Date Syrup Oat Pudding

Today we're going to make a pudding with peaches in syrup, and in my case, I used almond cake. It's very creamy and delicious. Very easy to make with a great result! (Recipe modified from Cocina para todos)

I really got into the maple syrup-flavored milk pudding of a certain brand. I tried various combinations, and this is my favorite. I have this as a snack over several days.Even though the amounts of cornstarch and kanten are minimal, use a digital scale to measure (even just the slightest variation will change the final product). Use regular milk, not low-fat. Recipe by Yukiline

The pudding, which came with the lunch menu at a udon noodle restaurant, was so delicious that I tried making it myself.Kinako roasted soy flour and brown sugar syrup are already sweet, so just adding milk might be enough. Adjust to your liking.If you have brown sugar at home, you can make brown sugar syrup in no time following a recipe from user "tearstar." "Homemade Brown Sugar Syrup"Please give it a try! Recipe by Giant corn

My grandma made this every Christmas and I wanted to take a try at it.

I made a macrobiotic version of custard pudding.Kabocha squash powder tends to be quite lumpy, but it should dissolve smoothly when heated. If lumps remain, don't worry as you will be straining it afterwards.I didn't add sugar to the mixture, and poured maple syrup on top. It'll still be sweet while holding back on the sugar. Recipe by Meifan

I had some French bread in the freezer for bread pudding, but I didn’t know when I was going to make it. I saw “Chef John” make something that resembled a bread pudding using a syrup. I thought it would be a good idea to incorporate a syrup into this bread pudding.

So easy to make. A good winter warmer.

I finally bought a mixer. So, I put together this recipe to make a super easy kabocha pudding cake!Pour the caramel sauce while it's still hot! If it's cooled and hardened, it won't sink to the bottom. So, warm it up again so that's liquid before pouring into the mixture These days I also use a blender - put everything into a bowl and blend. Recipe by Naomoka

When I went to a macrobiotic café recently, I had a super delicious lemon pudding. The pâtissier told me how to make it when I asked, so I created my own version. It's so easy! While it's a healthy dessert, you'll gobble it right down, so be careful. Recipe by Suzuako

When I made matcha pudding with whole eggs, the color didn't turn out too good. On the other hand, when I used egg whites only, the resulting matcha pudding was beautifully green.The pudding becomes porous if the temperature of the pudding mixture and the hot bath is vastly different. That's why it's important to warm the mixture to a certain extent before soaking it in the hot bath. When it has become too cold, cool down the hot bath slightly and then start simmering. Please serve with some brown sugar syrup - they go really well together. Recipe by twinflower

I was treated to a similar dessert at a shop, and used it as a hint to make this. I added apple, and in order to keep the sugar content low, I added in my favorite cinnamon and maple flavoring to make this since they go so well with apples.Sauté, then line the apples up, then just bake. This dessert can be made in 3 steps.You can also prepare it ahead of time and then just bake it whenever you want to eat it!You can increase the richness of the flavor by swapping the milk for heavy cream.It's also tasty if you top it with cinnamon or maple syrup to taste after baking. For 2 servings. Recipe by tearstar

I wanted to recreate Gordon’s signature dessert but reduced his toffee sauce recipe by half. Would he kick me out of his kitchen I’m wondering 🙊 btw I can’t stop watching Hell's Kitchen, send help 😵

First time making it for my boyfriend, I don't eat it. He LOVED it. ~(o.o)~

This is a common Australian recipe. I'd eaten this in cafes and wanted to try making it myself. So I looked up the recipe and gave it a shot. This pudding refers to a baked cake with dry fruits mixed in. It's pretty high in calories.Self-rising flour is flour with baking powder already mixed in, often found in the west. If you can't get any, you can substitute by mixing in baking powder, etc into regular flour. Recipe by teebon

This is a beloved recipe, I keep dearly close to my heart. One of my major introductory to the world of baking! It’s super light, with minimal ingredients and LOVE❤️

I personally love chocolate, so I tried making chocolate pudding.My daughter hates milk and my son loves it, but both of them love this snack so it's become a regular at our house.I recommend using 330 ml of milk and pure cocoa powder.It turns out really soft! So it takes some time for it to harden but it's reallly delicious. Recipe by Mintominto

I wanted to make steamed pudding that wasn't made with gelatin and used soy milk. You don't have to put caramel sauce under the pudding, which makes an even easier recipe. For those of you that don't have brown sugar syrup, you can substitute honey+Kinako soy flour or Adzuki beans+green tea, maple syrup, grated ginger+honey etc. Enjoy it in different ways.You should strain the pudding. As a lazy person, I use a miso dissolving net to strain it directly into the containers. If you over-whip the egg, then use a lighter to burn bubbles on the surface, then steam the pudding, it'll become smooth and blemish-free. Covering with plastic wrap prevents condensation from falling into it. As for covering the pot with a tea towel, I didn't do it before, but it was too noisy when it began to boil. Recipe by Earl-Grey

I wanted to make a gelatin-free pudding, so I used powdered kanten. It took a lot of effort to achieve a wobbly texture.If you add more kanten, it will hold its shape more firmly.If you strain the mixture after adding the soy milk, the final result will be smoother. Recipe by ipupu

I always make pudding when kabocha squash is in season. I usually make this pudding in the oven, but I wanted to try making it with gelatin to reduce the time and effort.If you will be pouring caramel sauce into the bottom of the cups, pour in the sauce while it's still hot and refrigerate the cups until well chilled. Then pour in the pudding. You can also pour caramel sauce over the pudding and eat it that way. Of course, it's delicious without caramel sauce. The amount of kabocha you use doesn't have to be exact. Recipe by YUZUMAMAN

A quick and easy recipe for Ramadan desserts that we all love. We make it with nuts and cinnamon or milk pudding and cinnamon, topped with a drizzle of syrup... delicious to the last bite.

My family loves mangoes. We can't do without mango pudding during the summer. Actually, we'd like to keep this recipe a secret.Use canned mangoes for the puree.For the syrup, either use mango syrup for shaved ice or simply some mango juice.If you whip the heavy cream in step 5 until just slightly thick, it makes the pudding even more soft and creamy. Recipe by ko-ko

I wanted to try making a dessert with smooth sake lees.)If you are using a pan to heat the ingredients, don't let the mixture boil after adding the gelatin. Otherwise it won't set later!This dessert tastes great served with brown sugar syrup. Recipe by Chinagon

I made this as a gift when I visited a friend.If you let it cool a little bit before straining it, rather than straining while it's piping hot, the bubbles will be easier to pop. Recipe by Sayafurosuki-

I added caramel flavor to my usual pudding.Cook the caramel to your liking. A thick burn makes for a bitter, more mature taste, while a thin one makes for a gentle, sweet taste. I made both versions, but I think that baked pudding is more delicious than steamed. Make whichever version you prefer. Recipe by nyonta

Sorry for not making nice pics for the making process and also for the pudding itself bcos Im just documenting it for myself 😊

It's a fun thing to make in the Holliday season I love making this tasty treat 😋

I've been eating my grandma's Greek rice pudding (ryzogalo) ever since I was little. I hadn't had it in a while and I decided to make it myself. Then I had an idea: I wanted to make a thick chocolate rice pudding! And here it is :)PS: If you want to make traditional Greek rice pudding (ryzogalo), then just omit the cocoa powder without changing anything else

This is commonly referred to as "Cornmeal Mush" which is a completely unattractive name! A slight variation in the cooking/serving process and it's called "Polenta." Call it what you want, it's delicious, economical (aka cheap), and versital. The Cornmeal flavor compliments both sweet and savory and the possibilities are endless for building flavor layers. Add berries, preserves or sausage, ham, cheese.... you think it up and it's going to taste yummy. Hope you enjoy!

A classic Chinese dish. It is very friendly for toddlers and keto diet people. Super easy.

I liked it and so did my friends:)