Showing posts sorted by relevance for query bread pudding. Sort by date Show all posts
Showing posts sorted by relevance for query bread pudding. Sort by date Show all posts
As a type 2 Diabetic I need to really watch my carb intake. That means that I am not often able to enjoy a lot in the way of treats. I need to watch how much bread, pasta and potatoes I eat and as far as desserts go, I really need to be careful about what I eat there!
Type 2 Diabetes runs in my family. Even my sister who is stick thin is borderline. We are all consistently checking our glucose levels and watching what we ingest as far as sugars go. When it comes to desserts, we are all in the same boat.
One thing which my sister makes that we all enjoy is this fabulously delicious Almond Joy Chia Pudding!
.JPG "Almond Joy Chia Pudding")
I first had it at her house and I was so impressed with how very delicious it was. At first I thought, hmmm . . . chia seed? But I tasted it to be polite.
I was so surprised! It was fabulous. I went in for a second taste and then I just had to ask my sister for the recipe!
.JPG "Almond Joy Chia Seed Pudding")
WHAT IS CHIA SEED
I bet you are all familiar with chia seed without even knowing that you are. If you bought a Chia Pet back in the 1980's (and who didn't!) then you have already had an experience with it. Yep! Chia seeds are the same seeds that we used to plaster onto our chia pets and watch sprout and grow!
Who knew just what a nutritional powerhouse they were! I didn't, that's for sure! At best they were a novelty.
These tiny nutrition-packed “superseeds” are now a common staple in many health-conscious households. Thanks to their small size, mild taste, and versatility, it’s also very easy to incorporate chia seeds into your diet.
Filled with insoluable fiber they help to keep you regular, keep you full longer and deliver healthy fats, protein, and cell-protecting antioxidants, plus a multitude of minerals.
On the diabetic front, Chia seeds may help control blood sugar. A randomized controlled trial published in Diabetes Care determined that adding chia seeds to normal type 2 diabetes treatments improved cardiovascular disease risk and helped to maintain good glucose and lipid control.
In short, they are very, very good for you.
.JPG "Almond Joy Chia Seed Pudding")
They have a very mild taste, and tend to take on the flavor of whatever you put them with. When added to liquids, such as this pudding, they plump up to several times their size. In the case of this pudding they help to thicken it without having to use thickeners or cooking it.
These days they are very popular additions to smoothies, puddings, granola and protein bars, salad dressings, baked goods and drinks.
They are becoming more and more available in the shops and can also be readily purchased online, in both whole and ground versions.
.JPG "Almond Joy Chia Seed Pudding")
They work really well in this pudding which tastes very much like an Almond Joy chocolate bar. Rich and creamy, this delicious no cook pudding uses only a few basic ingredients and has a lovely coconut, almond and chocolate flavor!
You can use either unsweetened almond milk or unsweetened coconut milk to make it. My sister likes to use the coconut milk. I like it both ways.
.JPG "Almond Joy Chia Pudding")
WHAT YOU NEED TO MAKE ALMOND JOY CHIA PUDDING
As I said only a very few ingredients are needed to make this delicious, sugar free, diabetic and keto friendly low carb pudding!
- 1 1/2 cups (360ml) unsweetened coconut milk
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (19g) unsweetened coconut flakes
- 1/4 cup (28g) cocoa powder
- 1/4 cup (50g) natural granulated sweetener
- 1 tsp coconut or almond extract
- 1/3 cup (57g) chia seeds
To garnish: (optional)
- unsweetened whipped cream
- sugar free chocolate chips
- toasted flaked almonds
.JPG "Almond Joy Chia Pudding")
Make sure you use unsweetened cocoa powder and not chocolate drink mix. I have seen other people use chocolate almond milk, thereby negating the need to use cocoa powder altogether. Just make sure you use the unsweetened almond milk.
Seriously be prepared to be impressed with just how rich, creamy and delicious this pudding is!!
.JPG "Almond Joy Chia Pudding")
.JPG "Almond Joy Chia Seed Pudding")
.JPG "Almond Joy Chia Seed Pudding")
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.
.JPG "Almond Joy Chia Pudding")
HOW TO MAKE ALMOND JOY CHIA PUDDING
Nothing could be easier, but do be forewarned you will need a blender (or food processor) and you do need to chill it for at least six hours in order for it to set up.
Combine the almond milk(coconut milk), cream, the coconut, cocoa powder, sweetener and extract in a blender. Blitz until all of the ingredients are well combined. Pour the mixture into a large bowl.
Add the chia seeds and whisk for 1 to 2 minutes. Transfer the mixture to four serving cups, cover, and chill in the refrigerator for at least six hours or overnight.
When ready to serve, garnish with whipped cream, toasted flaked almonds and chocolate chips, if desired.
.JPG "Almond Joy Chia Seed Pudding")
As you can see it is lovely and thick and despite the way it looks, it has a very smooth and palatable consistency. It tastes gorgeous. I am in love with it.
I chose to top it with all three toppings and why not! Cream, toasted flaked almonds and sugar free chocolate chips. I toasted the almonds in my air fryer. About 4 minutes at 375*F/190*C was the charm.
.JPG "Almond Joy Chia Seed Pudding")
If you are not worried about your sugar or carb intake there is no end to the delicious desserts and puddings on offer here on the blog. Some which you might enjoy are:
CHOCOLATE PUDDING - A rich indulgent childhood favorite. This is delicious with a thin layer of cream poured over top.
OLD FASHIONED CUP CUSTARD - Another childhood favorite. Silky, rich and delicious.
CREAMY RICE PUDDING WITH CINNAMON SUGAR - This lush dessert cooks in the slow cooker. Its the most delicious rice pudding I have ever eaten. No word of a lie.
Have a great weekend!
Almond Joy Chia Seed Pudding
Yield: 4
Prep time: 10 MinInactive time: 6 HourTotal time: 6 H & 10 M
As a diabetic its nice to know that I can enjoy treats like this chocolate pudding every now and then. Its surprisingly delicious! I love it! You will need a blender for this. Also it does need to chill for six hours prior to serving, so plan ahead.
Ingredients
- 1 1/2 cups (360ml) unsweetened coconut milk
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (19g) unsweetened coconut flakes
- 1/4 cup (28g) cocoa powder
- 1/4 cup (50g) natural granulated sweetener
- 1 tsp coconut or almond extract
- 1/3 cup (57g) chia seeds
To garnish: (optional)
- unsweetened whipped cream
- sugar free chocolate chips
- toasted flaked almonds
Instructions
- Combine the almond milk(coconut milk), cream, the coconut, cocoa powder, sweetener and extract in a blender. Blitz until all of the ingredients are well combined. Pour the mixture into a large bowl.
- Add the chia seeds and whisk for 1 to 2 minutes. Transfer the mixture to four serving cups, cover, and chill in the refrigerator for at least six hours or overnight.
- When ready to serve, garnish with whipped cream, toasted flaked almonds and chocolate chips, if desired.
Thanks so much for visiting! Do come again!
This delicious pudding is proof that you can create something totally indulgent and irresistible with just a few simple ingredients.
This delicious pudding is proof that you can create something totally indulgent and irresistible with just a few simple ingredients.
All you need is fruit, day old bread, softened butter, and some sugar.
Simple ingredients that everyone has in their home. Put together in a simple way. Anyone can make it, no real skill is involved.
So simple and easy to do that even a child could do it with supervision. If you can butter bread . . . you can make this.
Softened and sweetened fruit, layered between buttered slices of bread . . . dusted with demerara sugar for extra crunch and sweetness . . .
Then baked until the bread is golden brown and crisply moreish . . .
Serve warm with lashings of cream or custard.
This is not a keeper, unless you are a fan of soggy bread, but that is so not a problem as you will have no leftovers. Trust me on this.
*Blackberry & Apple Charlotte*
Serves 4
Printable Recipe
The best blackberries for pudding and desserts are the ones you pick early in the season. This is when they are the juiciest. Older berries have a lot of seeds. I always pick mine early and then freeze them so that I can make delicious pudding such as this simple one all the way through the winter! Other berries such as black currants are nice done this way as well.
2 large cooking apples (Bramley)
caster sugar to taste
340g of blackberries (fresh or frozen, about 3/4 pound)
150g of softened butter (2/3 cup)
6 to 8 medium thick slices of day old bread, crusts removed
demerara sugar to sprinkle
Peel, core and roughly chop the apples. Put them into a large saucepan along with 1 TBS of water. Place over low heat. Cook gently for about 10 minutes, until the apples are softened, but not collapsed into applesauce. Add sugar to taste, then gently fold in the blackberries. Remove from the heat and set aside.
Preheat the oven to 180*C/350*F/ gas mark 4.
Butter the slices of bread well on one side. Using 2/3 of the bread, line a 2 pint pie dish, placing them butter side down and cutting them to fit. Spread the apple and blackberry mix over this. Cut the remaining bread into rectangles and place on top of the fruit, buttered side up, covering it completely. Sprinkle with demerara sugar.
Bake in the heated oven for 45 minutes, or until the bread topping is golden brown and crisp. Serve immediately with "lashings" of cream or warm custard!
Simple desserts like this make the Toddster a very happy man. That makes me a very happy woman. Win/Win!
I baked what is possibly the most delicious Banana Bread I have ever baked yesterday, and that is saying a lot. I've baked many Banana Breads in my life time and I have my favourites but I think this recipe just kicked the lot to the curb and took their place! A bold statement indeed!
The recipe I am sharing with you today is one I adapted from a recipe I found on a site called From the Larder. It is called Bramley Apple & Mincemeat Pudding.
It is perfect for this time of year, and in fact would make a lovely holiday dessert for Christmas or Boxing day.
At its base is a layer of Bramley cooking apples which are chopped and mixed with some lemon juice, zest and brown sugar . . . .
I think in North America you could use any good cooking apple in the place of Bramley.
Bramley Apples are fabulous cooking apples. Large, flattish round apples with a green skin and red blush these are fabulously tart apples.
They have a beautiful white flesh that cooks down into a frothy pulp which makes them ideal for cooking with. They make beautiful applesauce and crumbles.
They are incredibly tart however . . . I cannot see anyone ever being able to eat one raw without any sugar.
I remember making an apple pie with them when I first moved over here and it was soooooo sour!
They make really great Baked Apples also because they hold up well when baking, but the insides bcome lovely and frothy.
A good North American substitute for them would be a Granny Smith or a Gravenstein.
In any case a layer of these apples, chopped, gets spread out in a baking dish and topped with a sweet cake batter . . .
Its a pretty basic vanilla sponge, with equal parts fat, sugar and flour, with some leavening agents added and spoonsful of prepared mincemeat.
Over here you can get many different varieties of mincemeat this time of year . . . the store shelves are bulging with choice.
I would choose a good basic mincemeat, unless you have made your own.
Homemade is always the better choice and generally speaking I make my own each year. My recipe makes about a pound of mincemeat which is about enough to make 3 dozen mince pies/tarts.
Yield: 1 pound
*Homemade Mincemeat*
A delicious blend of dried fruit, nuts, spices, brown sugar and brandy. (I use apple juice)
ingredients:
150g of currants(1 cup)
125g of raisins (3/4 cup packed)
25g of blanched almonds, finely chopped (1/3 cup)
1 knob of preserved stem ginger, finely chopped
1 eating apple, peeled and grated
50g of shredded beef or vegetable suet (1/2 cup)
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of ground cloves
the finely grated zest and juice of one lemon
2 TBS brandy
1 TBS dark muscovado sugar
125g of raisins (3/4 cup packed)
25g of blanched almonds, finely chopped (1/3 cup)
1 knob of preserved stem ginger, finely chopped
1 eating apple, peeled and grated
50g of shredded beef or vegetable suet (1/2 cup)
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of ground cloves
the finely grated zest and juice of one lemon
2 TBS brandy
1 TBS dark muscovado sugar
instructions:
Combine all the ingredients in a bowl and set aside for at least 12 hours to macerate. Transfer to glass jars, seal and store in the refrigerator until ready to use. This will keep a good long while.
Created using The Recipes Generator
Failing the desire to make your own, just use a good store brand. Six TBS of this gets stirred into the cake batter which is then spread over the chopped apple in the baking dish.
You pop it into the oven where it bakes until the apples are succulent and soft and the cake batter is all risen and golden brown.
Ready to be spooned out warm into bowls and topped with your favourite go-withs . . . warm custard (Todd's preference), pouring cream or scoops of a good Vanilla bean ice cream.
This is so very delicious. Pudding here is a name which is used to describe a dessert . . . and they come in many shapes and sizes and types from crumbles and bakes to cakes and stodgy steamed concoctions (Think Plum Pudding here) and everything in between.
Bread and Butter pudding is a real favourite here in this house as well as Sticky Toffee Pudding, and after today this pudding has become another favourite that I know I will be making often for my husband.
Its nothing short of delicious with that jammy apple on the bottom, that sweet spicy sponge on top and of course with the custard/cream or ice cream on top. Altogether, quite, quite delicious! You won't want to miss this!
Yield: Serves 6
Apple & Mincemeat Pudding
prep time: 15 minscook time: 45 minstotal time: 60 mins
If you are like me you have an abundance of mincemeat in your larder during the holidays. This is a very delicious way of using some of it. A light and fluffy spiced cake, studded with currants and raisins, baked atop sweetened chopped apple. Serve warm with custard, cream or ice cream.
ingredients:
2 large cooking apples, peeled and diced
the finely grated zest and juice from 1/2 lemon
2 TBS soft light brown sugar
150g butter, softened (2/3 cup)
150g caster sugar (fine granulated sugar, 3/4 cup)
3 large free range eggs
1 tsp vanilla extract
6 TBS prepared mincemeat
150g plain flour (1 cup all purpose + 1 heaped TBS)
1 1/2 tsp baking powder
1/4 tsp salt
1 TBS whole milk
You will also need:
1 tsp caster sugar for sprinkling
warm custard, single cream or ice cream to serveinstructions:
Preheat the oven to 170*C/325*F/ gas mark 3. Butter a shallow baking dish. Set aside.
Sift together the flour, baking powder, and salt. Set aside.
Mix together the apple, lemon zest and juice and brown sugar. Pour into the prepped baking dish.
Cream
together the butter and sugar until light and fluffy. Beat in the eggs
one at a time. Stir in the vanilla and mincemeat. Stir in the flour
mixture just to combine. Stir in the milk. Pour the batter over the
apples in the dish. Spread out evenly.
together the butter and sugar until light and fluffy. Beat in the eggs
one at a time. Stir in the vanilla and mincemeat. Stir in the flour
mixture just to combine. Stir in the milk. Pour the batter over the
apples in the dish. Spread out evenly.
Bake
for 40 to 45 minutes until golden brown and a toothpick inserted in the
centre comes out clean. Sprinkle the caster sugar over top just prior
to serving. Serve spooned out into bowls with your desired
accompaniment.
for 40 to 45 minutes until golden brown and a toothpick inserted in the
centre comes out clean. Sprinkle the caster sugar over top just prior
to serving. Serve spooned out into bowls with your desired
accompaniment.
Created using The Recipes Generator
I will include my recipe for custard as well so you don't have to go hunting for it.
Yield: about 3 cups
Proper Custard
This is also known as creme anglaise. Be sure not to let the mixture boil once the eggs are added, or you will end up with a curdled mess. You only need to heat it up enough to cook the eggs. The custard is ready when it coats the back of a wooden spoon.
ingredients:
8 egg yolks
75g caster sugar (a generous 1/3 cup)
300ml whole milk (1 1/4 cup)
300ml double cream (1 1/4 cup)
1 vanilla pod, split
75g caster sugar (a generous 1/3 cup)
300ml whole milk (1 1/4 cup)
300ml double cream (1 1/4 cup)
1 vanilla pod, split
instructions:
Beat
the egg yolks and sugar together in a bowl until well blended. Place
the milk and cream in a saucepan with the vanilla. Scrape the insides
of the vanilla pod into the mixture before you add it. Bring the
mixture just to the boil.
Pour a little of this mixture into the
eggs to temper them, and beat it together well. Pour this back into the
pan and whisk together. Return to the heat and using a whisk, lightly
stir until it begins to thicken. DO NOT BOIL.
As the egg yolks
warm, the cream will get thicker and create a custard. Keep stirring
until it coats the back of a wooden spoon. Remove from the heat and
pass through a fine sieve. Leave to cool a bit before using. Serve warm
or allow to cool completely,stirring occasionally.
the egg yolks and sugar together in a bowl until well blended. Place
the milk and cream in a saucepan with the vanilla. Scrape the insides
of the vanilla pod into the mixture before you add it. Bring the
mixture just to the boil.
Pour a little of this mixture into the
eggs to temper them, and beat it together well. Pour this back into the
pan and whisk together. Return to the heat and using a whisk, lightly
stir until it begins to thicken. DO NOT BOIL.
As the egg yolks
warm, the cream will get thicker and create a custard. Keep stirring
until it coats the back of a wooden spoon. Remove from the heat and
pass through a fine sieve. Leave to cool a bit before using. Serve warm
or allow to cool completely,stirring occasionally.
Created using The Recipes Generator
I think this is a dessert for the holidays that your family is really going to love. It is not complicated in the least and is sumptuously delicious. Delicious enough to serve as a light alternative to a heavy Christmas Pudding on Christmas Day!
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 Thanks so much for visiting. Do come again!
Corn pudding is one of those old family recipes that has been enjoyed for almost every holiday meal and on special occasions since the end of time. I have tried many recipes through the years, but have always come back to this one.
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
It is quite simply the best, most delicious corn pudding ever. And no small wonder. It's grandmother's recipe. It uses all natural ingredients. No mix required.
I will apologise up front for the lack of appealing photos. There is no way to make this look even half as good as it tastes.
I hope that doesn't put you off. I will tell you that this is quite simply the best recipe and you can then make up your own mind.
Let me tell you why I keep coming back to this recipe. Other's that I have tried have ended up being too soggy or creamy, with a texture I was not fond of.
This one is somewhere in between a soufflé and a cornbread. It holds its shape when you take it out of the dish, and you can fry the leftovers in a bit of butter for breakfast the next morning.
Plus with two kinds of corn, as well as cornmeal, you get plenty of full on corn flavor! Its just really yummy.
A bit sweet, nice and buttery, totally delicious!
WHAT YOU NEED TO MAKE GRANDMOTHER'S CORN PUDDING
There is nothing out of the ordinary here and if you are like me and always have cornmeal, corn niblets and cream style corn in your larder you will always have the makings of this delicious casserole!
- all purpose plain flour
- granulated sugar
- butter (I just use regular salted)
- large free range eggs
- yellow cornmeal (Not the self rising one. In the UK you can use coarse polenta)
- Sour cream (there is a time for low fat, this is NOT one of them)
- Full fat milk (again, see above)
- baking powder
- salt
- whole kernel sweet corn niblets, drained
- cream style sweet corn
I have a great affection for sweet corn, although now in my later years it doesn't always sit well with me. *ahem* I eat it anyways and pay for it later.
I ADORE cream-style corn. I could eat it cold right out of the can. Call me crazy if you will.
Another thing I really like about this sweet corn pudding is that it does not require the use of a corn bread muffin mix. This is something which has never been easily available where I have lived.
I have always had to source it via mail order, or an expensive online American grocery supplier. If I am going to have to use an expensive corn bread muffin mix, I want it to go into something which I enjoy.
HOW TO MAKE GRANDMOTHER'S CORN PUDDING
This is really simple and quick to throw together. I find that if you gather all of the elements ahead and have them mis en place, it goes together in a jiffy!
First preheat your oven to 325*F/160*C. Also you will need a 13 by 9 inch baking pan or casserole dish. Butter it really well so that nothing sticks.
Whisk together the flour, cornmeal, baking powder and salt, ready to add together at the end. Set it aside. Whisking them together like this helps to distribute the baking powder evenly.
You need to cream room temperature butter with some sugar until it is light and fluffy. I use my electric hand mixer for this.
Once you have done that you can start beating in the eggs. I do this one at a time. If your mixture starts to look curdled, you can beat in a tiny bit of the flour mixture to bring it back together.
Beat in the sour cream. I always use full fat for this casserole. Its a casserole that is meant to be served as a part of an occasion and I cannot attest to the results if you use low fat. But if you do use low fat and it works, do let us know! Thanks!
Once you have all of that mixed together, it is time to add your flour mixture and your milk (again full fat.) I usually do this by hand, using a wooden spoon.
I do it like I would do for a cake, making three dry and two wet additions, beginning and ending with the flour. It will start to rise right away, but don't worry, that's normal and you're almost done.
To finish off you fold in both cans of corn. Make sure you drain the whole kernel corn really well. Just fold it in until you have mixed it all in evenly.
Pour into the prepared baking pan and bake it uncovered in your preheated oven until you have a lovely light brown, set mixture. This smells really good when it is baking.
Leave it to cool in your pan for about 10 minutes before cutting into squares to serve.
You could probably cut the recipe in half successfully, but it is meant to really be enjoyed when you have a nice crowd around your table, and you will have to figure out what to do with the other halves of your cans of corn.
I never mind having leftovers of this as they are really delicious cut into squares and fried in butter the next day for breakfast. With some maple syrup drizzled over top there is nothing tastier! (I know I am such a glutton!)
I am not sure if you can freeze this or not. There has never been enough of it leftover to put that to the test.
We love to enjoy this with baked beans and ham. But its also good with turkey, pork, beef, chicken, etc. I enjoy it any which way I can get it!
Grandmother's Corn Pudding
Yield: 8
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
This recipe is perfect for the holidays and is especially great served with roasts of any kind. We love it with ham and beans. Best of all it uses ingredients we all have in our homes most of the time. Simple, simple, delicious!
Ingredients
- 1/2 cup (120g) butter at room temperature
- 1/2 cup + 2TBS (124g) sugar
- 2 large free range eggs at room temperature
- 1 cup (120g) full fat sour cream
- 1/2 cup + 1 TBS (150g)plain all purpose flour
- 1/2 cup (85g)yellow cornmeal
- 1 TBS baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) whole milk
- 1 can (15 1/4 ounces/425g) whole kernel sweet corn, drained
- 1 can(14 3/4 ounces/420g) cream-style corn
Instructions
- Preheat the oven to 325*F/160&C/ gas mark 3. Butter a 9 by 13 inch pan really well and set aside.
- Whisk the flour, cornmeal, baking powder and salt together in a bowl and set aside.
- Beat the butter and sugar together until light and fluffy. (5 to 7 minutes) Beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream. Stir in the dry ingredients, alternately with the milk, making three dry and two wet additions.
- Fold in the corn and the cream corn until everything is combined. pour into the prepared pan, shaking slightly to even it out.
- Bake in the preheated oven, uncovered, for 50 to 60 minutes until lightly golden. Leave to cool in the baking dish for about 10 minutes, then serve cut into squares.
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