| 1 | I remember and enjoyed a pudding my mother made, I don't know if it came from a recipe book or something she made up. I'm hoping someone else has had the same or better still a recipe.
I'm trying to think how the rice was cooked, I can't see how cooking the rice in the curd as in a normal rice pudding would work. When I google, all I get is lemon rice, which it wasn't.
Any ideas please. wheelz - 2019-05-28 10:24:00 |
| 2 | wheelz, I can imagine what you describe would have indeed been a yummy pudding but can you recall if it was a baked pudding (with a meringue topping perhaps) or a stove-top pud? Yesterday in response to a request for it, I posted an Alison Holst recipe for Apricot Rice Meringue Pudding - maybe you could use that as a base recipe for a lemon curd version and add the lemon curd to the rice once it has had its initial cooking as in that recipe. Hope those thoughts help. :-)) Edited by 245sam at 10:44 am, Tue 28 May 245sam - 2019-05-28 10:43:00 |
| 3 | Lol...thanks,can't answer your questions, I was only a young person, so I only saw the final result in my pudding bowl! But I'd imagine a meringue top would work well with it.
Its funny, it was that post that got me to remembering mums pudding...I'll give your suggestion a go. Thanks. wheelz - 2019-05-28 11:18:00 |
| 4 | Oh, fond memories!. In the 60's and earlier 70's, Mum made one she called lemon sago pudding, and there was a lemon tapioca one as well. Whichever has the finest grain was cooked like a custard, and had stiffly beaten egg whites folded in at the end. The other one was almost transparent. Sad, she can't eat pudding any more, has to avoid sugar.:) zirconium - 2019-06-01 20:10:00 |
| 5 | From the sound of your description #OP you make a baked rice pudding using egg yolks and when cooked spread with lemon curd and cover with stiffly beaten egg whites ie meringue.
My mum made one she called the Queen of Puddings using breadcrumbs. Made similar to a bread and butter pudding, once cooked covered it in a layer of jam and then meringue and popped it back in oven for meringue to brown. cgvl - 2019-06-01 20:16:00 |
| 6 | zirconium wrote:
Oh, fond memories!. In the 60's and earlier 70's, Mum made one she called lemon sago pudding, and there was a lemon tapioca one as well. Whichever has the finest grain was cooked like a custard, and had stiffly beaten egg whites folded in at the end. The other one was almost transparent. Sad, she can't eat pudding any more, has to avoid sugar.:) zirconium, it is indeed sad that your Mum can't eat pudding any more because of sugar - are sweeteners such as stevia a suitable alternative?
My 90 year old Mum admits to being "a bit naughty" because she loves puddings and whenever pudding is available she reserves space for some pudding. She is very thin and doesn't eat much so it is a lovely to see her enjoying a good-sized (for her) pudding.
Initially I was going to say that sago was the smallest of the two (sago and tapioca) but then I remembered that there is (or was) 'Rapid Tapioca' which true to its name and because it was so fine, cooked very quickly so I'm guessing that was the custardy pudding - Mum used to make that for us when we were all at home, and she also made lemon sago as well as 'frog's eyes' tapioca custard. :-)) Edited by 245sam at 9:18 pm, Sat 1 Jun 245sam - 2019-06-01 21:17:00 |
| 7 | I love these sort of puddings, Rice, sago, Tapioca, im keen to try making something with Semolina one day to. My dad likes them but the rest of the family all thinks they're horrible. Maybe i'll make the slow cooker rice pudding today. It was my dads b day 2 days ago and i'll see him again tomorrow, he'll enjoy it as a treat, no one else makes that sort of stuff for him anymore. dibble35 - 2019-06-02 07:29:00 |
| 8 | cgvl wrote:
From the sound of your description #OP you make a baked rice pudding using egg yolks and when cooked spread with lemon curd and cover with stiffly beaten egg whites ie meringue.
My mum made one she called the Queen of Puddings using breadcrumbs. Made similar to a bread and butter pudding, once cooked covered it in a layer of jam and then meringue and popped it back in oven for meringue to brown. No, definitely wasn't a baked pudding at all...it was done in a pot. She was always so busy and went to work over the dinner hours, for some reason all our meals were cooked in pots or electric frypan. I'm afraid cooking wasn't one of her favourite things to do..therefore most times meals were very basic and blah...but on the odd time we were made a pudding.
She was so frugal, I would imagine she mixed left overs of a rice pudding and added lemon curd leftovers ...but the result was tasty. Edited by wheelz at 9:36 am, Sun 2 Jun wheelz - 2019-06-02 09:25:00 |
| 9 | dibble35 wrote:
I love these sort of puddings, Rice, sago, Tapioca, im keen to try making something with Semolina one day to. My dad likes them but the rest of the family all thinks they're horrible. Maybe i'll make the slow cooker rice pudding today. It was my dads b day 2 days ago and i'll see him again tomorrow, he'll enjoy it as a treat, no one else makes that sort of stuff for him anymore. dibble35, I recall my Mum making and have made them myself, both hot and cold semolina puddings - a milky hot pudding and for a cold semolina pudding either semolina snow, usually lemon-flavoured, or a semolina-jelly whip pudding. I have recipes for all these options if you need them - please just ask and I'll post them asap. :-)) 245sam - 2019-06-02 10:33:00 |
| 10 | 245sam wrote:
dibble35, I recall my Mum making and have made them myself, both hot and cold semolina puddings - a milky hot pudding and for a cold semolina pudding either semolina snow, usually lemon-flavoured, or a semolina-jelly whip pudding. I have recipes for all these options if you need them - please just ask and I'll post them asap. :-))
A hot milky semolina pudding recipe sounds good pls Sam dibble35 - 2019-06-02 10:44:00 |
| 11 | dibble35 wrote:
A hot milky semolina pudding recipe sounds good pls Sam dibble35, the following is the recipe I have used many times over the years. I'm not sure how Mum made her version - it may have just been stirred in a saucepan but I don't remember that bit. My most vivid memories of Mum's semolina pudding/dessert is the cold Semolina Snow. CEREAL PUDDING
1-2 tbsp sugar (raw, white or brown)
pinch salt
¼ cup rice or sago or semolina or tapioca
2 cups milk
½ tsp vanilla essence Mix all together in an ovenproof dish and allow to soak in the refrigerator for at least 2 hours.
Bake at 160ºC for 2-2½ hours – semolina will cook in about ½ hour. :-)) 245sam - 2019-06-02 15:25:00 |
| 12 | I've found that tapioca needs soaking at least 4 hours before cooking...or you're in for a long slow cook time.
I really love tapioca pud!...so comforting. wheelz - 2019-06-02 16:37:00 |
| 13 | 245sam wrote:
zirconium, it is indeed sad that your Mum can't eat pudding any more because of sugar - are sweeteners such as stevia a suitable alternative?
My 90 year old Mum admits to being "a bit naughty" because she loves puddings and whenever pudding is available she reserves space for some pudding. She is very thin and doesn't eat much so it is a lovely to see her enjoying a good-sized (for her) pudding.
Initially I was going to say that sago was the smallest of the two (sago and tapioca) but then I remembered that there is (or was) 'Rapid Tapioca' which true to its name and because it was so fine, cooked very quickly so I'm guessing that was the custardy pudding - Mum used to make that for us when we were all at home, and she also made lemon sago as well as 'frog's eyes' tapioca custard. :-)) Thanks so much, Frogs eggs! - That's what we called the translucent one. :) And i'd forgotten lemon snow. :) Ha ha, i try not to discuss diet with mum, not a conversation that goes well. zirconium - 2019-06-02 16:46:00 |
| 14 | cgvl wrote:
From the sound of your description #OP you make a baked rice pudding using egg yolks and when cooked spread with lemon curd and cover with stiffly beaten egg whites ie meringue.
My mum made one she called the Queen of Puddings using breadcrumbs. Made similar to a bread and butter pudding, once cooked covered it in a layer of jam and then meringue and popped it back in oven for meringue to brown.
Queen of puddings is delicious - there’s no reason you couldn’t use lemon curd/honey instead of jam but there’s no rice in it https://www.marthastewart.com/1142416/queen-puddings sarahb5 - 2019-06-02 16:46:00 |
| 15 | wheelz wrote:
I remember and enjoyed a pudding my mother made, I don't know if it came from a recipe book or something she made up. I'm hoping someone else has had the same or better still a recipe.
I'm trying to think how the rice was cooked, I can't see how cooking the rice in the curd as in a normal rice pudding would work. When I google, all I get is lemon rice, which it wasn't.
Any ideas please. My daughter used to stir a spoonful of lemon curd/jam into her rice pudding when she was younger. Just ordinary rice pudding made the usual way and a dollop of jam/ curd added when serving. nauru - 2019-06-02 17:41:00 |
| 16 | 245sam wrote:
dibble35, the following is the recipe I have used many times over the years. I'm not sure how Mum made her version - it may have just been stirred in a saucepan but I don't remember that bit. My most vivid memories of Mum's semolina pudding/dessert is the cold Semolina Snow. CEREAL PUDDING
1-2 tbsp sugar (raw, white or brown)
pinch salt
¼ cup rice or sago or semolina or tapioca
2 cups milk
½ tsp vanilla essence Mix all together in an ovenproof dish and allow to soak in the refrigerator for at least 2 hours.
Bake at 160ºC for 2-2½ hours – semolina will cook in about ½ hour. :-))
Thanks, will buy some semolina next shopping day. Meanwhile i could try it with sago, always have that on hand, have a microwave caramel sago recipe which i enjoy a lot... dibble35 - 2019-06-02 19:51:00 |
| 17 | I made the Jamie Oliver mango rice the other night... it was just gorgeous... basically creamed rice... but cooked with water instead of milk, with frozen mango chunks and then at the end stirred in some coconut yoghurt which gave it the same consistency of creamed rice without the cream/milk... totally gorgeous. Perhaps you mum made creamed rice and then stirred some lemon honey through it at the end.... karlymouse - 2019-06-02 22:01:00 |
| 18 | Happened to make some lime curd this week, so....I finally got round to trying to replicate this...made a rice pudding as I normally do, in a pot on the stove, when cooked, I added lime curd...end result? Perfect! Wasn't that hard after all. wheelz - 2019-07-25 20:04:00 |
