Imagine sitting in a salon with like-minded thinkers, discussing the poetry of Kafka and Sylvia Plath, while nibbling on those crustless sandwiches, honeyed-butter biscuits and a pudding cup – sounds like the perfect book club setting, doesn’t it? There is something special about the literature and desserts pairing; add in a track by Frank Sinatra and it sounds like a perfect evening back in 1980s New York. Although we understand most of this is a vivid imagination, the universal language of food transcends all borders, even imaginary ones.
Pudding desserts have been a classic and a rather cherished staple in kitchens worldwide for centuries, best known for creamy texture, comforting flavours, and versatility. Often made with the most simple ingredients, like milk, sugar, and eggs, pudding is the perfect example of good desserts to eat when you wish to embody the essence of home-cooked food and nostalgia.
Whether you choose to serve it chilled or warm, these pudding desserts are bound to offer a delicious variety of flavors, making them the perfect choice for a classic, rich treat. From the many variations, making desserts using fresh cream is one of the most popular methods of serving associated with pudding. This magical spoonful of comfort and satisfaction is also one of the easiest desserts to master.
The smooth, velvety consistency pairs well with a range of toppings including fresh fruits, nuts, or a drizzle of caramel. While puddings are often associated with childhood memories and simple pleasures, they have also found a place in gourmet cuisine, offering sophisticated twists that cater to more refined tastes. From the creamy layers of a classic English trifle to the dense, flavorful notes of a French crème brûlée, pudding desserts are both timeless and universally beloved.
Whether you're looking for a quick and easy treat to whip up on a weeknight or a decadent dessert to impress your guests at a dinner party, these recipes will guide you through creating delightful puddings in the blink of an eye.
1. Classic Vanilla Pudding
Ingredients
- 500 ml whole milk
- 100 gm sugar
- 30 gm cornstarch
- 2 large egg yolks
- 5 ml vanilla extract
- 2 gm salt
- 15 gm unsalted butter
Method:
1. To prepare the Pudding mixture:
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- In a medium saucepan, combine whole milk, sugar, cornstarch, and salt. Whisk until the cornstarch is fully dissolved.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble in about 5-7 minutes.
2. Temper the Egg Yolks:
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- In a separate bowl, lightly beat egg yolks.
- Slowly pour a small amount of the hot milk mixture into the egg yolks, whisking continuously to prevent curdling.
- Return the egg yolk mixture to the saucepan, continuing to whisk.
3. Cook and Thicken:
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- Cook the mixture for an additional 2-3 minutes, or until it reaches a thick, pudding-like consistency.
- Remove from heat and stir in vanilla extract and unsalted butter until smooth.
4. Pour the pudding into individual serving dishes and cover with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent skin from forming. Refrigerate for at least 2 hours or until chilled. Serve topped with fresh berries or a sprinkle of cinnamon.
Ingredients
- 2 ripe avocados
- 100 gm Bournville dark chocolate, melted
- 30 gm Cadbury cocoa powder
- 75 ml almond milk
- 60 gm honey or maple syrup
- 5 ml vanilla extract
- 2 gm salt
Method:
- Halve and pit ripe avocados, scooping the flesh into a blender or food processor.
- Add the melted Bournville dark chocolate, Cadbury cocoa powder, almond milk, honey or maple syrup, vanilla extract, and salt.
- Blend the ingredients until smooth and creamy, scraping down the sides as needed to ensure everything is well combined.
- Taste and adjust sweetness if necessary by adding more honey or maple syrup.
- Spoon the pudding into individual bowls or ramekins.
- Refrigerate for at least 30 minutes to allow the flavours to meld and the pudding to set.
- Serve topped with fresh berries, a dollop of whipped cream, or a sprinkle of chopped nuts.
3. Butterscotch Pudding
Ingredients
- 500 ml whole milk
- 150 gm brown sugar
- 30 gm cornstarch
- 3 large egg yolks
- 30 gm unsalted butter
- 5 ml vanilla extract
- 2 gm salt
Method:
- In a medium saucepan, melt unsalted butter over medium heat. Add brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture begins to bubble, about 3 minutes.
- Gradually whisk in whole milk and cornstarch, ensuring there are no lumps.
- Continue to cook, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
- In a separate bowl, lightly beat the egg yolks and slowly pour a small amount of the hot butterscotch mixture into the egg yolks, whisking continuously to prevent curdling.
- Return the egg yolk mixture to the saucepan, continuing to whisk.
- Cook the mixture for an additional 2-3 minutes, or until it reaches a thick, pudding-like consistency.
- Remove from heat and stir in 5 ml vanilla extract and 2 gm salt until smooth.
- Pour the pudding into individual serving dishes and cover with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent skin from forming.
- Refrigerate for at least 2 hours or until chilled. Serve with a dollop of whipped cream and a sprinkling of sea salt for extra flavor.