Panna Cotta, Blamange, Custard, Trifle, Jelly. What's Your Favourite Pudding/Comfort Desert?

[launderess]

Well cold weather is here and with the holidays coming up one's mind turns to trifle,blamange, custard and of course rice pudding.

What is everyone's favourite and signature pudding desert? You know the one that you're known for.

 

[daveamkrayoguy]

DaveAMKrayoGuy's Perfect Pie!!!!!!

I made a couple sweet potato pies!

And finally managed to get a perfect filling & slightly browned (not burned) crust!

Sorry I forgot to photograph them before I started eatin' 'em!

And, Yes...! So mouth-watering-ly good!

-- Dave

 

[bajaespuma]

English desserts are wonderful

I worked at a restaurant in the Eighties where I had to make a fruit trifle every day. I still love that dessert, especially when I can use the jam of my choice (Black Raspberry Preserves) and use toasted almonds (people in the US right now seem to all be alergic to nuts).

 

When the weather gets really cold, nothing beats a hot sticky pudding.

 

[bernina]

Glad you asked!

(Mmmm, I do love panna cotta.)

Here is another of our all-time favorite fall and winter holiday desserts. Made it for Thanksgiving this year, a true crowd-pleaser.

Fruit Gratin with Calvados and Mascarpone Gourmet | November 2002

Active time: 15 min Start to finish: 1 1/4 hr
Yield: Makes 6 servings
Active Time: 15 min
Total Time: 1 1/4 hr

1 1/2 lb small (2 1/2-inch) Gala, Empire, or Golden Delicious apples
1 1/2 lb firm-ripe Seckel (9), Forelle (6), or Bartlett (3) pears
2 tablespoons unsalted butter
1/2 cup Calvados or Cognac
5 tablespoons packed light brown sugar
24 dried apricots (preferably California; 5 oz)
18 pitted prunes (dried plums; 7 oz)
6 (2- by 1/4-inch) strips fresh lemon zest
1 cup mascarpone cheese* (8 oz)
2 tablespoons confectioners sugar

Special equipment: a melon-ball cutter
preparation

Preheat oven to 400°F.

Halve apples lengthwise (quarter if large), leaving stem intact, and core halves with melon-ball cutter. Halve Seckel and Forelle pears or quarter Bartletts lengthwise, then core with melon-ball cutter and trim root ends.

Melt butter in a 14- by 9-inch oval gratin dish or other 2 1/2- to 3-quart shallow baking dish in middle of oven, about 2 minutes. Stir in Calvados and 3 tablespoons brown sugar, then add fresh and dried fruit and zest and turn gently to coat. Cover dish tightly with foil and bake in middle of oven, gently turning fruit and basting occasionally with juices, until apples and pears are tender but not falling apart, about 1 hour. Remove dish from oven.

Preheat broiler.

Spoon 1/3 cup baking juices from baking dish into a bowl and stir in mascarpone and remaining 2 tablespoons brown sugar. Rearrange fruit, cut sides up, in baking dish to form an even layer, if necessary, and spoon mascarpone mixture over fruit. Put confectioners sugar in a fine-mesh sieve and sift over fruit. Broil gratin 3 inches from heat until confectioners sugar is caramelized, 1 to 2 minutes.

* Available in Italian markets and many supermarkets.

Cooks' note:
• Fruit can be baked 2 hours ahead and cooled, uncovered, then kept, covered with foil, at room temperature. Reheat in oven before adding mascarpone and broiling.

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.
(photo by: Richard Gerhard Jung)

http://www.epicurious.com/recipes/food/printerfriendly/Fruit-Gratin-with-Calvados-and-Mascarpone-107382?printFormat=photo#ixzz1fxG3O7em

 

[westie2]

Chocolate Trifle and warm Bread Pudding with hard sauce.

 

[petek]

The traditional Xmas trifle. Mom has always made it every year since well, she came over here from the UK in 48. And she's going to be making it again this Xmas. She has Altzheimers pretty bad now but surprisingly last week when we were pushing the cart around Walmart she picked up a few boxes of Jello and said they were for the trifle. Then we grabbed the custard powder etc. I'll get the pound cake and lady fingers and dry sherry a little closer to Xmas. It ain't trifle unless it's well soaked with sherry. Of course as kids we hated the sherry part in it and ate mostly the innards LOL

 

[westie2]

Pete that trifle sounds good,.  Could you share the recipe?

 

Charles

 

[ronhic]

Cheats trifle or Sticky Date Pudding with butterscotch sauce

I tend to get asked for the Sticky date pudding by most friends, but my father almost hoovers the trifle on Christmas day.

 

This is one of the easiest trifles you could ever make

 

1 Jam swiss roll cut up

1 large can of mixed berries drained (reserve 1/2 cup syrup)

3 Tablespoons of your preferred trifle alcohol (added to reserved syrup)

1 tub of very thick and rich bought custard

1 tub of double cream

Grated chocolate

 

Chop cake and place in a bowl

Randomly spoon over fruit

Distribute the syrup mix

Cover with bought custard

Dot with double cream 

Sprinkle with crated chocolate

 

Refrigerate for at least an hour before serving.....and warn friends of their impending sugar high and coronary...

 

 

[petek]

Trifle is easy and of course everyone has their own versions of it.
Mom makes hers in a large glass punch bowl.
Firstly you place a 9 inch pound cake on the bottom.
Then you open the bottle of sherry and sample some to make sure it's ok
Finding it ok you then pour a cup or so of it over the cake.
When it has soaked in you take some ladyfingers and start arranging them vertically around the rim.
Again you can lightly sprinkle them with some more sherry.

Assuming that you have already made up the custard (mom likes Birds but Hornes will do) you then spoon some of that, about 3 or so inches worth over the cake.
Then you start another row of ladyfingers circling around the bowl edge and inebriate them lightly although you don't have to.

next add a layer of chopped/broken up angel food cake over the custard and share a little bit of the sherry with it as well.

On top of that goes your Jello (whatever flavor you like most) to which which you added a can of drained fruit cocktail in the making.

Then you top it all of with real whipped cream and decorate it however you like with maraschino cherries, or mandarin oranges, or any fruit you like.

Then cover lightly and refrigerate until serving time 4 or 5 hrs at least so that everything gets a good soaking.

 

[petek]

edit; if you don't like fruit cocktail in the jello etc. you can use whatever you like . There aren't any hard and fast rules. You can use any store bought cake on the bottom too but probably a white cake is best. And if you can't find ladyfingers to line the bowl you can use those 4 inch round premade little strawberry shortcake type cake things you can get at most grocery store bakeries. It's sort of up to your imagination, just layer away.

 

[westie2]

Thanks

Pete and Chris both the recipes sound great will have to do both.