CEYLONESE BISCUIT PUDDING
This reminds me of an asian version of Tiramisu. Recipe from Malini's Kitchen -- http://www.infolanka.com/recipes/
Provided by rainna
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine chocolate, rum, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk butter until combined. Set aside.
- Place egg whites, the salt, and 1 tablespoon of the sugar in a bowl. Beat on high speed until firm but not dry.
- Place the egg yolks and the rest of the sugar in a bowl. Beat on high speed until pale yellow. With the mixer on low speed, add the chocolate mixture.
- Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
- Fold the whipped cream into the chocolate mixture.
- Soak the biscuits in milk slightly. Layer a bottom of a square pan with them. Next layer with chocolate mixture (about 1/2 inch high). Sprinkle with cashew nuts. Follow with another layer of soaked biscuits and then the chocolate mixture and cashew nuts. Continue layering until all of the chocolate mixture is over. Make sure that the top layer is chocolate mixture and cashew nuts.
- Chill for at least 2 hours.
Nutrition Facts : Calories 770.4, Fat 58.8, SaturatedFat 31.3, Cholesterol 200.3, Sodium 461.9, Carbohydrate 59.8, Fiber 2.9, Sugar 47.8, Protein 10.2
CHOCOLATE BISCUIT PUDDING
I got this recipe a cookbook from The Loveless Cafe in Nashville Tennessee. A great way to use left over biscuits. Must try!
Provided by Chef Eileen
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat ove to 400 degrees.
- Butter an 8 x 8-inch pan.
- Soak the biscuits in the milk for about 5 minutes or until soft.
- Add the cocoa,sugar,butter,eggs, and vanilla and mix together.
- Pour the biscuit mixture into the prepared pan and bake for 30 minutes.
- Serve warm.
Nutrition Facts : Calories 530.4, Fat 30.5, SaturatedFat 18.5, Cholesterol 183.8, Sodium 259.4, Carbohydrate 58.5, Fiber 1.3, Sugar 50.6, Protein 8.2
BISCUIT PUDDING
It tastes better the next day, the more cold it is, the more delicious. This recipe is passed on to me by my aunt(mom's sis), Mrs. Madhu Malhotra. I made this yesterday evening and it was enjoyed by everyone at home:) I also like the idea of it being vegetarian and hence it will click with just about everyone!
Provided by Charishma_Ramchanda
Categories Asian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- -----Preparationof custard-----------.
- Firstly, you have to prepare the custard.
- For this, take 2 tbsp of milk in a bowl and add the custard powder to it.
- Mix very nicely till all the powder has dissolved in the milk.
- Now boil the remaining milk on low flame, making sure that you stir occasionally.
- Once the milk has boiled, pour it into the custard that you have prepared.
- Stir really well and do not let lumps form.
- ------Formationof layers-------------.
- Now comes the interesting part.
- Take a transparent bowl and on the bottom, put one layer of Monaco biscuits.
- Spread it out evenly.
- Then, put a layer of Glucose biscuits.
- Then, put a layer of the various dryfruits i.
- e.
- ,cashewnuts, raisins and almonds.
- After this, put small pieces of pineapple slices and pat them with some of the syrup from the tin.
- Now, put some red glaze cherries on top of the pineapple pieces.
- If you wish, you can cut them in various shapes and then put them.
- After this, pour some of the custard all around the topmost layer so that it'll sink to the last layer as well.
- Then, repeat the same steps of creating the different layers.
- Garnish on top with green and red glaze cherries, alternately.
- Keep aside for 20 minutes and then refrigerate.
- Serve chilled.
Nutrition Facts : Calories 107.3, Fat 4.7, SaturatedFat 3, Cholesterol 18.1, Sodium 63.5, Carbohydrate 12.3, Sugar 6.3, Protein 4.2
BISCUIT & CHOCOLATE PUDDING
a recipe made of biscuits and cake.so yummy so tasty,melts in the mouth.try and know the tasty pudding of buscuits and cake
Provided by ayesha_maqsood87
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Dip the biscuits in warm milk and place them in flat dish, make a full layer with biscuits with the help of dipping in milk.
- Mix all the ingredients together in a bowl condense milk, Fresh cream, chocolate paste or powder, fresh cream flavored optional.
- Mix nicely if its hard you can add sum warm milk to make it smooth. Spread it on biscuits and apply slices of chocolate cake spread the cream and again put the biscuits dip in milk. keep on doing same procedure with the rest of the biscuits and cake.
- You can even put a layer of custard if you like in between of biscuits & cake layer with adding fruits or any chocolate chips.
- At the add spread the cream nicely all over the dish if you feel its dry you can add sum milk on the top with the help of spoon .
- Take some biscuits and some cake slices rub them with your hand to make it crunchy spread it on the top of pudding put over coffee powder ,icing sugar, coco powder over it with a plastic cover and keep in refrigerator. let it be chilled and serve.
Nutrition Facts : Calories 3781.8, Fat 193.9, SaturatedFat 72.1, Cholesterol 289.2, Sodium 4924.9, Carbohydrate 448, Fiber 15, Sugar 51.4, Protein 71.3
BALLY'S CASINO BREAD PUDDING
I just adore simple homey but elegant custardy bread pudding. This one is adorned with the most wicked bourbon sauce ever devised. Such a combination! Saved forever! From The Times-Picayune - "Bally's Casino first shared this recipe in 1996, then it was reprinted in Sept. of 2006 for a reader who had a copy on her refrigerator when Katrina came through St. Bernard Parish. The pudding was very light and fluffy, she said."
Provided by Busters friend
Categories < 4 Hours
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Tear bread into 2-inch pieces and place in 9-by-13-inch baking dish. Add raisins; set aside. In large mixing bowl, beat eggs with wire whip until well blended. Stir in milk, sugar and vanilla. Pour over torn bread and push bread down with fingers until saturated. Let soak for 3 minutes.
- Place pudding pan in larger pan, then fill larger pan with about one inch of hot water (to come halfway up sides of pudding pan). Bake for 65 minutes.
- Meanwhile, in medium saucepan melt butter on medium heat (do not boil). Add both sugars and beat with wire whip until creamy. Remove pot from heat and beat in whipping cream and salt. Add bourbon and beat thoroughly. You may pour the sauce over the entire bread pudding or over individual servings.
Nutrition Facts : Calories 1071.2, Fat 50.8, SaturatedFat 30.7, Cholesterol 253.8, Sodium 814.3, Carbohydrate 129.2, Fiber 1.7, Sugar 87.6, Protein 17.6
BISCUIT PUDDING
This recipe was given to me by a friend at Church. An old fashioned biscuit pudding with vanilla, eggs, and milk. For extra flavor, add a little cinnamon, nutmeg and some raisins to this biscuit pudding.
Provided by Barbara Howard
Categories Other Breakfast
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Place bread and 1 cup milk in 1 1/2 quart baking dish, soak until soft.
- 2. In a medium bowl mix sugar and eggs, one at a time, mixing well after each addition. Add butter, vanilla, remaining milk and raisins. Add to biscuit mixture and stir. Bake for 40 minutes or until knife inserted in center comes out clean.
- 3. *1 (10 count) can-refrigerated biscuits, baked according to package directions and crumbled, may be used for crumbled biscuits.
BISCUIT PUDDING
Gooey chocolate Icing mixed with biscuits is a great pudding ideal for tempting your taste buds.
Provided by iruz88
Time 1h
Yield Serves 6
Number Of Ingredients 6
Steps:
- Sieve the icing sugar two times and add it to a bowl. And then put the margarine to the same bowl,followed by coca powder and make chocolate icing.
- Pour some hot milk(maintain the hotness in the milk by heating or boiling it up several times) in to a large plate and soak part of the biscuits(100g first). When you see the biscuits are bigger,remove and arrange them in the bottom of the pudding bowl. Fill the( arrange the biscuits in a round)bottom with soaked biscuits. Wait one or two minutes(to remove the hotness of the biscuits).
- Apply a very thin layer of chocolate icing. Make sure you cover the biscuit layer in the bottom also.
- Then take other 200g of biscuits and soak them in hot milk and fill a thick layer of as in the step two.
- Then apply the remaining chocolate icing on the top of the pudding bowl. Scatter the chopped cashew nuts on the top.
- Allow the pudding to chill for 30 minutes or more and enjoy.
CHOCOLATE BISCUIT PUDDING
This recipe was passed down to me from my mother, written by my maternal grandmother. Although we never met, I feel I know her through her hand written recipes.
Provided by GRETY25
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
- In a small bowl, mix the sugar, cocoa powder, cinnamon, and salt. In a medium bowl, whisk together the eggs, milk, vanilla, and vegetable oil. Add the sugar mixture to wet ingredients and stir until combined.
- Cover the bottom of the prepared baking dish with an even layer of the crumbled biscuits. Pour the liquid mixture evenly over the biscuits. Press down onto the biscuits with the back of a large spoon to moisten them.
- Place the 8x8 inch baking dish into a larger high sided baking dish. Place dish on oven rack. Pour boiling water halfway up the sides of the 8x8 inch dish. Bake in preheated oven for 45 minutes, or until pudding is set.
Nutrition Facts : Calories 369.7 calories, Carbohydrate 51.9 g, Cholesterol 103.1 mg, Fat 15.1 g, Fiber 2.9 g, Protein 10.8 g, SaturatedFat 4.3 g, Sodium 600.1 mg, Sugar 32.3 g
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