1950S Puddings - Recipes

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Results 1 - 10 of 7,100 for 1950s puddings

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Preheat oven to 350°F. In a mixing bowl, measure flour, sugar, 2 tbsp. cocoa (or use up to 4 tbsp.), baking powder and salt. Blend in milk ...

Combine all ingredients except for the butter. Mix together lightly. Transfer mixture to a greased quart size (or larger) casserole or ...

Combine all ingredients well. Place in a greased casserole dish. Put the casserole dish in a shallow pan of hot water and bake for one hour ...

Combine eggs with milk and baking powder. Add vanilla extract. Soak bread in mixture for several hours or overnight, turning once so that ...

Mix by hand: rice, sugar, milk and grated rind of 1 lemon with slightly beaten egg yolks. Beat egg whites until stiff and fold into rice ...

Grease an 8-inch square baking dish. Toss the blueberries in the cinnamon and sprinkle with lemon juice. Spread blueberries evenly in the ...

Put the raisins in the rum or liqueur, and warm briefly in the microwave (20-30 seconds). Allow to sit at least 30 minutes. Stir in 1/2 ...

Remove crusts from bread. Pour milk over soft bread. Allow to stand until soft, about 30 minutes. Separate eggs. Add egg yolks, slightly ...

Mix the pudding mix with the milk in a blender or with an electric mixer. Use the type of instant pudding mix which doesn't require ...

10. RICE CUSTARD PUDDING

Measure out raisins and soak them in a teacup with 1 tablespoon of rum (optionally, hot water may be used). Select long or short grain rice ...

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