Hw 2 cook puddings??? plzzz tell me..?

Question

i m fond of puddings ....

Answer 1

Good idea Linnie , but what is a tin of birds oh wait minute you are speaking of eggs that's cute I will have to remember that one. Iam going to market to buy a tin of birds.

Answer 2

Homemade Chocolate or Vanilla Cream Pudding

1 to 1 1/2 cup sugar

1/4 cup cornstarch

1/2 cup cocoa

dash salt

4 cups milk

4 egg yolks, slightly beaten

4 teaspoons vanilla

1/4 cup butter, softened (for vanilla pudding only)

Combine sugar, cornstarch, cocoa, and salt in 2-quart saucepan.

Combine milk and egg yolks, then gradually stir into the dry ingredients.

Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to boil for one minute, stirring constantly.

Remove from heat, and stir in butter and vanilla. Pour pudding into four serving dishes, and chill.

Servings: 8 - 1/2 cup

Answer 3

The instant ones (non cooked) are horrible if you really like good pudding.  

Follow a recipe of egg yolks, cornstarch, sugar, milk etc or use a mix for a COOKED pudding and follow instructions.  If you like custard - get a tin of birds and cook that. Yummy.  

You have to cook it low to medium heat until it bubbles.  Stir continually so it does not burn on the bottom.  I use a wooden spoon to keep the bottom scraped off so it does not burn.  

Add vanilla after it is cooked.

I'm sorry - that would be a tin of Bird's custard powder which is the best.

Answer 4

@ Adrian, did u write down all the recepies!!

@ dottie, birds is a brand of custard powder

it depends what type of pudding you want, there are hot & cold of many different varieties.  

Answer 5

All Easy to Prepare Pudding Recipes

TAPIOCA PUDDING

3 tbsp. quick-cooking tapioca

1/3 c. sugar

2 lg. egg whites, lightly beaten

2 3/4 c. skim milk

3/4 tsp. vanilla extract

Pinch ground nutmeg

GARNISH

1/4 c. slivered almonds, toasted

Serves 4. About 2/3 cup per serving. In a 2-quart saucepan, mix tapioca, sugar, egg whites and milk and let stand 5 minutes. Bring mixture just to a boil over medium heat, stirring constantly. Remove from heat and stir in vanilla and nutmeg. Cover with plastic wrap and let stand at room temperature 20 minutes. Stir and pour into individual serving dishes. Garnish with 1 tablespoon slivered almonds per serving. Serve warm or chilled.

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EGG CUSTARD

4 eggs

6 tbsp. sugar

1 1/2 c. boiling water

1 can evaporated milk

Dash of salt

1 tsp. vanilla

Beat eggs, sugar, milk and salt with a electric mixer. Pour boiling water over mixture and add vanilla and stir well. Put into custard cups or large baking dish. Place bowl or cups into a shallow pan of water and place in oven. Bake for 1 hour or until knife comes out clean.

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CHERRY PUDDING

1/2 c. sugar

1/4 c. margarine or butter

1 egg

1/2 c. milk

1 1/2 c. flour

1 1/2 tsp. baking powder

Pinch salt

2 c. sour cherries or 1 can sour

cherries

Cream sugar and margarine; add egg, then milk. Sift together flour, baking powder and salt; add to above mixture. Stir in cherries. Bake in greased and floured 8x8 inch pan at 350 degrees for 1 hour. If canned cherries are used, drain and use juice to make sauce for puddings, ice cream, etc. (Cook juice; add cornstarch mixed with small amount of water; cool. Can be used within a week.)

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CHOCOLATE PUDDING

3 c. milk

1 c. sugar

5 tbsp. cocoa

2 egg yolks

1 tsp. vanilla

3 tbsp. flour

Beat yolks in pot. Add milk and stir. In a bowl thoroughly mix flour, sugar, and cocoa. Add to milk and eggs. Cook and stir until thick. Remove from heat and add vanilla. Cool and serve as pudding, or use to fill a graham cracker pie crust and top with whipped cream.

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EGG CUSTARD

4 egg yolks

3/4 c. sugar

1 stick margarine or butter

1 c. condensed milk

1 tsp. vanilla

1 chilled pie crust

Beat egg yolks until lemon color. Add sugar, melted butter, milk and vanilla. Pour in chilled pie crust. Start baking at 400 degrees for 8 to 10 minutes and then turn down to 300 degrees until set. Cool and then add meringue by using the egg white whipped with 2 teaspoons of sugar for each egg. Put meringue on top of pie and bake again for 15 minutes at 275 degrees.

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CARAMEL CUSTARD

5 eggs

1/2 c. granulated sugar

1/4 tsp. salt

1 tsp. vanilla extract

3 1/2 c. milk

Fresh fruit for center (strawberries,

pineapple, grapes)

1/2 c. granulated sugar for syrup

Preheat oven to 325 degrees. Sprinkle 1/2 cup sugar evenly into small skillet, stirring often, just until sugar melts to a golden syrup. Be careful not to burn. Immediately pour into 5-cup ring mold and tip to cover sides. Let cool to harden. In a large bowl, mix eggs, sugar, salt, vanilla, then gradually add milk and beat until smooth. Place prepared mold in a shallow baking pan. Remove 1 cup egg mixture to reserve. Place baking pan on middle rack in oven. Add rest of mixture to mold. Pour hot water into pan to about 1 inch depth around mold. Bake 55 to 60 minutes. Do not over bake. Remove mold from hot water to cool completely, then refrigerate to chill at least 1 hour. Unmold by loosening gently with spatula and shake gently to release. Toss fruit together lightly and fill center of custard. Spoon some sauce over each serving. Makes 6 to 8 servings.

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CASHEW PUDDING

Blend: 1/2 c. raw cashews

2 c. milk

1/3 - 1/2 c. honey

2 tbsp. butter

1/8 tsp. salt

4 tsp. arrowroot powder

Optional: Coconut, shredded,

unsweetened, to sprinkle on top

Blend all the ingredients together in a blender except the coconut. In a saucepan heat the mixture on a very low heat. Stir it constantly until a thickened pudding texture forms, then remove it from the heat. Pour the pudding into separate bowls or cups and refrigerate it until it hardens. Coconut can be sprinkled on top before serving. A double boiler can be used to avoid burning the pudding.

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LEMON PUDDING

(A simple dessert but elegant enough for company) 2 tbsp. flour

3/4 c. sugar

1 tbsp. butter

2 egg yolks (beaten)

1/4 c. lemon juice

1 c. milk

2 egg whites (stiffly beaten)

Cream flour, sugar and butter. Add egg yolks, lemon juice and milk and beat until smooth. Fold in stiffly beaten egg whites. Pour into 8 inch square baking dish. Set in pan of warm water (water 1/2 inch deep). Bake at 350 for 30-35 minutes. Forms a cake top pudding with custard below.

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BANANA PUDDING

2 lg. boxes instant vanilla pudding mix

4-6 bananas

12 oz. Cool Whip

2 1/2 c. milk

1 can Eagle Brand

1 box vanilla wafers

Blend thoroughly the vanilla pudding mix, milk, Eagle Brand and 1/2 of the Cool Whip. Layer the vanilla wafers evenly on the bottom of dessert dish and then add pudding and continue layering cookies and pudding. Add the other half Cool Whip as a topping.

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EASY RICE PUDDING

4 c. milk

1 (4 serving size) pkg. vanilla

pudding mix (cooking kind)

3/4 c. raisins

1 egg, well beaten

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Combine all ingredients in a large saucepan and stir over medium heat until mixture comes to a boil. Cool 10 minutes, stirring twice. Pour into dishes and serve warm. Serves 4.

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RAISIN RICE PUDDING

1 c. raisins

3 eggs

5 tbsp. sugar

1/2 tsp. nutmeg

2 tsp. vanilla

2 c. cooked rice

3 c. 2% milk

Rinse raisins in hot water; drain. Beat eggs slightly. Add sugar, nutmeg, vanilla, rice, raisins, and milk. Mix thoroughly. Pour into baking dish. Place baking dish in a pan of cold water (bain-marie) and bake in slow oven 300 degrees until custard is set; that is when knife inserted in center will come out clean. (Bake about 1 hour).

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BREAD PUDDING

2 c. milk

1/2 c. sugar

1/2 c. raisins

2 eggs, beaten

1 tsp. cinnamon

3-4 c. soft bread cubes

1 tbsp. butter or margarine, optional

In 1 1/2 quart glass casserole combine milk, eggs, sugar and cinnamon; beat well. Stir in bread and raisins. Dot with butter if desired. Microwave for 25-30 minutes on low or simmer or until almost set in center. Let stand a few minutes to finish baking.

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GRAPENUTS PUDDING

2 c. Grapenuts cereal

5 c. milk

4 eggs

1 c. sugar

2 tsp. vanilla extract

1 dash salt

Cinnamon to taste

Combine Grapenuts and 1 cup milk in 2 quart microwavable container and set aside. In a separate bowl combine remaining milk, eggs, sugar, vanilla and salt. Add to Grapenuts and top with cinnamon to your taste. Heat in microwave on high setting for 10 minutes, stopping every 2 minutes to stir. Heat at medium setting for an additional 4-6 minutes. (Heating time does vary by microwave and desired consistency - heating a little longer yields thicker consistency).

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OLD-FASHIONED INDIAN PUDDING

2 c. milk, divided

1/4 c. yellow cornmeal

2 tbsp. sugar

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. ginger

1 egg, beaten

1/4 c. molasses

1 tbsp. melted butter

Vanilla ice cream

1. Pour 1 1/2 cups milk into a 1 1/2 quart casserole. Heat on low for 5 minutes. 2. Combine cornmeal, sugar, salt, cinnamon, and ginger. Stir into hot milk. 3. Cook, uncovered, on low for 4 minutes. Stir well. 4. Beat together egg, molasses and butter. Stir a small amount of hot milk mixture into egg mixture. Return to casserole. Stir well. 5. Cook, uncovered, on low 6 minutes. 6. Pour remaining 1/2 cup cold milk carefully over top of pudding. Do not stir. Cook, uncovered, on low 3 minutes or until set. 7. Let stand 10 to 15 minutes before serving. 8. Serve warm, topped with vanilla ice cream.

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ALMOND SNOW PUDDING

2 envelopes unflavored gelatin

1 c. water

1/2 c. sugar

2 c. (1 pt.) skim milk

3 egg whites

1/4 c. light corn syrup

1 tsp. almond extract

1/2 tsp. vanilla

1 (10 oz.) pkg. frozen sweetened

sliced strawberries, thawed

Combine gelatin, water and sugar in 2-quart microwave-safe mixing bowl. Microwave (high), uncovered 2 to 3 minutes or until mixture boils, stirring once. Stir in milk. Refrigerate until slightly thicker than unbeaten egg whites. Beat egg whites at high speed until foamy. Gradually add corn syrup, beating until mixture forms stiff peaks. Beat in almond extract and vanilla. Fold into gelatin mixture. Pour into 8-inch square baking dish. Cover and refrigerate 2 to 3 hours or until set. Serve strawberries over squares of pudding. Almond Snow Pudding can be molded in an 8-cup mold or in 12 individual 3/4-cup molds.

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CHOCOLATE PUDDING IN A CLOUD

1 pkg. (3 1/8 oz.) vanilla pudding and

pie filling mix*

1/4 c. unsweetened cocoa

1/4 c. sugar

2 c. milk

1 1/4 c. (4 oz. container) frozen

non-dairy whipped topping, thawed

Combine pudding and pie filling mix, cocoa and sugar in 2-quart micro-proof bowl. Add milk; stir to blend. Microwave on high (full power) for 3 minutes; stir with wire whisk. Microwave on high for 1 1/2 to 3 minutes, stirring occasionally, until mixture boils. Press plastic wrap onto surface; cool. Chill thoroughly. Spoon whipped topping into 6 dessert dishes. With back of spoon, make depression in center of topping and spread up side of dish. Spoon chilled chocolate pudding into center of each dish. Serve immediately or chill until ready to serve. 6 servings. *Do not use instant mix.

Answer 6

Go on with the directions onto the pudding box

behind !

Answer 7

hai