Danish Fruit Pudding Recipes

Steps:

• In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan., Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir until slightly thickened, 1-2 minutes. Pour into individual dishes. Refrigerate for at least 4 hours before serving. If desired, serve with cream.

Steps:

• Put the breadcrumbs and demerara sugar in a heavy-based non-stick pan and cook gently for 3-4 minutes, stirring constantly, until dark golden; transfer to a bowl, stir in the hazelnuts and set aside.
• Peel, core and slice the apples, grate the lemon rind and juice the lemon.
• Add the apples, honey, lemon juice and rind to a pan and cook gently for 10 minutes, breaking up the apples with a wooden spoon, until they are soft and pulpy.
• Using a wooden spoon, beat the apples into a thick purée and set aside to cool.
• Whik the caster sugar and egg white until stiff and fold into the cooled apple purée.
• Spoon half the apple mixture into 4 glass bowls, top with the breadcrumb mixture, and repeat the layers, finishing with a layer of breadcrumbs and nuts.
• Serve chilled.
• For variation: fold 150ml (5 fluid ounces) of cream and a tablespoon of brandy - or a liqueur of your choice - into the apple mixture.

Steps:

• Mix together butter, flour, brown sugar, salt and ½ cup nuts.
• Press into a 9x13 pan.
• Bake 350 for 12 minutes and cool.
• Cream cheese sugar and remaining nuts.
• Mix together and spread on cooled crust.
• Slice bananas as over cheese mixture.
• Whisk pudding into cold water in a medium saucepan.
• Mix well and boil exactly 1 minute at a full boil.
• Let cool slightly.
• Pour over bananas.
• Refrigerate til cool and top with cool whip to serve.

Steps:

• 1. In a small sauce pan, mix dry ingredients together. If you want to add a deeper flavor, you can add more Kool-Aid. If you'd like it sweeter or more tart, adjust the sugar/sugar substitute content. Adding another Tbsp or 2 of the Cassava flour will make the dessert thicker.
• 2. Add water and mix well. The color will be a milky color of whatever flavor you chose, due to the Cassava flour.
• 3. Place pan over medium heat and stir often, to prevent scorching, until mixture is a slow rolling boil. When mixture has become more translucent (except the chosen flavor color), instead of milky (You will see the change as it's cooking. Typically, it will first appear at the sides of the pan.), remove from heat and pour into mold or 4 individual heat-safe cups.
• 4. Refrigerate until cold.
• 5. When cooled, the consistency will be a soft gel perfect for a pie glaze or light pudding. If you used more Cassava flour, it will be a thicker pudding. Serve alone or with fruit or whipped cream.

Steps:

• Trim rhubarb and cut into 1/2" slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth, stiff paste. Stir into rhubarb and cook for 5 minutes, or until thickened and clear. Stir constantly. Pour rhubarb into glass serving dish and chill. At serving time, whip cream. When frothy, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on pudding, or cover top of pudding with spoonfuls of whipped cream.

Steps:

• Clean berries and rinse in a colander. Drain well.
• Mash with sugar and bring to a quick boil. Thin cornstarch with water and pour into hot strawberries, stirring constantly. Bring to another quick boil and remove from heat.
• Pour into a bowl and chill.
• (Sprinkle about 2 tablespoons sugar on top to keep surface soft.).
• Serve cold with table cream.