Abigail's Pudding Recipes

Favorite Pudding Recipes, including Traditionals like Bread Pudding, Rice Pudding.
Find Creme Brulee, Hot Fudge Pudding, Lemon Pudding, Date Pudding and more recipes for puddings.

Grandma's Bread Pudding

1 1/2 c Bread cubes
3/4 cup seedless raisins
2 c Milk
1/2 c Brown sugar
2 ea Eggs
2 tb Butter

Heat the milk and pour over the bread cubes. Add the eggs beaten with the sugar and butter cut in small pieces. Mix in raisins. Add 1 tsp. vanilla. Bake at 350 until pudding is firm. Serve with light cream or milk.

Cottage Pudding

1 c Sugar
1/2 c Butter
1 ea Egg
1 c Milk
2 1/2 c Flour
4 ts Baking powder
1/4 ts Salt

Cream the butter and sugar and add the well beaten egg. Mix well. Sift the dry ingredients and add alternately with the milk to the first mixture. Pour into a well-greased cake pan and bake at 350-F for 35 minutes. Cut in squares and serve with your favorite Pudding Sauce.

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Date Pudding

2 ea Egg, well beaten
1 c Brown sugar
1 c Dates, chopped
1 ts Baking powder
2 tb Flour
1 c Nuts, chopped

Mix in the order given. Bake at 325-F for 30 minutes. Serve with cream.

Floating Fudge Pudding

1 c Flour
2 ts Baking powder
1/4 ts Salt
3/4 c Sugar
2 ts Cocoa
1/2 c Milk
2 tb Melted butter
1 3/4 c hot water
3 tb Cocoa
1 c Brown Sugar

Sift first 5 ingredients in bowl, stir in milk and butter. Spread mixture in 9" pan. Over this sprinkle 1 cup brown sugar mixed with 3 tblsp. cocoa. Spread on batter and over this pour 1 3/4 cups hot water. Bake in 350 oven for 45 min. Serve warm or cold with or without ice cream.

Noodle Pudding

1 lb Broad wide noodles -- cook
1/4 c Sugar
1 lb Cottage cheese -- soft
2 ts Vanilla
1 c golden raisins
7 Eggs -- beaten
16 oz Sour cream
1/4 lb Butter -- melt
Bread crumbs

Mix all except crumbs and put in 9x12 pyrex baking dish. Top with crumbs and bake at 350~ for 45 minutes.

Lemon Sponge Pudding Recipe

4 ea Egg
3/4 c Sugar
1/8 ts Salt
2 ea Lemon

Separate eggs. Beat egg whites and 1/3 of the sugar till stiff. Separately beat egg yolks with rest sugar, salt, grated lemon rind, and lemon juice till thick. Fold in egg white mixture in a bowl over hot water till thick. Pour into greased baking dish; Brown lightly in oven at 375 degrees.

Old Fashioned Rice Pudding

1/2 c Long grain rice
1 lg Egg
1/2 c Sugar
dash Salt
1 ts Vanilla extract
1/2 ts Nutmeg
1 sm Can evaporated milk
Regular milk
Cinnamon

Place rice in saucepan, add salt. Cover with water; cook covered on low for 20 minutes; stirring occasionally. Test rice to be sure it is done, then set aside. DO NOT DRAIN RICE.

In a casserole, place egg, sugar, vanilla and nutmeg. Beat all together. Place small can of the evaporated milk in a cup, add the regular milk to make one cup total. Then add 1-3/4 cups additional milk to the casserole. Add rice last. Stir all slightly. Sprinkle top with cinnamon.

Bake in 325 degree F. oven 40 minutes. Mixture will look somewhat loose, but will harden as it cools.

Creme Brulee

2 c Whipping Cream
5 Egg Yolks
1/2 c Sugar
1 tb Vanilla Extract
1/2 c Light Brown Sugar -- firmly Packed

Combine the first 4 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Carefully pour the egg mixture evenly into 5 (5x1) round baking dishes or custard cups. Place in a roasting pan large enough to accomodate the dishes and add 1/2-inch of water to the roasting pan. This step creates a water bath to prevent curdling.

Bake at 275 for 45 to 50 minutes or until almost set. Cool the custards in the water in the pan set on a wire rack. Remove from pan when cooled, cover and refrigerate overnight. When ready to serve, sprinkle about 1 1/2 tablespoons brown sugar evenly over each custard; place each custard on a cookie sheet or jelly-roll pan. Broil 5 inches from heat. If using an electric oven, leave door partially open. Broil until the sugar melts. Let stand 5 minutes to allow sugar to harden.

NOTE: Handle with care. These are extremely hot. Place custards as close to heat source as possible. To achieve a "cracked" effect, broil custards in a pan full of ice. ***When finished cooking, the center will still be slightly liquid.

Vanilla Wafer Banana Pudding

1 Box vanilla wafers
4 tb Flour
1/2 c Sugar
1/4 ts Salt
1 lb Bananas (3-4) large
2 c Scalded milk
2 Eggs (separated)
1/2 ts Vanilla
1/4 c Sugar for meringue

Mix flour, 1/2 cup sugar and salt in top of double boiler; slowly stir hot milk and cook until mixture thickens, stirring constantly. Stir a little bit of hot mixture into beaten egg yolks, pour back into double boiler, cook about 2 minutes. Remove from heat, add vanilla and cool until just warm.

Alternate layers of vanilla wafers, sliced bananas an pudding in a baking dish. Beat 2 egg whites until stiff. Pile lightl pudding.

Bake in hot 400F oven about 8 minutes or until golden brown.