings is added.  Cumin, oregano, garlic, and a bit of salt.

Creamy White Chili 
After that a quantity of stock is added.  Try not to use one which is overly salty.  To that you add some beans and green chilis. Oh how I missed canned green chilis when I was in the UK.  They are so convenient. 

If you are in the UK however, you can simply add several chopped fresh jalapeno chilies when you are sautéing the chicken and onion. Leave out the seeds if you don't want a lot of heat, and do make sure you wash your hands carefully before touching your face afterwards.

The white beans themselves are a bit creamy. You can use haricot or white cannellini beans, I use a good tinned variety.  Do make sure you rinse them well.  This gets rid of any tinny flavor and any excess starchiness.


Creamy White Chili 

This all gets simmered together to meld the flavors. Oh my, does it ever smell good when it is cooking.

More creaminess comes from the use of sour cream and real cream.  These two ingredients also add a special rich quality to the dish, but not overly so.  Just pleasantly so. They get added at the very end. Try not to boil them.  Just heat them through.

Creamy White Chili

Altogether this is one very delicious, hearty and satisfying meal.  Especially if you serve it with some steamed rice.  I also like to serve corn muffins or bread with it to round out the meal.

We like it topped with cheese, but you can also add some chopped avocado if you wish, crumbled tortilla chips, etc.

I think your family is bound to really enjoy this simple, yet hearty version of chili. In fact I would be most surprised if they didn't!  
 

Creamy White Chili

Creamy White Chili

Yield: 3 - 4
Author: Marie Rayner
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
This chili makes a nice change from the red kind with beef. A fabulously tasty combination of chicken, green chilies, haricot or white cannellini beans, cream and sour cream. Its delicious!

Ingredients

  • 1/2 TBS vegetable oil
  • 1/2 pound boneless skinless chicken breasts, cubed
  • 1 small onion, peeled and chopped
  • 1 cup (240ml)  of chicken broth
  • 1 (15.8 ounce/450g) cans of haricot or white cannellini beans, drained and rinsed
  • 1 (4.5 ounce/120g) tins of chopped green chilies, undrained
  • 3/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp dried oregano
  • 4 ounces (scant cup/115g) of sour cream
  • 1/2 cup (120ml) of whipping cream
  • 1 cup (120g) shredded Monterrey Jack or medium cheddar cheese
  • Chopped fresh cilantro (coriander) to garnish (optional)

Instructions

  1. Heat the oil in a large saucepan over medium heat. Add the onion and chicken. 
  2. Sauté, stirring, for 10 minutes, until the chicken is done. 
  3. Stir in the salt, garlic powder, and oregano. Cook and stir to coat the chicken with the spices. 
  4. Add the haricot beans, chilies and chicken broth. Bring to the boil, then reduce the heat and simmer for about 30 minutes. 
  5. Stir in the sour cream and whipping cream and heat through. 
  6. Spoon into heated bowls and top each serving with some grated cheese and some chopped coriander if desired. Delicious!
  7. We also like to enjoy a bit of cooked rice with ours which makes it even heartier.
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Creamy White Chili


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Potchos - Potato Chip Nachos


Potato Chip Nachos 
Potchos - Potato Chip Nachos.  I wanted to share a simple nacho recipe with you today that I think you are going to fall in love with. Nachos are something we have been enjoying in my family for a very long time.

We love LOVE Mexican food or Tex Mex.  Its is one of our favourite cuisines.  If  Tex Mex is on the menu, we can't get to the table fast enough!  We especially love nachos, and who doesn't!

Potato Chip Nachos 
At their very basic Nachos make a great snack, but they are also something which you can really amp and make into a meal!  It all depends on the toppings you decide to include, and what you decide to serve them with.

My family especially enjoys them with a spicy ground beef  or a  spicy chicken topping, with plenty of cheese thrown on top and lots of raw vegetable crunch.

Pickled jalapenos are also a favourite, as well as spring onions, olives, peppers, etc.  Today all I had  was onions, peppers and tomatoes. Not to matter, however, as they were flipping delicious!!

Potato Chip Nachos 
Normally the base for nachos is a good tortilla chip/crisp.  You can use plain, white corn, blue corn, spiced, etc.  Whatever you like really.  Today we had none of those and so I decided to improvise and I made Potchos!

Which is just a fancy a$$ name for Potato Chip Nachos!  We had a nice big bag of the ruffled kind.  Plain.  I almost dusted them with some seasonings, but then decided to go old school and just leave them as they were.

Potato Chip Nachos 
I wasn't quite sure how they would turn out, or how they would be received.  But that has never stopped me from trying something new in the past and I wasn't going to let it stop me now.

Normally I also do a ground beef filling (which I have included in the recipe instructions), but I didn't have any of that either. You will simply have to forgive me for it missing in the photograph.

Potato Chip Nachos 
I did have cooked crumbled bacon, so I added that in its place.  Bacon makes everything better don't you think?

I have also made nachos with spiced cooked chicken.  Extremely delicious as well.  Some people like refried beans on theirs also.

Potato Chip Nachos 
Today I kept things pretty simple, largely due to the fact that I didn't have a lot of things to work with. Again, I hope you will forgive me.

I did have some really delicious Tex Mex Cheese. It was a blend and quite spicy. I am not normally a proponent of using pre-grated cheeses, but today I did.  For things like nachos, they work quite well.

Potato Chip Nachos 
At their very simplest Nachos are basically just tortilla chips covered in cheese and salsa.  Personally I think they are delicious no matter how simple or how complicated you go!

Chips and cheese and something to dip them in.  Does it for me every time.  I had been wondering for a few days how they would be if you made them with potato chips. I know . . .  I'm a bit weird that way. My brain can't help itself.

Potato Chip Nachos 
I had also had my Covid shot and wasn't sure if I would be up to cooking anything too complicated.  Its such an unknown entity.  So I decided that for lunch I was going to make us some Potchos.  ( A phrase I coined to describe potato chip nachos.  Again forgive me!) 

I was actually taking a bit of a chance as the people here don't really like to try anything too much out of the ordinary. They do like nachos however.

Potato Chip Nachos 
I have to say I was really REALLY pleased with how they turned out!  If anything we enjoyed then more than the original nachos that we normally make!

Dan declared them to be a winner/winner!  Whew!


Potato Chip Nachos 
Even my sister really liked them.  And she had screwed her face up when I first mentioned them.  

Her opinion was when done and dusted and more importantly tasted . . .  "Its nice to know that you can make tasty nachos even when you don't have any tortilla chips in the house!"

I took that as a compliment as she has pretty discerning taste!

Potato Chip Nachos 
Normally we would enjoy these with some salsa and guacamole as well as sour cream. Unfortunately all we really had was the sour cream today.

I know!  How ill-prepared were we!!  Normally I am much better prepared than that!

Potato Chip Nachos

I can only imagine how very delicious these will be when we make them with everything we normally enjoy on nachos!  They are going to be phenomenal.

I hope no purists are going to jump on here and call me out for ruining the integrity of nachos.  Cooking is supposed to be about stretching the boundaries and creating something delicious to eat from what you have.  I think I did just that.


Potato Chip Nachos

Put it this way . . .  there was nobody complaining.  Nobody.  From a household of very discerning and picky eaters, that was good enough for me! We all enjoyed!  Naughty yes, but also very nice.

Hey, have you tried the Green Tabasco Sauce? I am in love with it and really like it splashed on my Tex Mex goodies.  It was really good on these. I also enjoy it on fried eggs. Its spicy with a nice green jalapeno bite, not as hot as the Red Tabasco Sauce.  I like it much better and it goes especially lovely with cheese!

 

Potchos -Potato Chip Nachos

Potchos -Potato Chip Nachos

Yield: Variable
Author: Marie Rayner
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
This is what you make when you run out of nacho chips. Using potato chips I created something which is just as tasty, if not even more tasty!

Ingredients

  • 1 TBS light olive oil
  • 1 pound minced steak
  • 2 cloves garlic, peeled and minced
  • 1 TBS Taco seasoning
  • fine sea salt to taste
  • 3 cups (360g) Tex Mex blend cheese
  • 1 large bag of thick ruffle edged potato chips
Toppings as desired:
  • Pickled jalapenos
  • chopped sweet bell peppers
  • chopped spring onions
  • chopped green and black olives
  • drained and rinsed black or pinto beans
  • drained and rinsed sweet corn
  • diced tomatoes
To serve: (optional)
  • dairy sour cream
  • tomato salsa (as hot or as mild as desired
  • chopped tomatoes
  • chopped spring onions
  • hot sauce

Instructions

  1. Heat the oil in a skillet.  Add the ground beef and scramble fry until browned.  Add the garlic and taco seasoning. Cook until quite fragrant.  Set aside.
  2. Preheat the oven to 425*F/225*C/gas mark 7.  Line a large baking tray with some baking parchment.
  3. Scatter the potato chips over top of the baking paper.  Top with the beef mixture.  Scatter the cheese over top and then sprinkle with the toppings as desired. (pickled jalapenos, onions, tomatoes, peppers, etc.)
  4. Bake in the preheated oven until the cheese melts and gets all gooey. (about 15 minutes.)
  5. Splash on the hot sauce and serve hot with your favorite accompaniments. Delicious!
Did you make this recipe?
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Potato Chip Nachos
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

Potato Chip Nachos
 
This is another one of my tea towels. I just love these little dogs.  This one took a while because I used three shades of yellow threads on the corn kernels. I think it turned out pretty cute!


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Classic Vanilla Pudding


Classic Vanilla Pudding 
Classic Vanilla Pudding. Nothing spells comfort in a dessert much more than good old fashioned Vanilla Pudding.  This has to be the most benign and delicious dessert ever made.

Most of us are familiar with the boxed mixes, both for instant varieties and cooked. Indeed most of my childhood the only vanilla pudding we ever had came from a boxed mix. I don't remember my mother ever making it from scratch. 

Classic Vanilla Pudding

I'm not quite sure I understand why.  Vanilla pudding is probably one of the easiest puddings of all to make from scratch.  There is nothing out of the ordinary in vanilla pudding. Just simple ingredients.

Milk (make sure it is whole), egg yolks, sugar, cornstarch, salt, vanilla. That's it!  Oh and a TBS of butter stirred in at the end, which really helps to add a rich flavor. You can leave it out if you wish.

Classic Vanilla Pudding 
When I talk about pudding here, it is not meant to be confused with the British term "Pudding."  In the UK the word pudding is used to mean "dessert."  And they call it all pudding.  Pies, cakes, custards, steamed puddings, etc.

Its the treat that you get at the end of a meal and you will be asked, "Would you care for pudding?"  This question will be asked in homes, restaurants, pubs, etc. Wherever you have gone and had table service for a meal. 

Classic Vanilla Pudding

In North American, pudding is what we call a rich milky thick dessert.  Smooth and sweet, like a really thick custard.  Usually served cold, with or without whipped cream dolloped on top.

It comes in several flavors as well.  Chocolate.  Butterscotch.  Pistachio. Banana.  Coconut. Vanilla (my favourite.)  No, it is not like a Blanc Mange.  Blanc Mange is set.

Pudding is thick, but loose, spoonable.  Delicious.

Classic Vanilla Pudding

It tastes quite similar to custard, but it is nothing like custard.  Custard in the UK, or Creme Anglaise, is usually meant to be spooned over other "puddings."  Not eaten on its own really.

In North America pudding is meant pretty much to be eaten on its own, although there are lots of things you can stir into it that bring lots of delight to lots of folks.  I have never much been a fan of that habit. I like it plain and unadulterated.

Classic Vanilla Pudding 
I have seen people stir mini marshmallows, chocolate chips and toasted nuts, sometimes even toasted coconut into chocolate pudding,  Usually the others are served pretty plain, but when it comes to Vanilla pudding, the skies the limit! 

I have seen crushed oreo cookies stirred into, which is quite nice.  Other stir-ins include sliced banana and crushed vanilla wafers,  fresh berries and crushed gingersnaps, chopped dry roasted peanuts and halved grapes, crumbled nutter butters . . .  

You can really stir in whatever your imagination desires. With a few more crumbled cooked scattered over top just before serving so that they are crisp.

Classic Vanilla Pudding
 
Myself, I am a bit on the boring side and prefer it just plain. No whipped cream. No stir-ins.  Maybe a cookie on the side, but even then I am not likely to indulge.  Plain and simple.

This is nursery food, comfort food, pure and unadulterated pleasure. One silky spoonful after another.  Today's recipe was adapted from an original recipe in the Purity Cookbook.  Its delicious. 

If you have never made pudding from scratch, I highly recommend this version. Its plain and simple and incredibly easy to make.  Just make sure you temper your egg yolks so you don't scramble them. That is probably the riskiest part, other than that, its a pure and simple doddle to make.

If you can get it, I highly recommend using vanilla paste instead of vanilla extract, and do stir the butter in at the end.  Bliss. Pure and utter, bliss.  Dessert doesn't really get much better than this!

Classic Vanilla Pudding

Classic Vanilla Pudding

Yield: 6 - 8
Author: Marie Rayner
Prep time: 10 MinCook time: 10 Mininactive time: 4 HourTotal time: 4 H & 20 M
A classic dessert, always delicious. Comfort food in a bowl.

Ingredients

  • 4 1/2 cups (1 liter) whole milk
  • 1 cup (195g) sugar (in the UK use castor sugar)
  • 1/3 cup (50g)  cornstarch (corn-flour)
  • 5 large free range egg yolks, beaten lightly
  • 2 tsp pure vanilla extract
  • 1 TBS unsalted butter
  • fine sea salt
To finish:(optional)
  • sweetened whipped cream

Instructions

  1. Measure 4 cups (950ml)of the milk into a saucepan. Bring just to the boil and then remove from the heat.
  2. Whisk the sugar, 1/2 tsp salt and cornstarch together in a large bowl.  
  3. Whisk the egg yolks together with the remaining 1/2 cup (120ml) of milk. Slowly whisk this into the sugar mixture to combine thoroughly.
  4. Temper the egg/sugar mixture by slowly whisking in about half of the hot milk.  Once you have done this, carefully whisk this tempered mixture into the remaining milk in the saucepan.
  5. Cook over medium heat, stirring and whisking constantly until the mixture comes to a boil.
  6. Reduce the heat to medium. Cook and  whisk for a further 3 to 4 minutes until the mixture has thickened to a pudding like consistency.  Whisk in the vanilla and butter.
  7. Cool slightly, stirring it a few times.  
  8. Pour into a bowl and cover the top with some plastic cling film to help prevent a skin from forming. Place in the refrigerator to chill thoroughly. (about 4 hours)
  9. When ready to serve, whisk again vigorously, and divide between dessert dishes.
  10. Serve with or without some whipped cream on top.
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Classic Vanilla Pudding
Did you enjoy pudding when you were a child?  Was your mom a box mom or a from scratch mom?  What kind was your favourite? Do you favor stir ins?  What's your favorite take on that?

I know . . .  so many questions. Enquiring mind (s) want to know!

I am not sure if I will be posting a recipe tomorrow. I am having my first vaccine for Covid this morning, early and I am not sure how I will be feeling afterwards. I am hoping okay!  Wish me luck! (I am having the Moderna.)

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 


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