Pudding

The superstition goes that if a man finds a button in pudding he will become famous.

Most chocolate pudding recipes I find are egg free.

However a chocolate pudding that uses eggs yolks is essentially a chocolate custard. If you used whole eggs in a custard it would not set the same as when made the usual way with just yolks. Some custards do have beaten egg white added separately after they set.

Note: there is a British recipe for steamed "chocolate pudding" that uses whole eggs, but its texture is more like a cake than pudding.

110 calories in a normal sized banana.

Yes, you can freeze white pudding. You can do this by putting it in a freezer for a few hours or even overnight.

that i dum and we don't need to learn it if we don't wana de scientist

It is a pudding that is made up of a sponge mix then topped with sugar and butter and flavors ( spices, chocolate powder, fruit juices) etc then boiling water added and it is cooked and the water and added ingredients saturate the sponge and end up a syrup or sauce on the bottom, sponge will be very light as it has been baked and steamed at the same time, one of the best puddings you can make but unfortunately doesn't look stunning.

Muslims can eat pudding but only halal ones which do not contain alcohol, as most puddings do. Part of the reason Muslims are not allowed to drink alcohol is because it can get addicting. Also it is because you can do very bad things like beat peopkle and start fights. Alcohol is a very dangerous things and I hope this message gets spread every where. Allah has forbidden it for our own good like why women have to wear burqas. So please do not think it is to torture us or test us. It is so we don't do wrong things.

Follow Islam the right way,

sincerly sediqa aziz

Yes.

how long can you freeze pease pudding for

A small box of pudding typically contains around 3.4 ounces of pudding mix. The weight may vary slightly depending on the brand and type of pudding. It is important to check the packaging for the specific weight of the product you are using to ensure accuracy in your recipe.

NO

Bread and butter pudding is a simple version of bread pudding that is a staple food in Britain. It's comfort food that can be made richer with cream, eggs and even chocolate, but the basic recipe continues to be a longstanding tradition. It's best served warm with English custard, and can be especially comforting on a cold winter night. Here's what you need to make bread and butter pudding. Step 1 Preheat oven to 275 degrees F. Step 2 Slice the bread into 3/4-inch thick slices and remove the crust. Step 3 Prepare the bread layer. Butter both sides of the bread, and arrange into one layer on casserole dish. Step 4 Add the fruit and sugar. Mix the fruit and 1/2 cup sugar together in a small bowl. Pour on top of bread layer. Step 5 Add second layer of bread. Add another layer of buttered bread to the casserole dish and press down firmly. Step 6 Add the milk. Pierce the bread with a knife or fork, then pour the milk over entire dish. Step 7 Add 1/2 cup sugar and spices to top of bread mixture. Step 8 Bake for at least 90 minutes, until sugar caramelizes. == * 1/2 large white bread loaf, preferably baguette * 1/2 cup butter * 1 cup brown sugar * 1 cup whole milk * 1 cup dried rasins/prunes * 1/4 tsp. cinnamon * 1/4 tsp. nutmeg * Large casserole dish

Black Pudding:

Fresh pig's blood

Bread

Skimmed milk

Cooked barley

Fresh beef suet

Fine oatmeal

Salt

Ground black pepper

Dried mint

White Pudding:

Medium ground pork butt

Fine ground pork butt

Bread crumbs

Eggs

Cloves pressed garlic

Salt

Thyme

Basil

Marjoram

Black pepper,

Christmas pudding, the rich culimation of a long process of development of 'plum puddings' can be traced back to the early 15th century. The first types were not specifically associated with Christmas.

Yes, according to the recipe found at the related link below.

Based on http://www.christopherpiperwines.co.uk/acatalog/drew_01-02.html

1. BEAUJOLAIS

2. BORDEAUX

3. CHIANTI

4. BURGUNDY

5. LAMBRUSCO

6. VALPOLICELLA

7. CHAMPAGNE

After "lightly" burning my tapioca pudding, I searched the Net for a remedy but no one had a good one, other than discard it and start again. But I had no more eggs so I took a suggestion of pouring caramel over the pudding and just mixed it it! Voila! Since caramel has a "burnt sugar" taste already, it effectively camoflaged the burnt taste of the pudding! Try it!

About 500 grams.

It's supposed to mean that you will have wealth in the coming year!!

The tradition began in the 17th Century; in England and her colonies, the usual type of coin that was mixed in with the pudding mixture was a silver sixpence. Frequently more than one sixpence was added, and the finder(s) were allowed to keep them- so long as they didn't accidentally swallow them first!! In the USA, nickels were used.

The tradition began to die out in Edwardian times, when silver coinage was replaced by alloy coins- this was because there were fears that the alloy could taint, or contaminate, the pudding and make it unsafe to eat. However, the custom has never really gone away, and many people who bake home-made puds themselves still add

a coin or two.

The shelf life will be different depending on the type of cake mix and the manufacturer. In the UK and the US, the 'use by' date must be printed on the package.

There are several sugar free sweeteners on the market. Many of the artificial sweeteners contain ingredients that are known to cause cancer. For this reason I would recommend Stevia sweetener. Stevia is derived from the Stevia plant which has a natural sweetness. The sweetener is sugar free and also zero calorie.

This is a trick question because you cant answer it without knowing more.

1. if you mean how gelatin is made, you take animal hoofs, hides, and intestines and then clean them and boil them and process them into mushy slop. Then you take that and let it dry out and then grind it into small dust. Then add some flavoring and stick it in a Jello box for people to eat. This process is a chemical process to change the animal parts into Jello.

2. If you mean when you mix a box of Jello in some hot water then let it sit in the refrigerator, then it is a physical change from powder to liquid to a wiggly solid.

The large box is 5.1 oz. (small is 3.4 oz).

We just made some and we used half water and half vodka. It ended up making about 30 shots. Don't know if they were 3 ounce cups or not. They are the little small cups made just for jello. ya know there are young kids on here, right? don't be giving them ideas.

First thaw steak in pan of warm water. Keep adding warm water. Takes about a half hour. Poke with fork to see if steak is thawed out. Continue in warm water as needed. Then cook as if it were a fresh cut Steak.>>Cook pudding in saucepan for 30 min on low heat. From chefs Guidebook.