Pudding Recipes

Zucchini Pudding:

In a small bowl, combine the flour, cornmeal, baking powder and coriander. Blend well, and set aside
In a large skillet, heat oil over medium heat. Add the onion and garlic and cook for about one minute
Add the zucchini, jalapeño, salt and pepper. Cook, stirring for two minutes. Remove from heat
In a large bowl, beat the eggs until they are blended
Mix in the milk, sour cream, and cheese
Add the reserved dry ingredients and blend well
Add the zucchini mixture and mix well
Scrape into a buttered 9 inch square dish
Bake in a preheated 350°F oven for about 40 minutes

Mix the gelatin, sugar and salt in top of a double boiler
Beat the egg yolks, add the milk and add that to double boiler and cook for about 5 minutes
Remove from heat and stir in the rum flavour. Chill
Beat the egg whites until they form soft peaks, add the sugar
Fold in the whipped cream and set for one hour
Stir the chopped cherries and mixed fruit
Refrigerate until service and serve cold

Can be garnished with whipped cream and a sprig of fresh mint
Nesselrode is also the name given to various cooked dishes and pastries, all containing chestnut purée, dedicated to Count Nesselrode, the 19th century Russian diplomat who negotiated the treaty of Paris after the Crimean War
Among the desserts, one of the best known is Nesselrode pudding, created by m. Mouy, head chef to Count Nesselrode. It consists of custard cream mixed with chestnut purée, crystallized (candied) fruit, currants and sultanas (seedless white raisins) and whipped cream
In bombe Nesselrode, the bombe mousse mixture contains Kirsch flavoured chestnut purée and the mould is lined with vanilla ice cream

Butter a 7 inch souffle dish
Using a beater cream the butter and sugar together until light and fluffly
Add lemon juice and zest. The mixture will probably curdle at this point
Gently beat in the flour and milk
With a clean whisk, beat the egg whites until they stand in snowy peaks. Gently fold into the mixture. Pour into the buttered dish
Set the dish in a roasting pan with water half way up its sides
Bake in a preheated 350°F for about 45 minutes until the sponge is risen and golden brown, a thick lemony custard has appeared under it
Serve warm and garnish

In a medium sized saucepan, combine flour and brown sugar; stir the in milk
Cook and stir over medium heat until thickened and bubbly; cook and stir for one minute more
Remove from heat. Gradually stir about 1 cup hot mixture into the egg yolks
Return all to saucepan. Bring to a gentle boil; cook and stir for 2 minutes
Remove from heat; stir in butter and vanilla
Cool to room temperature; stirring occasionally
Fold in the whipped cream
Layer a third of the pudding in a 2 quart glass bowl; top with half of the bananas. Repeat layers. Top with remaining pudding. Sprinkle with nuts
Cover and chill at least 1 hour before serving

This recipe can be garnished with chocolate sprinkles or curls, bananas, fresh mint, etc.
Be sure to use firm bananas that are not over ripe

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