Pudding Recipes : COLLECTION From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 26 Aug 93 11:16:15 +0200


From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

BROWN PUDDING  (Origin my Mum)

6 tblsp       flour                   
2 tblsp       jam (any sort)          
butter the size of an egg     
2 tsp         ground ginger
1 heaped tsp  baking soda
1/2 cup       milk

Rub butter, sugar and flour together, then add jam.  Add baking soda
dissolved in the milk and mix well.  Place in greased pudding basin
cover with grease proof paper, tie securely and steam 1 1/2 hrs.  Serve
with hot creamy custard. 

From: aa915@Freenet.carleton.ca (Gail LaBossiere)

(Serves 8)
Based on a classic English dessert, this pudding tastes like summer in a
bowl.  For best color, use a mixture of berries.
7 cups  fresh summer beerries (blueberries, raspberries, blackberries,
        sliced strawberries)
1 cup   granulated sugar
6 to 9  slices day old French or italian bread from round loaf
Creamy Rum Sauce
In large saucepan, combine berries and sugar.  Cook over medium heat
stirring, just until sugar has dissolved and berries start to release
juices.  Reduce heat to low; simmer 10 mins or until fruit is tender. 
Set aside.  Line a 6 cup bowl with plastic wrap.  Cut crusts from bread
slices.  Line base and sides of bowl with 3 or 4 slices, cutting to fit
where necessary.  Spoon half of berries with some of their juice into
bowl.  Top with layer of bread slices, pressing down on fruit.  Spoon
any remaining juice evenly over bread; press down.  Cover bowl with
plastic wrap.  Place plate (slightly smaller in circumference than top
of bowl) on top.  Place heavy weight, such as large can of tomatoes on
plate.  Refrigerate at least 12 hours or up to 24 hrs, until bread has
asorbed juice andhas become uniformly colored.  To serve, remove weight,
plate and plastic wrap from top.  Invert serving plate on top of bowl. 
Turn upside down; lift off bowl and remove plastic wrap.  cut pudding
into wedges; serve with Creamy Rum Sauce. 
Creamy Rum Sauce:
1 cup    low-fat yogurt
3 tblsp  packed brown sugar
2 tblsp  dark rum
In small bowl, combine yogurt, sugar and rum, stirring until smooth. 
Makes 1-1/4 Cups. 

From: starman@crash.amigans.gen.nz (Robin Halligan)


4         eggs
8 slices  stale bread
60 g      softened butter
150 g     chedder cheese, grated
1 cup     chicken stock
1/2 cup   cream
freshly ground pepper

Preheat oven to 150 deg C.  Remove crusts from bread, butter each slice
one side only.  Sprinkle 2/3 of the grated cheese onto 4 slices,
sandwich with the remaining bread.  Cut cheese sandwiches in half
diagonally.  Grease a shallow ovenproof dish with remaining butter. 
Arrange cheese sandwiches over base of dish.  Beat eggs, stock and
cream, pour egg mixture over sandwiches making sure each one is
moistened.  Allow to stand 30 minutes.  Sprinkle remaining cheese on
top, season with ground black pepper.  Bake for 30 minutes or until
pudding is set and golden. 

From: arielle@taronga.com (Stephanie da Silva)


4 ounces    semisweet chocolate, chopped
1 1/2 cups  pecan pieces (about 5 1/2 ounces)
1/3 cup     sugar
1/4 cup     dry bread crumbs
1/4 tsp     cinnamon
1 stick     (4 ounces) butter, softened
1 tblsp     bourbon
5           eggs, separated
Pinch       of salt
Bourbon Sauce

Preheat the oven to 350F.  Place the chocolate in a small heatproof
bowl.  Add 3 tablespoons of hot water and set the bowl over a pan of hot
but not simmering water.  Stir with a whisk until the chocolate is
melted and smooth.  Remove the bowl from the water and let the chocolate
cool to room temperature. 

Coarsely chop the pecan pieces in a food processor.  Remove 1/2 cup of
the pecans and set aside.  Add 1 tablespoon of the sugar to the
remaining nuts and grind to a fine powder.  Combine the finely ground
pecans, bread crumbs and cinnamon in a bowl; mix well and set the
mixture aside. 

In a large mixer bowl, beat the butter with half the remaining sugar
until soft and light.  Beat in the cooled chocolate and then the
bourbon.  Add the egg yolks, one at a time, beating until smooth.  Stir
in the pecan bread crumb mixture. 

In a large bowl, beat the egg whites with the salt until they form very
soft peaks.  Gradually beat in the remaining sugar in a slow stream and
continue beating until the egg whites hold soft peaks.  Stir one-fourth
of the beaten egg whites into the chocolate batter, then gently fold in
the remaining egg whites. 

Pour the batter into a buttered 1 1/2 quart baking dish or 8 inch square
baking pan.  Smooth the top.  Scatter the reserved chopped pecans evenly
over the surface of the batter.  Place the baking dish in a larger pan
and pour hot tap water into the larger pan to reach halfway up the sides
of the baking dish.  Bake the pudding in the middle of the oven for 30
to 35 minutes, until the pudding puffs and feels slightly firm when
pressed with the palm of the hand; do not overbake. 

To serve, spoon the warm chocolate pecan pudding onto dessert plates. 
Ladle 2 or 3 tablespoons of the Bourbon Sauce over.  Pass the reamaining
sauce separately. 

Bourbon Sauce:
1 1/2 cups  milk
1/3 cup     sugar
4           egg yolks
2 tblsp     bourbon
1 tsp       vanilla extract

In a medium nonreactive saucepan, combine the milk and sugar.  Bring to
a boil over moderate heat. 

Beat the egg yolks in a small bowl until liquified.  When the milk
boils, gradually whisk 1/3 of it into the yolks.  Return the remaining
milk to a boil over low heat and whisk in the yolk mixture.  Cook,
whisking constantly, until the sauce thickens, 1 to 1 1/2 minutes; do
not let boil.  Immediately remove from the heat. 

Whisk the sauce constantly for 1 minute to cool.  Strain through a fine
sieve into a bowl and whisk for 30 seconds.  Stir in the bourbon and the
vanilla.  Serve warm. 

From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)


6 oz       flour                        
pinch      salt
2 oz       sugar                        
large tsp  baking powder
3 oz       shredded suet                
milk       to moisten
1 oz       cocoa

Mix cocoa, salt and sugar well with the flour, add suet; then stir in
milk gradually until the mixture is fairly liquid.  Pour into greased
basin, cover with greased paper, and steam 2 1/2 hours.  Serve with
custard sauce. 

From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)


4 tsp     gelatine                    
1/3 cup   milk
1/3 cup   cocoa                     
2/3 cup   sugar
1/3 cup   water                     
11oz tin  evaporated milk
1 tsp     vanilla

Chill the evaporated milk in the fridge for several hours.  (It will not
beat up well if it is at room temperature) Measure out the gelatine
carefully.  Add the milk.  Stir well, then leave to stand for 5 minutes. 
In a medium sized saucepan mix the cocoa, sugar and water.  Bring to the
boil, stirring constantly.  Remove from the heat and add the softened
gelatine.  Stir until the gelatine has completely dissolved.  Stand the
chocolate mixture in cold water to cool but DO NOT let it set.  Beat the
evaporated milk until very thick.  Add the cooled chocolate mixture
gradually, then;

(a) Turn into one large dish to set. 

(b) Spoon into individual dishes. 

(c) Spoon mixture into glasses or individual dishes alternately with
spoonfuls of whipped cream and/or raspberries or stewed peaches. 

(d) Spoon into a mould that has been wiped with cooking oil to prevent
sticking.  Leave to set.  Colour darkens and flavour becomes more marked
if pudding is left for several hours.  To unmould, loosen edges with
fingers, then loosen one side and turn onto a dampened plate.  DO NOT
stand the mould in warm water unless all else fails. 

From: belville@athena.mit.edu (Sharon Belville)


3       small boxes instant vanilla pudding mix
5 cups  cold milk
12 oz   whipped topping (Cool Whip)
8 oz    sour cream
1       large box vanilla wafers
5-6     large bananas.

Mix pudding mix with milk.  Fold in half of the whipped topping, all of
the sour cream.  In large bowl, layer wafers, bananas, pudding mixture. 
Top with remaining whipped topping.  Refrigerate. 

From: dd194@cleveland.freenet.edu (Mirjam Dorn)


1/2 cup  margarine
1 cup    flour
1 cup    sugar
2 tsp    baking powder
3/4 cup  milk or water
1        1-lb can pitted cherries with syrup
1/2 cup  sugar

Melt the margarine and place in a baking pan. 

Mix the flour, sugar (1 cup only) baking powder and milk/water together. 
Pour on top of the melted margarine.  DO NOT MIX! 

Pour the cherries with the syrup over the flour/milk mixture.  DO NOT
MIX!  Sprinkle the 1/2 cup suger over the entire mess, and bake in a 350
degree oven for one hour. 

This can be served either hot or cold.  If served hot, ice-cream would
definately not detract from this dish. 

Basically any kind of canned fruit can be used.  I've made plum pudding
(a la Little Jack Horner), pineapple pudding, whatever come to mind and
off the shelf.  Just remember that if the fruit has pits, to remove

I tried this once with fresh fruit, and it just didn't work.  This is
one of those dishes meant for canned fruit.

From: apa@napcc-hp.cvm.uiuc.edu (Aida P. Aponte)



1 cup    sugar
1 tblsp  water

4         eggs
1 can     condensed milk
same can  of reglar milk 
1 tsp     vanilla extract

Mix sugar and water in pan to be used for flan (8 or 9 inch cake pan)
and heat over over high heat, swirling bowl so that caramel sticks to
sides of pan.  Mix flan ingredients in blender (or by hand) and pour
into pan.  Bake at 350 for 1 houror until knife plunged in comes out

From: tomp@acpy01.att.com (Tom Purcia)


5        eggs                               
1 can    Evaporated Milk
1/2 can  Condensed Milk               
1 cup    Milk
1 tsp    Vanilla                        
4 oz     Cream Cheese
Brown Sugar                          

1: Preheat oven to 350
2: Combine all ingrediedents except Brown Sugar and Cinnamon in a
blender and process till smooth. 

3: Cook Brown Sugar in a sauce pan untill it is melted.  Pour the sugar
into your baking pan ( I use a 9 in Deep dish pryex pie pan) and then
fill with the egg mixture. 

4: Put baking dish into a larger pan with hot water about 1 in up the
sides of the baking dish.  Bake in oven for 1 1/2 to 2 1/2 hours or
until the center is set. 

5: Remove from oven and let cool then invert onto a plate.  Sprinkle
cinnamon on top and chill thourghly. 

From: borm@cs.ubc.ca (Eric Borm)

Source: Mexican Cookery by Barbara Hansen


1        medium orange
1        lime
1 quart  milk
3/4 cup  sugar
pinch    of salt
3/4 cup  sugar
6        eggs

Peel orange and lime into thin strips with as little white pith as
possible.  (the rest of the fruit will not be used in this recipe)

Combine peel, milk, 3/4 cup sugar and salt in a large pan.  Bring it
to a boil and cook gently until it is reduced to 3 cups.  (stir
occasionally to break the film that forms on the surface)  When done,
strain and cool slightly.

In the meantime, heat 3/4 cup sugar in a skillet over medium heat
until sugar begins to melt.  Reduce heat to medium and continue to
cook, stirring occasionally.  When sugar is melted and brown,
immediately spoon over bottom and sides of a shallow 1-1/2 quart
baking dish and cool.

Begin preheating oven to 325 F.  

Beat eggs into a large bowl.  Gradually add warm milk mixture to eggs
and beat well.  Then, pour the mixture into the baking dish containing
the caramelized sugar.

Place the baking dish into a pan and pour water into the pan until it
reaches half way up the sides of the baking dish.  Bake about 1-1/2
hours or until a knife inserted off-center comes out clean.  If
necessary, cover loosely with foil to prevent excess browning.

Remove dish from hot water and cool.  Then refrigerate for at least 3
hours.  Run a knife around the edge and invert onto a platter just
before serving.

From: pld@acsu.buffalo.edu (Pat Dennis)


1 cup       flour                 
2 tblsp     melted shortening
2 tsp       baking powder         
1 cup       brown sugar
1/4 tsp     salt                
1/4 cup     cocoa
2 tblsp     cocoa                 
1 3/4 cups  hot water
1/2 cup     milk
3/4 cup     sugar

Mix flour, baking powder, salt, sugar, and 2 Tablespoons of cocoa
together.  Stir in milk and shortening.  Spread in a 9x9" pan.  Sprinkle
with brown sugar and 1/4 cup cocoa.  Pour hot water over all.  Bake 45
minutes at 350.  This forms kind of a chocolate cakeish thing with its
own chocolate sauce. 

From: arielle@taronga.com (Stephanie da Silva)

(Serves 8)

1 jar    (275 g) seedless maraschino cherries
2 tblsp  Cherry marnier
1 tub    (2 litres) vanilla ice cream
100 g    packet (3 1/2 oz) round white marshmallows
1        violet crumble bar, chopped (whot?  not crumbled?)
200 g    (7 oz) Vienna almonds, finely chopped
1        cherry ripe, chopped

Drain the cherries and reserve the liquid.  Put cherries into a small
bowl and add cherry marnier (don't be tempted to add too much liqueur as
it will stop the ice cream from freezing).  Soak overnight.  Next day,
remove the ice cream from the freezer to soften.  Cut marshmallows into
quarters and add to the cherries.  Transfer the ice cream into a large
mixing bowl.  Stir through all the remaining ingredients plus sufficeint
reserved cherry liquid to colour the ice cream a pretty pale pink (add a
few drops of pink colour if necessary).  Put the mixture into a
lamington tin and freeze until firm.  Cover with two thicknesses of foil
and store in freezer until Christmas day.  Cut into squares.  

From: arielle@taronga.com (Stephanie da Silva)


1/2 cup  corn meal
4 cups   milk
1 cup    brown sugar
1 tsp    ginger
1/2 tsp  nutmeg
1/2 tsp  cinnamon
1 tsp    salt
1/2 cup  dark molasses
2 cups   light cream
2 cups   heavy cream

Preheat oven to 275F -- very low.  Combine the corn meal with one cup of
milk.  Scald the remaining three cups of milk in a saucepan over medium
heat.  Stir in the corn meal mixture a little at a time and cook,
stirring, constantly, for 15 minutes, or until the mixture is about as
thick as breakfast cereal.  It is important to keep stirring to prevent
lumps.  Remove from heat.  Combine sugar, spices and salt, stir them
into the corn, mixture.  Add the molasses and light cream.  Pour into a
greased two-quart baking dish and bake for two hours.  Set aside at
least an hour.  Serve pudding warm with a pitcher of heavy cream to pour
over each portion at the table. 

From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)


1         egg                             
1         lemon
1/2 cup   sugar                     
1 cup     flour
1 tsp     baking powder               
1/2 tsp   mixed spice
1/2 tsp   salt                      
1 tblsp   cocoa
1/2 cup   brown sugar               
1 1/2 oz  butter
milk to mix

Break the egg into a bowl in which the pudding is to be cooked.  Add 1/2
cup sugar and the juice of one lemon.  Whisk until thick.  In a separate
bowl sift dry ingredients and rub in butter.  Add well packed brown
sugar.  Stir in enough milk to make a moist dough.  Spoon on top of
lemon, egg and sugar mixture.  Steam rapidly 1 hour.  Serve with whipped

From: arielle@taronga.com (Stephanie da Silva)


1/2 lb    wide noodles, cooked and cooled
5         eggs
juice and rind of an orange
juice and rind of a lemon
2 tblsp   sugar
1/2 box   seedless raisins
2         grated apples
1 tsp     vanilla
1 tsp     cinnamon
1/2 cup   melted butter
1         small can fruit cocktail

Mix all ingredients together.  Bake for 1/2 hour at 375F.  Pour the
juice of an orange or 1/2 cup apple juice over and reheat for 10

From: akhimes@mtu.edu (ADAM K. HIMES)


I am a big rice pudding fan, and this one has served me well (in fact,
it will serve me when I get back home tonight).  It is fairly custardy,
so beware. 

ca. 3/4 cup  cooked rice (try not to have any water left in)
2 cup        milk
2            eggs (or 4 egg yolks, if your cholesterol is too low)
1/2 cup      sugar (I regularly use much less)
1/2 tsp      nutmeg 
1/2 tsp      salt

Put all of this into an ungreased casserole, which you can than throw
into a 325 degree oven for about 55 minutes, or until the old
knife-inserted-into-the-center-comes-out-clean trick works. 

From: thuy@wam.umd.edu (Thu.y Huu Nguyen)

Author: Chef Lynn Bryant

(Norwegian Berry Pudding with Cream)

1 1/2 pounds  fresh raspberries, strawberries, or a combination
2 cups        water
1/2 cup       sugar
3 tblsp       cornstarch
1 pint        light cream Slivered almonds

Wash and drain berries (or defrost and save liquid).  There should be 2
1/2 cups total.  If fresh, add 2 cups of water and cook until berries
are soft.  Add sugar.  Mix cornstarch and 2 tablespoons cold water.  Add
a small amount of berry juice, mix well and stir into berry mixture. 
Cook, stirring constantly until pudding thickens.  Reduce heat, cook 10
minutes.  Turn into serving dish.  Let stand until cold.  When serving,
decorate with slivered almonds, passed around the table, followed by a
pitcher of cream. 

From: mrum@firebug.Berkeley.EDU (Marc Rumminger)

Source: Recipes from an Ecological Kitchen, by Lorna J.  Sass


1/2 tsp   oil and 2 tsp flour for preparing a 1-quart bundt
          pan or heatproof casserole
3/4 cup   whole wheat pastry flour
1/2 cup   unbleached white flour
1 tsp     baking soda
2 tsp     finely minced or grated orange zest (organic, if possible)
3/4 tsp   ground cinnamon
1/4 tsp   ground cloves
1/8 tsp   sea salt
2 cups    coarsely chopped fresh or frozen (and defrosted) cranberries
1/2 cup   coarsely chopped walnuts
1/2 cup   orange juice
1/2 cup   maple syrup
Boiling water

1.) Pick out a pot to use as the steamer.  Make sure that your bundt pan
or casserole will comfortably fit inside.  About 1/2 to 1 inch clearance
on the sides is helpful. 

2.) Oil and flour the bundt pan. 

3.) In a bowl, combine the flours, baking soda, orange peel, cinnamon,
cloves, salt, cranberries, and walnuts.  In a measuring cup, combine the
orange juice and maple syrup.  Stir the liquid into the dry ingredients
just until all of the flour is absorbed. 

4.) Transfer the mixture into the prepared pan.  Wrap tightly with two
sheets of aluminum foil crisscrossed on the top.  Make sure the seal is

5.) Place a rack or trivet in the bottom of the cooker.  Lower the
pudding into the cooker with the aid of a foil strip.  Another method:
put the bundt pan into a string bag and lower into the pot.  Keep the
handles on the top for easy removal.  Add enough boiling water to reach
halfway up the sides of the pot. 

6.) Steam until the pudding is set, about 75 to 90 minutes. 

7.) Remove the bundt pan from the cooker.  Remove the top foil, and run
a knife around the edges.  Then turn pan over onto a platter and unmold. 
Or just serve in spoonfuls. 

8.) Serve warm.

Presure cooker variation:  
Put the pudding in the cooker as above.  Lock the lid in place and over
high heat bring to high pressure.  Lower the heat just enough to
maintain high pressure and cook for 25 minutes.  Turn off the heat and
allow the pressure to come down naturally for 15 minutes.  Remove the
lid safely. 

From: arielle@taronga.com (Stephanie da Silva)


10 to 14 slices  firm-textured white sandwich bread, crusts trimmed
4 cups           raspberries, rinsed drained
4 cups           red currants, stemmed and washed

(the recipe suggests substituting other berries such as blackberries,
blueberries, loganberries, etc in any combination if currants and/or
raspberries are unavailable)

1 cup            sugar
1 cup            heavy cream
1/4 cup          confectioner's (icing) sugar

Line the bottom and sides of a 2 quart mixing bowl, souffle dish,
pudding basin or other round mold with the bread slices, overlapping the
pieces slightly.  (You may wish to cut the bread slices in half for a
more decorative effect).  Reserve enough bread to cover the top of the

In a heavy nonreactive saucepan, combine the raspberries, currants and
sugar with 1 tablespoon of water.  Cook the mixture for 5 minutes. 
Remove from heat and let cool completely. 

Pour the fruit mixture into the bread-lined mold and cover completely
with the reserved bread slices.  Cover the top of the pudding with a
plate taht fits snugly within the top of the mold, and weigh down the
plate with a heavy can or water in a covered plastic container. 
Refrigerate overnight. 

To serve, unmold the pudding onto a serving platter. 

Hm, this recipe says to beat the cream and serve the pudding with that. 
I'd serve it with a pouring custard, myself.  Or don't beat the cream
and just pour over (that sounds better). 

From: altar@beaufort.sfu.ca (Ted Wayn Altar)

Source: Manitoba Animal Alliance (MAA), Canada, COMPASSIONATE BAKING
        desert cookbook


Soak overnight:
1 cup raisins
1 cup sherry

Other Ingredients:
1 cup          margarine
1 cup          sugar
1 cup          flour
1 tsp          baking soda
1/2 tsp        salt
4 heaping tsp  flax seed egg replacer or commercial egg
replacer equal to 4 eggs
2 cups         chopped dates
3/2 cups       grated carrots
3/2 cups       chopped pecans
1 cup          breadcrumbs
1 cup          soymilk
1 cup          soymilk
1 cup          currants
1/4 cup        molasses
1 tblsp        grated orange peel
1 tblsp        grated lemon peel
2 tsp          cinnamon
1/2 tsp        cloves
1/2            nutmeg
1/2            mace

Cream margarine and sugar in a large bowl.  Add egg replacer and mix in
all other ingredients.  Spoon into a heavily greased 2 qt.  mold and
cover tightly.  Aluminum foil will do, if tightly sealed.  In bottom of
a deep stock pot (8-10 qt.), place a rack or overturned soup plate.  Add
boiling water to reach halfway up side of mold.  Cover kettle and steam
pudding in gently simmering water for 5 hr., adding boiling water as
needed.  Remove mold from water and uncover.  Cool for 30 min. 

Loosen pudding from mold with knife and invert onto serving platter. 
Leave mold over pudding to cool if you wish.  Then steam for 1 hr. 
before serving.  It can also be frozen when cooled, but must be
defrosted before resteaming. 

Heat 1/4 cup brandy, pour over and ignite.  Bring to table flaming, and
serve with hard sauce. 

Lemon Brandy Hard Sauce:
3/2 cups  icing sugar
1/2 cup   margarine
3 tblsp   brandy
1 tsp     vanilla
1 tsp     grated lemon peel

Combine all in a food process, but chill server hours before serving. 

The MAA is a non-profit organization and all profits from the sales of
their cookbooks goes directly to helping the animals in need.  :-)

Manitoba Animal Alliance
P.O. Box 3193
Winnipeg, Manitoba
Canada   R3C 0K2
(204) 772 4105

From: jagordon@agsm.ucla.edu

(serves 3 or 4)

1        12-oz pkg regular tofu 
1/2 cup  defrosted apple juice concentrate
1 cup    fresh or frozen and partially defrosted berries

Blend all in food processor or blender til smooth.  Serve in pretty cups
or glasses, garnish with a whole berry and mint leaf. 

From: stanley@tekig5.pen.tek.com (Stanley J Sylvester)
In microwave bowl, mix:
2/3 cup  sugar
3 tblsp  cornstarch
1/4 tsp  salt
Add a fraction of 2 C milk, a little at first to make a smooth paste,
then the rest until the mixture is smooth.  Microwave this at high for
8-9 minutes, stirring every 2 min until the stuff is smooth and
Meanwhile, put 3 egg yolks (or two whole eggs) into another bowl and
beat them slightly.  Quickly stir half of the hot milk mixture into
eggs, and then add the new egg mixture to the origianl milk mixture. 
Microwave at high 1 to 2 min until mixture is thick and glossy. 

1 tblsp  butter 
1 tsp    vanilla extract
1 tsp    almond extract (optionally, for extra flavor)  

Let cream cool before adding to cupcakes or creampuffs...  If you're
eating it by itself, it's great while it's still warm. 

This is my mom's cream-puff cream.  It's just a sweet, vanilla
cornstarch pudding.  I'm giving you the microwave recipe, because
otherwise it takes an eternity of stirring on the stove, after which
your arm will fall off.  If you choose to cook it that way, make sure
you keep the heat low while you're waiting for the stuff to thicken, and
never ever stop stirring, or the cream will stick to the bottom and burn
and then you will have a million nasty little brownish-black flecks
throughout your pudding, which will do absolutely nothing for the


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.