f cold milk over the pudding; DO NOT STIR!
Bake
aking dish.
Bake the pudding from 1 1/2 to
Put corn flakes in a 2-quart buttered dish.
Mix other ingredients and pour over flakes.
Bake in a moderate oven (350\u00b0) until firm, 45 minutes to 1 hour.
Stir top flakes down after 1/2 hour.
Serve with cream, hard sauce or ice cream.
It really tastes like Indian pudding, but so easy!
Boil the first 3 ingredients for about 15 minutes. Beat the egg.
Mix all ingredients together and pour into a baking pan. Bake in a 350\u00b0 oven for 1 1/2 hours. Stir every 20 minutes. Top serving of Indian Pudding with vanilla ice cream.
Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
Spray a 4-quart slow cooker with cooking spray; set aside.
In a large mixing bowl, whisk together pudding mix, corn muffin mix, and 3 cups of milk until thickened, about 2 to 3 minutes; set aside.
In a medium mixing bowl, whisk together remaining ingredients. Stir into pudding mixture until well combined. Transfer to slow cooker. Cover and cook on high for 1 hour. Turn slow cooker to low and stir. Cover and continue cooking for 1 more hour. Stir, cover and cook for 1 hour more.
o combine evenly.
Leave pudding on low, stirring/whisking occasionally
he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will
he heat.
Let the pudding sit for five minutes, then
ut judging from other Molotoff recipes I've seen I would
efrigerate until chilled.
Bread Pudding:
Preheat the oven to
edium-low heat until the pudding has thickened to the consistency
br>Bake, rotating once, until pudding is set but still soft
Mix together the meal and molasses and stir into scalded milk, stirring constantly.
Cook until thickened and remove from heat. Add sugar, egg, butter, salt, ginger and cinnamon.
Stir thoroughly.
Put into a buttered casserole and bake 30 minutes in a 300\u00b0 oven.
Remove from oven and pour cold milk over it and bake for 2 hours more.
prinkle cardamom powder over the pudding.
In a small skillet
Stir meat and milk together while hot.
Let stand until cooled.
Add raisins, butter, eggs, spice and sugar.
Bake 1 1/2 hours.
Preheat oven to 325\u00b0F
Bring milk to a boil and slowly sprinkle in the cornmeal, stirring with a wire whisk to keep it smooth. Lower the heat and cook until mixture thickens, about 10 minutes.
Add the remaining ingredients, except the eggs, and allow the mixture to cool slightly. Blend in the lightly beaten eggs and pour the pudding into a greased 2-quart baking dish.
Bake 45 minutes to an hour, or until pudding is firm. Serve warm or cold.
Heat 2 Tbsp of coconut milk and soak saffron strands. Leave it for a while.
In a bowl, add the remaining milk, chia seeds, liquid sweetener, cardamom, and the saffron and milk mixture.
Stir well and refrigerate overnight or for at least 4-6 hours.
Take the pudding out from the refrigerator and stir well to get rid of the lumps. Transfer to individual dishes.
Chop nuts and place them on top of the pudding along with raisins or currants. Sprinkle coconut flakes.
Infuse love and serve!
Scald 2 cups milk in a double boiler.
Mix until smooth the corn meal and the 1/2 cup cold milk.
Then stir into the hot milk and cook over the hot water for 20 minutes, stirring frequently.
Add the dark molasses, salt, sugar, cinnamon, and butter; mix well.
Pour into a buttered pudding dish.
Pour the last 1 3/4 cups of cold milk over the top of the pudding.
Bake at 250 degrees for 3 hours (yes, 3 hours is correct).
Let sit for about 1/2 hour after it comes out of the oven.
Serve with heavy cream or vanilla ice cream.
rap directly onto surface of pudding to prevent a tough layer