Best Mums Half Hour Pudding Recipes
HALF HOUR PUDDING
Make and share this Half Hour Pudding recipe from Food.com.
Provided by CookingMonster
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first 8 ingredients well and put in a greased baking dish.
- Mix the last 3 ingredients and pour over batter.
- Bake 25-30 minutes at 350°F in a 2 1/2 quart casserole dish that has been sprayed with vegetable oil spray.
- Serve hot with ice cream.
Nutrition Facts : Calories 486.1, Fat 4.9, SaturatedFat 2.9, Cholesterol 14, Sodium 295.1, Carbohydrate 107.9, Fiber 1.5, Sugar 77.1, Protein 5.3
BABA'S 1/2 HOUR PUDDING
This is a recipe that my mother used to make for us when we were kids. It became my brothers favorite. It's a great winter dessert, very simple and easy, one dish clean up. When ready you will have a delicious cake with a sweet sauce. This recipe asks for nutmeg, however if that is not your favorite spice flavour I'm sure you could substitute cinnamon and it would turn out just as great. This recipe can also be adjusted using low fat milk, soy, whole wheat flour etc.
Provided by Raelene
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a casserole dish add, sugar,flour,baking powder, and soda mix with a fork to blend then add milk. Stir until everything is incorporated.
- In a seperate bowl mix water, sugar, and nutmeg.
- Using a large spoon pour the water mixture over the spoon and onto the dough mixture gently so as not to disurb the dough.
- Place in oven and bake for 1/2 hour. Cake will bake and rise above the sauce mixture.
MY MUM'S EASY AND TRADITIONAL ENGLISH YORKSHIRE PUDDING
Exactly as the title says, this is my Mum's Traditional English Yorkshire Pudding recipe and it is so easy. It is slightly different from my Toad-in-the-Hole batter recipe, the Yorkshire puddings in this recipe are lighter. (You need a more substantial batter for the addition of sausages!!) I have held off posting this for a while as it is so easy, but it works -please see my photo's! The great thing about this recipe is that it works on equal measures of volume and so there is no weighing or measuring as such. So, if there are only two of you, use a very small cup - if there are a crowd of you, use a big cup, jug or a mug!! Easy! One tip - ALWAYS make sure the oil/fat is SIZZLING hot before you pour in your batter; preheat your tins with the oil/fat before pouring in your batter......that's about it really! NOTE: (I have made the yield between 8-16 individual Yorkshire puddings, depending on the size cup you use. A tip - 4 beaten eggs will make about 8 to 10 Yorkshires.) N.B. My first reviewer quite rightly stated that Yorkshires are often cooked in a large dish/tin; traditionally UNDERNEATH the meat drippings actually!! But, my grandmother & my Mum also made very Traditional Yorkshires in special tins - as photographed; as I understand it, popovers are baked in smaller diameter tins - Yorkshire Pudding Tins have a diameter of at least 4" wide & generally only have 4 holes in a tray!!
Provided by French Tart
Categories One Dish Meal
Time 35m
Yield 8-16 Yorkshire Puddings, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.).
- Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.).
- Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings.
- Empty the flour, salt & pepper into a large roomy bowl.
- Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along.
- Add the water/milk mixture gradually and whisk in between each addition.
- Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter.
- Cover and leave to rest for up to 1 hour.
- Just before cooking, whisk thoroughly again to break down any lumps & add some more air.
- Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven.
- Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP!
- If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.
- Serve with Roast Beef and lashings of gravy!
- Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos!
HALF HOUR STEAM PUDDING
Make and share this Half Hour Steam Pudding recipe from Food.com.
Provided by Perfect Pixie
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- melt butter and golden syrup in a bowl.
- add flour, sugar, baking powder, salt cocoa, egg and enough cold water to mix (like with a sponge).
- boil 1/2 hour.
Nutrition Facts : Calories 118.4, Fat 4.3, SaturatedFat 2.2, Cholesterol 60.5, Sodium 261.8, Carbohydrate 17.9, Fiber 0.5, Sugar 7.9, Protein 2.7
BABA'S HALF HOUR PUDDING
This was my Great Grandmother's recipe and has been handed down 3 generations, it is a quick and easy way to have something nice after dinner when there isn't alot of time. Also a huge comfort food for me.
Provided by Leanne
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix the first 5 ingredients together well and pour into a greased casserole dish.
- In a bowl put the next 4 ingredients, mix well.
- Pour into casserole dish on top of first ingredients, bake at 350 for half an hour.
Nutrition Facts : Calories 273.9, Fat 2.3, SaturatedFat 1.3, Cholesterol 6, Sodium 307.8, Carbohydrate 63.5, Fiber 1.1, Sugar 46.1, Protein 2.7
HALF HOUR PUDDING
This is another old recipe that has been revived....simple , delicious and my favorite thing....easy!!!
Provided by Doreen Fish
Categories Puddings
Time 30m
Number Of Ingredients 7
Steps:
- 1. Mix a ll dry ingredients, rubbing butter into flour, add milk. Mix well. Drop in spoonfuls into a greased cake pan. Mix together: 1 cup brown sugar 1/2 cup butter 1 1/2 cup boiling water 1 tsp vanilla Pour the sauce gently over the batter . Bake at 375 degrees till brown/ the pudding rises to the top and leaves a taffy sauce base. Delicious warm with ice cream or whipping cream.
HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
- Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
- Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 44.3 g, Cholesterol 4 mg, Fat 1.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 70.6 mg, Sugar 33 g
MUM'S HALF HOUR PUDDING
This was so good :) The sauce is like warm caramel.
Provided by Sue Fitzpatrick
Categories Puddings
Number Of Ingredients 11
Steps:
- 1. CAKE: Mix dry ingredients and raisins in a bowl. Put this mix into a greased pudding baking dish. (small round casserole dish).
- 2. SAUCE: Pour 1 1/3 cups boiling water into a heat-safe bowl, add 1 cup brown sugar and 1 tsp vanilla. Mix this together and pour over batter.
- 3. Bake in moderate oven for 30 minutes or so. (Mum says moderate oven is about 350F)
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