Valentine Puddings for Your Sweetheart
Valentine’s Day is only a few days away. I know, I know…. my focus is primarily on healthy foods, but there are a few occasions when sweets are appropriate – and Valentine’s Day is one. Make your Valentine dinner especially romantic with a delicious homemade Valentine’s Day Pudding.
To make it easy for you, I have collected six yummy recipes. Choose one, or make several and have a pudding feast.
- ½ cup honey
- 6 ounces bread crumbs
- ½ cup milk
- ½ teaspoon ginger
- 1 whole lemon rind (grated)
- 2 eggs (separated)
- 2 tablespoons butter (melted)
- Separate the eggs.
- Place the egg whites in a small bowl and set aside.
- Place all ingredients except butter and egg whites in a mixing bowl.
- Whip until thoroughly mixed.
- Stir in the softened butter.
- Beat the egg whites until frothy.
- Gently blend egg whites into the mixture.
- Pour a little honey in the bottom of the pudding mold.
- Gently transfer the pudding into the mold (should be no more than ¾ full).
- Cover and seal with a piece of foil.
- Using a large lidded saucepan, bring water to a boil and carefully set pudding dish in the pan.
- Cover and steam it for about 2 hours, check occasionally to make sure it does not boil dry.
- For more detailed directions, go to: How to Steam a Pudding
BAKED CHOCOLATE MERINGUE PUDDING
- 1 cup sugar
- 4 tablespoons unsweetened cocoa
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 3 eggs, separated (set whites aside for meringue)
- 2 cups whole milk
- 1 teaspoon vanilla
- 2 tablespoons butter (not margarine)
- Preheat oven to 350°F
- Mix together: sugar, cocoa, flour and salt in a medium saucepan, stir until well blended.
- Separate the eggs, reserving whites for meringue.
- Whisk egg yolks into the milk in a separate bowl.
- Add milk and egg mixture to dry ingredients and whisk to blend until smooth.
- Place saucepan over medium heat.
- Bring to a simmer, stirring continuously as mixture thickens.
- When mixture is thick enough to coat a spoon, remove from heat.
- Add vanilla and butter – stir to blend.
- Pour into casserole (or soufflé) dish.
- Bake for 20 minutes – or until pudding is set.
- During last few minutes of baking, make the meringue.
- Remove pudding from the oven and increase temperature to 400° F.
- Top with meringue (directions below).
- 3 egg whites (from above)
- ¼ teaspoon cream of tartar (optional)
- 6 tablespoons sugar
- Stir cream of tartar into the sugar – set aside
- Place egg whites in mixing bowl.
- With an electric mixer, beat at high speed until stiff peaks form.
- Using medium speed, add one spoonful of sugar at a time to the beaten egg whites.
- Increase mixture speed to high and continue to beat until sugar is completely dissolved.
- Spread meringue carefully over the top of the pudding.
- Bake in pre-heated oven (400° F) for ten minutes, or until meringue is golden brown.
- Serve warm or chilled.
Serves 4 – 6
- 2 cups of fine stale English biscuit or bread crumbs
- 1 cup rich milk (add a little half-and-half to make it richer)
- 5 eggs (separated) and both beaten very lightly
- ½ teaspoon soda stirred in small amount of boiling water
- 1 cup sweet jelly, jam or marmalade.
- Scald the milk and pour over the crumbs
- Beat until cool.
- Stir in the beaten yolks – then, add the whites.
- Stir in the soda/water mixture.
- Fill large pudding cups half full with the batter.
- Bake in a quick oven (375° – 4.00°) for 30 minutes.
- When done, turn out quickly and carefully.
- With a sharp knife make an incision in the side of each pudding.
- Pull each one partly open, and put a liberal spoonful of the conserve inside.
- Close the opening by pinching the edges with your fingers.
- Eat warm with lightly sweetened whipped cream.
APPLE CUSTARD PUDDING
- 1 quart apples (pared and quartered)
- ½ cup water
- ½ cup sugar (white or brown)
- 2 tablespoons butter
- 1 whole lemon rind (grated and juiced)
- 2 cups fine bread crumbs
- 2 tablespoons flour
- 2 eggs (well-beaten)
- Hard Sauce (optional)
- Preheat the oven to 350° F.
- Generously butter a pudding baking dish.
- Place apples and water in a large heavy saucepan.
- Bring to a boil, reduce to a simmer and cook until soft.
- Remove from heat and add sugar, butter and the grated rind and lemon juice.
- Stir in the bread crumbs and flour.
- Stir in the two well-beaten eggs.
- Scoop batter into the buttered baking dish,
- Bake for 45 minutes in the preheated oven.
- Serve with sugar and heavy cream or hard sauce.
- 1 cup whole milk
- 5 tablespoons butter
- 3½ cups bread crumbs
- ½ pound cheese, grated
- 1 pinch of salt
- 4 eggs, well beaten
- Pre-heat oven to 375° F.
- Place milk and butter in a sauce pan over medium heat until butter is melted.
- Place bread crumbs and grated cheese in large bowl
- Pour milk/butter mixture over breads crumbs and cheese – soak for twenty minutes
- Add the well-beaten eggs and a pinch of salt – stir until well mixed.
- Pour the mixture into a well-buttered dish.
- Bake up to 40 Minutes – until set.
- 1½ cup chopped dates
- 1 cup chopped walnuts
- 1 cup sugar
- 2 eggs
- 4 tablespoons milk
- ¾ teaspoon vanilla extract
- 4 tablespoons all-purpose flour
- 1 teaspoon baking powder
- Dash salt
- 2 tablespoons butter
- Pre-heat the oven to 325° F.
- Sift all dry ingredients together and set aside.
- Chop the dates and the nuts.
- Place both in large mixing bowl.
- Stir in the sugar and mix well.
- In a separate bowl, whip together the egg, milk and vanilla.
- Add to the date/nut mixture.
- Stir in the dry ingredients
- Pour batter into a generously-buttered 2-quart baking dish.
- Dot with the 2 tablespoons of butter.
- Bake in pre-heated oven for ~30 minutes, until knife inserted in the center comes out clean.
- Serve with whipped cream, ice cream or hard sauce.
Serves 4 – can easily be cut in half for two servings.
ENJOY! Happy Valentine’s Day!