This recipe was how I grew up eating Plantain pudding , from my mother. ..So delicious...

Pudding is an easy go to dessert anytime of the year or occasion. Plantains is just a different twist

I created this recipe for Meiji brand's Bulgaria Yogurt's recipe , aiming for something that anyone could make. Since I like to put apples, kuromitsu, and kinako in my yogurt, I decided to make a cake with those ingredients, and came up with this "pomme pomme" baked pudding with apples.I used grapeseed oil instead of vegetable oil. For the kinako, I recommend using a blend of black soybean and black sesame seed powder. This dish is delicious piping hot, but I recommend having it the following day. Recipe by nokko.t

I played around with a recipe from a TV show and it ended up nicely. It's great as a snack for small children and also uses up large amounts of too ripe bananas.The cookie crust used in this recipe doesn't require any melted butter to hold it together. You could also use a store bought pie crust, homemade tart crust, etc.According to the TV show where this recipe originated from, the pectin in the banana coming in contact with the calcium from the milk, causes the pudding to harden.That's why it is important to wait until the banana peel turns brown and the banana is very ripe, in order to activate the pectin. It's also very important to heat the banana.Since the banana is sweet, adjust the amount of sugar to your taste. For one 14 cm bowl. Recipe by aya#2

It's a no-bake vanilla pudding recipe that fits perfectly with Bananas and Vanilla Wafers. Can add 1/3 cup Cocoa for Chocolate Pudding (would add along with milk, I believe). Was on an old recipe card from my grandmother, and it's a recipe that has stood the test of time. Try it for yourself and see! There's no other recipe like it.NOTE: The picture has the wafers crumbled as my mother in law doesn't have teeth. If you leave them whole, they will soften in the fridge but I didn't want to take a chance with her. Personally, I like them whole.

I found this recipe online and decided to give it a try. Needless to say, everyone loved the ice cream and it gives Blue Bell a run for its money :).

You can buy black pudding from any butchers and food shop in Scotland but here is the recipe for non-residents and milk allergy sufferers

In my family, cooking is in our blood. I'm a passionate home cook who knows I would lose my passion if I ever stepped into the professional world. My younger sister is the opposite. She took her love of cooking into the professional world and has been a thriving and successful pastry chef at some of the top notch eateries in the Sedona Arizona area for the last few years. This is one of her recipes with a couple of my own twists that I have brought to you today.

This is my family's favorite recipe, I get asked to make it quite frequently. One thing I've learned from my grandmother is using great quality bases ( oil, butter, cream etc...) in this recipe butter has to be really good even though it's not a big part of the flavor, good quality butter (new Zealand or clarified butter) makes the recipe from tasting good to make you palate touch the clouds and gives the rare happy feeling only exquisite food can give. It can also be done with unsalted shredded mozzarella instead of the rice pudding filling.

I'm not a fan of bananas, made this for my husband and kids, couldn't control myself as i am a massive chocolate fan, had a slice with some custard sauce and fell in love with it!!!

Mhalabieh is one of the Lebanese delicious desserts and in my recipe I added some extra flavors to make it special...

I would like to announce that chocolate is my next obsession. You will be expecting lots of chocolate recipes these coming months. Yes, lots! I will kickstart the obsession with this simple chocolate pudding. This isn't your typical pudding. Do not expect mousse-jelly-like pudding here; if you are looking for a mousse, it is called a mousse, if you are looking for jelly, it is called a panna cotta. What you get here is a thick, almost hot chocolate-like, pudding.Once you understand that, let's talk about the recipe. There are lots of different ways to do this. One is to create a roux with flour and butter, then adding in the milk and chocolate. I personally find that by creating a roux, the pudding will turn out lumpy. It is quite inevitable. I also find that a roux doesn't really add any depth in terms of flavors to the chocolate pudding. Butter and milk don't really do much. To simplify the recipe, I decided to add the rest of the ingredients in stages, into lukewarm milk. In that way, lumps can be prevented.Instead of butter, I used olive oil. Yes, olive oil. But not extra virgin olive oil, cos it is too strong and will overpower everything else. Olive oil adds that minty depth to the flavor profile. To enhance that depth, I also added amaretto and cayenne. You will get some complexities aftertaste which will linger at the back of your mouth for a while. Of cos, to make this pudding even more Italian, I garnished with some crushed amaretti biscuits. The torture is t