In long ago United Kingdom definitions, a pudding was something eaten by the lower classes, while the upper classes ate desserts — mousses, jellies or soufflés.
In today’s homes the definition has blurred and all classes enjoy sweet puddings as desserts, the definition for one being interchangeable with the other.
This week’s recipes provide three choices from a favourite Mennonite cookbook.
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Chocolate Rice Pudding
- 1/2 cup rice
- 1/4 tsp. salt
- 3 cups boiling water
- 2/3 cup granulated sugar
- 2 egg yolks
- 3 cups warm milk
- 2 tbsps. butter
- 3 tbsps. cocoa
- 2 egg whites
Cook rice with salt in boiling water until tender. Drain.
Combine sugar, cocoa and egg yolks. Add warm milk and butter. Fold in beaten egg white.
Fold into a greased baking dish and bake for 20-30 minutes at 350 degrees F. Note: rather than baking, cook in a double boiler over hot water for 20-30 minutes. Then fold in beaten egg whites and serve while hot.
• • •
Lemon Delicacy
- 2 tbsps. butter
- rind of one lemon
- 1 cup milk
- juice of one lemon
- 2 eggs
- 2 tbsps. flour
- 3/4 cup sugar
Cream butter and sugar well and add well-beaten egg yolks, flour, lemon juice and rind.
Add milk and fold in stiffly beaten egg whites. Pour into a greased baking dish.
Bake for 45 minutes at 350 degrees F. Pudding will form its own juice. Serve warm.
• • •
Tropical Pudding
- 1/4 cup uncooked long grain rice
- 1 1/4 cups pineapple juice
- dash of salt
- 1 1/2 tsps. unflavoured gelatine
- 2 tbsps. cold water
- 8 tbsps. granulated sugar
- 1/2 tsp. grated lemon rind
- 1 can crushed pineapple
- 1/2 cup whipping cream
Place rice, pineapple juice and salt in the top of a double boiler. Cover and steam over boiling water, stirring occasionally, for about one hour or until rice is cooked but not mushy. (Add more pineapple juice if necessary.)
Meanwhile, soften gelatine in the cold water.
Remove rice from heat and stir in softened gelatine, sugar, lemon rind and 1/4 cup crushed pineapple. Cool.
Whip the cream and add to gelatine mixture. Pour into individual molds and chill. When ready to serve, unmold into serving dishes. Serve with remaining pineapple that has been chilled. Serves 4-6.
Joyce Walter can be reached at ronjoy@sasktel.net
