Tuesdays with Dorie BWD: Scones Pudding

September 27, 2022 at 4:36 pm | Posted in biscuits/scones, breakfast things, BWD, groups, pudding/mousse, sweet things, tuesdays with dorie | 3 Comments
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scones pudding

You can give all sorts of baked goods the bread pudding treatment…doughnuts, croissants, cake scrap, bagels, and even scones. All you have to do is chunk them up and bake them in a custard bath. This Scones Pudding is made from leftover Buttermilk Scones, a recipe we baked last month. I tucked two of them into the freezer so I’d be able to do a half batch of pudding with them later. Technically, I was half a scone short for a half batch, but went ahead with 50% of the custard recipe anyway. I sliced my scones as instructed and layered them into a little dish. I did have some gaps because of the missing half scone, but liked the thought of having pockets of straight-up baked custard here and there, since the scones are so dense.

Dorie suggests spreading the scone slices with lemon curd as you layer them in your baking dish and then arranging apple slices on top of the pudding, but she also says you can play around with that. I gave mine a “summer’s last hurrah” combo of raspberry jam, fresh razzies and nectarine slices. I will not eat an apple if there are still stone fruits to be had. I liked this, and I enjoyed the slightly higher custard to scone ratio I had going on. I wish I’d taken a slice shot, because it was actually kind of pretty with a ripple of red jam running through the center.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays. Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

Everyday Dorie: Dark Chocolate Pudding

February 12, 2021 at 9:05 am | Posted in everyday dorie, groups, pudding/mousse, sweet things | 3 Comments
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dark chocolate pudding

I do love a good homemade pudding, but I only seem to make it when a recipe rolls around for a blog group. That’s the case today, with this Dark Chocolate Pudding. This is delicious- thick, rich and luxurious. It comes together quickly in a pot and with constant whisking, you can skip the immersion blender whiz at the end (which is great, since I don’t have one). Not all pudding recipes call for eggs, but this one does, so I did push it through a strainer at the end, mostly to make sure all the little egg chalaza squiggle bits were gone.

Dorie suggests serving the pudding with a sprinkling of cocoa streusel crumbs she calls “chocolate crunch,” but I didn’t feel like firing up the oven for something that would have otherwise been a no-bake dessert. I went freezer foraging instead and came up with a handful of leftover misshapen almond macaron shells. I decided to turn them into my own crunchies by roughly crumbling them and coating them in melted chocolate. Once the chocolate set up, I had some nice rubbly bits to scatter on top of the pudding…or on top of the crème fraîche on top of the pudding.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our pudding cups this week.

Tuesdays with Dorie BCM: Rice Pudding with Strawberries and Spiced Hibiscus Syrup

June 28, 2016 at 1:30 pm | Posted in BCM, groups, pudding/mousse, sweet things, tuesdays with dorie | 8 Comments
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rice pudding

Rice pudding isn’t something I make so often. Dorie’s Arborio Rice Pudding from BFMHTY back in ’08 was probably the last time I did (I think the base of this recipe was pretty much the same).  I do love it though.  Here, I played on the tropical hibiscus flavors by subbing out some of the whole milk for coconut milk.  The hibiscus syrup and strawberries were nice compliments to the creamy pudding, and I would think other fruit sauces and berries would be equally tasty.

This is possibly my shortest post ever.  For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.

Tuesdays with Dorie BCM: Vanilla-Mango Panna Cotta (sort of)

July 28, 2015 at 12:01 am | Posted in BCM, groups, pudding/mousse, sweet things, tuesdays with dorie | 22 Comments
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vanilla-mango panna cotta

Panna cotta is one of those chilled, wobbly, creamy desserts that a lot of people seem to love.  Okay, I am not one of those people…cooked cream sounds like it should be right up my alley, but the secret to this eggless Italian pudding is usually gelatin, something that I avoid whenever possible.  I want to love it though, and I am continuing my quest for a vegetarian gelatin substitute anyway, so I decided to try out powdered agar-agar in this week’s layered Vanilla-Mango Panna Cotta recipe. The only other time I’ve experimented with agar-agar at home was with this mirror thing several years back, and it did not go so well.  I still didn’t really know what I was doing here, but I did a little more research and decided to use 1 tsp of agar powder in place of the 2 1/4 tsp gelatin in the recipe.

I first blended my frozen mango with lime juice and honey and spooned that puree into glasses.  I then cooked my vanilla sweetened cream and milk with my agar powder for a few minutes to activate the agar-agar and poured that on top of the puree.  Then I put the everything into the fridge to set and crossed my fingers.  And when I opened the fridge an hour later, it was really firm…like, nothing delicate about it…not what I was hoping for.

Besides the mirror thing, my only other agar-agar experience is an entry-level molecular gastromy technique that we used at the fancy-pants restaurant I worked for in Sydney called a “fluid gel.”  We’d boil fruit juice with enough agar powder to make it set hard (practically so hard it could bounce) when cooled.  Then we’d blitz it in a high-speed blender until it turned into a gel the consistency of toothpaste (remember Close-Up?) that we could use to make dots and squiggles for plate decoration.

I thought about my fluid gel days with a hint of nostalgia and decided to scrape my not-panna cotta (notta-cotta?), mango puree and all, into the blender and I whizzed it up into a very creamy and luxurious soft pudding.  I had a bit of extra mango puree that was meant to go with my morning yogurt, but plans change, so I divided it up into my glasses and topped it with my vanilla-mango pudding and some blueberries.  I couldn’t call it panna cotta in the end, but it was cold, creamy and tasty anyway.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Coconut Tapioca

April 28, 2015 at 7:25 pm | Posted in BCM, groups, pudding/mousse, sweet things, tuesdays with dorie | 12 Comments
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coconut tapioca

This week’s recipe will probably evoke some strong feelings…feelings of dislike, that is.  Tapicoa is certainly not everyone’s cup of tea (or pudding).  I don’t really even know why I like it, since it’s certainly not something I grew up eating, and I’ve never make it at home until now.  But I think the gummy little bubbles are fun to eat and I was looking forward to making this Coconut Tapioca recipe.

This is a simple recipe but it wasn’t problem-free for me.  First, I mistakenly bought small pearl tapioca, rather than the large pearl called for in the instructions…this is because often I shop first and then read directions.  I used Dorie’s ingredients and method, but tried to cover my goof by following the soaking and cooking time instructions on my package (which are waaay less for small pearl than for large).  The first day the tapioca was a nice creamy consistency, but after a night in the fridge, it was pretty much a solid glob.  I didn’t want to toss it so I folded through some softly whipped cream to lighten it up.  It was much better that way, but If I make this again with small pearl tapioca (and I probably will since I have a ton left in the bag), I’ll either cook it with some extra liquid added or I’ll incorporate egg yolk like other “true” custard recipes I’ve seen.

Despite the snags, I had a good time playing around with toppings for my tapioca. In the picture above, I sprinkled on a little brown coconut sugar and added mandarin slices.  The next day, I used chocolate sauce, toasted almonds and coconut flakes.  Berries or tropical fruit would also be natural combos with this.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie: Bourbon Bread Pudding

February 8, 2011 at 12:01 am | Posted in groups, pudding/mousse, sweet things, tuesdays with dorie | 20 Comments
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bourbon bread pudding

My husband has been out of town for the last few days at a work conference.  This was the first time in many years that I have not had to endure the Super Bowl (although apparently I missed a good rendition of the anthem).  I spent Sunday night with four hours of “Emma” on Masterpiece Theater instead (dorky, but so good!) and this big fat slice of Bourbon Bread Pudding.  Hellooooo alone time!

Dorie has taught me how to make bread pudding at home.  You need lots of the good stuff (cream and egg yolks) for it to come out lush and soft.  Now, here’s where I admit to you that I did cut back on the cream by a third (and upped the milk by a third in its place)…but not to worry, there was still plenty of cream and yolks in there.  And I used challah bread, which is pretty rich in itself.  You can see that I added almonds and dried cherries to mine.  You can’t see that I quadrupled the bourbon, but trust me on that.  My custard base tasted like eggnog!   This was a mighty fine bread pudding, not to mention a most amiable television companion.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Simply Southern, as it was Sharon’s pick this week.  Don’t forget to check out the TWD Blogroll!

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