Blackforestricepudding Recipes
EASY AND QUICK BLACK FOREST PUDDING
I can't remember where I got this from. But I keep a can of cherries in the cupboard, a sachet of the pudding mix and knowing that the corner shop stocks cream, have always got a posh pud on hand for unexpected guests. Use deep glasses so that the layers can be seen. You want the light to shine through the cherries. The original recipe called for chocolate instant pudding, but my family prefers toffee flavour. Oh, and I always make twice as much because people always want seconds.
Provided by Sherrie-pie
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Divide the cherry pie filling amongst four glasses.
- Make the chocolate pudding according to instructions, using the milk.
- Divide it amongst the four glasses.
- Top with swirled whipped cream.
- Toppings:.
- flaked chocolate and/or fresh cherries.
Nutrition Facts : Calories 455.3, Fat 29.4, SaturatedFat 18.2, Cholesterol 108.1, Sodium 259.6, Carbohydrate 44.4, Fiber 1.1, Sugar 6.5, Protein 4.5
BLACK FOREST RICE PUDDING
This creamy rice pudding is made with cooked brown rice and accented with chocolate and cherry flavors. I like it warm but you can serve it however you prefer. If you do serve it cold you might want to decrease the honey slightly (to taste) or replace some of the honey with sugar, since honey's flavor is much bolder when cool.
Provided by Kree6528
Categories Low Cholesterol
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If using soy equivalent of buttermilk, mix together soy milk and lemon juice; allow to sit 10 minutes.
- Cook buttermilk, cocoa, and honey in a saucepan over medium-low heat, stirring until the cocoa and honey are dissolved.
- Add the cooked rice and bring to a boil over medium-high heat, stirring constantly.
- Cover, lower heat, and simmer 20-30 minutes or until the buttermilk is almost absorbed, stirring occasionally.
- You may need to leave the lid slightly ajar at first to prevent it from boiling over.
- Stir in vanilla and chopped cherries.
- Heat through and serve warm or chill and serve cold.
- Garnish with leftover cherries, if desired.
Nutrition Facts : Calories 477.3, Fat 4, SaturatedFat 1.3, Cholesterol 2.5, Sodium 75.2, Carbohydrate 103.3, Fiber 5.4, Sugar 29.4, Protein 10.8
BLACK RICE PUDDING
Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works well, but if you live near a Southeast Asian market you can use this same method with the more traditional Thai black sticky rice.
Categories Milk/Cream Rice Dessert Quick & Easy Boil Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Bring rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet). Stir in sugar, a scant 1/4 teaspoon salt, and 1 1/2 cups coconut milk and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.
- Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Stir remaining coconut milk and drizzle over pudding.
HERSHEY'S BLACK FOREST PUDDING CAKE
Make and share this Hershey's Black Forest Pudding Cake recipe from Food.com.
Provided by Rachchow
Categories Dessert
Time 48m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In large bowl, combine ¾ cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Add milk, margarine, and vanilla; beat until smooth. Spread into an 8 or 9-inch square pan.
- In small bowl, stir together ½ cup sugar, brown sugar, and ¼ cup cocoa; sprinkle mixture evenly over batter.
- Combine hot water and kirsch; pour over batter. Do not stir.
- Bake 30-40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve with cherry pie filling.
Nutrition Facts : Calories 359.8, Fat 7.8, SaturatedFat 1.5, Cholesterol 1.9, Sodium 247.2, Carbohydrate 70.4, Fiber 1.5, Sugar 39.6, Protein 3
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