Hey ihve a competition in skool i have to make a nice pudding i need a nice pudding recipe help me ??!
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
2 cups milk
2 teaspoons vanilla extract
DIRECTIONS
In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.
SO WHAT U DO IS MAKE THE PUDDING..THEN U GET SOME OF THAT BROWNIE U MADE AND CRUMBLE IT INTO THE PUDDING MIX..THEN ADD SOME COOL WHIP IN..THEN ADD A LITTLE CREAM CHEESE ON..CRUSH UP THE OREOS AND ADD THAT IN...CRUSH UP THE CANDY BARS AND ADD THAT IN...ITS SIMPLY DIVINE..KEEP ADDING IN THINGS IF U THINK IT NEEDS MORE..ADD ORE CREAM CHEESE IF U WANT IT THCKER..ADD MORE COOL WHIP TO MAKE FLUFFIER..TRUST ME..ULL TOTALLY WIN BIG TIME!! TOP WITH COOL WITH AND SPRINKES OR OREOS FOR EXTRA POINTS!!
Answers: TRUST ME..THIS WILL KILL!!!!! ITS THE BEST EVER!! BAKE SOME VERY MOIST BROWNIES..JUST USE BETTY CROCKER BOZ OR WHATEVER..MAKE SURE U HAVE LOTS OF OREOS AND HEATH BARS OKAY? OR AT LEATS HAVE SOME CANDY CHOCOLATE BARS AROUND..
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
2 cups milk
2 teaspoons vanilla extract
DIRECTIONS
In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.
SO WHAT U DO IS MAKE THE PUDDING..THEN U GET SOME OF THAT BROWNIE U MADE AND CRUMBLE IT INTO THE PUDDING MIX..THEN ADD SOME COOL WHIP IN..THEN ADD A LITTLE CREAM CHEESE ON..CRUSH UP THE OREOS AND ADD THAT IN...CRUSH UP THE CANDY BARS AND ADD THAT IN...ITS SIMPLY DIVINE..KEEP ADDING IN THINGS IF U THINK IT NEEDS MORE..ADD ORE CREAM CHEESE IF U WANT IT THCKER..ADD MORE COOL WHIP TO MAKE FLUFFIER..TRUST ME..ULL TOTALLY WIN BIG TIME!! TOP WITH COOL WITH AND SPRINKES OR OREOS FOR EXTRA POINTS!!
1 cup glutinous rice
3 cups milk
1/4 cup powdered cocoa
1/2 cup brown or white (to taste)
2 pinch of cinnamon
boil glutinous until creamy and soupy.
mixed sugar, cocoa and cinnamon and stir well
if too thick add milk little by little until you rich a creamy consistency.
A nice little pudding .. ..
Thanks to Teresa Bovey for this one – It's an Apricot and Almond Brioche Pudding.
2 Cans Apricot Halves
1 Brioche Loaf
1 Egg
1 TBSP Golden Caster Sugar
250g Mascarpone Cheese
? Tsp almond essence
2 tbsp Demerara sugar
1 tbsp flaked almonds
1 tbsp custard powder
Preheat the oven to 200 C (Gas Mark 6)
Drain the Apricots and reserve the juice
Grease a shallow oven proof 25cm dish with a little butter
Cut the Brioche loaf in two. Cut one half into 1cm slices and arrange them in a single layer in the greased dish covering the base
Whisk together the egg, caster sugar, mascarpone and almond essence for 2 minutes
Spread the mixture over the brioche slice to 1cm away from the edge and arrange the apricot halves over the top
Sprinkle with the Demerara sugar and flaked almonds
Bake for 35-40 minutes until set and golden
Add the custard powder to the apricot juice and microwave for a couple of minutes, stirring occasionally.
Serve the pudding warm with the apricot sauce.
Thick Chocolate Pudding
1/3 cup sugar
1/4 cup cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups skim milk
1 teaspoon vanilla extract
In a 2-qt. microwave-safe bowl, combine the first four ingredients.
Stir in milk until smooth.
Microwave, uncovered on high for 3 minutes; stir.
Microwave 4-6 minutes longer or until thickened, stirring after each minute.
Stir in vanilla.
Pour into individual serving dishes; cool.
Refrigerate.
Garnish with whipped topping if desired.
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Banana Pudding
INGREDIENTS
3 cups milk
2 vanilla beans, split lengthwise
3/4 cup sugar
2 tablespoons plus 1 teaspoon cornstarch
Pinch of salt
6 large egg yolks
2 tablespoons unsalted butter, cut up
12 ounces vanilla wafers
5 ripe bananas, peeled and cut into 1/4-inch thick rounds
1 cup heavy cream
2 tablespoons confectioner's sugar
Bring the milk and vanilla beans to a simmer in a medium saucepan over low heat. Using tongs, remove the beans from the milk. Using the tip of a small sharp knife, scrape the tiny seeds from each bean back into the milk.
Whisk the sugar, cornstarch and salt in a medium bowl. Add the egg yolks and whisk well. Gradually whisk in about half of the hot milk, then pour the yolk mixture into the saucepan. Cook over medium heat, stirring constantly, until the pudding comes to a full boil. Remove from the heat and whisk in the butter until melted. Transfer to a medium bowl. Cover the pudding with a piece of plastic wrap pressed directly onto the surface and pierce a few holes in the wrap with the tip of a knife. Let stand until tepid, about 30 minutes.
Spoon about 1 cup of the pudding into a 2- to 2 1/2-quart glass bowl. Layer the cookies, bananas and pudding in the bowl, ending with the pudding. Cover tightly and refrigerate until chilled, at least 4 hours or overnight.
Whip the cream and confectioners' sugar in a chilled medium bowl until stiff. Spread the whipped cream over the pudding. Serve chilled, spooned into bowls.
Good luck =]