A generous serving of pudding is the perfect way to finish a meal, but it doesn’t have to mean hours in the kitchen in making it. Here are some pudding recipes that you can whip up using some common pantry ingredients.
BREAD PUDDING WITH CARAMEL SAUCE
Crispy from outside and soft from inside, this simple bread pudding has the surprise punch of caramel sauce.
• 15 slices white bread, crust removed (cut in small pieces)
• 1/4 cup unsalted butter, melted
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup raisins
• 6 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 1/2 cups milk, warmed
For the caramel sauce
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• Preheat oven to 190°C. Lightly brush a square baking dish with melted butter and keep aside.
• In a large bowl, combine bread pieces with melted butter, cinnamon, nutmeg and raisins. Mix gently until well blended. Pour into baking dish.
• Using the same bowl, whisk together the eggs with the sugar and vanilla until frothy. Add warm milk and stir until blended. Pour over bread mixture.
• Bake for 30-35 minutes until edges turn lightly brown and the centre has a custard texture. Remove from oven.
• While bread pudding slightly cools and sets, prepare the caramel sauce. In a saucepan over medium high heat, combine sugars, butter and heavy cream.
• Bring to a boil and stir continuously. Boil for about 2 minutes.
• Drizzle over the pudding and enjoy hot.
A quick, no bake, easy pudding with cream cheese and mango puree makes a decadent dessert that will leave you asking for more.
• 3 tablespoons milk
• 1 tablespoon sugar
• 1/2 tablespoon corn flour
• 1/2 cup cream cheese
• 1 cup mango puree
• 1/2 teaspoon vanilla extract
• Pour milk into the saucepan and place over medium heat. Bring it to a boil and add sugar, till it dissolves completely.
• Add corn flour and stir continuously to avoid lumps. Switch off the flame, after cooking for about a minute. This mix will thicken once cold.
• In another mixing bowl add cream cheese. Whisk for a minute till fluffy.
• Then add corn flour mixture and mix it to combine.
• Add mango puree and whisk again to combine it all. Add the vanilla extract and mix well.
• Pour the pudding mix into a serving bowl and refrigerate for 4 hours before serving.
BAKED BROWN RICE PUDDING
A delicious pudding dessert made from left over brown rice.
• 1 cup left over brown rice
• 2 eggs
• 1 cup milk
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/4 teaspoon cinnamon
• Seedless dates, handful
• Chopped walnuts, almonds, or pistachios
• Use left over brown rice. (Cook rice on the stove —1 cup rice, 2 cups water, bring to boil, stir once, simmer for 50 minutes).
• In medium or large bowl, crack and beat two eggs.
• Add 1 cup milk and sugar and whisk together.
• Warm honey in the microwave for 30 seconds.
• Combine honey with the eggs and milk and blend well.
• Add cinnamon.
• Add rice to a square pan and top with dates and dry fruits.
• Pour wet ingredients over rice and mix well.
• Bake at 175°C for 40 minutes.
• Serve hot.
A classic pudding prepared within minutes with biscuits and condensed milk.
• 1 cup water
• 2 teaspoons coffee powder
• 2 packs of Marie biscuits
• 1 small tin condensed milk
• 400g butter
• 10 tablespoons cocoa powder
• Boil the water; add the coffee powder and stir.
• Dip the biscuits, one at a time in this liquid and arrange at the bottom of a shallow glass serving dish.
• Combine condensed milk, butter and cocoa powder and cook for 3 minutes on low heat till well blended.
• Spread this chocolate butter paste over the biscuit layer and repeat, covering the layer with more biscuits in a similar manner till all the biscuits are used up.
• Spread this paste over the top biscuit layer and chill.
Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’