Best Pudding Recipes

There’s no harm in having a little chocolate in the morning, especially if it’s blended with potassium- and fiber-rich avocado and banana. But, honestly, there are some mornings we’d hand the kids jujubes if it meant they’d put on their shoes faster—Laura Keogh, author of The School Year Survival Cookbook

Prep time: 20 minutesCook time: About 10 minutesChill time: overnight 1 cup plus 2 tablespoons sugar6 egg yolks1/2 cup flour3 3/4 cups Blue Diamond Vanilla or Hint of Honey Vanilla Almond Breeze3 tablespoons butter or buttery spread1 teaspoon almond extract1/2 teaspoon vanilla extractAbout 1/2 box vanilla wafer cookies3 large bananas, sliced 1/8-inch thickWhipped cream and Blue Diamond Sliced Almonds, toasted (optional      toppings)

Here is our recipe for “Eggnog” Chia Pudding. We eat this as a snack or for dessert. It is especially tasty in the winter because it tastes like the season! Chia is really good to use when making pudding because it gels up the liquid to make it into a pudding. Also, chia has loads of omega-3s, which soothes your skin and moisturizes it. Chia is also loaded with protein, magnesium, and fiber.

I don’t know how it happened, but I’ve developed quite a fondness (and following) for my versions of Southern classics like fried chicken, biscuits, and even banana cream pie. Indian food is all about layers of flavor, so I approach these foods with the same agenda. In my version of banana pudding, I layer bananas with an incredibly rich vanilla crème pâtissier, a slightly salty caramel sauce, generous spoonfuls of whipped cream, and the requisite vanilla wafers to create a trifle-like dessert that promises to get even the most Southern of Southerners drooling. I keep the caramel on the soft side so that, even after being refrigerated, it retains a somewhat saucy quality. It goes without saying to use the freshest eggs you can find for the pudding. Click here to see An Unlikely Farmer plus more recipes. 

This quintessential English dish, sticky toffee pudding, is sticky, gooey, and absolutely delicious. This decadent recipe by Allsion Stone is adapted from The Great British Book of Baking.