Pudding desserts are easy to make and can be presented elegantly. Rice and tapioca puddings add texture, while canned pudding comes in many flavors. Pudding can be added to pie batter or cake mix for extra richness. Adding chopped nuts, cream cheese, and fresh fruit can enhance the flavor. Pudding can also be sandwiched between layers of cake.
Many home cooks thank heavens for pudding desserts on a regular basis. They’re inexpensive, easy to assemble, and lend themselves to an elegant presentation with a little extra effort. Like its close cousin, the pudding makes a satisfying dessert on its own, perhaps topped with a little whipped cream, but other options abound. Rice and tapioca puddings are variations that add texture, cold pudding in a pre-cooked pastry crust makes a great pie, and the pudding can also be added to pie batter or stirred for extra-rich, cakey pudding desserts that are sure to they will like it.
Canned pudding is quick and easy, and while some cooks insist on making theirs from scratch, others don’t find much difference in flavor. Either way, there are dozens of flavor choices. Stand’s old favorites – vanilla, chocolate and butterscotch – have been joined over the years by fruity flavors like banana, strawberry and raspberry and even citrusy bursts of lemon or lime. Simpler pudding desserts can be topped with a few slices of fresh fruit and perhaps whipped or poured cream.
Fans of rice pudding or tapioca have strong opinions about which reigns supreme. Both offer textural variation. Tapioca pudding desserts contain bits of cassava starch which, when cooked, turn into translucent pearls that offer a chewy note. Rice pudding, as the name suggests, adds some cooked rice to the pudding; this old-fashioned favorite is considered by many to be the ultimate in comfort food.
An easy way to up the anti yummy is by adding chopped nuts and cream cheese as well as whipped cream and layering these ingredients over a buttery pastry crust. Sliced bananas or a handful of raspberries or strawberries make it better. Some home cooks substitute a graham cracker crust instead.
Smart cooks also know that pudding has great flavor and a foil texture when sandwiched between layers of cake. A couple of drops of almond, orange or hazelnut extract add an elegant touch, and a scattering of seasonal berries is another tasty option. Topping off the cake with a final dollop of pudding finishes it off nicely.
An even smarter way to marry cakey pudding desserts with pudding is to add the pudding directly to the batter. The results are almost impossibly rich and delicious. Chocolate pudding added to a chocolate cake mix deepens its flavors, especially if there are some fresh or dried cherries involved. Many home cooks like to experiment with a range of pudding flavors to determine the best pie and pudding combinations.
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