Easy And Quick Black Forest Pudding Recipes

Steps:

• For the sauce: Add the frozen cherries, sugar and 2 tablespoons water to a small saute pan over medium heat and stir to combine. Add the brandy and flambe or cook until the alcohol burns off. Add the lemon juice, vanilla extract and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the cherry sauce is thick and bubbly, about 20 minutes. Remove from the heat and allow the sauce to cool, about 10 minutes.
• For the pudding: Mix together the pudding and whipped topping in a small bowl.
• For the cake: Spread the butter generously on both sides of the pound cake slices. Toast the cake in a dry frying pan over medium-low heat, 1 minute per side. Spoon the boozy cherry sauce over the toasted pound cake and finish with a dollop of the whipped chocolate pudding. Sprinkle with shaved dark chocolate.

Steps:

• Brush a 1.5-litre pudding basin with oil - if you don't have a 1.5-litre pudding basin, use a smaller one and serve any fruit that won't fit on the side. Line the basin with a double layer of cling film, overhanging the basin at the top.
• Put the blackberries, cherries, grapes and sugar in a saucepan with 3 tbsp water. Cover and gently heat, stirring occasionally, until the sugar has melted and the fruit is syrupy. Add the currants and blueberries, cover and cook gently for 2 mins more until the fruit is just softened. Take off the heat and cool.
• Strain the fruit into a colander set over a bowl. Leave for 5 mins to drain well, then stir the cassis or Ribena into the captured juices. Trim the crusts from the bread slices and discard, losing as little bread as possible. Then use a pastry brush to spread a little of the berry juices over one side of each slice. Cut a circle from 1 slice (or 2 semi-circles from 2 slices) that will neatly cover the base of the basin, and push in - juice-side down.
• Reserve some bread so that you have enough to cover the top of the basin, then halve the remaining slices into fat fingers - trimming to the correct length to line the sides of the basin. Then, juice-side down, work round the basin, overlapping the edges of the bread slightly and pressing them to stay in place, until the basin is completely lined with bread. Patch any gaps with scraps.
• Reserve a couple of spoonfuls of fruit to serve, then spoon the remainder into the bread-lined basin, squishing the fruit down to level it. Reserve 150ml of the juices with the reserved berries, then pour the rest into the basin, concentrating on pouring it around the edges to soak into the bread. Jigsaw the reserved bread to neatly cover the top and seal in the fruit, this time placing it juice-side up. Loosely cover the top of the basin with cling film. Find a small plate that will fit snugly inside the basin so it is in contact with the pudding and add 4 x 400g cans to weigh it down. Chill overnight with the reserved juice and berries.
• To serve, unwrap and invert the basin onto a serving plate with a lip to hold any juices. Lift off the basin, holding the cling film down tightly as you pull to help you remove it. Peel off the cling film round the pudding. If you've any white bread patches visible, spoon over some juice to colour it. Spoon the rest of the berries and juice onto the top of the pud and serve with clotted or single cream, if you like.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
• Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
• To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
• Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Spoon 1-1/2 cups pudding into crust. Top with cookies.
• Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pie. Refrigerate 3 hours.
• Melt semi-sweet chocolate as directed on package. Cover pie with remaining COOL WHIP. Spoon cherry pie filling onto center of pie; drizzle with melted chocolate.

Steps:

• Preheat oven to 350°F.
• In large bowl, combine ¾ cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Add milk, margarine, and vanilla; beat until smooth. Spread into an 8 or 9-inch square pan.
• In small bowl, stir together ½ cup sugar, brown sugar, and ¼ cup cocoa; sprinkle mixture evenly over batter.
• Combine hot water and kirsch; pour over batter. Do not stir.
• Bake 30-40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve with cherry pie filling.

Steps:

• If using soy equivalent of buttermilk, mix together soy milk and lemon juice; allow to sit 10 minutes.
• Cook buttermilk, cocoa, and honey in a saucepan over medium-low heat, stirring until the cocoa and honey are dissolved.
• Add the cooked rice and bring to a boil over medium-high heat, stirring constantly.
• Cover, lower heat, and simmer 20-30 minutes or until the buttermilk is almost absorbed, stirring occasionally.
• You may need to leave the lid slightly ajar at first to prevent it from boiling over.
• Stir in vanilla and chopped cherries.
• Heat through and serve warm or chill and serve cold.
• Garnish with leftover cherries, if desired.

Steps:

• Butter a 3 quart rectangular baking dish with some of the butter.
• Spread remaining butter on bread slices.
• Place bread slices in baking dish, overlapping, if necessary, to fit.
• Sprinkle with frozen cherries, half the chocolate pieces, and the cinnamon; set aside.
• In a medium saucepan combine remaining chocolate pieces, 1 cup of the whipping cream, and the sugar. Heat and stir till the chocolate is melted. Gradually stir in remaining cream.
• Beat eggs in a very large bowl.
• Stir in melted chocolate mixture and almond extract.
• Slowly pour over bread in dish.
• Cover and chill 2 hours or overnight.
• Preheat oven to 325 degrees.
• Uncover bread pudding and place baking dish on a foil lined baking sheet.
• Bake for 70 to 80 minutes or until an instant read thermometer register 160 degrees when inserted into middle.
• Cool on a wire rack at least 45 minutes.
• Serve warm.
• Garnish with whipped cream and almonds.

Steps:

• Heat oven to 350°F.
• Combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt in large bowl.
• Add milk, melted butter and vanilla.
• Beat until smooth.
• Spread into 8 or 9 inch square baking pan.
• Stir together remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa in small bowl.
• Sprinkle mixture evenly over batter.
• Combine hot water and kirsch, pour it over the batter.
• Do not stir.
• Bake for 40 minutes or until the center is almost set.
• Let rest 15 minutes.
• Spoon into dessert dishes, spooning sauce from the bottom of pan over the top.
• Serve with cherry pie filling.