Best 4 Lord Randalls Pudding Recipes
Lord Randall's Pudding, a traditional English dessert, was named after a ballad dating back to the 16th century, and is not associated with any Lord Randall. This delicious dessert is a combination of juicy dried fruits, plump raisins, and sweet spices, all encased in a crispy and flaky pastry. While the exact origins of the pudding remain shrouded in mystery, its popularity has endured for centuries, becoming a staple of English cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
GORDON RAMSAY'S YORKSHIRE PUDDING
The Yorkshire pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, says Mr. Ramsay, so that when the cold batter hits, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed. "Treat it like a soufflé." Try this with a roast and gravy but they are so good that you can have them with anything! I included the minimum amount of resting time in the prep time and the time for the stove to heat up before cooking in the cooking time. Enjoy!
Provided by Nif_H
Categories European
Time 55m
Yield 12 puddings, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
- Preheat oven to 425°F.
- Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
- As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
- Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.
Nutrition Facts : Calories 259.8, Fat 14.5, SaturatedFat 3.4, Cholesterol 130.1, Sodium 267.9, Carbohydrate 23, Fiber 0.7, Sugar 3.3, Protein 8.8
POOR MAN'S PUDDING
Originally known as 'Pouding Chomeur,' this is a favorite French-Canadian dessert that originates from the Province of Quebec. And for good reason - it is quick, easy, and oh so delicious!
Provided by Basking
Categories Desserts Custards and Pudding Recipes
Time 1h
Yield 9
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl.
- Beat the white sugar, oil, and egg together in a bowl until smooth. Stir in the flour mixture alternately with the milk. Pour into a 9-inch square pan. Dissolve the brown sugar in the hot water, then pour stir in the melted butter. Drizzle the syrup over the pudding.
- Bake in the preheated oven until the pudding firms and becomes golden brown on top, about 40 minutes.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 60.2 g, Cholesterol 29.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 3.1 g, Sodium 159.6 mg, Sugar 43.7 g
LORD RANDALL'S PUDDING
While looking for English recipes, I found this one on Saveur site. It sounds like something I'd like to try! Posted for 2005 Zaar World Tour. Times are estimated.
Provided by katie in the UP
Categories Dessert
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 4-cup ceramic or glass pudding mold with 1 1/2 tablespoons of the butter. Line the bottom of the mold with parchment paper, then grease with 1/2 tablespoons of the butter and set aside. Grease one side of a 1-foot length of heavy foil with 1 tablespoons of the butter and set aside. Sift together flour and baking soda in a small bowl and set aside.
- Beat the sugar and remaining 11 tablespoons of the butter in a medium mixing bowl with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat in the egg, then the milk. Reduce speed, add the reserved flour, and beat, scraping the sides of the bowl with a rubber spatula, until mixture is just combined. Stir in apricots, then 1/2 cup of the marmalade until well combined.
- Transfer batter to the prepared mold, cover tightly with the buttered foil, and place on a rack in the bottom of a large deep pot. Add enough hot water to come halfway up the sides of the mold. Cover, bring water to a gentle simmer over medium-low heat, and steam pudding until a toothpick inserted in the center comes out clean, 2-2 1/2 hours.
- Remove pudding from simmering water, discard foil, and set aside to cool for 15 minutes.
- Meanwhile, heat remaining 1/4 cup of the marmalade in a small saucepan over medium-low heat until syrupy, 1-2 minutes. Invert mold onto a serving plate, unmold pudding, then discard parchment. Spoon heated marmalade over top of pudding.
- Serve pudding warm, with custard sauce, if you like.
Nutrition Facts : Calories 607.4, Fat 29.1, SaturatedFat 18, Cholesterol 106.5, Sodium 272.1, Carbohydrate 85.5, Fiber 2.6, Sugar 59.4, Protein 5.9
LORD RANDALL'S PUDDING
Categories Cake Dessert Steam Vegetarian Christmas Eve
Number Of Ingredients 8
Steps:
- 1. Grease a 4-cup ceramic or glass pudding mold with 1 1/2 tablespoons of the butter. Line the bottom of the mold with parchment paper, then grease with 1/2 tablespoons of the butter and set aside. Grease one side of a 1-foot length of heavy foil with 1 tablespoons of the butter and set aside. Sift together flour and baking soda in a small bowl and set aside. 2. Beat the sugar and remaining 11 tablespoons of the butter in a medium mixing bowl with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat in the egg, then the milk. Reduce speed, add the reserved flour, and beat, scraping the sides of the bowl with a rubber spatula, until mixture is just combined. Stir in apricots, then 1/2 cup of the marmalade until well combined. 3. Transfer batter to the prepared mold, cover tightly with the buttered foil, and place on a rack in the bottom of a large deep pot. Add enough hot water to come halfway up the sides of the mold. Cover, bring water to a gentle simmer over medium-low heat, and steam pudding until a toothpick inserted in the center comes out clean, 2-2 1/2 hours. Remove pudding from simmering water, discard foil, and set aside to cool for 15 minutes. Meanwhile, heat remaining 1/4 cup of the marmalade in a small saucepan over medium-low heat until syrupy, 1-2 minutes. Invert mold onto a serving plate, unmold pudding, then discard parchment. Spoon heated marmalade over top of pudding. Serve pudding warm, with custard sauce, if you like.
Here are some tips and tricks that you can use to make Lord Randall's pudding:
- Use fresh ingredients. The freshest ingredients will give you the best results, so be sure to use fresh milk, cream, and eggs.
- Make sure the rice is properly soaked. Soaking the rice will help it to cook evenly and prevent it from becoming too stActionschy.
- Use a heavy-bottomed saucepan. A heavy-bottomed saucepan will help to distribute heat evenly and prevent the pudding from sticking.
- Stir the pudding frequently. Stirring the pudding frequently will help to prevent it from sticking and will also help it to cook evenly.
- Let the pudding cool completely before serving. Letting the pudding cool completely will allow it to set properly and will also make it easier to serve.
Conclusion:
With its creamy texture, rich flavors, and tempting golden crust, it's easy to see why Lord Randall's pudding has stood the test of time. This classic English dessert can be enjoyed year-round, but it's truly a perfect winter warmer. This pudding is relatively easy to make making it a great option for those who are new to English desserts. With a little bit of planning and effort, you can make this delicious dessert that your whole family will enjoy. Top tip: Serve Lord Randall's pudding with a dollop of cream or ice cream for an extra-special treat.
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