WhitePot Bread Pudding - 18th Century Cooking Series S2E10

Foods of the 18th century were often very
regional. Take for instance, this little dish, it's sweet, its buttery, its custardy,
and its bready. Its a bready little dessert. Its also got raisins and dates
in it.

In many places, this might be called a bread pudding, but this regional variation
is famously known as white pot. We found a number of white pot recipes, some
as early as the 16th century and others right on into the 18th century. The term white pot
is a provincial phrase originating from southwest England, specifically the Devon area and it
simply means white pudding. Recipes for white pot change very little over
the years.

They primarily consist of bread, sometimes rice, sugar, eggs, usually cream,
some spice, and sometimes a little bit of fruit. Lets get started. The first thing
we need to do is preheat our oven. Were going to be using the Dutch oven today.

If
youre going to use a Dutch oven you need to get an ember bed ready for that. If youre
using a wood fired oven, that needs to be fired up, but youll need to let it cool
down a little bit to get to the right temperature, and if youre using a regular home oven,
you need to preheat it to 350 degrees. Were using our everted saucepan today.
You could use a pipkin or a boiler or whatever you have available. Were going to begin
by placing a pint of cream in our saucepan.

Now lets place a stick of cinnamon in that,
a pinch of salt here, a little bit of mace, and now lets grind some fresh nutmeg. As soon as this begins to simmer, youre
going to need to remove it from the heat and let it cool down. Now lets take care of
our eggs. We need two whole eggs in this and we need one egg yolk, and now we need two to three tablespoons of sugar.

Now all
we have to do is whisk this together. Now that our cream is simmering, lets go
ahead and take it off and let it cool down. Im going to take some nice white bread
now and Im going to slice it very, very thin and then take off the crust so Im
left with nothing but the crumb. Well need enough crumb to fill up our baking dish.

In this
case Im using one of our tin eating bowls. You could also, if you wanted a larger one,
use one of these milk pans, but you definitely need about twice the amount of ingredients
and you need to increase the baking time. Each one of these slices, Im going to butter
quite liberally on one side. Im going to end up using about a half a cup of butter,
one stick.

While weve got our butter out, its time to butter our pan. The bowl needs
to be buttered liberally or the sugar thats in our white pot will make it very difficult
to release. And now our cream has cooled a bit, we can
take out the cinnamon stick and now were going to add just a little bit of the warm
cream mixture into the eggs while we whisk it just a little bit first to temper the eggs
so that the eggs dont curdle. Once weve got a little bit in, weve got that totally
whisked in; we can start adding the rest little by little.

Now lets get started with our layering.
Were going to start by putting in bread on the bottom of our bowl. We want to put
the butter side down. Were going to put in two pieces here and well cover up the
bottom of the bowl and now lets put a layer of raisins and dates in on top of that. Thats
good.

Were going to do another layer, butter side down of the bread. So we want to make
sure that there are no air gaps so if you need to tear your bread up a little bit to
fill in the gaps do that. Our raisins and dates again. Once weve got our second layer
here, we can start to add some of our custard mixture.

Were going to just pour in enough
that it soaks into these two bottom layers but doesnt come up above the top of that
bread. So that looks pretty good. Lets just do
another layer. Our dish is filled up.

Lets put our custard
mixture in until it fills it right up and soaks in. That looks good. I think well
be able to use just about all of it. That looks good.

Now were going to take our
final pieces of buttered bread and were just going to fill up the top. Were going
to put this in butter side up instead of butter side down and fill that top. Oh yeah, there we go. Were going to tamp
that down just a little bit so that it soaks up from the bottom and now were going to
add some sugar to the top of it.

We probably got another tablespoon here or so. Now thats
ready to bake. Now its time to bake this guy. Were
going to be using this Dutch oven.

Ive got it already preheated some, and were
going to set it on a ring of coals that weve got already set up here. Now lets place
our trivet inside and then we can add our pudding, our white pot in, right up on top,
and we can set our lid on. Im going to put some coals up on top. Again, usually we just need a ring of coals that go around the outside edge here.

Okay, weve got our ring of coals up on
top so Im going to keep watching this and at times Ill have to renew the coals up
on top and maybe even tuck a few more in the bottom. While white pots originated from the Devon
area, they were certainly well known to colonial cooks as well. While they might not have kept
the same name, they kept the same construction. Bread puddings are becoming popular again
today and some chefs have even discovered this interesting variation.

Its starting to smell really good and its
only been about 35 minutes. Lets take a quick look at this. As you can see this is
already well on its way, so were going to take this out. This is done.

Were going to let this cool and then turn
it out onto a plate. If you happen to have a salamander, you can
heat it up very hot, then sprinkle some sugar on top of your white pot and brown it. You
can also do that with a kitchen torch or with a broiler. Just be careful not to burn your
white pot.

A nice finishing touch would be some fresh
cream poured on top or maybe a little sac which is what we call sweet cherry, was very
common in 18th century recipes. Wow, that is excellent. Its buttery, the sweetness
of the sweetmeats and the custard really sets it off. Its delicious.

Youre going to
love this. All the items youve seen here today, the
cooking utensils, the clothing, all these things are available on our website or in
our print catalog. Be sure to subscribe to our YouTube channel and dont forget to
follow us on Facebook..

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TrinidadBread Pudding Recipe #1

Hello everybody
today I am going to do bread pudding basically like how my mom makes it at home
in Trinidad the ingredients that we need today need is stale bread sugar, 4 eggs some milk, raisins, butter and some essence. I
have some almond essence that I got at the store. Okay I have my recipe by ingredients in the description
below but I am just eye balling the recipe right
now to show you because I don't like my bread pudding sweet so the recipe will have more
sugar and more raisins and stuff so I am eye balling my ingredients at the moment.
So here we go I have the stale bread I will just chip them into small pieces
like this okay I am almost done shredding the stale bread into small pieces.  No perfect size really.


Next thing I will do is add in everything together to the dry bread and mix in everything together add the sugar add the raisins.  Like I said I think the recipe requires more raisins but to me the sugar and raisins
will have my bread pudding too sweet and I don't like that. Add my milk. .......

If it is a bit too dry you can always add more milk essence.  A small bit of this.  Almond essence is really nice. I am going to add 3 tablespoons butter that should do it.

 That will keep the bread nice and moist what I will do as my container a bit small,
I will start to mix everything together and then I. Will add the eggs.
I use my hands as you notice I get a better feel of it and I know all the ingredients
are blended in together its a bit messy but its quite fun at the same time now I will add the eggs if you are uncomfortable about using your hands you can use a spoon.  It is your choice Like I said with my hands I can feel that everything is blended in together.

And with the eggs, you could combine the eggs together before as you have seen I had my eggs still separate the
yolks was still separate so you could kind of whip everything together and then add to this mixture alright looking good and with the eggs, it will cause the bread pudding to raise and make it look nice and puffy. So that's basically it.  Now I will transfer it to a dish to be baked I already have my oven set at 350 degrees
and this will bake for about lets say 45 to a hour. That's it, that's your mixture right there.

Okay I have transferred my mixture to my baking
dish this is like one of my bread bans actually
I put a piece of foil and sprayed the foil with a bit of Pam spray
so hopefully when the bread pudding is baked I would not have problems to remove it from
here then I transfer the batter to this dish and then I put it in the oven to bake for
about 45 minutes to a hour okay I will be back with the finished product Okay yall this is the final product just took it from the oven
smells good I can't wait to taste it. I will put up another photo after I cut it and everything for presentation so you could
see how it looks on the inside okay my bread pudding I just cut a slice and ready to dig in looking good I am sure its tasting good
try the recipe and let me know what you think and how it taste
leave a comment below thank you thanks for watching.

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Takara Tomy Egg Pudding Maker

S: So what you're saying is this is going to be egg-cellent pudding M: Boooooo S: Boo yourself!!! [WTF music] S: So we're super excited about this egg-cited about this M: Oh no, Simon S: Because you're supposed to put an egg on the inside and then it makes custard out of it somehow. M: Listen, it doesn't make sense It says that you just spin this egg in this egg machine and then it comes out as pudding? S: Look, the box egg changes to pudding. You can't deny the box M: I don't believe -- I'm sorry, I think this is gonna be a flop I do not believe this. M: It's like those little mini puddings in Japan.

M: Did you throw the instructions away? S: But the instructions is you put in egg and spin 2 minutes M: Okay do you want me to show you the intructions S: No, you gotta- It's pretty intuitive, the design. You unscrew it and put an egg in M: Oh, we're gonna have to saran wrap this Yea, so you saran wrap it, you boil it for 30 minutes and then you have pudding 30 minutes is gonna be like the world's most dead hard-boiled egg S: Look you can't argue science! M: This doesn't make any sense! S: This is science! This is life! M: I don't believe you S: So this is gonna be Simon's egg S: Egg drawing over! S: Wait, more detail      M: *laughs* S: Good S: I have right here a little duck You see that? I have a big blue duck. Okay, I'm gonna start. What do you have? M: My egg has me on it and then at the corner it says "Simon sucks!" S: Well I don't think you suck because I love you dearly M: Time to get the pity votes in S: That's right S: So my egg is now locked into position M: Oh, this is so ridiculous S: Awesome! S: Okay so let's pop it in, you gotta- M: There's a hole there S: Yea yea I know I'm trying to put it into the hole M: That's what she said? M: Okay slow down, you're such a chunky man S: Hey, hey, hey, hey stop it S: "You're such a chunky man?" Screw you! M: You're like *imitates Simon* S: I gotta do this for 2 minutes...

Aaand go! S & M: Woahhhhh S: Look at that go! M: It's faster than I thought! It's like- M: Woah S: Okay I gotta do this for 2 minutes M: Turn this sideways, I wanna see what it- [Simon making ugh sounds while turning the pudding making handle thingy] S: You die!! MAKE DA CUSTARD! S: Oh, my forearms are sore from all this- M: I'm gonna do something else M: I am really, really a debbie doubter right now about how this can possibly work S: Okay eggy, let's free you from your confines M: Oh! S: Ugh S: It's fine! S: Let's get the saran wrap M: You have to do M: [In creepy low whisper tone] Devil's toys You can never tear it straight S: This is Satan's toilet paper M: It's just infuriating S: Who invented this? It barely ever works S: What is this?! M: Like, what is that? S: What is this?! M: Even if you have like the little zipper or the puller which it came in, it never works S: It never works S: Here you go. Okay. M: Why are we saran wrapping this egg? S: Because that is instruction number two: saran wrap it M: Why?? S: I don't know Science people tell me, why would I have to saran wrap my egg? Kay get your egg Where's your little stupid loser egg? M: [gasps] M: It's in the witness protection programme! You'll never be able to identify it S: Okay, and... [Counts down] Go! S: Oh your egg is gonna be the crappiest custard out there S: What is this baby sissy custard you're trying to make M: Listen The machine does the work for you That's why it's like quadrupling it out S: You are doing the slowest possible custard You're gonna make mustard, not custard M: That doesn't even mean- S: Fustard! M: That doesn't even make sense S: It's gonna be bastard! M: I understand the concept of "if you do this long enough you can create pudding-textured egg" S: Yeah M: But where does that brown- Like on-top juicy looking- That doesn't make sense! S: The molecules M: Yes? [Bubbling chemical sounds] S: Form and bond something different This is Japanese- M: Like pudding? S: Yes, like pudding M: That doesn't make sense! S: It's on the periodic table of elements It's like "Pu" for "pudding" M: There is- There- It makes no sense S: If you have a lot of pudding it becomes gigapudding! That's how it goes, it's on the box- M: Are there gonna be pudding gnomes that go into our water when we're not looking? S: Start the bear timer! 30 Minutes! S: Alright.

[Funky cooking music] S: Okay! M: I don't know. I am really nervous. S: I'm nervous too! Hurry hurry hurry hurry hurry hurry hurry Wanna eat my egg custard! Mine looks great, yours looks like [insults Martina's egg] M: [Gasps] S: Peelin' this ain't easy M: AHHHH it's so hard S and M: AHHHHHH. M: Mine looks like an egg S: You totally ruined yours S: Wow S: Okay M: Yours is definitely the winning egg S: Yeah I def- Of course [Victory music for Simon's custard egg] S and M: AHHHHHHHH.

M: Ohhh it rolled over the eggshells S: Okay, lets see This just looks like a really hard boiled egg S: Yup. M: So my original concern which was "How would this turn my egg into pudding?" S: Maybe 30 minutes wasn't what they meant to say S: Maybe 30 seconds? M: Maybe you read it wrong? S: This sucks! S: That custard is just scrambled egg M: That's delicious scrambled eggs S: Okay let's try another batch M: Are we gonna? S: Yeah I'm gonna try another batch, I need to get this right! What did we do wrong here? Look at how pretty this shit is! They got all the cream on top and everything! S: I'm gonna boil it for 15 minutes this time I don't wanna wait I want custard now! You will be mine, custard Oh yes. I'm gonna do this until I get it right [Martina singing] [SINGINGGG] M: So Simon finally did the 10 minute version S: You've done the 15 minute version M: Yes and this one I wrapped so tightly in saran wrap S: Okay. Alright M: I don't ever wanna eat another egg again S: I'm done with eggs M: Okay, you're gonna go first S: What the hell???! This is so M: Wait wait wait M: Scoop into it, maybe it's all like wonderful S: Okay, maybe if I scoop into it S: This is still hard boiled as balls Look at this IT SUCKS.

IT SUCKS SO MUCH! IT SUCKS SO MUCH! What the hell?? Do you understand what a custard is? This isn't a custard this sucks! M: Ducky... S: I'm gonna try putting maple syrup on it M: I haven't done mine yet, maybe mine works S: No, yours sucks too! M: Oh. S: This all sucks! S: That guy, that Korean guy You lied! You liar! You lied so bad M: You know what he did? M: I bet he did what we did and then finally boiled a one-minute version S: Maybe M: In order to actually get this working S: This'd better be- Have some redeeming qualities This is egg with maple syrup. It's all this is.

S: But the maple syrup is really nice M: I mean, it's maple syrup And yes, we are Canadian and we do have a maple syrup in the form of a hockey player eh S: Don't judge us M: Okay S: Yeah, just judge us S: I found another egg! I will figure this out! M: Look at how fed up our animals are in the background Like, you've been doing this all day S: I don't care M: And they're like [Imitates Spudgy and Meemers] "Why won't you feed me!?" S: You'll be fed when I figure this out! M: Captain's log Start date- November 2015 My captain, Simon, has lost his mind. I eggpected this to be a very eggciting day, but I didn't think it would be as S: Okay, this is gonna work! M: A disaster S: This is a 5-minute egg S: Okay, here we go M: By the way, hey S: What? M: This is our last egg S: No, I will start bringing the neighbours' over M: There's a knife, there's a knife, just cut it! S: OHHH! IT WORKS! M: This- This is diarrhea, Simon S: Might be diarrhea, but it'll be worth it Okay M: No.. S: Look See, this is a little bit creamy M: Kay stop, stop for a second this is diarrhea, Simon S: Nonono, I'm doing it M: Don't do it S: I'm doing it M: Don't do it, Simon S: This has been cooking for 5 minutes, 5 minutes means no diarrhea M: Diarrhea? S: ... Maybe...

M: Bro do you even lift?? Simon? S: This still sucks! S:  Marti- Okay maybe if I pour my maple syrup in there M: [About-to-vomit sounds] S: Stop. Stop, maple syrup will do it M: I can't S: Okay i gotta pour some syrup in here M: [Still making vomit sounds] S: This will work S: Okay. Maple syrup- M: Ducky don't do it you're gonna get diarrhea S: IT DOESN'T MATTER! IT'S FOR A GOOD CAUSE! IT'S FOR SCIENCE! M: [Still making vomitting sounds] S: It's not custard! S: Okay. I'm done.

I can't do this anymore This is causing me- M: Is it- Can you cover it- S: Way too much M: with something? S: time, I had all the things I wanted to do today, but it's all gone for the stupid custard maker M: It was more, it was cracked up to be S: Oh.. M: This egg-perience S: Guys, I'm so sad right now M: It's okay S: I really wanted custard. I got so excited I thought it was all gonna be gigapudding S and M: I just want gigapudding! [Simon crying and Martina laughing] M: Simon is gonna- S: [Sobbing] M: The neighbour is gonna like "But I heard a woman cry!" M: Okay Simon is S: I just want a pudding M: You're a really egg-cellent actor S: This sucks. M: What do you wanna have tomorrow? Eggs? S: NOTHING!.

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super easy and tasty bread pudding (Malayalam) (with english subtitles)

 Today Let us make a very simple tasty pudding using bread   Let us have a look at the ingredients   This is an egg less pudding     I have taken 10 slices of white bread I have trimmed its edges and made it a coarse powder using a mixer.       Try to avoid the edges of the bread. This will give a better texture and color to the pudding             I have taken 2 cups of lukewarm milk.     We require 25 grams of unsalted butter one teaspoon vanilla essence   half cup of sugar     For this pudding a caramel base is given For this base, we require 4 teaspoon sugar and 2 teaspoon water           If we do not have butter, we can use 3 teaspoon of ghee   First, we can make the caramel base We have to turn the sugar into a light brown shade For this we have to put the sugar in a pan When the sugar begins to melt and turns a brown color, we should add water to loosen it.

This pudding is a steamed one The same pudding can be baked in an oven also     Now the sugar is getting melted to a brown color   Now add water little by little   and mix it well     Ensure that it doesn't get burned up, which will result in a bitter taste                     Now the caramel sauce is ready.   Then pour the caramel sauce in the mould     spread the sauce thoroughly in the bottom of the mould                 Now we can prepare the mix for the pudding add butter to the lukewarm milk   butter will melt in this milk     add sugar according to one's taste             mix it well   add 1 teaspoon of vanilla essence   mix it well     add the milk mix into the bread powder     mix it gently             check the sweetness of the mixture; if necessary, add more sugar     keep the mix aside for 10 minutes This will make the pudding more creamy                       after 10 minutes we can see the mixture is getting thicker     pour this mixture in the mould         this pudding is done in a single mould we can use small moulds for individual serving   cover the mould with it's lid     other wise, cover the mould with aluminium foil         make small holes in the foil with a fork or knife   now we can steam this mixture for this we can use a steamer/ idli cooker/ pressure cooker( without whistle)     or in a pan. I had added water in a pan and kept a small plate in the inside bottom of the pan   This pudding will take 30 to 40 minutes for cooking     ensure enough water in the pan   heat the pan place the mould in the pan, above the plate.   Then close the pan and let it cook     check the level of water periodically add more water in the pan if necessary.

   After 40 minutes the pudding mixture got perfectly cooked             this pudding can be served hot or cold   after getting the pudding in room temperature, it can be refrigerated and serve cold.           Now i am going to demould this pudding   now the tasty bread pudding is ready to serve   please view other videos in my channel also. Thank you all  .

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Smooth and Rich Custard Pudding Recipe (Exquisite Egg Pudding with Caramel Sauce)Cooking with Dog

Hi, Im Francis, the host of this show "Cooking with Dog." Today, we are making a delicious custard pudding thats extra-smooth and rich. First, let's make the caramel sauce. Add 2 teaspoons of water to a pot of sugar. Turn on the burner.

Avoid stirring but occasionally swirl the pot to distribute the sugar. The sugar will gradually dissolve and turn into a clear liquid. When large bubbles form and the syrup around the edges of the pot begins to brown, it will quickly darken so be sure to keep your eyes on it. When the caramel sauce becomes nice and golden brown in color, quickly place the pot onto a baking mat or trivet.

Then, add the hot water in 3 to 4 steps. The hot liquid may splatter so be careful not to burn yourself. Let it sit to cool. Then, put the caramel sauce in a pitcher and keep it in the fridge.

The caramel will thicken as it cools. And now, let's make the egg mixture. Whisk one whole egg and one egg yolk in a bowl. The balloon whisk should always make contact with  the bottom of the bowl to avoid creating unwanted foam.

Now, combine the milk and heavy cream in a pot. Add the sugar. Next, open up the vanilla bean lengthwise with a knife. Then, scrape the inner seeds from the bean using the back of the blade.

Add the seeds and bean to the cream mixture. Alternatively, you can use vanilla extract or if you're in Japan vanilla oil is widely available for cooking. Heat the pot and occasionally stir the cream mixture. When small bubbles begin to form around the edges of the pot, remove.

Add the cream mixture to the beaten egg a little at a time while mixing. Gradually combining the mixture will help avoid cooking the egg. Then, strain the egg mixture into a pitcher. This will help the pudding to have a smooth texture.

Remove the foam on the surface with a spoon. Now, lightly stir the egg mixture and pour it into oven-safe cups or ramekins placed on a baking tray. The mixture should be divided evenly. Remove the foam again.

Then, cover each cup with a piece of aluminum foil. This will help to keep the surface from drying out. Place the baking tray into the preheated oven. Then, pour boiling water into the tray to come halfway up the sides of the cups.

Be sure to use oven-safe cups. Bake at 150C (300F) for about 25 minutes. Gradually baking the pudding in the hot-water bath will give it an extra-smooth texture. After 25 minutes, check the inside of the cups before removing them from the oven.

Gently shake the cup to see if the surface jiggles without breaking. Now, the custard is set. Let it sit to cool at room temperature and then chill the pudding in the fridge for at least 2 hours. Now, the pudding and caramel sauce are fully chilled.

Pour the caramel sauce on top without unmolding and enjoy the scrumptious custard pudding. Compared to our previous custard pudding, increasing the ratio of egg yolk to the egg white and adding the heavy cream give the pudding a smoother texture and richer flavor. This time, Eric from ericsurf6 is tasting this. Francis will bring him the thoroughly chilled pudding in a cooler bag.

Look forward to it, Eric-san. If you use relatively thin oven-safe cups, the baking time may be slightly reduced for best results. Good luck in the kitchen!.

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Slow Cooker Rice Pudding Recipe - How to Make Slow Cooker Rice Pudding, Rice Pudding Recipe

Bjbj Walter: Jan. Jan: Yes? Walter: Do you
like rice pudding? Jan: I love rice pudding. Walter: You know, my mamma made rice pudding
when I was a little kid and I didn t like it. Jan: My mother never made it.

Walter:
So I don t make it that way. We re going to do it in the slow cooker. Jan: Anything in
a slow cooker is OK with me. Walter: Me too.

We ve got in there -gallon of milk. Jan: That
s a lot of milk. Walter: That s a lot of milk. Here is a full cup of rice.

Jan: All right.
Walter: That s not enough rice to make that thick, is it? Jan: Walter: It will, trust
me. Jan: You promise? Walter: Yeah. Jan: All right. Walter: Then you put in a full cup
of sweetening.

That can be sugar; in this case it s going to be Splenda. I just want
to prove to you that you can do it either with sugar or Splenda. Jan: You said we could
do this with brown sugar, too. Walter: I think you can.

I ve never tried it. Jan: I might
try that. Walter: I believe it would taste wonderful. We put just a pinch of salt, and
that s all you have to put in at this stage.

Jan: That was pretty easy. Walter: Just stir
that up. This whole thing is easy; different from a lot of slow cooker recipes. This one
is not one that you can just turn on, leave the house, come back 8 hours later and it
s done.

Jan: You might end up with a big bubbly mess on the bottom. Walter: I certainly did
when I did that. Jan: I would never do that. Walter: No, I thought not.

Put it on high;
let it cook for 1 hours. Then violating all the rules of slow cooking, take the lid off,
stir it up good. Add some nutmeg, or if in your case you think cinnamon, but you re wrong.
Jan: I think cinnamon s right. Walter: Nutmeg, and then let it cook for another 1 hours on
high, but sort of watch it toward the end of that.

Give it a stir about 1 hour, 1 hour
15 minutes into that. If it s thick enough, stop. Jan: Turn it off. Walter: If not, let
it cook a little longer.

The question is, how thick is thick enough? Jan: That s a good
point. Walter: That depends on how you like it. Jan: All right. I like it pretty thick.
Walter: OK.

I like it sort of creamy. Take a look at the centerpiece while I get one
to show you, that is made, to look creamy because it is. By the way, if you d like,
you can add some butter in that first one. You don t have to.

Jan: I usually like. Walter:
Yeah, I do too. This one has some butter. It will continue to thicken after you turn
it off.

Jan: You just chill it after that. Walter: After that you chill it and you re
ready to go. There you see, now isn t that a pretty little dessert? Jan: That s beautiful.
Walter: Has a lot of flavor. If you just have to, you can put raisins in it.

Jan: You could
put other dried fruit, too. Walter: I strongly recommend against it because they get soggy.
When they cook that long, they get overcooked and they re unpleasant. I absolutely love
this rice pudding, even though it s not made the way my mamma made it. I tell you all this
and some additional details if you write and get the recipe.

You know how to do that: Chef
s Recipe, 6450 Papermill Drive, Knoxville, Tennessee 37919. Sending a self-addressed,
stamped envelope. Go to Local8now.Com, and there, I give you all the choices about when
to stop. Jan: That looks pretty good to me.

Walter: s good, it s easy, and I think even
kids would eat it. Jan: I guarantee you mine would. Walter: All right. H1*6 :p1*6 [Content_Types].Xml
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Shahi Kheer (Makhana Pudding) Recipe by Manjula

Today I will be making Shahi Kheer or
makhana pudding. Makhanas are puffed lotus seeds. Kheer is a very traditional pudding like dessert. Shahi means rich and royal.

The texture of the chopped nuts, makhana and
the creaminess of the milk makes this pudding a really super dessert. Adding the caramelized sugar adds a
unique taste to the kheer. This recipe will serve 6. To make shahi kheer we will need: 4 cups whole milk 1.5 Cups makhana.

These are puffed lotus seeds and they look
like pop corn. 1/5 Cup cooked and mashed rice 1/2 cup of sugar 2 tablespoons of almonds, blanched and sliced 2 tablespoons of sliced pistachios 1/4 teaspoon crushed cardamom Few strands of saffron 2 teaspoons of clarified butter (ghee) I have microwaved makhanas for 1/2 minute. This way makhanas get crisp and dry and it
makes it easy to slice. I will slice them in 3-4 parts.

If the makhanas are small, just make it into 2. I have already sliced the makhanas. So I am ready to make the shahi kheer. Heat is on, medium.

So first I will add the clarified butter or ghee. So add the makhanas. And sliced almonds. Roast them for about 2 minutes, stirring continuously.

So this has been about 2 minutes. Now I will add the milk. And the rice. Mix it well.

Make the heat to high medium. Milk has come to boil. So lower the heat to medium and let it cook
for about 18-20 minutes. Make sure occasionally you stir the milk and
scrape the sides.

This has been about 18 minutes and
kheer is looking good. So I will add 1/2 pistachios and 1/2 of it
I will keep it for garnishing. Cardamom And saffron. Mix it well and turn off the heat.

Now I am going to caramelize the sugar to
add in the kheer. Grease a small frying pan with the butter
and then open the heat on low medium. And add the sugar. Just stir the sugar occasionally till sugar
starts melting.

Sugar has started melting and has started
catching the light color. Now just close the heat because sugar will
melt itself because pan is still hot. You don't want to cook the sugar too much
otherwise it will get the smell of light burn. Right now it has a very nice golden color.

So just wait till all the sugar is melted. Sugar has melted and it has a very nice golden color. Now add this sugar to the hot kheer. Kheer is hot and I am going to add the sugar.

And stir it till it's mixed well. Caramelized sugar has dissolved in the kheer
really well and has given a very nice color and aroma. So shahi kheer is ready to serve. Shahi kheer or makhana pudding tastes delicious.

Caramelized sugar with saffron and cardamom
gives a very unique flavor to the kheer. Serve this kheer warm. Enjoy. Thank you.

Till we meet again check out more recipes
on manjulaskitchen.Com..

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Semiya Pudding Recipe - Vermicelli Pudding Recipe-Pudding Recipeby Nagu's Nalabagam

Semiya pudding is made of two layers , the lower one is made of vermicelli and the top layer is made of cream. Tastes similar to that of ice cream Add little water for caramelizing the sugar Wait until the sugar gets caramelized. Once the sugar turns golden brown transfer it to another plate If the vermicelli is fine and thin then it will be good for this recipe. Saute well until the sevai and cashews turns golden brown.

Now the vermicelli has turned golden brown Now add the caramelized sugar to the sauted vemicelli Add the caramelized sugar and check the sweetness . We are going to add condensed milk , so check the sweetness. Take the semiya little separately for garnishing finally. In the remaining vermicelli add 1/2 ltr full fat milk The vermicelli will be thick and stiff as we have added caramelized sugar , once the milk starts to boil it will melt and get mixed well.

Wait until the milk starts boiling. Wait until the milk thickens and get mixed with the semiya and turns to a thick consistency. Stir it in between so that , it does not get burnt at the bottom of the vessel Now the mixture has turned thick Now add the condensed milk .Check the sweetness and add it accordingly Cook for another 2 mins It should be in the consistency of halwa Transfer it to another vessel and allow it to cool down to room temperature Grease a container / tray with ghee and add the semiya mixture to it. Allow it to cool down to room temperature before freezing it Beat the cream well Adding essence gives you a taste of ice cream Allow this semiya mixture for 30 mins in the freezer Once the semiya mixture is set we can add the cream layer Beat the cream till it reaches a thick consistency Crush the semiya into fine pieces .

(The one which we kept for garnishing) Now our base layer is set and ready Add the cream . Do not add the cream when the semiya is hot the cream will melt Garnish the crushed semiya If you don not like to add the crushed semiya , you can add chopped nuts and dry fruits Cover it with a foil paper  and set it in the freezer for 2 - 3 hrs After 2 hrs The cream layer has been set and is ready . Use a knife to remove the sides of the pudding The pudding looks good with two layers Semiya Pudding recipe / Vermicelli Pudding is ready !!! Subscribe to us on YouTube and Facebook to get the regular updates !!!.

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Rice Pudding with 20 Minutes Prep

-Nearly every culture has its version of rice
pudding. It's a simple yet timeless dessert. This recipe makes a delicate rice pudding
that's creamy and rich with a pronounced vanilla flavor. Let's get started by cooking the rice.
Pour 1 cup of water into a medium saucepan over medium heat and add 3 quarters of a cup
of milk and 1 quarter of a teaspoon of salt.

Bring the liquid to nearly the boiling point
and half a half cup of Arborio or long-grain rice-- Arborio has a higher starch content,
so it will give you a creamier pudding-- and 1 teaspoon of butter. Stir the mixture. Bring
it to a boil then reduce the heat to very low and cover the pan. Allow it to simmer
until it's thick and nearly all of the liquid is gone about 25 to 30 minutes.

Rice can burn
easily so keep a close eye on it and give it a stir every 5 minutes at the end of the
cooking time. Meanwhile, pour 1 cup of half and half into a small saucepan over medium
meat. You can substitute light cream if your prefer. Now, for the vanilla flavor, take
half of a vanilla bean, slice it in half lengthwise, and use a paring knife to scrape out the seeds.
Add the seeds to the cream and heat it to just boiling.

As an alternate, you could use
vanilla extract instead, but then it gets added later. In the meantime, to 2 egg yolks
in a medium bowl, add a third of a cup of sugar and whisk them together. Next, gradually
whisk in the heated half and half. Return the half and half mixture to the saucepan
and cook it, stirring constantly until it thickens and coats the back of the spoon about
3 to 5 minutes.

Now, you'll pour the sauce over the cooked rice and the bowl and stir
together. If you're using vanilla extract instead of the vanilla bean, this is where
you'll add it. Just a teaspoon of it. The rice pudding is ready to serve warm or you
can cover and chill it for several years or overnight.

The pudding will continue to thicken
as it cools. So, if needed, you can stir in a touch of half and half if you'd like right
before serving it. Rice pudding is an easy dessert to dress up. You can serve them in
individual glass dishes and sprinkle them with the dash of cinnamon or simply top with
some beautiful fresh fruit..

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Quick & Easy Bread Pudding Recipe - FlavCity w Bobby

Ask anyone who knows me, and they'll tell
you I'm just not a fan of baking. It must have to do with all that measuring and the
exact science of it. You know, I like to cook. I like to embrace my inner artist, my Jackson
Pollock, but there is one dessert I have a soft spot for, and that is bread pudding.
There's just something about that ooey gooey deliciousness, but the cheapskate deep down
in me just can't stand paying $8 for pretty much left-over bread and a custard at a restaurant.
I thought to myself, "How can I embrace my inner, lazy baker?" And boom, I came up with
a recipe for my lazy man's bread pudding.

There's pretty much two ingredients to the
whole thing. First off, you need bread, some left-over
stale ... Day-old bread works great. Hey, what self-respecting Jewish guy doesn't have
a loaf of challah laying around somewhere in the kitchen.

For the second ingredient,
we head to the freezer. Vanilla ice cream. Normally, you have to make a custard when
it comes to bread pudding, and that involves whisking together eggs with milk and cream
and sugar and vanilla, and man, whew, that just makes me tired thinking about it, but
vanilla ice cream has all that hard work done for you because that custard base is the ice
cream itself. Given the fact that vanilla ice cream is the number one flavor in America,
I guarantee you have at least a pint of it in your freezer.
With these two ingredients and a little help from your pantry, you're well on your way.
In the bowl, I have one pint or one pound of vanilla ice cream that I melted in the
microwave.

To that, I'm going to add three cups of one-inch cubed challah bread. I'm
using stale bread. If you have fresh bread only, just after you cube it, throw it into
a 200 degree oven for about 10 minutes until it gets a little dry. You don't want to toast
it into a crouton.

This mixture needs to sit for 30 minutes because that white bread needs
to soak up all that rich vanilla custard moisture and flavor. In the mean-time, we're going
to head over to the pantry because there's a few more ingredients we can add to this
bread pudding that are going to take the flavor and texture over the top.
The pantry is the backbone to any good kitchen, and it has to be stocked at all times. For
me, that means always having chocolate chips and raisins on-hand. I mean, who doesn't like
to pop a handful of these into their pie-hole at some time, and they're going to make a
good addition to our bread pudding.

Now, the raisins will be tough and leathery if you
throw them in as-is, so we need to soak them in some liquid to kind of plump them up. Now,
you could add water, but hey, I don't pass any opportunity to cook with booze, so I saw
some coconut rum in my pantry, and I'm just going to soak it in here while the bread is
doing its work over there. Let's add our half-cup of chocolate chips
to this, and then add the raisins, but make sure to drain the rum first. You can obviously
save it for later so you can shoot it.

Fold it up nicely here. You can dump this into
a baking dish if you have it; just make sure you butter it, but if you're a lazy guy or
a lazy gal, you might not have a baking dish on-hand. Don't worry about it. Grab a ceramic
cereal bowl; the same thing you eat your Cap'n Crunch out of in the morning.

I'm using these
old French onion soup bowls, and just fill them up, and we'll get them in the oven. Don't
pack them down; otherwise they're not going to back evenly. I know this is going to be
a really creamy, smooth dish, so I want some kind of contrasting crunch, so in the bowl
here, I combined about a third of a cup of pecans with a tablespoon of brown sugar.
All I'm going to do is put this on the top, and while it bakes, it's going to get golden
brown and crunchy. It's going to be a great contrasting texture to our dish.

Pop these
guys into a 350 degree oven for about 40 minutes until the top gets golden brown but the middle
still jiggles a little bit. I wanted to find out what other lazy man desserts are out there,
so I recently talked to my buddy, Jeff Mauro, from the Food Network and some other of Chicago's
top chefs to find out. Jeff: We keep cookies frozen. Sometimes I
don't even need to back them.

I just go in, and I eat it like an apple. They're about
this big. You're getting all the secrets out of me. I don't know how ...

Is it just good
for my brand, so to speak, but I eat it like an apple, usually under the cover of darkness
with just the light from the fridge hitting my face, making me ... Accentuating the chins.
I'm that guy, almost breaking a tooth on that. Mindy: I always have cookies in my refrigerator,
a little bit like ... That aren't baked off so that I can take the dough out just like
if you bought it at the store, but it's actually home-made, and I just slice it up and throw
it in the oven.

Bobby: These guys just came out of the oven,
and check out how beautiful and golden brown they are on top. They look absolutely perfect.
Now, you might want to wait about 20 minutes for these to cool down. That is, unless you
want a second degree burn in your mouth. That eggy challah bread has a delicious vanilla
flavor just soaked throughout it, and I love that rich decadent chocolate.

I'm a sucker
for the crunch of the pecans. With a recipe like this, you can spend less time in the
kitchen baking and more time being lazy on the couch binge-watching House of Cards. Zoe,
watch out! For this great recipe, check out flavcity.Com, and if you like this video or
any of my videos, please subscribe to my Youtube channel. Follow me, yadda yadda yadda on Twitter.
You know the drill.

I'll see you next time, only on Flavor City..

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Pumpkin Pudding Recipe (Easy and Delicious Halloween Dessert)Cooking with Dog

Hi, Im Francis,  the host of this show "Cooking with Dog." First, lets prepare the kabocha squash, also known as Japanese pumpkin. Using a knife, remove the firm skin. Be careful not to cut yourself. Then, slice the kabocha into 1cm or half inch slices.

Place them into a pot. Pour the water over the kabocha until it is almost covered. Turn on the burner  and simmer the kabocha until it becomes soft. You can also steam the kabocha instead of simmering.

Now, strain the kabocha with a mesh strainer. Place it into a blender. When it is still hot, add the sugar  and half of the milk. Cover  and blend the mixture, dissolving the sugar.

Then, add the rest of the milk,  whipping cream,  2 eggs,  rum  and the vanilla extract. Using a spatula, clean the side of the blender. Pulse or blend at low speed to avoid creating foam. When it becomes smooth, strain the mixture with a fine mesh strainer.

Pour the mixture into a pitcher. Lets steam the pudding. Pour the egg mixture into 6 custard cups. Remove the foam on the surface with a spoon.

Now, turn off the burner  and place the cups into a pan of boiling water. The cups should be submerged one third to one half of the way in the water. Cover the cups with aluminum foil. Place a lid on but leave it slightly off to help avoid overheating.

When it begins to boil again, reduce the heat to low  and simmer for 20 to 25 minutes. Now, lets check the firmness of the pudding. If the surface is almost firm as shown,  cover again with the aluminum foil and the lid. Then, turn off the burner.

Let it sit for 10 minutes until the pudding is completely firm. And now, remove the cups. The light-colored marks on the pudding  are leftover foam that hardened on the surface. Now, the pumpkin pudding is completely chilled.

Pour the maple syrup on top and now its ready to serve. This recipe is less likely to create bubbles or holes in the pudding  so adjusting the heat is easy compared to custard pudding. Steam the egg mixture while it is still hot  so that you can reduce the cooking time. The sweetness of the pudding depends on the type of the pumpkin  so adjust the amount of sugar to taste.

Good luck in the kitchen..

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Plum pudding 18th century cooking with Jas Townsend and Son S4E6

Today Im going to be doing something a
little different. A dish that was popular all the way from the
mid-18th century to the 20th century, found in British cookbooks and also popular in colonial
America. Were going to be making a hunters pudding. Thanks for joining us today on 18th Century
Cooking with Jas Townsend and Son.

A hunters pudding is a type of plum pudding
and a plum in this context means raisins. Plum puddings were often associated with special
occasions, served during certain holidays or when visitors came to visit. The name hunters pudding may be a bit deceiving. We need to be careful about assuming that
it was a favorite dish for backwoodsmen.

Rather, a hunters pudding was likely a
pudding that would have been reserved for various special occasions such as a formal
hunt, but thats not to say ordinary people didnt enjoy a hunters pudding on occasion. Hunters puddings were popular from the
mid 1700s up until the beginning of the 20th century. Lets get started. Were going to be making a recipe from The
Ladys Assistant, a 1775 cookbook published from Charlotte Masons manuscripts.

Were making half batches today, so if you
want to make a full size batch, all youll need is double the ingredients. It will change the cooking time, so well
talk about that as we cook it, but to start, lets look at the ingredients. Im using a half pound of flour and a half
pound of suet. Now when I say suet, I mean kidney fat.

In a previous episode, we explored the difference
between suet and hard muscle fat and when it comes to making puddings, theres a huge
difference, so if you go to your butcher to ask for suet, make sure he gives you kidney
fat. If you cant find kidney fat to use or if
you have neither the time nor the inclination to render it yourself, Jas Townsend and Son
now carries Atora shredded suet. This suet is made from rendered kidney fat. Its stabilized with a little flour.

Because its rendered properly, it doesnt
need refrigerating. In addition, were using a half a pound
of currants. Unlike the fleshy red berries that go by the
same name and are related to the gooseberry, these currants are small dried seedless Corinthian
grapes. Also in our pudding well be using about
4 ounces of raisins.

Now raisins in the 18th century had seeds
in them so they had to be cut open and seeds removed before they could be used in a recipe
like this. There were different kinds of raisins in the
18th century. The best of the raisins were dried in the
sun as opposed to dried in ovens. These were called raisins of the sun and most
of the time they were imported in jars so they would be many times called jar raisins.

The best of these raisins were called Malaga
or Muscato raisins. They were grown in Spain and imported throughout
much of Europe and North America. Our modern raisins are similar in quality
to a midlevel jar raisin of the 18th century while having the convenience of being seedless. Next were going to be adding a couple of
tablespoons of candied orange peel and candied citron.

Our recipe will also use about a teaspoon
of nutmeg and 3-4 tablespoons of brandy. Now heres something interesting about the
addition of brandy into these puddings, it started to be added in the second half of
the 18th century and in many of the recipes they find that the addition of the brandy
helped in the preservation of the pudding and many times its noted that the puddings
can be kept for up to 6 months if you keep the pudding still wrapped in its pudding cloth
and kept up out of reach. This allowed cooks to make multiple puddings
at once, serving one immediately and the others later on. Finally, back to our recipe, well need
4 eggs and 1 cup of cream.

Now thats it for the ingredients. Now that weve gathered them up, lets
put this pudding together. Preparing this puddings going to be very
easy. Were just going to add all of our dry ingredients
plus our sweetmeats.

And dont forget to add the nutmeg. Thats mixed quite well. Okay, now that our dry ingredients are done,
lets move on to our wet ingredients. Lets whisk our eggs together.

And then were going to add in our cream
and our last wet ingredient, our brandy. Now lets add this to our dry ingredients. It should make a pretty thick paste. Now when youre going to boil a pudding,
there are a few things you have to have ready to go.

You need a couple of pots of water boiling. Our large one will be for boiling the pudding
itself. The smaller pot well use to refill the
water as the water boils away. Youll also need a clean piece of cloth.

One for each of the puddings youre going
to boil. Linen makes a really good pudding cloth. The water makes the fibers swell up and the
weave even tighter. You can also use cotton osnaburg.

Go ahead and scald these cloths. Youll also need a stout cord to tie the
cloth off with. Remove the cloths from the boiling water and
dust each with a little flour, then set each one aside, flour side up, into a bowl. Gather your pudding dough and place it on
top of the cloth.

Tie the bag tightly around the dough. Now its time to put this in the boiling
water and boil it for 3 hours. You want to make sure to only replenish this
water with boiling water. You want this water to not stop boiling at
any time, because that will increase your cooking time.

Now like I said, this is a half size pudding. If youre going to be doing a full size
pudding, youll want to boil this for 4 hours. Okay, the hunters pudding has boiled 3
hours. Youll need a bucket of cold water on hand.

By dipping the hot pudding in the cold water
for a few seconds it will make it easier to get the cloth off without damaging the surface
of your pudding. If you dont want to spend 4 or 5 hours
boiling a pudding at your next event, you can cook these ahead of time. You can cook these the week before if you
leave them in their pudding cloth, then you can take them to the event, when youre
ready to use them, you can either boil them for an hour right before you need them or
you can slice them cold and then either fry them or broil them. These puddings were usually served with a
sauce and the sauce were using here is the most common type which is equal parts
of butter, sugar, and sac.

Lets give these a try. And theyre a very dense and rich kind of
food here. These are chalk full of raisins and theyre
nice and sweet. In fact, compared to todays palate, 18th
folks were not used to such sweet things, so its likely that this would be the sweetest
thing they would eat all year long.

These would make a great addition or finish
to a nice period meal and because you can fix them the week ahead of time, theyre
a perfect kind of thing you can pull out of the hat and fry these up from something thats
been prepared without spending the 4 hours of boiling them at the event. You should really try these. These are wonderful dishes. Very nice.

This recipe and many others are available
on our SavoringthePast.Net cooking blog. We also have an image reference blog of 17th
and 18th century paintings and drawings called SiftingthePast.Com. Make sure to subscribe to our YouTube channel
so you dont miss any upcoming episodes. And finally, our online catalog and our printed
catalog that has hundreds of 18th and 19th century mens and womens clothing, historical
cooking items, and camping items.

I want to thank you for joining us today as we savor the flavors and the aromas of the 18th century..

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OATS & STRAWBERRY PUDDING

Hi friends! Welcome to easy and home style cooking. I am Mrs Ragini today i am going to show a
very simple, easy, taste and healthy recipe. We are going to make a pudding with oats and
strawberry. You can use any type of fruit to make  this dish.

First we are going to mix the wet ingredients
separate and dry ingredients separate. First take 1 cup of oats and as per sweetness
you can take sugar. You can use castor sugar, brown sugar or regular
sugar. Put oats and brown sugar in a bowl for flavoring
add some cinnamon powder and some baking powder, strawberry.

Wet ingredients are egg and milk. For 1 egg
1 cup of milk. Chop the strawberry or you can use whole strawberry
too. Add them into the oats bowl and mix.

You can serve this as a dessert or morning
breakfast too. You can use any type of oats mix well and
keep aside. Now we need to mix the egg and milk. First whisk the egg in a bowl and add milk
and whisk again and keep aside.

Take
the baking mould put the oats mixture into the mould and pour the milk mixture. The milk will be absorbed by the mixture.Top
it up with some more strawberry's and bake it at 180 degree centigrade or till you see
its set. For nice flavor you can use butter in the
dry ingredients mixture or in the mould as shown. Bake it as 180 degree centigrade till its
done.

You can see it has got nice color and perfectly
baked. Loosen the edges and cut it and serve with
ice cream or whipped cream  or strawberry sauce too..

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Milk Powder Pudding- Episode 79

Hi There, Today I'm meeting you with a recipe video on how to make Milk Powder Pudding. This Milk powder pudding is very easy to make and also It's very tasty. You can decide how much sugar to add based on your taste. From the amounts I'm showing in the recipe, We can make two puddings in this size.

If you have a big bowl which can put in the steamer, then you can make a big pudding in one time from these amounts. At  the end of the of the video, I have mentioned the ingredients you need to make this If you like my videos, please share them with your friends. And please subscribe to my YouTube channel. If you haven't already subscribed, please click on the 'Subscribe' button below the video then please click on the bell icon coming near that Now you can watch my latest videos easily.

For this recipe you'll need, for caramel, we need half cup of sugar and some water For the pudding, 1 cup of water 1/2 cup of sugar 1 cup of milk powder 6 eggs Mixture of spice powders of 5 cardamoms, 1 clove and some cinnamon 1 tea spoon of vanilla First you need to heat up the water a little. Dissolve the milk powder in to it. Now let's make the sugar caramel. Put the half cup of sugar in to a small pan like this.

And then add some water. Put the water till the sugar get soaked. But don't mix it now. When it's getting melted like this, turn and rotate it like this Now it's light brown.

Now rotate it often like this. By this time, I have applied butter well on to the bowl which I make the pudding. Now this color is good. Add the caramel to the bowl Now we need to blend the eggs for few minutes.

Now add the sugar and dissolved milk powder Now add the mixture of spices Add vanilla Now blend it again well. Now the caramel have set well. Filter the pudding mixture to the bowl like this. Now cover it with a foil paper like this.

We cover with the foil paper to prevent the water going inside the pudding. Now steam the pudding for about 30-40 minutes. Around at 30 minutes, check if it has cooked enough using a tooth pick After the pudding has cooled down, separated the edges using a spoon like this. Now turn it to other side on a plate like this.

This is the Milk Powder Pudding we made. You can make this very easily in a short time. You also can make this milk powder pudding and enjoy with your family. If you like my videos, please give a like to them.

Add comments. And please subscribe to my YouTube channel. Let's meet again in another delicious video like this..

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Mango Pudding RecipeCooking with Dog

Hi, Im Francis,  the host of this show "Cooking with Dog." Lets make the mango pudding. Heat the water in a pot. When small bubbles begin to form  around the entire bottom surface,  remove the pot. Add the sugar and mix to dissolve.

The sweetness depends on the type of mango  so adjust the amount of sugar accordingly. Then, add the gelatin powder  and completely dissolve it. There are many types of gelatin powder  so be sure to follow the instructions on the package. Now, add the gelatin mixture to the bowl  with the mango puree and mix.

Add the heavy cream also. Combine the mixture thoroughly. Then, add the lemon juice to taste. If your mango puree is very sour,  you should skip the lemon juice.

And now, pour the mixture into 5 small cups. Chill them in the fridge for over 2 hours. If you are in a rush,  place them in the freezer for 40 to 50 minutes. Now, the mango pudding is firmed up.

Spoon the lightly whipped heavy cream onto the pudding. Next, slice off the mango along the flat seed  and make cuts in the flesh in a grid pattern. Be sure not to cut the skin. By the way, this mango is from Miyazaki Prefecture.

It is sweet and juicy but also expensive  so we only used it for the topping. Cut the mango in half lengthwise and peel off the skin. Mmmm. Looks so delicious! Place the diced ripe mango onto the pudding.

Finally, garnish with the mint leaves. To get the most out of the appetizing mango color,  we didnt add any milk at all  and minimized the use of heavy cream. We used a minimal amount of gelatin  so it has a puru-puru, jelly-like texture. Good luck in the kitchen!.

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MAKE YOUR OWN CHRISTMAS PUDDING

Ho ho and a welcome to Steve's Kitchen,
it's that time of the year when I love to make a homemade figgy pudding, plum
pudding, Christmas pudding, whatever you like to call it. I call it
just delicious and making your own at home you just can't beat it. If you've
never had Christmas pudding before think of fruitcake on steroids, I mean this is
a pudding Bowl, this is what we're going to be baking it in and that is just the
start of the fruit we're putting in there. You've got your lovely sun-dried
raisins in there, currants, there's some candied peel which is really essential
and glace cherries but we don't just stop there with your dried fruit, I've
got a whole cup full of dried dates which I've just chopped up.

You can use
figs of course the dried fruits are up to your imagination cranberries, apricots,
anything will do, overall you're looking for about a pound or half a kilo of
dried fruits, plus the dates. We always start our Christmas pudding by
rehydrating our fruits, so I'll pop them into a bowl and the dates go in there as
well. Now we're going to add in a couple of tablespoons of gorgeous molasses,
you can add treacle in there of course, blackstrap molasses is really good, a
dark stout, I'm using Guinness try and get a local stout if you can and we're
going to put a cup of that in there. I.

Always then add in a really big glug of
brandy as well. I haven't got any brandy with me at the moment so a really nice
sherry works just as well. Lastly we're just going to take a lemon and we're
going to take the zest off of this lemon and grate it in with our fruit, just to
add some fresh zestiness into it and an orange too. We're just going to take the
zest off of a large orange.

Now give that a good stir through, we're just going to
leave this out on the side for at least eight hours or overnight so it absorbs
all that beautiful moisture and plumps up and then we can get on and make the
second half of the recipe. So I've left that overnight just come and take a look
how beautiful the fruit is, all those gorgeous fruit now have plumped up,
they've absorbed all that wonderful juice. An alternative by the way of using
alcohol would be to use the juice from the orange and the lemon
in here to let that plump up the fruit instead. So now it's time to turn this
fruit into a Christmas pudding, we've got a hundred grams, three and a half ounces
of soft compacted brown sugar , 100 grams, three and a half ounces of bread crumbs
and that's just to bulk up the pudding.

Next that lovely suet, we've got a
hundred grams again, three and a half ounces of suet and this really adds the
flavor that we recognize in a traditional Christmas pudding. To help
bind the whole thing together this time we've just got 60 grams, that's 2 ounces
of all-purpose or plain flour. To add a rich and bitter darkness I'm adding a
couple of tablespoons of dark cocoa. Now for sure used dried ginger, I love fresh
ginger in my Christmas pudding so I'm just going to grate in about half a
teaspoon or the equivalent of fresh ginger.

Add in a couple of teaspoons of
mixed spice and half a teaspoon extra of cinnamon. We are going to put this fresh
granny smith apple in there now if you can get a cooking apple like a Bramley
go for it and I just like to grate the Apple up add the grated apple in with
all the seasoning and spices and lastly also to help bind the pudding together
we're going to add in two eggs and now we're going to mix all these ingredients
together to get a beautiful Christmas pudding mix. Now you do want to mix this
until you get a lovely even mixture, I. Have a 1.2 Liter pudding Bowl here,
that's about two and a half US pints and what we want to do is to pack our
pudding mixture into the bowl.

Now you can tell I've done this a lot, that fits
in there just about perfectly. Now I'm just going to tap my pudding down to get
any air bubbles out of it, next take a piece of baking paper fold it over and
then fold it again and just continue to fold this over until you get a decent
point like that. Hold the pointy end to the center of the pudding and then just
cut yourself a round like that and we create ourselves a beautiful little
circle of paper, just to pop on top of the pudding. Next take a big piece of
baking foil and what I want you to do is just fold a pleat in the center of the
foil and this is just to allow the pudding to expand a
little bit as it cooks.

So we get the pleat in the center and then tightly
fold this over the top of the pudding basin. Now get a nice tight seal around
the foil, you could use a bit of string around here. A lot of you know from
previous Steve's kitchens Christmas puddings, I cook these normally in a
pressure cooker which does save a lot of time. We haven't got our pressure cooker
on this part of our world tour so we're going to do it a much simpler way.

Get
yourself a nice deep baking tray and you're either going to use an upturned
saucer or I've got a little trivet here, pop it in the bottom, we're going to pop
our pudding Bowl onto the trivet and that's just to keep it off of the direct
heat of the oven and then we want to fill our tray with water and the reason
we want a fairly deep tray is because we want it to come at least an inch up the
side of the pudding basin. The next thing I'm going to do is actually tent this
over with some more foil, so what I've done here is I've made a little tent
over the top of my pudding to keep the steam in, if you had a nice big clay pot
with a big lid you could do that but you'd need to seal around the join of
the pot just to keep the steam inside. We're going to be cooking this on a
fairly modest heat, I've got an oven preheated to 110 degrees Celsius that's
220 Fahrenheit and we're going to cook this for about three-and-a-half to four
hours. Now you might want to check the water level about halfway and just top
it up if it needs it, be careful the water will be super hot and if you're
preferring the idea of doing this in a pressure cooker just google steve's
kitchen christmas pudding and you can see my previous recipe where I used the
pressure cooker with all the instructions for that.

Okay carefully I'm
bringing this out of the oven, now you can see how the Christmas pudding is
domed there, its pushed the top up. The house smells divine.
Now I didn't need to top this up at all with water through the whole cook, so if
you get a good seal on there you should have the same results, definitely be a
little careful when you take off the foil because steam is going to come out
but you can see the pudding is intact, the water is still almost as high as it
was when I started and you'd expect it to dome like that. That is pretty much it,
I'm going to let that cool down completely and you can store this in the
pantry and don't forget you can keep this all the way through to
next year just in a pantry, it will last but we're not going to be, we're going to be
eating this on Christmas. Come Christmas Day you can re steam this for about an hour
and get that beautiful smell of Christmas pudding filling the house
again or you can just heat it in the microwave for about five or ten minutes,
just to warm it through.

Whatever you decide to do just enjoy and have a great
Christmas. Now I've got a video on my channel showing how to flame the
Christmas pudding if you're interested in that check it out. I really hope
you've enjoyed and joined me making Christmas pudding this year, if you have
send me across some pictures on any social media you like, be good and I will see
you very shortly for another fantastic episode of Steve's kitchen,
take care..

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King Pudding Kit - tasting a giant pudding flan - Whatcha Eating #213

Greetings, my lovelies! Hi it's Emmy! Welcome back to another "Watcha Eating?" Today I have something...Large for you -- king-sized to be exact. And this is a king pudding. And it's a giant pudding kit from Japan. So in Japan you can buy little individual cups of premade pudding.

And they come in like a little set of three. And they're about the same size as the instant Jell-o that you can find here in the US. It's much more like a flan or an egg custard: it has a little bit of a caramel topping; and you invert it out of the cup and then you eat it that way -- just like you would eat flan. So let's go in the kitchen and I'll show you how I put this together and then we'll come back to invert it onto a plate.

Oh! And if you like these kinds of videos don't forget to subscribe for more makin' and eatin'. All right! Let's get started! So this is what comes inside the kit: we have instructions; the pudding mixture; and some caramel. So, before we start, we want to wash out our pail. All right.

To our saucepan we're going to add 1.9 Litres of whole milk. Next, we're going to add our pudding mixture. And give that a good stir. Next, we're going to place everything on the stovetop, and then heat it up until just about steaming -- and all of the pudding mixture is dissolved into the milk.

So turn off the heat at this point and let the mixture cool a little bit before you pour it into the bucket. (Talking to son:) How's it smell? (Son): Mmm...Pretty good! And refrigerate for at least ten hours. Okay! We are back! And this is the Giant King Pudding. So let's see what it looks like inside.

Oh look at it jiggle already! Use a butter knife... And go along the edge -- make sure you stay along the side because you don't want to mar your beautiful pudding; and we're going to put our plate on; say a Hail Mary; quickly invert it; Oo! Did you hear that? I do believe our pudding has just released. All right! Here we go! There it is! And it's AMAZING! Look at that! Oh my gosh! Here's the good side. And look at it jiggle! So now that we've released it out of the container, we're going to top it with our little caramel sauce.

Look at that! It's so luscious and beautiful! Woah! There it goes! So in the time that I was taking pictures of my beautiful flan... This happened. [Laughs.] I think it'll still taste good, but it's not nearly as lovely as it once was. I think this would be the perfect thing to serve at a party because no matter how much you love custard or flan this is way too much for one person.

But, let's give it a taste. We'll take a bite with the syrup -- and give it a taste! Itadakimasu! MM! Wow! That syrup is really sweet, and tastes like caramel. Let's try a bite with less caramel on it. Mmm.

And it tastes like the custard pudding that I remember in Japan: pretty light on the egg flavour; mostly kind of milk and sweet; The syrup is, not surprisingly, very sweet; and tastes a lot like brown sugar. It has a little bit of a caramel flavour to it. But yeah! It's good! Really, really smooth, kind of Jell-o-y texture; softer than Jell-o, but, yeah, delicious! I actually ordered this online from my friends Marimo Marshmallow. I should put their information down in the description bar if you're interested in buying one for yourself.

Let me know in the comments below if you've ever had pudding before, or if you have some great recipe for homemade flan: I would love to make it from scratch one day... And yeah! I hope you guys enjoyed that; I hope you guys learned something; Don't forget to follow, like, and subscribe! And i shall see you in my next video! Toodaloo! Take care! BYEEEEEE!!!! And this is a little....Another Umai kind of candy. It looks like it might be the corn potage..

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KIDS vs. FOOD - BLOOD PUDDING

(French accordion music)  - (Finebros) Today,
you're gonna be eating this. - What is it? - Uh, first glance, it looks like brownies. Second glance, probably
not gonna be brownies. - It might be a type of falafel.

- It looks like mini-sliced falafels. They don't look like they're American food. - (Sniffs) I don't know.
It sort of smells good to me. It smells like In-N-Out Animal Fries.

- This looks like little sausage stuff. - It smells actually really good. - It looks like chocolate chip sausage. I don't know if that would be good,
but I guess people will eat that.

- (Finebros) And now you get to eat it. Go ahead and take a bite.
- Oh great. - This is just how it works
at the dinner table. We just, like, move it.
Just push it away.

- Blech. - Please taste good. (Chewing) (smacks lips) Mmm! It tastes like a potato pancake. (Fork clatters) - It only tasted a little disgusting.

(Chewing) - Mmm! Not bad, actually. - Okay. (Bracing breath) (whispering) In... Okay.

(Gasps) This stuff was actually
really good, surprisingly. - It tastes like meatloaf. (Fork scrapes plate) - Mmm! It tastes really good. - This is not chocolate chip.

(Smacking lips) This is so good. - It does NOT taste like falafel,
so that idea part of the video is gone. - I like it. I'm guessing, whatever it is,
it's gonna change our mind.

- If you tell me this is something
really disgusting, I swear to God. - (Finebros) You just tried blood pudding. - The name is a little scary. I hope there's no real blood in it.

- Why is called that?
It doesn't even look like pudding. - This has nothing to do with pudding! - Blood pudding tastes good.
But BLOOD pudding? - (Finebros) Blood pudding
is a type of sausage made from pork, blood, and different spices. - I feel like I'm a vampire. - I don't know about that! But it's good.

- (Finebros) It's part
of a traditional breakfast in Ireland and the United Kingdom. - I can't see it as a breakfast.
I could see it as dinner. - I can't really imagine
waking up and eating this. It's not right, you know? - (Finebros) Finally, do you recommend
that people try blood pudding? - No, because it tastes
really, really, really bad.

- I would say yes. - You know what?
Don't try this. - Yes, because it's really good. - I definitely think
that you should try this.

- Definitely! It just tastes so good, and I don't like people that are prejudiced
against food and don't try it. - I do NOT recommend it at all. - Yes, I do. Some kids, they just eat
chicken tenders, fries.

You need to try some other stuff, like this delicious
mouth-watering masterpiece. - Thanks for watching us eat
blood pudding on the React channel. - What food should we eat next?
Leave it in the comments. - Don't forget to subscribe! We have tons of new shows
for you every week.

- Goodbye. See you next time.  (French accordion music) .

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Kerryann's Sticky Toffee PuddingMoney Saving Meals

Hi Food Tube! Kerryanne here. I'm going to show you how to make classic sticky toffee pudding. It's warm, rich and gorgeous. It serves eight people and comes in at around about 65 pence.

That's around 1 US Dollar, per person. Who's going to argue with that. Don't worry if you've never made it before. Don't worry if you've never tried it before.

I'm here with you every single step of the way. Lets get started. I've got 225 grams of fresh dates, with the stones removed. Gorgeous.

I need one teaspoon of bicarbonate of soda. It's going to act as a raising agent. 200Mls of boiling hot water. It's gonna soften them up a right treat.

We're gonna leave them to one side, and we're gonna get started on the cake. In this bowl I need 85 grams of softened unsalted butter. A 170 grams of caster sugar. Cream it together until it's all pale and lovely.

As a kid growing up, this was one of my favourite, favourite desserts. It is a little bit naughty so it's not something you'd have every weekend, but it's so good. You can see it's gone really pale and fluffy. I've got two large free-range eggs.

We're going to do those one at a time. Just because it's easier to mix it in. Now guys, you can use an electric whisk if you have one. I thought I'd do it like this today to show you the original way I was taught to make cakes.

You learn the proper way and then you adapt as you get a little bit more confident. And with confidence comes laziness. Shh! I've got a quarter of a teaspoon of ground mixed spice and then a quarter of a teaspoon of cinnamon.Give that a little mixy, mixy, mixy. Next, I'm going to add to add two tablespoons of erm, a malt drink.

I'm using Ovaltine, but if you can't get that any other kind of malt drink will do. Horlicks. Even the supermarket own brand malt drinks will be fine. And two tablespoons of natural yoghurt.

All mixed together nice and lovely. And now we're going to add the flour. About 5 heaped tablespoons of self raising flour. In we go with that.

Okay. So that's all nice and combined. Look at that. Lovely.

Now, we're going to go back to our dates. That hot water has now made those dates even more stickier and even softer. So what we gonna do is whack them in this processor with the water as well. This is what we're looking for.

Almost smooth, but not quite. So I'm gonna put this into the cake mixture as well. Try not to leave any in the blender. Because it's all good.

We don't want to waste it. We measure things for a reason, and this puree now not only will it act as a raising agent, and help the cake grow in the oven, but the dates will also keep it really moist and gorgeous. So lets mix that in lovely. I've just got a little blob of butter, and some greaseproof, just to grease the over-proof dish.

So that when the pudding comes out of the oven it won't be stuck to the dish. They you have it guys. My sticky toffee pudding is ready to go in the pre-heated oven 180, gas mark 4. About 35 minutes.

See you when we're finished. Now I'm going to get on with the toffee sauce. I've got 115 grams of unsalted butter. A 115 grams of light muscovado sugar.

Straight in. 140Mls of double cream. Stir this over the heat until the butter's melted the sugar's dissolved, and it's darkened just a little bit. Okay so guys come and have a look at this.

Two minutes later and look what we've got. The most gorgeous, silky, sticky, caramelly toffee sauce that you're ever probably going to taste in your life. Right, so the sponge is in the oven. The sauce is ready.

I'm going to sit down for five minutes. See you soon. Look at that guys. Doesn't that just look amazing? Now I've taken that out a few minutes ago to check if it was ready, by doing this cool little tip.

You get a skewer stick it in, and if it comes out clean, there's no mixture of any kind, whatsoever on there,  you know it's ready. I've got my toffee sauce here. And I'm going to pour half over, so it soaks in lovely. And then the rest I'm going to pour into a jug, so we can serve on the side for the greedy ones like me who love a bit of toffee sauce.

You've got a little bit more on the side there. This is so good looking. Look at that guys. Oozy, gooey, sticky, delicious.

My mouth's watering. Here we go. Sticky toffee pudding. Now in my house they love it.

With a bit of vanilla ice cream. So there you have it guys. My classic sticky toffee pudding. Have a go.

Let me know how you get on. It's a brilliant, brilliant family favourite, It's delicious. It's affordable. The best part, affordable.

65 Pence per person,  or one dollar for you guys over there in the States. So for more money saving meals have a
look at jamieoliver.Com/savewithjamie And if you like what I'm doing here, have a little look at my new channel. Woop woop. If you want to see some more stuff from me don't forget to subscribe.

Let me know what you wanna see. But most importantly enjoy yourselves. Happy cooking. For loads more great recipes and money saving tips go to jamieoliver.Com/savewithjamie And for more simple, affordable and tasty family recipes check out my other videos on Food Tube.

Please have a look around and subscribe to get the latest videos when they're uploaded. See you later!.

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Indian Mango Pudding Recipe

Namaskar, Welcome to nishamadhulika.Com Ripe, yellow mangoes are available in market easily these days. Today we will prepare mango pudding. It is a dessert and you can eat it after dinner or at anytime. Let us see what all do we require to prepare mango pudding.

Finely chopped mango - 1/2 cup. Pulp of mango - 1/2 cup. Fresh cream (low fat) - 1/2 cup. Sugar - 4 tbsp.

Cashew nuts - 7 to 8. Custard powder - 1 tbsp. Cardamom - 4. Milk - 300 grams or 1 and half cup.

We will boil milk first to prepare mango pudding. Take a small amount of milk to dissolve custard powder in it. Mix custard in it. Dissolve it in such a way that no lumps are left in it.

Cut the cashew nuts till the time milk boils. Milk has started boiling and we will add custard in it now. Also, add sugar in it. We have cooked custard in milk for 6 minutes.

Turn off the gas. Put the Kadhai down to cool the milk. Add mango pulp and cream in it now. Also add powdered cardamom in it.

You can beat it with your hands or whip it by using an electric hand mixer. The mango pudding is now ready. Refrigerate it for 2 hours before serving it. Garnish it with pieces of mango.

Also, garnish it with pieces of cashew nut. It appears very mouth watering. Prepare and enjoy mango pudding and share your experiences with us. Let us meet again at nishamadhulika.Com.

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HULK PUDDING CUPS - NERDY NUMMIES

Hey guys, its Ro! Welcome to another Nerdy
Nummies! I realized that we have made so many different
super hero themed treats, weve made Superman, Batman, Captain America,
Wonder Woman, but we have never made anything Hulk themed before. I love that little green guy! So, today we are gonna make some Hulk Themed
Pudding Cups, lets get started! The things you will need, will be: 2 cups
of whole milk, 3 eggs, but we are just gonna be using the egg yolks. 1/3 Cup
sugar, 3 Tablespoons of butter, 2 tablespoons of cornstarch, 2 teaspoons of
vanilla extract, and a pinch of salt. Were also gonna need some Oreo
cookies, a large saucepan, some small, clear cups, you can use glass
or plastic, Im using little glass ones.

I got these like in a little fancy dessert
set or something. Then to decorate you will need a black paint
pen, mines by Sharpie, I think I found this one at Michaels and a little
bit of green food coloring dye. This ones color is called mint green. Should be called Angry Green because were
making the Hulk, but They didnt know that Now lets put it all together! The first step is super easy, what were
gonna do is youre gonna put your butter and your vanilla extract into a medium
sized bowl, you dont need to mix them together or anything and
then youre just going to place your strainer on top, and were gonna set
this off to the side.

The next thing that were gonna do in our
saucepan, we are gonna pour in our sugar, cornstarch and a pinch of salt.
Then were gonna whisk it up. Now were gonna add our eggs, remember you
just want the yolk, so youre gonna take an egg, come on! Im doing the jiggle method, just jiggle
back and forth, boop! One yolk. And youre gonna do that to all of your
eggs. Lastly were gonna add our milk, oooooh!
Just pour it all in there, and were gonna whisk together one last
time until everythings smooth and combined! And once thats all mixed together were
gonna take our saucepan over to the stove! Turn your stove to medium-low heat and whisk
together constantly until the pudding begins to thicken.

This usually
takes about six minutes, just make sure to constantly stir so that
the bottom doesnt burn. After 6 minutes of mixing, reduce your heat
to low and using a heat-safe rubber spatula, stir for an additional 5 minutes. This will cause your pudding to become nice
and thick. Then, remove from heat and head back to your baking
station! Our saucepan is fresh off the stove, so be careful,
its hot! And now were gonna pour our pudding mixture
through the strainer, just be really careful.

Now Im just gonna use my
spatula, move the pudding mixture through. Now that our puddings all mixed
up, Im gonna color it green, using it a little bit of food coloring. You
can make it whatever shade of green you want, you can put just a couple drops
in. Im gonna be making it a deep green, and Im gonna use 8 drops.

And now
were gonna mix it up one more time! Our homemade vanilla pudding is now colored
green to look like The Hulk, I love it! Now we are gonna cover it with
a little bit of plastic wrap, so youre gonna take a little piece, that
will cover the whole bowl. And now youre gonna press it down into
the bowl, to touch the top of the pudding, you do this so while the pudding
is setting it wont form that top layer of skin. Once your pudding is covered were gonna
pop this in the fridge for about 2 hours to set. While the pudding is setting
in the fridge, we are gonna make some decorative toppings using the Oreos
to look like his hair, and do a little arts and crafts.

So, the first
thing that Im gonna do is crush up my Oreos, but before I do that, what you
gotta do is take your Oreo, give it a twist, boop! Separate it, and then,
youre just gonna want the side without the filling I know! Without the
good stuff! And then youre gonna scrape off the
good stuff, the filling. We dont want the white filling, even though
I want the white filling! Because the Hulk is not a silver fox yet,
OK, hes not there yet! Now weve got all of our Oreo Cookies without
the filling and were gonna put them in a little plastic baggie. Zip it up tight, and then theyre ready
to smash! Ready to Hulk Smash! Da-neee! Oh Geez! This isnt as easy as I thought
it would be! Punch. Now were gonna pour our crushed Oreos back
into our little bowl.

And OK, its really hard to be The Hulk! No
wonder hes so angry, he cant do anything when hes The Hulk! He cant
even open a bag! Yes! Oh no! Ow! Pfft! Pfft! Just. YES! WE DID IT! Alright, these are done, and now were gonna
do some arts and crafts! Now were gonna decorate our glasses with
a little DIY. All youre gonna do is take your black pen,
ooop! Ive gotta shake mine. And now, Im just gonna draw an angry face
on the lower part of the cup.

Heres an angry face, hrmmmmm! Weve got all of our little cups decorated
and now, time to assemble! Ha! Did you get it!?!? Time OK! So, what youre gonna do, is I scooped some
of our pudding into a plastic baggie, for a little bit more control, this
part is totally optional. Were gonna fill up our pudding cups to
the top of the eyebrow. Then youre gonna do this to the rest of
your pudding cups, you can make as many as youd like! Hes like, You wouldnt like me when
Im angry! And Im like, Mmmm, if you were vanilla
pudding I would! Our cups are all filled and now were gonna
add our topping, our cookie crumbles, yum-yum-yum-yum-yum! Were just gonna spoon on, some cookie crumbs,
right on top. Fill the rest of the cups with cookie crumbs,
and then theyre ready to serve! Ta-da! Here are our Hulk Theme Pudding Cups
that we made today! They are super cute and if you like cookies and cream, homemade vanilla pudding, with a little cookie crumble on top is perfect! Theyre
so good, and these little treats are so easy to make! I love it! Ill be posting lots of pictures of these
little guys on Facebook, Tumblr, Instagram and Twitter, and if you guys make
these, please take a pictures and send it to me! Because I love seeing your
baking creations, it just makes my day! And, if you have any other ideas for
any other Nerdy Nummies, please let me know, leave me a comment down below
and I will do my best to make it happen! Alright, thanks again you guys, bye-bye! Mmmmm, and now one for me! Mmm-mmm-mmm-mmm.

Mmmmmm! Mmmm-mmmmm-mmmmm-mmmm-mmmm! Look-it, hes so mad, but Im so happy!.

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How To Make Yorkshire PuddingsJamie Oliver

Hi guys. Me and the Food Tube family
together with our friends at LV. Here to help you guys out. You told us
what your biggest cooking headaches are, so together we will show you our secret
tips and tricks which will change the way you
cook forever.

Okay lovely people. How to make the perfect Yorkshire puddings. Lets just, lets just talk about the perfect Yorkshire pudding. That beautiful little thing that you can put
gravy in.

It's great with roast dinners. You know crispy on the outside, bit chewy down here. Let's do it. First up, big bowl.

Whisk And I need four eggs. I'm using beautiful fresh free range eggs, and we're gonna whisk
those up. #I'm using a big bowl so we can get some nice air in there. Then I'm gonna go in with 200 millilitres of whole milk.

200 Grams of plain flour. Now you can
sift it. You know when you sift it just makes it
nice and light and no lumps we don't want lumps in there. So just whisk up your batter.

As you can
see now it's nicely whipped up I'm just gonna add a little pinch of salt and nothing else. That's basically it. Now we want it to
just coat the back of a spoon. Should just stick nice to it.

That's the batter made. What I do want to do is get it from a bowl which is perfect for making it, into a
jug because that's perfect for pouring it quickly. Because that is another important part
I'll talk about in a minute. We are using a sunflower oil.

You can use the ground
oil or a Sunseed oil. Absolutely these are oils that can handle high heat. We want one centimeter in each mould. So I'm going to fill out these three and what I like to do is then just gently, but  evenly pour the oil all the way along and by the time you hit the bottom you
have absolutely perfect exact measurement across every single one.

And I know what you're thinking, I invented it, or at least I think I did. Now we are gonna pre-heat our oven to
190 degrees Celsius I've got one in there already, okay. It's been there for about 15 minutes. So my pre-heated oil comes out, this is very hot I'm gonna go in with my batter here I'm gonna use a spoon.

What you don't
want is loads of batter touching the side. If you have batter in between, what's
gonna happen is that will drag your Yorkshire
pudding down, and it will stop it rising as efficiently. And what's happening now
you can see the hot oil is starting to cook the batter on the outside, and as we put this in the oven the heat of the oil is gonna push the batter up the side to create that
lift. Okay.

We're gonna go straight back into the oven. I'm gonna close the door and we're gonna leave it. You want to dedicate the whole oven just to Yorkshire puddings. They're gonna cook for about 20-25 minutes until golden and crispy, and gorgeous.

You're gonna love it! Come on baby! So for me guys this really is the perfect Yorkshire pudding. You can go bigger, you can put more batter in. Then I think it goes too crispy, too dry. I
like this kinda size I like the kind of
balance crispiness around here, and the chewiness from inside.

They're absolutely gorgeous. I wanna show you guys something even more incredible to go with
Yorkshire puddings that's not the usual thing. So I've got some nice smoked salmon. I'm gonna put it down onto a beautiful border platter.

To compliment that I want a nice simple sauce. Now you could use sour cream yogurt, or creme fresh. Just beat it up and I'm gonna add just the juice of one lemon. Here's a fresh horseradish.

So we're gonna peel the horseradish. A little grating over the salmon, just like snow. What I like about this is it's contrast. Fire and lightness.

It's beautiful. Mix it up. Just gonna take some of this dill, and from a height just pick it and then freshly cooked hot Yorkshire puddings, loading it with
that hot sour cream and horseradish sauce. A nice bit of smoked salmon.

And then just find a nice little quiet moment, for you and that beautiful combination, and just tuck in. If you haven't subscribed to Food tube or Drinks Tube subscribe! Its free and we love you and we love it, so keep coming guys. If you like this video please like it,
share it on your social media. Take care.

Bye-bye!.

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How to make Vanilla Pudding Trifle - Episode 48

Hi There, Today I'm showing you how to make a Vanilla Pudding Trifle. The written recipe of this Trifle is available on my website. You can find the link for it in the description below. Trifle is a very rich and beautiful dessert.

It's filled with Cake, Fruits, Pudding and Cream. And it has several layers of them. When you have a gathering of relatives and friends, instead of making several desserts you can make this Trifle only. Your party will have a difference with this.

There are several types of Trifles. Today I'm showing you, How to make a Vanilla Pudding Trifle. If you like my videos, please share them with your friends. Add comments with your ideas and suggestions.

And subscribe to my Youtube channel. If you haven't already subscribed to my channel, click on the subscribe button below the video. Then, click on the bell icon comes near that. Now you can watch my latest videos easily.

Now let's make the Trifle For this we need Vanilla Pudding. I have already added a recipe video on how to make Vanilla Pudding to my channel. The link for it is given in the description box below. Whipping Cream.

I have made the cream by adding 1/3 cup of sugar and 1 tea spoon of vanilla to 400ml of Whipping Cream and after beating it well. You can take any flavor of cake you wish Cut them to small pieces like this. Strawberry and blackberry cut in to small pieces. For this also, you can take any fruit you like.

Strawberry, Blackberry and Cherries. For this also you can substitute some other fruit. Green and Red colored Jelly. This is a Trifle bowl.

It's better if you have a bowl like this. I got this bowl from Amazon. I'll put the link in the below description box below. Layers can be nicely seen from a bowl like this.

If you don't have a bowl like this, you can take some other transparent bowl. First add some raisins and tutti fruity to the vanilla pudding and mix them well. This is not essential. You can make it without this step if you prefer.

First add a layer of cake like this. Now place Strawberry and Blackberry at the edge like this. Now lay some cut fruits in the middle. Now add a layer of Vanilla pudding.

Carefully spread it and make the layer. Now cut the jelly like this and add a layer of them. Lay them as it'll be visible from sides well. Again a layer of cakes.

Now another layer of pudding. At the end, add a layer of whipping cream from a spoon like this. Now you can decorate it from cream like this. Now decorate it with cherry, black berry and strawberry.

You can add some sprinkles if you like. Please refrigerate this Trifle overnight or at least 5 hours before you consume it. Prepare the Vanilla Pudding and Jelly on the day before you make the Trifle. Then you can refrigerate them overnight.

Then it'll be easier for you when making the trifle. Trifle is a beautiful and delicious dessert suitable for parties and special occasions where many relatives or friends gather. You also can make this trifle and enjoy. If you like my videos, please give add a  like(thumbs up) add comments and subscribe to my Youtube Channel.

Let's meet again in another delicious video..

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