Friday Five: Hasty Pudding Edition

Mary Jane
As posted by yours truly at RevGalBlogPals:

Our regular poster, Sally, having been oppressed by Blogger today, I
bring you a hasty Friday Five on the subject of pudding. If you are not
a fan of pudding, then you will feel solidarity with Sally, except that
you will be oppressed by pudding instead. 😉

1) First of all, thumbs up? or thumbs down? Do you like pudding?

I do. My daughter went through a very pudding-ish phase this winter, and I enjoyed the pudding right along with her.

2) Instant or cooked? (Does anyone make pudding from scratch?)

I have always had a bias against the instant type, but Light Princess convinced me otherwise. We keep some on hand for pudding emergencies. It's also handy in cakes.

3) If you had to choose, would you prefer corn pudding or figgy pudding?

Since I really don't know what's in a figgy pudding, I'll go with corn.

4) Have you ever finger painted with pudding?

Sadly, yes. Yuck. This is not the kind of project I would plan. I don't like art that sticks to me.

5) Finally, what is the matter with Mary Jane?

It's lovely rice pudding for dinner again!

(And I bet there were raisins in it, no wonder she cried!!)

Bonus: Share a favorite recipe that includes pudding!

Is it ever too soon to repeat the recipe for Apocalypse Chocolate Cake?

One Chocolate Fudge box cake mix
One 4-serving instant chocolate fudge pudding
8 oz sour cream
4 eggs
1/2 c. vegetable oil
1/2 c. water
1 1/2 c. chocolate chips

Grease and flour a Bundt or tube pan. Yeah, the spray w/ flour works. (It
really does, and believe me, I wasn’t easy to convince.)

Preheat oven to 350 F.

Mix everything but the chocolate chips on low for one minute or until
completely mixed. Scrape down the sides of the bowl. Mix on medium for 2 to 3
minutes until very smooth, scraping as necessary. Batter will be very thick.
Fold in chocolate chips by hand.

Pour (shovel) into the pan and bake for 45 – 50 minutes, or until top springs
back when touched lightly and sides are starting to pull away from the pan. Cool
in pan on wire rack for 10 minutes.

Run a sharp knife around the edges of the pan and either turn out onto a wire
rack to cool completely, or turn out onto a cake plate and slice yourself a
warm hunk to go w/ a big glass of milk.

A tip of the hat to Camera Obscura for sharing the recipe several years ago in the comments on Phantom Scribbler's blog.

(Please don't ask about WW points for this. No one wants to know.)

20 thoughts on “Friday Five: Hasty Pudding Edition

  1. Sue

    Figgy pudding is sort of like Christmas fruit cake or wedding cake (as it was in days of old at least) only figgy pudding is lighter and has been soaking in rum or sherry for a month or so before the holidays. Just removing the cheesecloth that you wrap it in is enough make you reel. But it’s very very tasty, especially with added gooey rum sauce on top. I don’t suggest driving after consuming it, but it is quite yummy. (I don’t ever make it, but my mother-in-law’s recipe is to die for).

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  2. Shawna R. B. Atteberry

    That recipe looks great! I might have to try it. I have a feeling that this edition of Friday Five might add to the width of my hips. 🙂

    Like

  3. cheesehead

    Tee hee! Pudding emergency!
    Ina Garten , on her Barefoot Contessa show, once made a Sagaponack Corn Pudding that has become a holiday favorite around here. (Hint: I use frozen corn kernels; that way you can make this recipe year-round.)

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  4. kathy a.

    i think i’m having a medical emergency, just reading about the apocalypse chocolate cake, the figgy pudding, and the corn pudding!

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  5. RevSis

    Oh forget the pineapple and other assorted fruits in mine…yours has chocolate! Yum! I can’t wait to try this!
    Thanks for an interesting Friday Five!

    Like

  6. Songbird

    It sounded like a lot to me, too, but that is a very, very rich cake, so maybe it would be possible. I’m visualizing the cake and mentally cutting it into quarters, and then those into four, and I think it works. Of course, then you might want ice cream…

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  7. Mrs Redboots

    Me, I like steak and kidney pudding, which just goes to show the difference in terminology between our two sides of the Atlantic. Here, “pudding” is either a steamed suet dish as in Sussex Pond Pudding or a steamed jam or treacle sponge, or it is used as a synonym for “dessert”, so even fresh fruit salad can be described as “pudding”.

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