Pleasing pudding recipes
By Rheanna Kish and The Canadian Living Test Kitchen
Rich and delicious pudding recipes such as butterscotch, tapioca, and new twists like Baked Rum Raisin Rice Pudding.
- Portuguese Barbecued Chicken
- Portuguese Bean Soup
- Seafood Stew
- Salt Cod and Potatoes with Pepper Sauce
- Portuguese African Chicken
- Grilled Piri Piri Chicken
- Portuguese Sweet Bread
- Grilled Sardines
- Custard in Puff Pastry Shells
- Blue Cheese and Walnut Mushrooms
- Belgian Endive Spears With Curried Chicken Salad
- Classic Devilled Eggs
- Mini Smoked Salmon Dill Quiches
- Sour Cream Pastry for Mini Quiches
- Mustard-Spiced Nuts
- Best Ever Lentil Hummus
- Roasted Eggplant Dip
- Apple Walnut Chutney
- Chopped Liver Pâté
Great pudding recipes - it's all in the milk
In Canada, whole and homogenized milk contain at least 3.25% milk fat. Whole milk has nothing added or removed; when left undisturbed for some time, its fat particles rise to the top. Homogenized milk’s fat particles are blended throughout the milk. Both whole and homogenized milk have a thicker, richer flavour than other milks.
Partly skimmed and skim milk
Made when part of the fat has been skimmed off whole milk. In Canada, partly skimmed milk can contain 2% or 1% milk fat, and skim milk is virtually fat-free, containing 0.01% milk fat. Both are thinner in flavour and texture than whole milk. If fat intake is a concern, either can be substituted in baking or cooking unless otherwise specified. Do not boil these milks because they will split or curdle.
Traditionally, buttermilk was made from the milky liquid left over from making butter. Today, it’s made from skim milk with an added culture, resulting in a thick, rich milk with a tangy flavour. It is prized in baking for the flavour and moist, fluffy texture it produces in cakes, breads and biscuits.
Available canned, evaporated milk is whole, 2% or skim milk from which 60% of the water has been cooked out. Because of this cooking process, the milk has a slightly caramelized taste and colour. It can be used straight from the can in baking or mixed with water as a milk replacement.
Sweetened condensed milk
Available canned, sweetened condensed milk has been cooked down to one-third its original volume and then sweetened with sugar. It is a thick, syrupy, sweet milk that is great in baking and candy making.
Cream is the fat of whole milk that rises to the top when left standing. The fat content of whole cream ranges from 35% to 45%. Processed further (by adding milk), it turns into these different percentages of cream:
5% or 6% Cream (Light): The lightest of all the creams, light cream can be used in place of milk for slightly richer (but still relatively low-fat) sauces, puddings and desserts.
10% Cream (Half-and-Half):.This equal blend of cream and milk is great in sauces, soups, desserts, and coffee or other hot beverages. Use 10% cream in place of whipping cream for a lower-fat result.
15% or 18% Cream (Table): With a higher proportion of cream to milk, table cream can be used in the same ways as 10% cream.
33% or 35% Cream (Whipping): This is the thickest of the creams and the only one that can be beaten into fluffy peaks. In cooking, its high fat content means it can be simmered and can stand up to acidic ingredients (such as wine or tomatoes) without splitting or curdling.
The longer you cook the brown sugar and butter, the deeper the butterscotch flavour. Leave the pudding uncovered if you like a skin on top.
Tapioca with Toasted Coconut
A sprinkle of coconut on top of this creamy tapioca adds a texture contrast. Stir continually as the tapioca cooks to prevent the custard from scorchi...
Baked Rum Raisin Rice Pudding
Baked rice pudding tends to be firmer than the stove-top variety, and here its custard top adds luxurious richness.
Banana Chocolate Chunk Bread Pudding
Chocolate and bananas liven up a classic bread pudding. Day-old bread is best for a not-too-spongy texture.
Lemon Buttermilk Pudding Cake
As it bakes, this homey classic separates into a layer of light cake on top of a delicious lemon curd.
Steamed Pumpkin Pudding with Brown Sugar Sauce
Sticky date pudding gets a makeover using pumpkin purée. Be sure to use pure pumpkin purée instead of pumpkin pie filling.
Baked Pear Batter Cake
The custard puffs up around the pears as this cosy dessert bakes. A hint of maple syrup makes it special.