I’ve made three batches of pudding this past week. I churned out a vanilla bean pudding (I subbed an equal amount of vanilla bean paste for extract) a cheesecake pudding for lovely friends, and this butterscotch pudding. Pudding is comforting, and it’s the sort of thing that we’ve needed lately.  Mr. Dessert For Two left for Kansas bright [Click to Continue Reading...]

I don’t know about you, but I had never seen fruit pudding made from scratch until I saw blackberry pudding tarts in Southern Living’s Classic Southern Desserts.  The idea intrigued me, so I had to make it last week when strawberries went on sale for Valentine’s Day.  Creamy, tangy fruit with the richness of pudding could [Click to Continue Reading...]

How many bites does it take to get to the crust in a slice of coconut cream pie?  My guess is 8 or so, depending on the size of your mouth.  I made you 8 bites of coconut cream pie to share with one lucky person. Remember when I made y’all baklava and I asked [Click to Continue Reading...]

When I wrote my citrus buttermilk pudding cakes recipe, I intended for it to be adapted to your citrus loving needs.  I’ve made a few versions of it myself, including lime, lemon cream, and tangerine.  All delicious. A few weeks ago, I brought home a 10 pound bag of oranges from a trip to Southern [Click to Continue Reading...]

Does this recipe really need an introduction?  Southerners are born and raised on this stuff.  There’s a distinct rule when it comes to banana pudding: the first version you eat will be your favorite.  So, if your momma tops it with meringue, you will always prefer that to whipped cream.  If your grandma makes it [Click to Continue Reading...]

These pudding cakes are great with any type of citrus—lemon, lime, orange, anything really.  Three distinct layers form in these cakes.  Once they are inverted, a citrus curd layer is on the top, followed by a tender soft cake layer, then a more well-done cake with a sugary crisp crust on the bottom.  These cakes [Click to Continue Reading...]

Here is a recipe for plain and simple vanilla pudding.  It’s great on its own in two cute little cups or tucked into a graham cracker crust with whipped cream on top. Whisking the dry ingredients into the milk and cream before placing it on the stove ensures a lump-free pudding every time.