The tradition of making pudding for dessert has a long history dating back centuries. Pudding is usually a solid dessert, often warm, but some types are also cold. In fact, the term pudding refers to different things, depending on where you live. In the United Kingdom, the term pudding can be used quite broadly, beyond Christmas fruit pudding, to refer to any type of dessert, while in the United States, the term pudding tends to refer to desserts that are egg or cream and milk-based which are also called custard, blancmange, or mousse. Traditional puddings are steamed and tend to be enjoyed during winter, especially for holidays like Christmas or Thanksgiving. Whatever your understanding of pudding, this article focuses on two simple types of pudding to get you started, and then connects to many more recipes.
Ingredients
American Pudding:
(for 6 servings)
- 100 g sugar
- tsp (0.5 ml; pinch) salt
- 720 ml full cream milk
- 1 tsp (5 ml) vanilla extract
- 170 g chocolate chips or semi-sweet or bittersweet chocolate chips (optional)
-
choose one: 30 g cornstarch (sold as cornstarch outside the U. S.)
or 2 large egg yolks
English summer pudding:
(for 8 servings)
- 1¼ kg assorted berries (example: blackberries, raspberries, strawberries and red currants)
- 175 g gold caster sugar (or superfine sugar if gold caster sugar is not available)
- 3 tbsp (45 ml) water
- 60 ml liqueur (liqueur) blackcurrant (crème de cassis) (optional)
Step
Method 1 of 3: Making American Pudding
Step 1. Use this method to make cold American pudding
Pudding is still consumed in various forms throughout the Commonwealth, but people in the United States have simplified the meaning of pudding to a cold custard-like dessert. This recipe is kept as simple as possible without sacrificing deliciousness, but there are dozens of alternative methods out there if you decide to try a variety of textures or flavors.
- This recipe can be made with or without melted chocolate. If you decide not to use chocolate, you may want to increase the vanilla extract to 2 tsp (10 ml) for a stronger taste.
- This pudding will take at least an hour to cool and harden. It is recommended to wait at least four hours if you plan to serve it as a dessert, as individual variations may cause some puddings to take longer to harden.
Step 2. Decide whether to use corn starch or egg yolk
You only need one of these two ingredients to thicken the pudding. Cornstarch is easy to use and is a great option for novice cooks or those with limited time. The yolk is a bit tough and can spoil the pudding if it's cooked too long, but will give it a richer texture. Both methods are described in this section.
Step 3. Mix sugar, salt and corn starch
Use a saucepan, but don't put it on the stove for now. Combine 100 g of sugar and tsp (small pinch) of salt. If using corn starch, also add 30 g. Use a shaker if you have one, as it will come in handy in the next step.
Although corn starch is sold as "corn flour" outside the U. S., don't confuse it with real flour made from corn! You are looking for a pure, almost tasteless white powdery starch
Step 4. Slowly pour in the milk while continuing to beat
Pour about 60 ml of milk in a thin stream to avoid lumps forming, beat until well mixed with dry ingredients. Once there are no more lumps in the dough, pour in the remaining 660 ml of milk, and beat until smooth.
If you have a food processor, you can use it to mix the dough until smooth
Step 5. Beat the egg yolks in a separate bowl
If using two egg yolks, separate the yolks from the egg whites and beat for 30-60 seconds in a separate large bowl.
Remember, there's no need to use egg yolks if you've used corn starch
Step 6. Gently heat to a simmer, then add the chocolate
Heat the mixture on the stove over medium-low heat. Stir and scrape the sides occasionally, to avoid skin formation or scorching milk. After about ten minutes, the mixture should be thick enough to coat the back of the mixing spoon. If you want to add 170g of chocolate, do so and keep heating and stirring until smooth. If not, just move on to the next step.
Step 7. Continue to heat, depending on the recipe
This step varies depending on which thickener you're using:
- If using corn starch, keep heating and stirring until it boils. Reduce heat and simmer for two or three minutes or until slightly thickened, then remove from heat.
- If using egg yolk, remove the milk from the heat once it has thickened, then pour it in a very light stream into the egg mixture, whisking constantly. If you add too much hot dough, or stop beating, the eggs will be overcooked - and no one wants beaten eggs in their dessert. Once all the ingredients are well mixed, pour back into the saucepan and heat until thick, but not boiling.
Step 8. Remove from heat and add vanilla
1 tsp (5 ml) of vanilla extract will add delicious flavor, whether you use chocolate or not. Pour in the vanilla while continuing to stir, as stirring will also prevent the skin from forming while the mixture is still hot.
Step 9. Refrigerate until ready to eat
Spoon the pudding into a large bowl or individual custard ramekins, or let them remain in the sauce pan. Chill in the refrigerator for one to three hours before eating, or until firm. Store in the refrigerator until ready to eat.
Optionally, spread plastic wrap over the surface to prevent skin from forming
Method 2 of 3: Making English Summer Pudding
Step 1. Use this method to make a simple fruit dessert
The British Isles are the world's center for pudding recipes, and hundreds of them have become popular dishes throughout the former British colony. While the section on other pudding recipes has a lot to do with this recipe, this method explains how to make an easy classic dessert: summer pudding.
This pudding is best when refrigerated for at least four to six hours, although it can also be eaten earlier
Step 2. Cut the bread slices into a certain shape
This bread will be used to make the dome shape of the pudding. Cut the bread slices into an "angled rectangle" shape with one end wider than the other to make the process easier. Some triangular shapes the same length as the rectangle will also be useful.
You can also cut the bread into large circles to form the base for the custard pudding, but you can also use leftover pieces
Step 3. Bake fresh bread to dry it out
You'll want a slightly stale bread for this recipe, as it will absorb the fruit juices more quickly. If you have a box full of fresh bread, bake in the oven at 175ºC for 15-20 minutes or until dry and lightly browned.
Step 4. Prepare the berries, then heat the sugar and water
Wash and dry the berries, and thaw frozen berries before use. Once the berries are ready, add 175 g of golden caster sugar and 3 tbsp (45 ml) of water to the saucepan. Heat over low heat, stirring occasionally, until the sugar melts and boils for about 60 seconds.
Golden caster sugar is ideal for this recipe, but is not widely available outside the United Kingdom and some Commonwealth Countries. Superrefined sugar is the best substitute
Step 5. Add the berries
Add 1¼ kg of berries to the saucepan. Heating the berries will cause the fruit to release water, which the bread will absorb. You only need to cook this for another two or three minutes, stirring occasionally. Remove from stove.
- If using strawberries, as an option, you can store them at room temperature and add them later to keep the texture firm.
- Remove stems from currants before use.
Step 6. Add liqueur (not mandatory)
The blackcurrant liqueur adds a rich flavor, if you don't mind making an alcoholic pudding. Pour in as much as 60 ml for a strong taste, or less if you prefer a subtle taste, and mix well.
Step 7. Dip the bread in the juice and place it in a large plastic lined bowl
Cover a large 1.75 L bowl with strong plastic wrap to make it easier to flip the pudding later. Dip each slice of bread in the juice mixture for a few seconds, then arrange around the bowl. Alternate the rectangular and triangular pieces as needed to make a relatively tight “bowl” of bread, with no gaps.
Cut slices of bread into new shapes if needed to fill gaps
Step 8. Pour in the fruit and cover with bread
Spoon all remaining juice and fruit into a bread bowl. Finish by covering with a loaf of bread or a layer of bread slices, pre-moistening with juice as before.
Step 9. Cool and flip before serving
The flavors will mix best if refrigerated for a few hours, or even overnight. Store in the refrigerator with a plate on top of the pudding, and place heavy objects on the plate. Before serving, carefully flip the pudding onto a serving plate, holding the edges of the plastic wrap to prevent the pudding from falling apart. Remove the plastic, cut off any dangling edges that interfere with the appearance of the pudding, and serve as is or with cream.
Method 3 of 3: Trying Other Pudding Recipes
Step 1. Choose baked pudding if you want a quick and filling pudding
Usually, this type of pudding should be served as soon as possible after baking, unless the recipe says otherwise. Many self-saucing puddings fall into the baked pudding category; This pudding forms a sweet sauce on the "top" when flipped out of the pudding bowl.
- Delicious lemon pudding is a citrus pudding with a better sauce than other puddings.
- Chocolate and other bread puddings are easy to make, and can be served hot or cold.
- Variations of American pudding include New England Indian pudding, and Thanksgiving baked pumpkin pudding.
- There are many variations of fruit pudding. The following apple recipes can be adapted to use pears or other fruit: apple pudding, apple raisin bread pudding, apple crispy pudding, and almond and apple pudding.
Step 2. Choose steamed pudding if you want a moist and rich pudding
Steamed pudding takes a little more effort than most puddings but it also ensures that this type of pudding lasts longer, making it perfect as a Christmas pudding. Dried fruit-based puddings are most often steamed but vegetable or fruit-based puddings can also be steamed. Other popular steamed puddings include ginger pudding, chocolate pudding, date pudding, and college pudding.
- If you're not familiar with Christmas pudding, try this sweet dried fruit pudding. Drizzle the result with brandy butter before eating.
- Sticky fig pudding, sticky date pudding, and sticky ginger date pudding are delicious and beloved fruit puddings.
Step 3. Choose cold pudding for summer meals
This type of pudding can be served for afternoon tea or as a dessert after the main course. Many cream-and-milk-based pudding recipes are cold puddings. In general, cold puddings tend to benefit from using molds and need to be made well in advance of serving time.
- In addition to the summer pudding recipes included on this page, cold puddings include mousse, custard, rice pudding, or classic syllabub.
- Custards and other chilled custards can be used to make trifles, or English layered desserts.
Step 4. Make American Chocolate Pudding
In the United States, the word "pudding" is usually used to refer to a cold custard-like food. The full recipe is included on this page, but there are a few variations to try as well:
- Try this easy dark chocolate pudding recipe that is pressed with cream cheese instead of whipped.
- Vegan chocolate pudding can be made without dairy or eggs.
Step 5. Make the savory pudding
Introduce pudding as a main course as well as a dessert. Savory puddings range from variations of steamed desserts, such as savory vegetable pudding, to unique creations such as Yorkshire pudding, which is made from dough and meat fat.
Tips
- Baked or steamed pudding expands as it cooks. Therefore, do not fill the container more than two-thirds, to allow room to expand.
- Be aware that many traditional pudding recipes don't specify how many servings to make. In the difficult times of the past, it is only hoped that the pudding will last as long as possible!
- Unless otherwise stated, store all ingredients and containers at room temperature.
- Be aware that the thicker the pudding mixture, the harder it will be to mix the ingredients. This is especially important if using egg whites; if the pudding mixture is dense, it is recommended to beat the egg whites with a little sugar before mixing them into the pudding mixture; Egg whites are crumbly and adding sugar will help solidify them a bit. Always mix the egg whites into the pudding mixture part by part rather than all at once.
- Serve the cold pudding on a warm plate. This will keep the heat of the pudding evenly distributed.
- Leftover steamed pudding can be reheated in the microwave or re-steamed quickly using a small vegetable steamer.
