Country Pudding Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.
• Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble, stir, and set aside.
• Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the other egg. Sprinkle in baking powder, salt, and flour. Mix with a spatula until batter is just combined.
• Transfer batter to the prepared dish and pour the maple-cream sauce on top, stopping between 1/2 to 1-inch from the top of the dish. Reserve any extra sauce.
• Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes; serve pudding with any extra maple-cream sauce.

Steps:

• Beat egg and sugar and mix well.
• Sift flour, salt and baking powder and add to egg.
• Mix well.
• Fold in nuts, fruit and vanilla.
• Pour into greased 8-inch pan.
• Bake at 325°F for 30 minutes.
• Cool.
• Serve warm or at room temperature with ice cream or whipped cream.

Steps:

• In a 2 quart saucepan, combine sugar, cornstarch, and salt. Slowly stir in milk. Bring to a boil, and cook, stirring constantly, over medium heat until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla.
• Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm. Unmold if desired. Serve.

Steps:

• Butter a 10 cup (2.5 L) casserole dish.
• Combine all dry pudding ingredients in a large bowl.
• Add raisins, then stir in milk and vanilla.
• Pour into casserole.
• Sauce: Reuse mixing bowl (no need to wash).
• Mix brown sugar, spices, vanilla, butter, and boiling water.
• Pour over pudding in casserole dish.
• DO NOT STIR.
• Bake, uncovered, in centre of oven for 30-35 minutes.
• Let stand 10 minutes before serving to thicken sauce slightly.

Steps:

• 1. Rinse and Soak your grains. If using pearl barley at least a couple of hours or you can do it over night. If using groats then over night.
• 2. Dice your vegetables and meat into bite size chunks. In a large pan add a teaspoon of oil. I use a metal casserole dish with a lid as my food is going to sit in the bottom oven of the Aga and I hate washing up.
• 3. Fry the beef until it's just coloured and then add your vegetables (and orange zest if using it). Fry until the onion softens then add your drained grains.
• 4. Add your herbs and seasonings, and finally the beef stock and orange juice (optional). If you are using a slow cooker then transfer the mixture into the pot and leave it to cook for several hours. I put my casserole dish in the bottom oven of the Aga and go to work or down the pub. But it will take at least 4 hours for the grains to soften and absorb the stock, and for the meat to fall apart. Check your seasoning and add more if needed. Serve warm in a bowl with a spoon and a smile. If you make it in advance to heat up, it tastes even better the next day.

Steps:

• In a heavy saucepan combine the milk, rice, sugar, nutmeg, lemon zest and salt. Bring to a boil, stirring occasionally.
• Reduce heat to low and simmer , uncovered, until rice is tender and mixture begins to thicken, about 20 - 25 minutes, skimming any foam that may come to the surface. Stir in the egg and cook 2 minutes longer.
• Remove from heat and stir in bourbon and vanilla extract. Chill before serving.
• Sprinkle with Cinnamon Sugar before serving.
• CINNAMON SUGAR: Combine cinnamon and sugar and store in a tightly covered bowl.