Bread and butter pudding recipe

Don't Miss The Huge Savings On Offer - Save Up To 50% Off! Save 50% Across Selected Range and Wide Variety of Colour Low Prices on Bread And Butter Pudding Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon

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Method 1. Cut the bread into 1 cm (1/2 inch) thick slices and trim the crusts. Spread half the slices on one side with butter (you will have some butter left over) and then the marmalade, then place the remaining bread slices on the top to make sandwiches Preheat an oven to 170°C (350°F). Layer the bread and raisins in a greased 8×8 baking dish. Beat together the milk, eggs, sugar, and vanilla until well combined. Pour the egg mixture into the baking dish Add your whisked eggs, vanilla extract, cinnamon, caster sugar, cream and milk into a large bowl. Butter both sides of each slice of bread and cut them diagonally. Place half of your bread on the base of the baking dish and cover it with sultanas. Repeat with the rest of your bread and sultanas for an additional layer Rhubarb and ricotta bread & butter pudding. 9 ratings. 4.4 out of 5 star rating. This indulgent spring bread and butter pudding is full of seasonal rhubarb and rich ricotta, perfect for entertaining a crowd with a sweet tooth. 1 hr and 15 mins. Artboard Copy 6

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  1. Preheat oven to 160 degrees. Butter the bread (I do both sides). Slice the bread (I do diagonally across because that is what fits well in my dish). Layer the bread across the dish and sprinkle with cinnamon as you go
  2. Lay four bread triangles butter side down in a pie dish or small lasagne dish, approximately 20 x 20 cm. Sprinkle with half the currants and sultanas and repeat to form layers. Finish with a layer of bread with the butter side up. Beat the eggs and Chelsea White Sugar together, then add the Meadow Fresh Original Milk and vanilla
  3. Mary Berry's bread and butter pudding. by Mary Berry. A great family favourite as pudding to follow a weekend lunch. I have to admit, the recipe is not economical - just delicious! Ideally use.
  4. Preheat oven to 160°C (140°C fan-forced). Grease shallow 2-litre (8-cup) ovenproof dish. 2. To make custard, combine the milk, cream, sugar and extract in a medium saucepan; bring to the boil. Whisk the eggs in a large bowl. Gradually add the hot milk mixture to the egg mixture while whisking constantly. 3
  5. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread
  6. Preparation. Position a rack in the middle of the oven and preheat to 325°F. Butter a 9- by 13- by 2-inch rectangular ovenproof dish. Spread the remaining butter on one side of each bread slice
  7. utes. Remove and then sprinkle over the bread in an ovenproof dish. Beat the eggs, milk, sugar and vanilla essence together and pour it over the buttered bread

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  1. Spread the butter generously on one side of each slice of bread. Arrange the slices buttered side down in one layer in a 5-cup gratin dish. Sprinkle the raisins on top. Beat the eggs and egg yolks in a bowl with a fork or whisk until well mixed and smooth
  2. Butter the bread and cut each slice into 4 small triangles. Place a layer on the bottom of the dish, then sprinkle over some of the sultanas and cinnamon. Repeat the layers this way until you run out of bread. Put the milk and cream and 3 tbsp of the sugar in a saucepan
  3. Lightly butter a medium baking dish (approximately 20cm x 25cm) with 10g of the butter. Spread the remaining butter generously over one side of the bread slices. Cut each slice into quarters. Arrange half the bread quarters, buttered sides up, over the base of the buttered dish and scatter with half the sultanas and lemon zest
  4. Method: Method. Butter the bread slices and cut into quarters. Layer the bread (buttered sides upwards) sprinkled with raisins and sultanas in an ovenproof dish. Beat the eggs, milk, sugar and vanilla essence together. Pour gently over the bread and fruit. Sprinkle a little ground nutmeg over the top. Leave for half an hour to allow the custard.

Making bread pudding is a good way to use up day-old bread. Gary Rhodes creates this sensational version of the classic English dessert with cream, milk and egg yolks, so it is ultra-rich Beat together the eggs, milk, sugar and ground mixed spice in a bowl then pour over the bread. Leave to soak for 30min. Bake in the oven for 45-55min or until the pudding is golden brown but still.. Leave the bread pudding to rest for 10-15 minutes. Preheat oven to 170C. Before you place the bread pudding in the oven, combine a tablespoon of sugar with a 1/2 teaspoon of cinnamon. Sprinkle over the bread pudding. Bake for 45 minutes in 170C or until the top layer turns dark golden. Yield: 5

Toss the bread with the pecan nuts. Drizzle with the melted butter and set aside. Using an electric whisk, beat the eggs in a large bowl with the sugar, maple syrup and whiskey, if using, for five minutes until pale and thick. Strain the warm cream mixture through a sieve onto the eggs and whisk well Meanwhile preheat oven to 180°C / 350°F. Place it in preheated oven and bake for 35-40 minutes until its surface is golden brown and pudding is set. Take out hot bread and butter pudding from oven and let it cool for 5 minutes. Garnish with powdered sugar and serve warm. Use one-day-old bread to make a crispy pudding Preheat oven to 325 degrees F. Butter the bread with the remaining 6 tablespoons of butter. Scald milk in a pan, add the vanilla pod and the lemon zest. Stir in 1/4 cup granulated sugar Steps to make bread and butter pudding. Preheat oven to 180 degree C (350 F). Cut bread slices diagonally, so that you will have triangles of bread. Grease an oven proof dish of 1 liter capacity. Apply butter on one side of the bread slices. Place slices in baking tray, so that they slightly overlap each other It may be eaten as is or served with custard or cream. Here is an easy dessert recipe for Bread and Butter Pudding. Ingredients: 3 eggs 3 tbsp caster sugar 2 cups milk and cream mixed together, half and half ½ tsp vanilla extract 1 loaf white bread, croissants, brioche or panettone 50g/20z butter large handful raisins, soaked in Marsal

Spread bread slices out on a cutting board and leave out for a few hours to stale a bit. Preheat oven to 350 degrees. In a small bowl, combine the sugar, cinnamon, nutmeg and salt, set aside. Spread butter evenly over the six slices of bread (one side only—not both!), and cut the slices in to fourths Episode 105: Fine Finishes Recipe: Bread and Butter Pudding One of my favorite desserts, especially during the Christmas holidays, this British pudding is flavored with candied lemon peel Method. Butter the slices of bread and cut them into triangles. Arrange the slices in layers in an ovenproof dish interspersed with the currants, sugar and lemon zest. Beat the eggs and milk together and pour over the bread. Set aside for about 30 minutes, pushing the bread back down into the milk occasionally. Preheat the oven to 180˚C Step 2. In a large bowl whisk together the eggs, cream, sugar, cinnamon, nutmeg, and vanilla. Generously spread one side of each slice of bread with the 3/4 cup butter. Cut the slices in half diagonally and arrange the bread in the bottom of the prepared baking dish, overlapping the slices. Drain the raisins, reserving the whiskey For a luxe upgrade, substitute bread with whatever leftover pannetone, milk buns or croissants you have kicking around. And don't just limit the bread and butter combination to the realm of desserts. Our savoury bread and butter pudding with bacon, eggs and salted maple syrup is delivers big time comfort for weekend brunches. 1 / 14

Place bread in a greased 1-qt. baking dish. In a bowl, whisk egg and milk. Stir in the brown sugar, butter, cinnamon, nutmeg and salt. Pour over bread; sprinkle with raisins. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Serve warm with ice cream Boil apples in water, teaspoon of butter and lemon juice. Slice the bread rolls and mix with the milk, the egg yolks, vanilla sugar and caster sugar. Place half in the greased ovenproof dish. Place apple mixture on the top and sprinkle with 150g sugar, cinnamon and walnuts. Put the other half on top and place small dollops of butter on mixture Make the bread pudding: Preheat the oven to 325˚. Beat together the eggs, melted butter, vanilla and milk. Add the sugar and mix until dissolved. Arrange the bread cubes tightly in a 9-inch baking dish, keeping the crusts facing up around the edges and scattered within the dish. Pour the liquid over the bread. Sprinkle the pecans all over the top

Bread and Butter Pudding Recipe. A traditional South African pudding recipe to get you into the sweet swing of things. Bread and Butter Pudding is a traditional South African dessert, best served hot with golden syrup, jam or honey and a good dollop of fresh cream Old-fashioned as it may be, bread and butter pudding is still the best place for bread, brioche or panettone that have outstayed their welcome. This thrifty pudding shouldn't be rushed, or tampered with too much; the characteristic that's stood the test of time is that of creamy, comforting, nostalgic goodness Directions. Preheat the oven to 180°C (160°C fan oven) mark 4. Lightly grease a 1.1 litre (2 pint) ovenproof dish with a little of the butter. Use the rest to spread evenly over the bread then. Spread the top of the bread with the softened butter and then cut each slice of bread into 4 neat squares and place buttered side up into a 2 pint (1.2 litre) pie dish. Sprinkle the sultanas on top. Beat the eggs with the sugar. Warm the milk, pour over the beaten eggs and sugar and pour over the bread and butter

Microwave on high for 30 seconds and stir to make sure there are no lumps. Microwave for another 15-30 seconds, stir and remove. Pour over the top of the bread pudding. Wrap the pan and place in the fridge for 2 hours or overnight, if wanted for breakfast. When ready to bake, preheat the oven to 350 °F Preheat the oven to 180°C. Butter the bread and cut into quarters. Arrange ½ the bread, butter side up in an ovenproof dish. Scatter on the dried apricot pieces and the chopped apple. Add a sprinkle of brown sugar and cover with another layer of buttered bread, butter side up. In a large bowl whisk together the eggs, milk, cream, honey. Beat the eggs in the same bowl and then stir in the vanilla, sugar, and salt until the sugar is dissolved. Whisk in the hot milk slowly. Pour the egg mixture over the bread cubes, sprinkle some nutmeg on top and then set this aside to soak for about five minutes. Bake the pudding in the preheated oven for about 25-30 minutes Toppings for Bread and Butter Pudding. I intentionally make my Bread and Butter Pudding less sweet than most - I only use 1/2 cup of sugar compared to around 1 1/2 - 2 cups for the same quantity of bread in some versions - because my base assumption is that there WILL be toppings. There's plenty of options, and here are just a few ideas Gradually add in hot milk, continuing to whisk. Stir in vanilla. Add half the breadcrumbs to the ramekins. Top with half the raisins. Repeat the layers again. Ladle the egg mixture over the bread cubes and raisins. Let the bread stand for 20 minutes to absorb the custard. Bring a kettle of water to a boil

Pour the warm milk (or milk and water mixture) over the bread. Sprinkle the sugar evenly over the top and add the spice. Put the dish in an oven on medium heat for 20 minutes until the top of the pudding is lightly browned. Serve the bread and butter pudding hot, with custard. pinterest-pin-it Chocolate Bread and Butter Pudding Savoury Table. whipping cream, vanilla extract, salt, cinnamon, cocoa powder and 5 more. French Bread and Butter Pudding. Chez Le Rêve Français. caramel sauce, bread, plain chocolate, chopped hazelnuts, ground cinnamon and 5 more. Guided RECIPES WITH TAG bread and butter pudding. RECIPE. bread and butter pudding. blueberry and raspberry bread and butter pudding. RECIPE. bread and butter pudding. golden syrup and marmalade bread and butter pudding. RECIPE. bread and butter pudding Directions. In a small microwave-safe bowl, melt chocolate; stir until smooth. Stir in cream; set aside. In a large bowl, whisk sugar, milk, egg, vanilla and salt. Stir in chocolate mixture. Add bread cubes and toss to coat. Let stand 15 minutes. Preheat air fryer to 325°

Preheat the oven to 350 degrees. Butter a non-reactive 4-cup baking dish. Set aside. Boil a kettle of water. Meanwhile, in a medium bowl lightly beat the eggs. Beat in the milk a little at a time until it is all used up. Add the nutmeg, lemon zest, vanilla, if using, and 1 tablespoon of brown sugar. Beat to mix Easy Bread and Butter Pudding Cooking Perfected. brown sugar, vanilla essence, cinnamon, raisins, milk, bread and 1 more. French Bread and Butter Pudding. Chez Le Rêve Français. sugar, chopped hazelnuts, ground cinnamon, caramel sauce, vanilla extract and 5 more. GUIDED Butter the bread (I like to put some butter on both sides) and cut into triangles. Grease a 23cm casserole dish or deep sided cake tin, and add a layer of buttered bread. Sprinkle with sugar and dried fruit. Repeat layers until all the bread is evenly distributed, then mix the egg, milk and nutmeg, and pour over the bread

Bread and Butter Pudding is surely the ultimate transformation of leftover bread!! While wonderful made with pre-sliced bread, it's company-worthy made with chunks of bread, whether it's a leftover loaf, dinner rolls or even hot dog buns Toss the bread with the pecan nuts. Drizzle with the melted butter and set aside. Using an electric whisk, beat the eggs in a large bowl with the sugar, maple syrup and whiskey, if using, for five minutes until pale and thick. Strain the warm cream mixture through a sieve onto the eggs and whisk well. Pour slowly over the bread Butter all the slices of bread and cut off the crusts. Preheat the oven to 180°C/350°F/Gas Mark 4. Layer the bread up in 4 small oven proof dishes or ramekins or one large dish (12 x 8) and scatter the soaked and drained sultanas in with the remaining 2oz of caster sugar in between each layer of bread 1 cup raisins (or currents) Place the cut or crumbled bread in a large bowl and pour the milk over it and let stand for 1 hour. Preheat oven to 325 degrees. Grease a 9x13x2 inch baking pan with butter or margarine. In a separate bowl beat the eggs and add the sugar, vanilla and cinnamon

Method. Butter a shallow oval baking dish, about 30 x 20cm. Cut the bread into medium-thick slices, butter them, then cut the crusts off and halve the slices on the diagonal to form triangles. Pour the cream and milk into a saucepan. Split the vanilla pod lengthways, scrape out the seeds with a teaspoon and add them to the pan with the empty pod Without any doubt, a bread and butter pudding recipe is one of the easiest and the cheapest of puddings to make and is such a great way use up any leftover slices of bread. The pudding is also so versatile as you can ring the changes by simply using brown bread, a brioche or even stale croissants or hot cross buns instead of regular bread and the easy bit; the method is the same whichever you use Bread and butter pudding is a traditional British recipe. It is one of the easiest pudding recipes. This delicious dessert is the best way to use leftover bread layered with vanilla essence, brown sugar, milk, nutmeg, etc. This pudding is a classic comfort dessert best to serve in lunch or dinner Let stand for 20 minutes or so to allow the bread to fully absorb the liquid. Reserve the rest of the custard. Step 3. Preheat the oven to 170°C/Gas 3. Top up the dish with the remaining custard and dot the butter on top of the pudding. Stand on a baking tray and cook in the oven for 30-35 minutes until the custard is lightly set 70 · An old-fashioned English bread and butter pudding that goes easy on the wallet. Day-old bread works best in this recipe. Each serving provides 408 kcal, 12.5g protein, 44g carbohydrates (of which 20g sugars), 20g fat (of which 11g saturates), 2g fibre and 0.9g salt

Bread and Butter Pudding - Le Creuset U

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Bread pudding started life as the ideal way to use up stale bread and was simply steamed and enriched with a variety of mixtures (from meat to fruit) before baking. When more luxurious produce - such as eggs, milk, sugar and butter - became readily available, the bread and butter pudding was born Recipe: 1: Remove the crusts from your white bread and then cut each slice into four triangles. You won't need the crusts. 2: Break up your chocolate into small pieces and place in a bowl large enough to sit over a saucepan of simmering water. Add the whipping cream, sugar and butter to the bowl Butter each slice of bread with vegan butter, and slice into quarters. Arrange about two-thirds of the bread pieces in the baking dish, scattering over all of the sultanas as you go. Pour two-thirds of the custard over the bread and set it aside to soak for 20-30 minutes. Preheat the oven to 180°C / 350°F / Gas Mark 4 Aprox 400 - 450 gms raisin bread cut into thick slices about 2 cm thick. Butter for spreading (softened) 3 free-range eggs. 1/3 cup (80ml) caster sugar. 1 cup cream. 1 cup milk. 2 tsp vanilla extract. Zest of an orange. 1/2 tsp cinnamon if you are not using cinnamon raising bread (optional). 2 Tbsp Demerara / Muscovado sugar (or other brown sugar). 50 gms of toasted almonds to serv Toss to the ingredients in the large bowl to combine. Turn the bread and fruit mixture out in an even layer in the buttered baking dish. In a medium bowl whisk 3 eggs and a pinch of salt. Slowly add about 1 cup of the warmed milk and butter mixture into the blended eggs. Stir to combine

Bread and Butter Pudding Recipe Allrecipe

Method - Easy Chocolate Bread and Butter Pudding Recipe. Preheat your oven to gas mark 4 (350 F or 180 C). Mix together the milk, egg and cocoa powder in a small bowl or jug. Lay the bread rolls on their sides and cut them into three slices rather than in half as you would to eat them normally. If using croissants cut in half Bread and Butter PuddingIngredients:Method:Cut up the buttered bread in cubes or triangles and arrange in a baking dish.Beat egg, milk, sugar and vanilla extract in a bowl.Stir i Directions. Preheat the oven to 350F. In a small bowl, soak the raisins in the whisky to plump. Grease a baking dish large enough to hold all of the bread with butter. Spread the sliced challah. 1. Soak the raisins in the Amaretto, and leave covered with plastic wrap at room temperature 6 to 8 hours or overnight. 2. Preheat the oven to 350 degrees. Cut 4 slices of the bread into 1/2-inch.

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How To Make Bread and Butter Pudding. 1. Preheat the oven 180C/160C Fan/Gas 4. Remove the crusts from the bread and cut into triangles or squares. 2. Spread each slice with butter (you can also spread each slice before slicing to make it quicker!) 3. Lay the bread, butter side up, in a greased baking dish Lay the triangles, butter side up in the dish. Scatter the raisins between the slices. Pour the custard over the bread soaking every slice. Set it aside to absorb for 15 minutes. Bake the pudding at 350oF (180oC) for about 1 hour or until the pudding has risen and is golden in color. Serve immediately Pour egg mixture over bread, and let stand 1 hour. Step 3. Heat oven to 400 degrees. Sprinkle pudding with 2 tablespoons sugar. Bake until puffed and golden brown, and pudding has set, about 20 minutes. Step 4. Meanwhile, combine strawberries with remaining 2 tablespoons sugar 1. Combine the sugar and butter, spread evenly on the bread slices to make sandwiches, stack together and cut of the crust. 2. Cut the sandwiches in ½ on an angle (from corner to corner) 3. Butter the inside of 8 oven proof cups or preferred baking dish. One by one dip the sandwiches in the anglaise and place in the baking dish, layer the. Heat your oven to 355 F/180 C. Grease a 1 liter dish with butter. Spread the slices of bread with butter on one side, then cut diagonally into triangles. Cover the bottom of the dish with overlapping triangles of bread, butter side up. Sprinkle half the dried fruit over the slices, add a little cinnamon and nutmeg, then layer in the rest of the.

English Bread and Butter Pudding Recipe Allrecipe

Easy Bread and Butter Pudding Recip

Bread and Butter Pudding. These quantities are very approximate, this is an easy-going pudding that you can interpret as you wish. Serves 4-6. Ingredients. 8-10 slices of stale bread, crusts on or off 75g sultanas or other dried fruit 80g softened butter - or however much is needed 60ml cream 450ml of milk - approximately 2 Tblsp/75g suga 1. Preheat the oven to 180°C (356°F) and spray a 1.5L ovenproof dish with oil spray. 2. To make the custard, place the eggs, maple syrup, ground spices, milk, yoghurt, zest, vanilla extract and salt in a small bowl and mix until well combined. 3

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Preheat oven to 180°C / 350°F / 160°C fan assisted. Grease your baking dish well with butter. Add the soda bread to the dish in chunks. Sprinkle on extra ingredients i.e. dark chocolate with orange zest, white chocolate chips with cranberries, soaked raisins, milk chocolate chips with hazelnuts etc. Heat the milk and cream together in a. A Very Traditional British Dish. Bread and butter pudding is a very traditional British dish. One of the earliest recorded recipes, which uses the same ingredients as we use today, appears in The Complete Housewife, published by Eliza Smith in 1728.. This dessert is a favourite of mine Bread and Butter Pudding is a traditional family favourite which is economical to make because it uses up old bread and can be cooked in a microwave. The pudding should be crispy on the outside and light and fluffy on the inside, and is delicious served with custard or reduced-fat crème fraîche

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  1. An interesting interplay of textures, such as those of bread, muesli and raisins, gives this Bread and Butter Pudding an irresistible mouth-feel, while thoughtful ingredients like fresh cream, milk and brown sugar give it a rich and luscious flavour. Perhaps what you will like the most about this recipe is the ease of preparation. Common ingredients, easy preparation, quick cooking and out-of.
  2. utes). Spread a thin layer of salted butter on each of the bread slices
  3. Butter the slices of brioche or panettone and cut each slice into 4 triangles. Arrange a layer of the bread, butter-side up, in the oven dish. Sprinkle two-thirds of the raisins over the bread, then add most of the orange zest and cinnamon - you'll find it's easiest to grate the zest directly over the pudding. Arrange the remaining bread.
  4. utes! Preheat your oven to 180C/160C Fan. Sprinkle over the brown sugar, and bake in the oven forr 35-40

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  1. Eggless Bread and Butter Pudding is a rich, creamy and easy warm pudding recipe. This is completely eggless and a vegan option to the Classic English Bread and Butter Pudding. Do you like warm puddings? I absolutely love no fuss warm bread and butter puddings - it's cheap yet so yummy
  2. Preheat oven to medium (180 degrees celsius). Butter the bread. Add fruit to the bottom of a greased oven-proof dish. Add bread slices on top. Whisk together the eggs, milk, vanilla and sugar. Pour over the bread, ensuring it's well soaked. If you have any leftover butter, you can add knobs to the top of the dish. Sprinkle with nutmeg
  3. utes until soft. Preheat the oven to 200°C. Tip the bread into a colander and squeeze out the excess water using a potato masher
  4. Jun 20, 2021 at 02:21 AM (GMT -07:00) Check out the Bread and Butter Pudding Recipe in Urdu. Learn how to make best Bread and Butter Pudding Recipe, cooking at its finest by chef at Masala TV show Lazzat. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Bread and Butter Pudding Recipe, ingredients and complete Method
  5. This delicious croissant bread and butter pudding recipe from Bundaberg Sugar is sure to satisfy your sweet tooth. If you have a bit of a sweet tooth, you are sure to enjoy this delicious recipe for croissant bread and butter pudding by Bundaberg Sugar. 1. Preheat oven to 170 degrees celsius. Grease.
  6. Raspberry Ripple Bread and Butter Pudding, slices of buttered bread, layered with raspberries and baked in a delicious creamy custard makes for a delicious traditional British dessert. Serve warm or chilled with a blob of ice cream, whipped cream, or both! This is a lovely dessert, really easy to make and budget-friendly too. I love this recipe
  7. Bread butter pudding recipe with step by step photos - a baked pudding recipe made with whole wheat bread, butter and eggless custard sauce. i have also shared steamed no-bake Recipe of eggless caramel bread pudding.. The eggless custard is easy to make and this recipe can be used as a custard base for any recipe that involves custard. No custard powder is added to prepare the custard
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