Best Colin Perrys Sorghum And Apple Sticky Pudding Recipes

Coconut Allspice Corn Pudding image

Provided by Geoffrey Zakarian

Categories dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 14

3 cups milk
1 cup coconut milk
4 ounces (1 stick) unsalted butter
3 cups heavy cream
1/2 cup brown sugar
1 teaspoon ground allspice
3/4 cup cornmeal
3/4 cup molasses
1/4 cup all-purpose flour
3 large eggs
2 tablespoons confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla bean paste
Zest of 1 orange

Steps:

Preheat the oven to 250 degrees F.
In a 3-quart Dutch oven, bring the milk, coconut milk, butter and 2 cups heavy cream to a simmer. Whisk in the brown sugar and allspice. In a separate bowl, combine the cornmeal, molasses, flour and eggs. Whisk until smooth. Temper the dairy mixture into the eggs by adding a ladleful, whisking constantly, then pouring it back into the pot, whisking. Bring to a simmer and cook, stirring, until thickened, about 2 minutes.
Transfer to the oven and bake until the center is firm but still jiggly, about 2 hours.
Meanwhile, make the whipped cream. In the bowl of a stand mixer, or a bowl with a hand mixer, combine the remaining cup heavy cream with the confectioners' sugar, cinnamon, vanilla bean paste and orange zest. Beat until soft peaks form, 3 to 5 minutes. Serve the pudding with the whipped cream.

Provided by Michael Symon : Food Network

Categories side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

Three 15-ounce cans creamed corn
Three 8-ounce boxes cornbread mix
4 large eggs
6 cups fresh or frozen corn kernels
2 cups sour cream
1/2 cup sliced scallions (green and white parts)
1 1/2 sticks (12 tablespoons) unsalted butter
8 ounces mascarpone
Kosher salt and freshly cracked black pepper
Unsalted butter, for the Dutch oven

Steps:

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
(Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)

Corn Pudding With Roasted Garlic and Sage image

Provided by Martha Rose Shulman

Time 2h

Yield 6 servings, as a side dish

Number Of Ingredients 7

4 garlic cloves, unpeeled
Kernels from 4 ears corn (about 4 cups)
3/4 cup low-fat milk (1 percent or 2 percent)
3 eggs
Salt to taste (about 1/2 teaspoon)
Freshly ground pepper
1 tablespoon slivered or chopped fresh sage

Steps:

Preheat the oven to 350 degrees. Oil or butter a 2-quart soufflé dish or gratin. Set the dish in a pan and fill the pan with enough water to come partway up the sides of the dish.
Toast the garlic: Place the unpeeled cloves in a heavy skillet over medium-high heat and toast, turning the garlic cloves often, until the skin is blackened in spots and the garlic smells toasty, about 7 minutes. Remove from the heat. When the cloves are cool enough to handle, cut away the root end and remove the skin.
Set aside 1 cup of the corn kernels. Place the rest, with the garlic, milk, eggs, salt and pepper in a blender and blend until smooth. Pour into a bowl and stir in the sage and the corn kernels, then transfer to the baking dish.
Place in the oven and bake 1 hour to 1 hour 15 minutes, until the top is lightly browned and the pudding is firm. Serve hot.