Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Christmas Dinner
Yield:
36 individual puddings
Level:
None

Ingredients

Directions

Make batter: In a blender blend batter ingredients until smooth and transfer to a bowl. Let batter stand, covered, 1 hour.

Preheat oven to 425 degrees F.

Put 2 mini-muffin pans on 1 baking sheet and put remaining pan on another baking sheet. Spoon 1 teaspoon oil into each cup. Put first baking sheet in middle of oven 3 minutes to heat oil in cups. Working quickly, pour 2 teaspoons batter into hot oil in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed. Remove shells from cups with tongs and cool on racks. Repeat procedure with other baking sheet. Shells may be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers. Bring shells to room temperature and re-crisp in a 300 degree oven 10 minutes.

IDEAS YOU'LL LOVE

Rum Raisin Rice Pudding

Recipe courtesy of Ina Garten

Jade's BBP (Breakfast Bread Pudding)

Recipe courtesy of Giada De Laurentiis

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Arborio Rice Pudding

Recipe courtesy of Gale Gand

Individual Corn Spoon Breads

Recipe courtesy of Food Network Kitchen

Individual Chicken Pot Pies

Recipe courtesy of Trisha Yearwood

Banana Pudding

Recipe courtesy of Sandra Lee

Brownie Pudding

Recipe courtesy of Ina Garten

Bread Pudding

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking