"sf" > wrote in message
...
> On Thu, 09 May 2013 13:16:54 -0400, jmcquown >
> wrote:
>
>> While I'm sure there are some wonderful historica banana pudding recipes
>> with some sort of homemade custard, the ones I encountered at pot-lucks
>> called for Jell-O pudding. Um, no thanks.
>
> If you ever stumble across a real from scratch (at least the pudding
> part) recipe, please post it and ping me. I'd be interested in seeing
> it. I've made chocolate and butterscotch puddings from scratch and
> they were 100% better than anything from a box.

Do you mean like an egg custard?
--
--
http://www.helpforheroes.org.uk/shop/

On Thu, 09 May 2013 21:10:25 -0400, jmcquown >
wrote:

>On 5/9/2013 12:30 PM, Judy Haffner wrote:
>(I snipped)
>
>> I especially like baked sweet potatoes with a little butter, salt and pepper.
>>
>> Judy
>
>Love it! Baked sweet potatoes are wonderful. I have no idea why some
>people (in the South) make sweet potato pie or casserole and add brown
>sugar or molasses or marshmallows and such. Sweet potatoes are
>naturally sweet. They don't need *anything* other than a dab of butter
>and S&P. Delicious!

Baked are good-- roasted are better[IMO] -- and last night we broiled
them and I got 'roasted' in 1/4 the time.

Batter fried disks are better-n-burgers. [1/2" rounds in a beer
batter- 1/2 oil in a cast iron pan. . . .

I like them sweet for desert- but I don't do desert often.

Jim

On 5/9/2013 11:19 PM, Doris Night wrote:
> On Thu, 09 May 2013 17:04:12 -0700, sf > wrote:
>
>> On Thu, 09 May 2013 13:16:54 -0400, jmcquown >
>> wrote:
>>
>>> While I'm sure there are some wonderful historica banana pudding recipes
>>> with some sort of homemade custard, the ones I encountered at pot-lucks
>>> called for Jell-O pudding. Um, no thanks.
>>
>> If you ever stumble across a real from scratch (at least the pudding
>> part) recipe, please post it and ping me. I'd be interested in seeing
>> it. I've made chocolate and butterscotch puddings from scratch and
>> they were 100% better than anything from a box.
>
> Here's the vanilla pudding I always make.
>
> http://www.grouprecipes.com/20895/ho...g-pudding.html
>
> You can slice a banana in it for banana pudding. I sometimes pour a
> bit of maple syrup on top. You can even sprinkle it with sugar and
> brule it.
>
Thanks! Even though I'm not big on sweet stuff I might just have to
give this a try.

Jill

On Fri, 10 May 2013 08:44:56 -0400, jmcquown >
wrote:

>On 5/9/2013 11:19 PM, Doris Night wrote:
>> On Thu, 09 May 2013 17:04:12 -0700, sf > wrote:
>>
>>> On Thu, 09 May 2013 13:16:54 -0400, jmcquown >
>>> wrote:
>>>
>>>> While I'm sure there are some wonderful historica banana pudding recipes
>>>> with some sort of homemade custard, the ones I encountered at pot-lucks
>>>> called for Jell-O pudding. Um, no thanks.
>>>
>>> If you ever stumble across a real from scratch (at least the pudding
>>> part) recipe, please post it and ping me. I'd be interested in seeing
>>> it. I've made chocolate and butterscotch puddings from scratch and
>>> they were 100% better than anything from a box.
>>
>> Here's the vanilla pudding I always make.
>>
>> http://www.grouprecipes.com/20895/ho...g-pudding.html
>>
>> You can slice a banana in it for banana pudding. I sometimes pour a
>> bit of maple syrup on top. You can even sprinkle it with sugar and
>> brule it.
>>
>Thanks! Even though I'm not big on sweet stuff I might just have to
>give this a try.
>
>Jill

then you will be half way to banana cream pie. ;o)
Janet US

On Fri, 10 May 2013 10:02:09 +0100, "Ophelia"
> wrote:
>
>
> "sf" > wrote in message
> ...
> > On Thu, 09 May 2013 13:16:54 -0400, jmcquown >
> > wrote:
> >
> >> While I'm sure there are some wonderful historica banana pudding recipes
> >> with some sort of homemade custard, the ones I encountered at pot-lucks
> >> called for Jell-O pudding. Um, no thanks.
> >
> > If you ever stumble across a real from scratch (at least the pudding
> > part) recipe, please post it and ping me. I'd be interested in seeing
> > it. I've made chocolate and butterscotch puddings from scratch and
> > they were 100% better than anything from a box.
>
> Do you mean like an egg custard?
> --

No, I mean a vanilla version of the cornstarch/cornflour based (no
egg) butterscotch and chocolate puddings I've made with success. It's
probably somewhere on the internet, but I've never taken the time to
find one mainly because I haven't had any reason to.

--
Food is an important part of a balanced diet.

On 5/10/2013 9:45 AM, Janet Bostwick wrote:
> On Fri, 10 May 2013 08:44:56 -0400, jmcquown >
> wrote:
>
>> On 5/9/2013 11:19 PM, Doris Night wrote:
>>> On Thu, 09 May 2013 17:04:12 -0700, sf > wrote:
>>>
>>>> On Thu, 09 May 2013 13:16:54 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> While I'm sure there are some wonderful historica banana pudding recipes
>>>>> with some sort of homemade custard, the ones I encountered at pot-lucks
>>>>> called for Jell-O pudding. Um, no thanks.
>>>>
>>>> If you ever stumble across a real from scratch (at least the pudding
>>>> part) recipe, please post it and ping me. I'd be interested in seeing
>>>> it. I've made chocolate and butterscotch puddings from scratch and
>>>> they were 100% better than anything from a box.
>>>
>>> Here's the vanilla pudding I always make.
>>>
>>> http://www.grouprecipes.com/20895/ho...g-pudding.html
>>>
>>> You can slice a banana in it for banana pudding. I sometimes pour a
>>> bit of maple syrup on top. You can even sprinkle it with sugar and
>>> brule it.
>>>
>> Thanks! Even though I'm not big on sweet stuff I might just have to
>> give this a try.
>>
>> Jill
>
> then you will be half way to banana cream pie. ;o)
> Janet US
>
<G> Doubtful about the pie. But I might make banana pudding to take to
the next get-together at a neighbor's house. Most of these people
are from waaay north of the Mason-Dixon line. Banana pudding probably
isn't in their repetoire. It's not common here in SC. So yes, maybe
I'll make some banana pudding. I'll say "Yes! Those are vanilla wafers!
But I made the pudding from scratch."

Jill

In article >,
says...
>
> On Fri, 10 May 2013 10:02:09 +0100, "Ophelia"
> > wrote:
> >
> >
> > "sf" > wrote in message
> > ...
> > > On Thu, 09 May 2013 13:16:54 -0400, jmcquown >
> > > wrote:
> > >
> > >> While I'm sure there are some wonderful historica banana pudding recipes
> > >> with some sort of homemade custard, the ones I encountered at pot-lucks
> > >> called for Jell-O pudding. Um, no thanks.
> > >
> > > If you ever stumble across a real from scratch (at least the pudding
> > > part) recipe, please post it and ping me. I'd be interested in seeing
> > > it. I've made chocolate and butterscotch puddings from scratch and
> > > they were 100% better than anything from a box.
> >
> > Do you mean like an egg custard?
> > --
>
> No, I mean a vanilla version of the cornstarch/cornflour based (no
> egg) butterscotch and chocolate puddings I've made with success. It's
> probably somewhere on the internet, but I've never taken the time to
> find one mainly because I haven't had any reason to.

Do you mean banana custard? Custard made with Birds Eye custard,
banana sliced in. Classic nursery favourite

http://pennysrecipes.com/2856/bananas-and-custard

Janet

"sf" > wrote in message
...
> On Fri, 10 May 2013 10:02:09 +0100, "Ophelia"
> > wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 09 May 2013 13:16:54 -0400, jmcquown >
>> > wrote:
>> >
>> >> While I'm sure there are some wonderful historica banana pudding
>> >> recipes
>> >> with some sort of homemade custard, the ones I encountered at
>> >> pot-lucks
>> >> called for Jell-O pudding. Um, no thanks.
>> >
>> > If you ever stumble across a real from scratch (at least the pudding
>> > part) recipe, please post it and ping me. I'd be interested in seeing
>> > it. I've made chocolate and butterscotch puddings from scratch and
>> > they were 100% better than anything from a box.
>>
>> Do you mean like an egg custard?
>> --
>
> No, I mean a vanilla version of the cornstarch/cornflour based (no
> egg) butterscotch and chocolate puddings I've made with success. It's
> probably somewhere on the internet, but I've never taken the time to
> find one mainly because I haven't had any reason to.

Ahh ok! I know what you mean now. I expect we would get a similar effect
using Bird's Custard powder.

--
--
http://www.helpforheroes.org.uk/shop/

On Fri, 10 May 2013 16:24:08 +0100, Janet > wrote:

> In article >,
> says...
> >
> > On Fri, 10 May 2013 10:02:09 +0100, "Ophelia"
> > > wrote:
> > >
> > >
> > > "sf" > wrote in message
> > > ...
> > > > On Thu, 09 May 2013 13:16:54 -0400, jmcquown >
> > > > wrote:
> > > >
> > > >> While I'm sure there are some wonderful historica banana pudding recipes
> > > >> with some sort of homemade custard, the ones I encountered at pot-lucks
> > > >> called for Jell-O pudding. Um, no thanks.
> > > >
> > > > If you ever stumble across a real from scratch (at least the pudding
> > > > part) recipe, please post it and ping me. I'd be interested in seeing
> > > > it. I've made chocolate and butterscotch puddings from scratch and
> > > > they were 100% better than anything from a box.
> > >
> > > Do you mean like an egg custard?
> > > --
> >
> > No, I mean a vanilla version of the cornstarch/cornflour based (no
> > egg) butterscotch and chocolate puddings I've made with success. It's
> > probably somewhere on the internet, but I've never taken the time to
> > find one mainly because I haven't had any reason to.
>
> Do you mean banana custard? Custard made with Birds Eye custard,
> banana sliced in. Classic nursery favourite
>
> http://pennysrecipes.com/2856/bananas-and-custard
>
It's not a custard. No egg what-so-ever.

--
Food is an important part of a balanced diet.

On Fri, 10 May 2013 16:28:21 +0100, "Ophelia"
> wrote:

> Ahh ok! I know what you mean now. I expect we would get a similar effect
> using Bird's Custard powder.

Since I'm still thinking about it, I Googled for a recipe.

Vanilla Pudding
Andrew Scrivani for The New York Times

4 servings

Time 20 minutes, plus chilling

Puddings thickened with cornstarch are dead easy -- practically
foolproof, in fact -- and fairly quick. Start with half-and-half (or
even cream), or at least whole milk. You can thicken skim milk if you
like, but that's like thickening water. Dessert, after all, is
supposed to be a luxury.

Ingredients

2 1/2 cups half-and-half or whole milk
2/3 cup sugar
Pinch of salt
1 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons cornstarch
2 tablespoons unsalted butter, softened (optional)

Method

1. Put 2 cups of half-and-half or milk, sugar and salt in a small or
medium saucepan over medium-low heat. If using a vanilla bean, split
in half lengthwise and scrape seeds into milk or half-and-half using
small sharp knife, then add pod. Cook just until mixture begins to
steam.

2. Combine cornstarch and remaining milk or half-and-half in a bowl
and blend; there should be no lumps. Fish pod from pot and discard.
Add cornstarch mixture; cook, stirring occasionally, until mixture
starts to thicken and barely reaches a boil, about 5 minutes.
Immediately reduce heat to very low and stir for 5 minutes or so until
thick. Stir in butter and vanilla extract, if using.

3. Pour mixture into a 1-quart dish or 4 to 6 small ramekins or bowls.
Put plastic wrap directly on the pudding to prevent formation of a
skin, or do not cover if you like skin. Refrigerate until chilled, and
serve within a day, with whipped cream if you like. Whisk to remove
lumps if needed.

Variations

To make chocolate pudding, shave or finely chop 2 ounces bittersweet
chocolate. Stir into pudding with the butter.

For Banana Pudding, I'll use the variation from Doris Night's recipe:

- Layer dish with vanilla wafers, top with sliced banana and pour
pudding over top. Refrigerate at least 1 hr.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Fri, 10 May 2013 16:28:21 +0100, "Ophelia"
> > wrote:
>
>> Ahh ok! I know what you mean now. I expect we would get a similar
>> effect
>> using Bird's Custard powder.
>
> Since I'm still thinking about it, I Googled for a recipe.
>
> Vanilla Pudding
> Andrew Scrivani for The New York Times
>
> 4 servings
>
> Time 20 minutes, plus chilling
>
> Puddings thickened with cornstarch are dead easy -- practically
> foolproof, in fact -- and fairly quick. Start with half-and-half (or
> even cream), or at least whole milk. You can thicken skim milk if you
> like, but that's like thickening water. Dessert, after all, is
> supposed to be a luxury.

OK Sounds like our blancmange powder too No eggs!

Have a look at our Bird's custard powder.

http://en.wikipedia.org/wiki/Bird's_Custard

Back in the day (or for all I know it is still sold) we could buy powder to
make blancmange with too Not very luxurious though I have to say. It's
what we had when we were children.

--
--
http://www.helpforheroes.org.uk/shop/

On 5/10/2013 12:18 PM, Ophelia wrote:
>
>
> "sf" > wrote in message
> ...
>> On Fri, 10 May 2013 16:28:21 +0100, "Ophelia"
>> > wrote:
>>
>>> Ahh ok! I know what you mean now. I expect we would get a similar
>>> effect
>>> using Bird's Custard powder.
>>
>> Since I'm still thinking about it, I Googled for a recipe.
>>
>> Vanilla Pudding
>> Andrew Scrivani for The New York Times
>>
>> 4 servings
>>
>> Time 20 minutes, plus chilling
>>
>> Puddings thickened with cornstarch are dead easy -- practically
>> foolproof, in fact -- and fairly quick. Start with half-and-half (or
>> even cream), or at least whole milk. You can thicken skim milk if you
>> like, but that's like thickening water. Dessert, after all, is
>> supposed to be a luxury.
>
> OK Sounds like our blancmange powder too No eggs!
>
> Have a look at our Bird's custard powder.
>
> http://en.wikipedia.org/wiki/Bird's_Custard
>
> Back in the day (or for all I know it is still sold) we could buy powder to
> make blancmange with too Not very luxurious though I have to say. It's
> what we had when we were children.
>

As a child in Britain, I remember disliking blancmange and carefully
eating around it when presented with a dessert containing that and fruit
jelly (I'd call that Jello now.)

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"James Silverton" > wrote in message
...
> On 5/10/2013 12:18 PM, Ophelia wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Fri, 10 May 2013 16:28:21 +0100, "Ophelia"
>>> > wrote:
>>>
>>>> Ahh ok! I know what you mean now. I expect we would get a similar
>>>> effect
>>>> using Bird's Custard powder.
>>>
>>> Since I'm still thinking about it, I Googled for a recipe.
>>>
>>> Vanilla Pudding
>>> Andrew Scrivani for The New York Times
>>>
>>> 4 servings
>>>
>>> Time 20 minutes, plus chilling
>>>
>>> Puddings thickened with cornstarch are dead easy -- practically
>>> foolproof, in fact -- and fairly quick. Start with half-and-half (or
>>> even cream), or at least whole milk. You can thicken skim milk if you
>>> like, but that's like thickening water. Dessert, after all, is
>>> supposed to be a luxury.
>>
>> OK Sounds like our blancmange powder too No eggs!
>>
>> Have a look at our Bird's custard powder.
>>
>> http://en.wikipedia.org/wiki/Bird's_Custard
>>
>> Back in the day (or for all I know it is still sold) we could buy powder
>> to
>> make blancmange with too Not very luxurious though I have to say.
>> It's
>> what we had when we were children.
>>
>
> As a child in Britain, I remember disliking blancmange and carefully
> eating around it when presented with a dessert containing that and fruit
> jelly (I'd call that Jello now.)

I liked the custard but not the blancmange much. It was served at most
children's parties Do you remember the custard hot on fruit pies,
sponges and bananas etc?
--
--
http://www.helpforheroes.org.uk/shop/

On Friday, May 10, 2013 9:24:08 AM UTC-6, Janet wrote:
> In article >,
>
> says...
>
> >
>
> > On Fri, 10 May 2013 10:02:09 +0100, "Ophelia"
>
> > > wrote:
>
> > >
>
> > >
>
> > > "sf" > wrote in message
>
> > > ...
>
> > > > On Thu, 09 May 2013 13:16:54 -0400, jmcquown >
>
> > > > wrote:
>
> > > >
>
> > > >> While I'm sure there are some wonderful historica banana pudding recipes
>
> > > >> with some sort of homemade custard, the ones I encountered at pot-lucks
>
> > > >> called for Jell-O pudding. Um, no thanks.
>
> > > >
>
> > > > If you ever stumble across a real from scratch (at least the pudding
>
> > > > part) recipe, please post it and ping me. I'd be interested in seeing
>
> > > > it. I've made chocolate and butterscotch puddings from scratch and
>
> > > > they were 100% better than anything from a box.
>
> > >
>
> > > Do you mean like an egg custard?
>
> > > --
>
> >
>
> > No, I mean a vanilla version of the cornstarch/cornflour based (no
>
> > egg) butterscotch and chocolate puddings I've made with success. It's
>
> > probably somewhere on the internet, but I've never taken the time to
>
> > find one mainly because I haven't had any reason to.
>
>
>
> Do you mean banana custard? Custard made with Birds Eye custard,
>
> banana sliced in. Classic nursery favourite
>
>
>
> http://pennysrecipes.com/2856/bananas-and-custard
>
>
>
> Janet

A somewhat Americanized version of the recipe from Pennysrecipes.

Homemade Custard

Ingredients:

4 egg yolks
25g /5 tbsp berry sugar
2 teaspoons cornstarch
600ml/2.4 cups whole milk

Cooking Directions:

1. Bind together the egg yolks, sugar and cornstarch in a large jug
2. Gently heat the milk in a saucepan
3. When the milk is nearly boiling, pour it over the egg mix
4. Stir thoroughly and return to the pan
5. Over a gentle heat, and stirring all the time, continue until the custard has thickened – do not allow to boil, or overheat

In article >,
says...
>
> On Fri, 10 May 2013 16:24:08 +0100, Janet > wrote:
>
> > In article >,
> > says...
> > >
> > > On Fri, 10 May 2013 10:02:09 +0100, "Ophelia"
> > > > wrote:
> > > >
> > > >
> > > > "sf" > wrote in message
> > > > ...
> > > > > On Thu, 09 May 2013 13:16:54 -0400, jmcquown >
> > > > > wrote:
> > > > >
> > > > >> While I'm sure there are some wonderful historica banana pudding recipes
> > > > >> with some sort of homemade custard, the ones I encountered at pot-lucks
> > > > >> called for Jell-O pudding. Um, no thanks.
> > > > >
> > > > > If you ever stumble across a real from scratch (at least the pudding
> > > > > part) recipe, please post it and ping me. I'd be interested in seeing
> > > > > it. I've made chocolate and butterscotch puddings from scratch and
> > > > > they were 100% better than anything from a box.
> > > >
> > > > Do you mean like an egg custard?
> > > > --
> > >
> > > No, I mean a vanilla version of the cornstarch/cornflour based (no
> > > egg) butterscotch and chocolate puddings I've made with success. It's
> > > probably somewhere on the internet, but I've never taken the time to
> > > find one mainly because I haven't had any reason to.
> >
> > Do you mean banana custard? Custard made with Birds Eye custard,
> > banana sliced in. Classic nursery favourite
> >
> > http://pennysrecipes.com/2856/bananas-and-custard
> >
> It's not a custard. No egg what-so-ever.

Birds Eye custard us a brand name, it contains no egg whatsoever; it's
flavoured cornstarch and you cook it in milk. I mentioned it because you
said you were looking for a cornflour custard.

Janet

On Fri, 10 May 2013 21:45:36 +0100, Janet > wrote:

> In article >,
> says...
> >
> > On Fri, 10 May 2013 16:24:08 +0100, Janet > wrote:
> >
> > > In article >,
> > > says...
> > > >
> > > > On Fri, 10 May 2013 10:02:09 +0100, "Ophelia"
> > > > > wrote:
> > > > >
> > > > >
> > > > > "sf" > wrote in message
> > > > > ...
> > > > > > On Thu, 09 May 2013 13:16:54 -0400, jmcquown >
> > > > > > wrote:
> > > > > >
> > > > > >> While I'm sure there are some wonderful historica banana pudding recipes
> > > > > >> with some sort of homemade custard, the ones I encountered at pot-lucks
> > > > > >> called for Jell-O pudding. Um, no thanks.
> > > > > >
> > > > > > If you ever stumble across a real from scratch (at least the pudding
> > > > > > part) recipe, please post it and ping me. I'd be interested in seeing
> > > > > > it. I've made chocolate and butterscotch puddings from scratch and
> > > > > > they were 100% better than anything from a box.
> > > > >
> > > > > Do you mean like an egg custard?
> > > > > --
> > > >
> > > > No, I mean a vanilla version of the cornstarch/cornflour based (no
> > > > egg) butterscotch and chocolate puddings I've made with success. It's
> > > > probably somewhere on the internet, but I've never taken the time to
> > > > find one mainly because I haven't had any reason to.
> > >
> > > Do you mean banana custard? Custard made with Birds Eye custard,
> > > banana sliced in. Classic nursery favourite
> > >
> > > http://pennysrecipes.com/2856/bananas-and-custard
> > >
> > It's not a custard. No egg what-so-ever.
>
> Birds Eye custard us a brand name, it contains no egg whatsoever; it's
> flavoured cornstarch and you cook it in milk.

Custard is made with milk, eggs, and sugar. I can't help that it's
another misused word in the UK. In any case, I found a recipe for
vanilla pudding and posted it. Ophelia says it's like your UK
blancmange.

> I mentioned it because you
> said you were looking for a cornflour custard.
>

I said previously that I wasn't interested in a boxed mix - we have
plenty of those over here. Thanks anyway.

--
Food is an important part of a balanced diet.