Hong Kong Mango Pudding

No, it’s not a pudding. It’s kind of like panna cotta IMHO.


4 envelopes Gelatine unflavored gelatin powder
5 cups cold water
1 cup sugar
1 cup heavy cream
3 mangoes (or 2 large mangoes)
Evaporated milk, optional


  1. Cut the mangoes into small pieces and puree. You will 859-900 gr of mango puree.
  2. In a bowl, combine gelatin powder and 1 cup cold water. Let it dissolve for 10 minutes.
  3. In a pot, combine 4 cups water and sugar and cook under low heat.
  4. Add the gelatin mixture. Keep whisking and don’t let it boil.
  5. Add the mango puree and heavy cream to the mixture. Let it cook for another 2 minutes until completely dissolved.
  6. Pour into jelly mold and refrigerate overnight or at least 3 hours.
  7. Serve with evaporated milk.

Sticky Toffee Pudding

From the Great British Bake Off

Adapted from a recipe by “The Great British Bake Off” contestant Tamal Ray.

You’ll need an 8-inch springform pan and an instant-read thermometer. We tested this with all-purpose flour and more baking powder, rather than the self-rising flour called for in the original recipe.

Make Ahead: The unfrosted cake can be baked and tightly wrapped in plastic 1 day in advance.

Tested size: 16 servings; makes one 8-inch layer cake



About 2 cups (9 ounces) Medjool dates, pitted and chopped
Generous 1/2 cup (4 ounces) dried figs, chopped
Scant 1 cup (3 1/2 ounces) prunes, chopped
Finely grated zest of 3 lemons, plus the juice of 1 1/2 lemons (1 tablespoon zest and 2 tablespoons juice)
Scant 1/4 cup (1 ounce) flour for coating the fruit, plus 1 3/4 cups (9 ounces) for the batter
Finely grated zest of 1 orange
16 tablespoons (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan
1 1/2 cups (7 ounces) light brown sugar
4 large eggs
2 teaspoons baking powder


3/4 cup (9 1/2 ounces) date syrup/molasses (see headnote)
8 tablespoons (1 stick) plus scant 1 tablespoon 4 1/2 ounces total) unsalted butter
1 3/4 cups heavy cream


Scant 3/4 cup (5 1/2 ounces) granulated sugar
3 tablespoons water


For the cake: Combine the chopped dates, figs and prunes with the lemon juice in a bowl. Stir in the 1/4 cup of flour, then the lemon and orange zests.

Preheat the oven to 300 degrees. Grease the inside of the springform pan with butter, then line the base with parchment paper. Place a small plate in the freezer.

Combine the butter and brown sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes, until light and fluffy. Stop to scrape down the bowl. Beat in the eggs one at a time on medium speed, beating well between each addition. Stop to scrape down the bowl. Add the remaining 1 3/4 cups of flour, the baking powder and the dried-fruit mixture; beat on low speed just until incorporated.

Spoon the batter into the pan, spreading it evenly. Bake (middle rack) for about 1 hour and 15 minutes or until nicely browned and fragrant. A tester inserted into the center should come out clean. (If the top of the cake begins to brown too quickly, loosely tent the pan with aluminum foil.) Let cool for 5 minutes, then remove from the pan. Discard the parchment paper on the base of the cake; transfer the cake to a wire rack to cool completely.

For the toffee sauce frosting: Combine the date syrup, butter and heavy cream in a large saucepan over low heat. Cook for 40 to 45 minutes, stirring often, until smooth and bubbling (the temperature of the mixture will register about 240 degrees on an instant-read thermometer). To test whether it is ready, remove the plate from the freezer and put a teaspoonful of the hot sauce in the middle. Leave it for a minute, then test the consistency: It should be spreadable and not runny. Transfer to a bowl; let it cool and thicken to a spreadable consistency, 20 to 30 minutes, stirring occasionally to dissipate the heat and keep it smooth and glossy.

Once the cake is cool, cut it in half horizontally. Place the bottom half on a serving plate and spread some of the toffee sauce on top. Sandwich with the top half and spread more toffee sauce neatly all over the sides and top of the cake.

For the optional sugar decoration: Combine the granulated sugar and water in a small saucepan over medium heat; once the sugar has dissolved, increase the heat to medium-high and cook without stirring to form a rich, amber-colored, translucent caramel that registers 350 to 360 degrees on the thermometer.

Remove from the heat; let it cool just enough so the liquid sugar begins to thicken a little bit; this will ensure that it holds its shape. Here’s where you can have some fun. Experiment with the mixture in different shapes — drizzle it over a rolling pin covered in parchment paper, stretch it into thin threads to form a “nest” or drop small bits onto parchment or a silicone mat to form beads.

Once the sugar decorations are cool (the sauce should be set well on the cake, too), arrange them on the cake however you like.

The cake can be served right away. To make clean cuts, you may want to use a serrated knife, dipping it in a glass of hot water and wiping it off between cuts.



New England Spyder Cake

aka Custard Corn Cake

From NY Times


2 cups milk
4 teaspoons white vinegar
1 cup all-purpose flour
¾ cup yellow cornmeal
¾ cup sugar
½ teaspoon baking soda
½ teaspoon salt
2 eggs
2 tablespoons butter
1 cup heavy cream


  1. Preheat oven to 350 degrees. Place DRY cast iron dutch oven into pan while preheating.
  2. Combine milk and vinegar in a bowl and set aside to sour, about 20 minutes. Milk should be room temperature. If it isn’t, heat it in the microwave. Whole milk works best.
  3. In another bowl, combine flour, cornmeal, sugar, baking soda and salt.
  4. Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.
  5. Melt butter in the cast iron pan.
  6. Pour in the batter.
  7. Pour cream over the batter, into the center.
  8. Bake 45 min at 350 F.
  9. Slice into wedges and serve warm.
  10. Great for dessert or breakfast.


NOTE: The cornbread tastes great. The custard part did not work for me. I purchased whipping cream TODAY from a local grocer and it was already sour. So it ruined my cake 😦 My advice to you: taste your ingredients before putting them into your baking.


Corn Pudding


10 ears corn, shucked, cleaned, scraped – get all the milk!
3 well beaten eggs
1 c milk
1/2 c cream
1 tbsp melted butter
1/2 tsp salt
1 tsp fresh ground black pepper
5 or 6 dashes Tabasco


  1. Mix all ingredients together.
  2. Place in 1.5 qt Pyrex.
  3. Bake in preheated 350 F oven for 45-50 min, or until just firm to the touch.
  4. Enjoy!

Baked Indian Pudding

2 quarts milk

1 c yellow cornmeal

1 c molasses

1 tsp salt


Put one quart of the milk into an earthen pudding pot, and the other quart of the milk into an agate dish, on the stove, to scald.

Stir the meal into the hot milk slowly, one handful at a time, until it thickens.

Remove from the stove and add molasses, pouring the mixture into the cold milk.

Bake SIX HOURS in a slow oven, serve warm with cream.

If properly cooked, it will be red and full of whey.

Banana and Cheese Pudding

Sombremesa de Banana com Queijo (Banana and Cheese Pudding) via Saveur


1 14 oz. can sweetened condensed milk
1 12. oz. can evaporated milk
1 stick cinnamon
4 ripe bananas, cut crosswise into 2 inch pieces, then lengthwise in 1/4-inch thick slices
12 oz. cream cheese, cubed
1/4 tsp. ground cinnamon


  1. Heat oven to 350 degrees.
  2. Boil milks and cinnamon stick in 12-inch nonstick skillet over medium heat until reduced by half, about 30 minutes; discard cinnamon.
  3. Spread 1/3 reduced milk over bottom of an 8×8 baking dish; top with half the bananas and half the cream cheese.
  4. Repeat layering, ending with reduced milk; sprinkle with ground cinnamon.
  5. Bake until bubbly, about 30 minutes.


Forget Saveur, here is the original:



Translated to English:


1 can condensed milk

7 chopped bananas

5 tbsp margarine (use butter instead)

2 tbsp sugar

1 cinnamon stick

2 c finely grated queijo meia cura cheese (matured)

juice of 1 lime

For the meringue cover:

1/2 c sugar

3 egg whites

juice of 1 lime


1. In a pressure cooker, put the unopened can of condensed milk, cover with water, cover and cook. After opening pressure, cook for 30 minutes.

2. Turn off the heat and wait for all the pressure to escape before opening the pot.

3. Remove the pan tin and let cool for 4 hours. Open it, remove the sweet milk and set aside.

4. Settle bananas one side to the other, on an average pan (19 cm x 28 cm), smeared with 1 tablespoon butter. Drizzle with lemon juice and sprinkle sugar and cinnamon. On top, place the rest of the butter.

5. Preheat oven on medium heat 350 F (180 ° C) and bake bananas for 15 minutes. Remove from oven and let cool.

6. Spread the sweet milk, cheese and return to oven for another 10 minutes to melt the cheese.


1. In a small saucepan put the sugar with ½ cup of water and bring to boil over medium heat until a thick syrup. Reserve.

2. Using an electric mixer, beat the egg whites and gradually add the hot syrup still in wire, always beating for firm meringue consistency.

3. Spread over cheese and return to a hot oven for 5 minutes, just to brown. Sprinkle with lemon zest and serve immediately.

Coconut Pineapple Sweet Potato Meringue Pudding

Coconut Pineapple Sweet Potato Meringue Pudding
Coconut Pineapple Sweet Potato Meringue Pudding

I don’t know what a pudding is. It’s a British term for cake, I believe. Or a casserole. YMMV.

I used about three quarters of a 9 inch unbaked pie shell for this. Buttered a casserole dish (a small one, by pyrex) and pressed in my pie crust. Voila. I try to make smaller servings because I cannot, by myself, finish a 9 inch pie. And I shouldn’t, or my next stop will be Walmart to buy a six pack of moo moos, because pants no longer fit me.

NOTE: If you don’t use a pie crust, this recipe is 100% gluten free.

Sweet Potato Filling


1 c mashed sweet potato (bake and mash 1-2 sweet potatos)
1/2 can coconut milk
1/2 can pineapple in juice, crushed
1 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
1/4 tsp clove
1 tsp vanilla extract
1/2 tsp salt
1/4 c walnuts or pecans, chopped and toasted
2 tbsp maple syrup
2 egg yolks
1/4 c dried cranberries (or raisins, or cherries, or sultanas, whatever you like)

Blend the sweet potato mix, put in casserole dish. Or maybe on an unbaked pie shell. I used a pie shell. You don’t really have to, if you don’t want to.

Bake 60 min at 350 degrees. Cover with aluminum foil if it looks like the crust is getting too brown (this is about at the 45 min mark).

Let cool. (This takes about 2-3 hours to cool)

NOTE: The filling does not SOLIDIFY like jello. It stays liquidy. Test that it is cooked, not that it is solid. FYI. This is what makes it a pudding/casserole, not a pie.


2 egg whites
pinch salt
2 tbsp sugar
1/4 tsp cream of tartar

Blend meringue mixture on high speed for 5 minutes until glossy and stiff peaks form.

Putting it all together:

Top cooled pie with meringue mixture. Broil for 45 seconds. Serve. (Meringue is NOT cooked!! JUST browned!!)(Pregnant women and people with depressed immune systems, beware!)



I hate saving half a can of this and half a can of that. What a waste. So, make a pina colada (virgin or not) with the other half of the coconut cream and pineapple. How? Blend the two together with ice, add sugar (about 1/4 c), and rum (to taste..). Enjoy!


200 F for 2 hours. Keep oven closed and let meringue dry overnight.

Meringue Drops
Meringue Drops