Nanas Quick Pudding Recipes

Steps:

• Sift and whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan.
• Heat saucepan over medium heat. Pour milk in slowly, whisking constantly until incorporated. Cook, stirring often with a metal spoon, until pudding is noticeably thicker and clings to the spoon, about 10 minutes.
• Remove from heat and stir in vanilla extract. Divide between 4 small bowls and serve immediately, or chill in the refrigerator for at least 2 hours.

Steps:

• In a chilled bowl, with chilled beaters, beat the cream and confectioners' sugar together until soft peaks.
• Whisk together the sweetened condensed milk, pudding mix, half-and-half, sour cream and the salt in a large bowl.
• Reserve 4 to 6 cookies for garnish and layer half of the remaining cookies among the bottom of 4 to 6 16-ounce serving dishes (or mason jars), or in a trifle bowl (or other large glass serving dish). Next, drizzle half of the caramel over the cookies, then a layer of half the bananas, then half the pudding mixture. Repeat the layers with the remaining ingredients. Top with the whipped cream and a butter cookie or cookies. Serve or chill up to overnight.

Steps:

• 1. Combine sugar & flour in skillet on medium high heat. Mix egg yolks and milk in bowl and beat well. Add egg mixture to the flour & sugar in pan and stir well constantly until mixture thickens and begins to boil.
• 2. Remove pudding from the heat and add bananas. Mix together well. Line a glass dish large enough to hold the pudding mixture with 'Nilla wafers and pour pudding over the top of wafers (usually a 9 x 9 x 13" baking dish works well).
• 3. Layer meringue topping over the pudding and smooth over the top of the pudding to each edge. My recipe for meringue topping is listed below.
• 4. Place the dish under the oven broiler just until the meringue browns nicely.
• 5. Chill in the refrigerator for about an hour before serving...if you have the patience!
• 6. Meringue Topping: I use two large bowls for making my meringue, the bottom bowl I fill with about 3" of ice water, then I place the other bowl on top of the other to keep my egg whites chilled while I'm mixing them (metal or glass bowls work best for meringues). Place the egg whites in the bowl and mix on medium gradually adding up to 1 tbs of sugar (more or less according to your sweet tooth), until the eggs begin to form thick peaks. Keep adding sugar to taste and mixing until you have a thick meringue. Here is a great website for making the best meringue possible! http://whatscookingamerica.net/Eggs/perfectmeringue.htm

Steps:

• Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
• Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
• Beat all ingredients together until very well combined. Serve with pudding.

Steps:

• Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
• Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
• Beat all ingredients together until very well combined. Serve with pudding.

Steps:

• In a medium bowl combine pudding mix, milk and vanilla. With electric mixer, beat 1-2 minutes or until thickened.
• Add 1 cup whipped topping.
• In a 1 1/2 quart round dish layer half of wafers, bananas and pudding.
• Drizzle with topping.
• Repeat layers, ending with pudding.
• Top with remaining 1/2 cup of whipped topping.
• Sprinkle with 3 crushed cookies, if desired.

Steps:

• In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Steps:

• Mix together 1/4 cup brown sugar, flour, baking powder, salt, raisns and milk in a greased casserole dish.
• Sprinkle remaining brown sugar and nutmeg on top of batter and dot with butter.
• Pour on the boiling water.
• Bake at 375 for 30 minutes.

Steps:

• Mix first 4 into a dough and press into a buttered round (about 6 cup capacity will fill to top once cooked)casserole dish.
• Mix margarine and golden syrup with boiling water, pour over dough mixture and cook for 1/2 hour at 180°C or till skewer comes out clean and top is golden.
• Serve with cream or ice cream.
• Yum, very simple and easy.