yummmmmmmmmmyyyyyyyyy pudding........

1. Pudding Presentation
Work By
Srabonti Saha
ID No

2. What Is Pudding?
Pudding is usually a desert , but it can also
be a Savory dish .
The word pudding is believed to come from
the French boudin, originally from the
Latin botellus, meaning "small sausage",
referring to encased meats used in Medieval
European puddings.

3. Various Kinds Of Pudding
• Chocolate Mint Pudding
• Individual Banana Puddings
• Lemon Panna Cotta with Berry Compote
• Vanilla-Chai Rice Pudding
• Butterscotch Pudding
• Double Chocolate Pudding
• Cinnamon-Raisin Bread Pudding with Rum Sauce
• Sticky Toffee Pudding
• Individual Banana Puddings
• Molten Chocolate-Nutella Pudding Cakes

4. Double Chocolate Pudding
• 6 eggs
• 3 cups milk
• 1 cup granulated sugar
• 1/3 cup flour
• 1/4 teaspoon salt
• 4 ounces semisweet chocolate, finely chopped
• 2 ounces white chocolate, finely chopped
• 3/4 cup heavy cream
• 1 tablespoon confectioners' sugar
• Chocolate shavings, optional
Ingredients

5. Double Chocolate Pudding
Preparation
• In a medium bowl, whisk eggs; set aside.
• In a medium saucepan, combine milk, granulated
sugar, flour and salt until well blended. Cook
over medium heat, stirring constantly, until
mixture thickens and comes to a boil. Remove
from heat.
• Whisk about 1 cup hot mixture into eggs. Slowly
pour egg mixture into saucepan, whisking
constantly. Cook over medium-low heat, stirring
constantly with a wooden spoon, until very
thick, about 1 minute. Remove from heat.
• Spoon 2 1/2 cups hot pudding into medium bowl;
stir in semisweet chocolate until smooth. Add
white chocolate to remaining pudding in
saucepan; stir until smooth. Let cool for about
30 minutes, whisking each puddings occasionally
to keep a skin from forming.

6. Double Chocolate Pudding
Preparation
• Spoon half of semisweet chocolate
pudding into a 6-cup, straight-sided
glass bowl; refrigerate for 10
minutes. Top with white-chocolate
pudding; refrigerate for 10 minutes.
Spoon remaining chocolate pudding
on top. Refrigerate until set, about
3 hours.
• Whip heavy cream and
confectioners' sugar until mixture is
stiff. Spoon on top of pudding and
sprinkle with chocolate shavings, if
desired.

7. Cinnamon-Raisin Bread Pudding with
Rum Sauce
Ingredients
Sauce
2/12 cup whole milk
6 large egg yolks
1/3 cup sugar
3 tablespoons dark rum
1 teaspoon vanilla extract

8. Cinnamon-Raisin Bread Pudding
with Rum Sauce
Pudding
12 slices cinnamon swirl bread
4 tablespoons unsalted butter
1/2 cup raisins
4 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
1 teaspoon vanilla extract

9. Cinnamon-Raisin Bread Pudding with Rum
Sauce
Preparation
• 1. Make sauce: In a large pan, bring
milk to a simmer over medium-high
heat. Set a fine-mesh strainer over a
bowl; put bowl in a container of ice
water.
• 2. In a large bowl, whisk yolks with
sugar until thick, about 3 minutes.
Gradually whisk in hot milk. Return to
pan; cook over low heat, stirring, until
slightly thickened and mixture coats
the back of a spoon, 3 to 10 minutes.
Strain into bowl; stir in rum and
vanilla. Let cool, stirring occasionally.
Press plastic wrap directly onto the
surface; cover and chill for at least 2
hours and up to 2 days.

10. Cinnamon-Raisin Bread Pudding with Rum
Sauce
Preparation
• 3. Make pudding: Preheat oven to
350°F; butter a 1 1/2-quart
shallow baking dish. Place dish on
a foil-lined baking sheet.
• 4. Spread 1 side of each bread slice
with butter. Cut bread into 1-inch
pieces, transfer to baking dish and
sprinkle with raisins.
• 5. In a bowl, whisk eggs, milk,
cream, sugar and vanilla. Pour over
bread. Bake until tip of a knife
inserted into center comes out
clean, 45 to 55 minutes. Cool for at
least 20 minutes. Serve with sauce.

11. Sticky Toffee Pudding
Ingredients
PUDDING
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup packed dark brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 cup pitted dried dates, cut into 1/4-inch pieces

12. Sticky Toffee Pudding
SAUCE
6 tablespoons unsalted butter
3/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream

13. Sticky Toffee Pudding
Preparation
• Make pudding: Preheat oven to 400°F.
Grease 6 6-oz. ramekins or custard cups
with butter or cooking spray. In a small
bowl, combine flour, baking soda and
salt; mix well.
• With an electric mixer, cream together
butter and brown sugar until fluffy,
scraping down sides of bowl as necessary.
Add eggs one at time, beating well after
each, then add vanilla and beat until
smooth. Stir in flour mixture. Fold in
dates.

14. Sticky Toffee Pudding
Preparation
• Divide batter among ramekins. Place
ramekins on a baking sheet and bake
until cakes are no longer gooey but
moist crumbs cling to a toothpick
inserted into center of a cake, 20 to 25
minutes. Transfer to a wire rack and
let cool 5 minutes, then turn cakes out
onto wire rack and let cool slightly.
• Make sauce: In a small pan over
medium heat, melt butter. Add brown
sugar and vanilla and cook 5 minutes,
stirring, until bubbling and deep brown
in color. Gradually add cream to sugar
mixture, stirring, and cook 2 minutes
longer. Remove from heat. (Sauce will
thicken as it cools; re-warm over low
heat.)

15. Sticky Toffee Pudding
• Serve cakes warm,
with a generous
amount of sauce
poured over top.
Serve any extra sauce
on the side.

16.  THANK YOU SO MUCH
EVERY ONE 
So Friend’s I hope you all like my
delicious pudding presentation. . .