College Pudding. Recipe
College Pudding: A Delightful Classic Dessert
College Pudding is a classic dessert that dates back to the 19th century. This delightful treat is made with simple ingredients and can be prepared in a variety of delicious ways. It originated from the United Kingdom and was a popular dessert amongst college students, hence the name. Although the recipe has evolved over time, the essence of College Pudding has remained the same - a comforting and flavorful dessert that is perfect for any occasion.
- The name "College Pudding" is believed to have been derived from the tradition of serving this pudding to college students in the UK. It was considered a hearty and filling dessert for students who were known to have large appetites.
- The recipe for College Pudding varied across different regions, with some adding apples and others opting for a simpler version without the fruit.
- While the traditional method of cooking College Pudding involved frying or baking in cups, modern variations often include steaming or microwaving.
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Optional: 1/2 cup diced apples or raisins for added flavor
- Vegetable oil or butter for frying
1. In a large mixing bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Mix well to ensure even distribution of the ingredients.
2. Add the melted butter, milk, and vanilla extract to the dry mixture. Stir until the ingredients are well combined. If using, fold in the diced apples or raisins at this stage.
3. Cover the bowl with a plastic wrap and let the mixture rest in the refrigerator for about 30 minutes. This step allows the flavors to meld together, resulting in a more flavorful pudding.
4. Meanwhile, prepare a deep frying pan or skillet by heating vegetable oil or melting butter over medium heat. You can also use a non-stick pan for a healthier option.
5. Once the pudding mixture has chilled, remove it from the refrigerator and shape it into small balls or patties. The size may vary depending on your preference, but aim for bite-sized portions.
6. Carefully place the formed pudding balls into the hot oil or butter, making sure not to overcrowd the pan. Fry them for 3-4 minutes on each side or until golden brown and cooked through.
7. Once the pudding balls are cooked, transfer them to a paper towel-lined plate to drain excess oil or butter.
8. Serve College Pudding warm with a sweet sauce of your choice. Popular options include caramel sauce, vanilla custard, or a simple powdered sugar dusting.
9. Enjoy this delightful dessert with friends and family, reminiscing about its rich history and the tradition it carries.
Similar Recipe Dishes:
1. Cumberland Pudding: This variation of College Pudding includes the addition of apples, creating a delightful blend of flavors. The apples are traditionally thinly sliced and layered within the pudding mixture before baking or steaming.
2. Roly-Poly Pudding: Another similar dessert, Roly-Poly Pudding, is made by spreading a filling such as jam or fruit compote over a sheet of pastry dough, then rolling it up and steaming or baking until tender and golden. It is commonly served with a warm custard sauce.
3. Figgy Pudding: A festive dessert often associated with Christmas, Figgy Pudding is made with dried figs, breadcrumbs, suet, and various spices. It is traditionally steamed, resulting in a moist and rich pudding that is often served with brandy sauce or whipped cream.
College Pudding is a beloved dessert that has stood the test of time. Its simplicity and versatility make it a perfect treat for any occasion. Whether you choose to enjoy it fried, baked, or steamed, College Pudding promises to be a comforting and satisfying dessert that will transport you back to the nostalgic flavors of the past. Indulge in this classic dessert and create new memories with loved ones as you savor every delicious bite.