Favorite Puff Pudding Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Whisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth-be sure not to over mix. Let sit for 30 minutes.
• Meanwhile, spoon 1 teaspoon beef fat into each hole of a 12-cup muffin tin. Place the tin in the oven and cook until the fat melts and the pan is very hot, 5 to 6 minutes. Working quickly, pour the batter evenly into the muffin tins, filling each tin about halfway. Bake until the puddings are golden brown and very puffed, about 20 minutes. Serve immediately.

Steps:

• Preheat oven to 325 degrees.
• Beat butter, sugar and lemon peel in large bowl until light and fluffy.
• Beat in egg yolks.
• Stir in lemon juice, flour, cereal and milk.
• (Mixture will look curdled, but this will not affect finished product).
• In a separate bowl, beat egg whites to stiff peaks.
• Gently stir in beaten egg whites.
• Pour into greased 1 quart baking dish.
• Place dish in a pan of hot water.
• Bake for about 1 hour or until top is golden brown and pudding begins to pull away from the side of the dish.
• (Pudding will have a cake-like layer on top with custard below).
• Serve warm or cold with cream or whipped cream, if desired.
• Variation: Mix ingredients as directed, and pour into 5 (5-oz) or 4 (6-oz) custard or souffle cups.
• Bake at 325 degrees for 40 minutes or until tops are golden brown and pudding begins to pull away from the side of the dish.
• Substitutions: You may substitute honey for sugar, and 2% milk for whole milk.
• Enjoy!

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.