VINEGAR PUDDING
Although the sound of vinegar in a pudding is odd, this tastes great! It has a subtle sweet and sour taste to it and is very delicious served with custard. Good for those cold winter nights!
Provided by Mandy-H
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180C/360°F.
- Melt the apricot jam & butter.
- Mix the bicarb with the milk. Add to the butter mixture. Beat eggs and add, & stir in raisins if you wish to.
- Sift the flour, salt, ginger and nutmeg together. Add the butter mixture and stir till smooth.
- Place the mixture in a deep ovenproof dish.
- Mix the remaining ingredients (water, sugar and vinegar) in a saucepan over medium heat until the sugar is dissolved. Pour 1/2 the sauce slowly over the cake mixture.
- Bake at 180C degrees for 45 minutes. Add the rest of the sauce 20 minutes times into the baking process. There is a lot of sauce and the cake will absorb it. Test with a skewer if it is baked through. Serve with custard.
A FABULOUS VINEGAR PUDDING
This is a very old traditional recipe. It has a sweet and sour taste and is still enjoyed by many South Africans. It was usually served after a Sunday Lunch. It can be served with custard or without as it is quite a moist pudding. Serve hot.
Provided by Flamink
Categories Dessert
Time 1h5m
Yield 1 Deep Dish, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 160°F.
- Mix together the flour, sugar and butter and Bi-carb.
- In separate bowl beat together milk, apricot jam and eggs.
- Lastly add the milk; mix to the flour mix.
- Keep the dough aside and finish the following sauce:
- Bring to boil in saucepan or microwave oven the water sugar and vinegar.
- Put sauce in ovenproof deep glass dish. Pour the dough into the sauce and bake in preheated oven for about 45 minutes or until light brown in colour.
- Optional: Serve with custard.
CHOCOLATE OAT MILK BUDINO WITH BALSAMIC STRAWBERRIES
Provided by Geoffrey Zakarian
Categories dessert
Time 3h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, whisk together the oat milk, cocoa powder, vanilla paste, salt and 1/4 cup of the sugar. Place over medium-low heat and bring just to a simmer, whisking occasionally, 3 to 5 minutes.
- In a large bowl, combine the egg yolks, whole egg, cornstarch and 1/4 cup of the remaining sugar. Whisk until thick and pale yellow in color.
- When the oat milk mixture comes to a simmer, temper the eggs by slowly ladling half of the hot oat milk mixture into the egg mixture while continuously whisking. Pour the combined mixture back into the saucepan with the remaining oat milk mixture. Cook over medium-low heat, stirring constantly, until the mixture is thickened and coats the back of a spoon, 6 to 7 minutes. Be careful not to boil the custard mixture.
- Place the melted chocolate in a medium heatproof bowl. Once the custard is thickened, strain in a fine-mesh strainer, over the melted chocolate. Whisk to combine.
- Evenly divide the budino among six 6-ounce jars or glasses. Wrap the glasses with cling film and refrigerate for 3 hours or up to overnight.
- About 30 minutes to 1 hour before serving, combine the strawberries with the balsamic vinegar and remaining 2 teaspoons sugar. Stir to combine and set aside at room temperature.
- When ready to serve, top each budino with the strawberries and a sprinkle of granola.
LEMON PUDDING
Categories Milk/Cream Citrus Egg Dessert Freeze/Chill Quick & Easy Vinegar Lemon Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (dessert) servings
Number Of Ingredients 16
Steps:
- Open and sterilize 8 eggshells:
- Carefully remove and discard top third of each eggshell by tapping around egg with a knife, then gently prying off top. Reserve 3 yolks in a bowl for lemon curd. If making trompe l'oeil toasts, reserve 3 whole eggs in another bowl. Reserve remaining whites and yolks for another use.
- With a small knife, tear any membrane remaining in bottoms of eggshells. Cover shells with 2 inches cold water in a 3-quart saucepan and add vinegar. Simmer over moderate heat, gently stirring occasionally and skimming off any debris, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Wipe shells inside and out gently with a dampened paper towel to clean completely.
- Make lemon pudding:
- Whisk together cornstarch, sugar, and a pinch of salt in a 1 1/2-quart heavy saucepan, then whisk in half-and-half until smooth. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, 2 minutes. Remove from heat and whisk in lemon juice and butter, then transfer pudding to a metal bowl. Set bowl in a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes. Transfer pudding, covered, to refrigerator (reserve ice water).
- Make lemon curd:
- Whisk together zest, lemon juice, sugar, and yolks in a 1- to 1 1/2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 4 minutes.
- Force lemon curd through a fine-mesh sieve into another metal bowl, scraping bottom of sieve, then transfer to ice bath and stir frequently until cold. Cover surface of curd with wax paper and chill in refrigerator until ready to serve.
- Assemble eggs:
- Arrange eggshells in an empty egg carton or eggcups. Spoon about 2 tablespoons lemon pudding into each eggshell and make a small well in center. Transfer lemon curd to a plastic bag, pressing out excess air. Snip off 1 corner of bag to create a 1/4-inch opening. Twisting bag firmly just above curd, pipe about 1 tablespoon into center of each egg to form "yolk." Serve puddings in shells with spoons, and with trompe l'oeil toasts if making.
VINEGAR PIE
For an adventure in taste, this pie is the way to go. It is very inexpensive and will surprise you with its unique taste!-Dora Williams, Laingsburg, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, sugar, butter, vinegar and vanilla. Mix well. Pour into pie shell. Bake at 350° for 45-50 minutes.
Nutrition Facts : Calories 354 calories, Fat 15g fat (7g saturated fat), Cholesterol 127mg cholesterol, Sodium 190mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
VANILLA PUDDING
This is an easy and very nice tasting desert. It goes well after a heavy meal or when you want something slightly sweet.
Provided by bluebayou
Categories Desserts Custards and Pudding Recipes
Yield 5
Number Of Ingredients 5
Steps:
- In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes.
- Pour into individual molds rinsed with cold water; chill until firm and unmold.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 23.6 g, Cholesterol 9.8 mg, Fat 2.4 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 166.8 mg, Sugar 19.2 g
More about "vinegar pudding recipes"
OLD FASHIONED VINEGAR PUDDING - FOOD24
From food24.com
Cuisine BakeCategory BakeServings 6Total Time 45 mins
VINEGAR PUDDING (ASYNPOEDING) RECIPE : SBS FOOD
From sbs.com.au
3.3/5 (51)Servings 6Cuisine South AfricanCategory Dessert
VINEGAR PUDDING | WOOLWORTHS TASTE | RECIPE IN 2021 | RECIPES, …
From pinterest.com
IFOOD.TV
From ifood.tv
HOW TO MAKE VINEGAR PUDDING AND WIN FRIENDS | SBS FOOD
From sbs.com.au
TRADITIONAL MALVA PUDDING - JUST LIKE GRANDMA USED TO MAKE
From thesouthafrican.com
BEST MALVA PUDDING EVER - SALTY GINGER
From saltyginger.com
VINEGAR PUDDING - KASHI FOODS
From kashifoods.co.uk
ASYNPOEDING (VINEGAR PUDDING) - COOKSISTER | FOOD, TRAVEL, …
From cooksister.com
VINEGAR PUDDING - NATCO FOODS
From natcofoods.com
VINEGAR PUDDING ARCHIVES - HOMEOLOGY
From homeology.co.za
CREAMY BUTTERSCOTCH PUDDING WITH TOFFEE RECIPE - FOOD & WINE
From foodandwine.com
EASY VANILLA PUDDING | RICARDO
From ricardocuisine.com
14 DREAMY AND CREAMY PUDDING RECIPES - THE SPRUCE EATS
From thespruceeats.com
OUR 10 BEST PUDDING RECIPES OF ALL TIME | ALLRECIPES
From allrecipes.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
SOUTH AFRICAN VINEGAR PUDDING • ESME SALON
From esmesalon.com
VINEGAR PUDDING | WOOLWORTHS TASTE | RECIPE | RECIPES, BAKING, …
From pinterest.ca
11 TYPES OF VINEGAR AND THE BEST USES FOR EACH | REAL SIMPLE
From realsimple.com
VINEGAR PUDDING | WOOLWORTHS TASTE
From taste.co.za
ASYNPOEDING (VINEGAR PUDDING) - COOKSISTER | FOOD, TRAVEL, …
From pinterest.ca
VINEGAR PUDDING (ASYNPOEDING) | RAINBOW COOKING
From rainbowcooking.co.nz
OLD FASHIONED VINEGAR PUDDING - FOOD LOVERS RECIPES
From foodloversrecipes.com
GRANNY PAT'S VINEGAR PUDDING RECIPE — JACKIE CAMERON SCHOOL OF …
From jackiecameron.co.za
VINEGAR PUDDING | WOOLWORTHS TASTE | RECIPE | RECIPES, RECIPE FOR ...
From pinterest.com
VINEGAR PUDDING - SOUTH AFRICAN RECIPES
From southafricanrecipes.info
CLASSIC VINEGAR PIE | EASY OLD FASHIONED PIE RECIPE!
From lifeloveandsugar.com
VINEGAR PUDDING (ASYNPOEDING) | RECIPE | FOOD, EAT DESSERT, SWEET …
From pinterest.com.au
HOMEMADE VANILLA PUDDING RECIPE - SAVORY NOTHINGS
From savorynothings.com
VINEGAR PUDDING | WOOLWORTHS TASTE | RECIPE IN 2021 | RECIPES, …
From in.pinterest.com
HOMEMADE VANILLA PUDDING - MY BAKING ADDICTION
From mybakingaddiction.com
VINEGAR PUDDING (KITCHENPC)
From kitchenpc.com
OLD FASHIONED VINEGAR PUDDING | RECIPE | STICKY DATE PUDDING, …
From in.pinterest.com
38 CLASSIC PUDDING RECIPES - TASTE OF HOME
From tasteofhome.com
38 EASY AND TASTY VINEGAR PUDDING RECIPES BY HOME COOKS
From cookpad.com
VINEGAR PUDDING - FOOD24
From food24.com
VINEGAR PUDDING – HEILIE PIENAAR
From foodstylist.co.za
THE EASIEST TRADITIONAL MALVA PUDDING RECIPE - DARYLS KITCHEN
From darylskitchen.com
#time-to-make #course #cuisine #preparation #occasion #low-protein #healthy #south-african #desserts #african #oven #low-fat #winter #puddings-and-mousses #dietary #seasonal #low-saturated-fat #inexpensive #low-in-something #equipment #4-hours-or-less
You'll also love