Wash peas, soak in water overnight, then rinse.
Place peas in pudding bag (can use thin towel or cloth).
Tie bag - allowing room for expansion
Cook in salted water for approximately 2 hours.
Remove bag from pot and squeeze out excess water
Remove peas from bag and mash with butter, salt and pepper.
You can press the mixture into a curved cereal bowl, then turn over and tap the bottom to remove. This will give the pease pudding a nice domed shape.
he \"Frog in a Bog\" recipe for a variation on Pease Pudding.
opy of this recipe: http://www.guardian.co.uk/culture/tvandradioblog/2009
large stock pot 2 pudding bags (The amounts listed above
Bread Pudding Directions.
In medium saucepan,
Preheat oven to 350F.
Brush a 4-cup ovenproof dish with melted butter or oil.
Place first three ingredients in a large saucepanand cover with water; place lid on saucepan and cook over gentle heat until the peas start to split.
Drain peas and discard rosemary; mash and add remaining ingredients and blend until smooth.
Pour mixture into dish; place into a larger baking pan and fill that pan with water to come halfway up the side.
Bake for 30 to 45 minutes or until pudding sets.
Serve warm.
f cold milk over the pudding; DO NOT STIR!
Bake
Soak the ham and peas separately overnight.
Drain and add to large saucepan with onions and enough cold water to cover.
Simmer gently for 2 hours, ( the peas will become a puree,,,that's meant to happen).
Remove the ham and allow to cool.
Add the egg butter and seasoning to the peas and mix well.
Pour into a greased pudding bowl.
Using a steamer or a half filled pan of boiling water with a well-fitting lid, steam for 1 hour.
Serve warm with slices of cold ham.
Arrange strawberries in crust pan in single layer (if you are not mixing in with pudding/jello mixture).
Cook and stir over medium heat until mixture comes to a full boil.
Take off heat and pour in box of dry Jello. Mix until smooth with wire whisk. Pour over strawberries (or mix berries in).
Pour into pie crust and chill until set.
unk.
Remove lid. Serve pudding in bowls and sprinkle with
Mix pudding according to recipe on box.
Add the softened cream cheese to pudding.
Fold in Cool Whip.
Layer mix with bananas and vanilla wafers in large bowl.
Refrigerate 4 to 6 hours before serving.
This makes a lot.
Recipe can be cut in half.
d vanilla into the hot pudding.
Place a layer of
Mix Cream Cheese according to instructions.
Mix Pudding according to instructions.
Get out parfeit/dessert dish.
Alternate first cream cheese then pudding.
Do this until desired amount.
Sprinkle gram cracker crust on top (opt).
Place three candied cherries on top.
This is a very rich recipe.
If you are a sweet-o-holic as I am, then you are sure to enjoy it.
If not, I recommened you try it atleast once.
Thank you and I hope you enjoy my first recipe.
olasses mixture last.
For 'pudding' - Bring water to a boil
large bowl, add the pudding and well drained crushed pineapple
NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
Mix the pudding mix, milk, and sweetened condensed milk and blend well.
Fold in the whipped topping, bananas, and white chocolate chips.
Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.
nly need 1/2 the recipe for the sauce, or make
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Prepare pudding or custard according to directions
t is transferred to the pudding. I always have a problem