This pudding is the essential dessert of South Africa. It has the texture of a sticky toffee pudding and was traditionally eaten with Madeira, the sweet fortified wine from which it gets its name. Do not soak or store the pudding covered, as it'll become too sticky.Read More
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Bread pudding is the classic finish to any dinner in Louisiana. This version, topped with brown butter rum sauce, is from chef Erick Loos at La Provence Restaurant in Lacombe, La. It's so light and custardy in texture that it may revolutionize your concept of bread pudding. If you are working with fresh bread, bake the cubes at 350 F for 5 minutes, or just until dried out.
This old-fashioned dessert is coming back into style; I saw it on gastropub menus in both Britain and New York. Think of it as a more sophisticated rice pudding. Use pearl tapioca, not the instant kind (I buy mine at Asian grocery stores).Read More
Budino, pudding in Italian, is rich, dense and delicious. The dessert looks spectacular in tiny glasses, small soufflé dishes or espresso cups. The milk chocolate texture is slightly different from the dark, making this both a taste and texture delight.Read More