Share your pudding recipes

[Anonymous]

The other thread has me yearning for some good (no, Great!) pudding recipes. Please share if you have one.

[Anonymous]

I want some too! Please, good pudding recipes! Preferably with quality ingredients and from scratch!

[Anonymous]

Yeah, the only good one I make is tapioca pudding with the recipe on the side of the tapioca box. Nothing worth making on Thanksgiving and bringing through TSA!

[Anonymous]

So I did some searching and found this recipe:
http://www.foodnetwork.com/recipes/butterscotch-pudding-recipe0.html#lightbox-recipe-image

I dont know whats wrong with the pic but the recipe sounds good to me!

[Anonymous]

It had better be this plum pudding:

http://www.huffingtonpost.com/2013/09/10/hardest-desserts_n_3894316.html

With a year-long soaking.

[Anonymous]

Anonymous wrote:It had better be this plum pudding:

http://www.huffingtonpost.com/2013/09/10/hardest-desserts_n_3894316.html

With a year-long soaking.

Oh no. Don't show my mother, she is nuts about plum pudding for some unknown reason and will go to great lengths to procure it. (Usually this means braving christmas eve crowds to get fresh pudding' and crossing state lines to get to the right bakery.) The only good thing about plum pudding in my opinion is that delicious sugar-butter soup they pour on top of it.

[Anonymous]

I tried to find the easiest possible recipes. Hope you can manage them.

CHOCOLATE PUDDING

2 cups milk
1 egg
1/2 cup granulated sugar
1/4 cup white flour
2 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla
1/4 cup of chocolate chips or chocolate
FOR CHOCOLATE PIE FILLING:
1 teaspoon butter or margarine

Mix milk and egg together well; set aside.

In a saucepan, mix together sugar, flour, cocoa powder, and salt until well blended. Slowly stir in milk/egg mixture taking care to not make lumps.

Heat over low flame, add chocloate and continue to stir until mixture thickens.

Pour into pudding cups. Chill or serve warm. Refrigerate leftovers.

TO MAKE CHOCOLATE PIE FILLING:
Remove thickened pudding from the heat and stir in 1 teaspoon butter until melted. Cool pudding slightly then pour into a baked pie crust or graham cracker crust. Refrigerate until well chilled and firm enough to cut before serving. Refrigerate leftovers.