Best 5 Angel Pudding Recipes
Indulge in the heavenly delight of Angel Pudding, a classic English dessert that has captivated taste buds for centuries. This light and fluffy steamed pudding is characterized by its ethereal texture and delicate vanilla flavor. With its origins dating back to the Victorian era, Angel Pudding has stood the test of time, becoming a beloved treat enjoyed by generations.
The article features a collection of meticulously crafted recipes that cater to various dietary preferences and skill levels. From the traditional steamed Angel Pudding to gluten-free, vegan, and slow-cooker variations, you'll find the perfect recipe to suit your needs. Each recipe is accompanied by step-by-step instructions, ensuring that even novice bakers can achieve pudding perfection.
Whether you prefer the classic steamed pudding, a gluten-free alternative, a dairy-free vegan option, or the convenience of a slow-cooker method, this article has you covered. Embrace the nostalgia of this timeless dessert and embark on a culinary journey that will leave you feeling light and satisfied.
ANGEL FOOD PUDDING CAKE WITH BERRIES
Red, white and blue -- all the way through! Layers of angel food cake, fresh berries and pudding -- a cool dessert to beat the summer heat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 24
Number Of Ingredients 9
Steps:
- Move oven rack to middle position. Heat oven to 350°F.
- In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds, then on medium speed 1 minute. Stir in sprinkles. Pour batter into ungreased 10-inch tube pan.
- Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, at least 1 hour. Run knife around edges; turn cooled cake out onto cooling rack.
- In large bowl, beat yogurt, 1 1/2 cups of the whipped topping, and the pudding with whisk until well blended. Cut cake in half. Tear one of the halves into bite-size pieces. Place pieces in bottom of 13 x 9-inch pan. Sprinkle 1 cup of the chopped strawberries evenly over cake. Pour and spread half the yogurt filling on top. Tear other cake half into bite-size pieces. Repeat layers with remaining cake pieces, chopped strawberries and yogurt filling. Refrigerate 2 hours.
- When ready to serve, spread remaining 3 cups whipped topping on top of cake. Decorate top of cake using blueberries to form a large star in center and sliced strawberries around edges.
Nutrition Facts : Calories 170, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 22 g, TransFat 0 g
ANGEL BERRY SUMMER PUDDING
What could be easier and more delicious than layers of cake, pudding and berries in an English-inspired classic dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 12
Number Of Ingredients 8
Steps:
- Make cake mix as directed on package, using cold water. Cool completely; tear cake into bite-size pieces.
- Meanwhile, make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.
- Spoon one-third of the pudding into bottom of rectangular baking dish, 13x9x2 inches. Layer with half of the cake pieces and half of the berries. Repeat layers, ending with remaining pudding.
- Cover and refrigerate at least 4 hours. Garnish each serving with a dollop of whipped topping.
Nutrition Facts : Calories 260, Carbohydrate 57 g, Cholesterol 5 mg, Fiber 3 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 650 mg
ANGEL PUDDING
When I first saw this simple recipe I knew it was one I wanted to try. You see, Butterfinger is one of my favorite candy bars... and the more chocolate the better! Toss in some angel food cake and you've got a real winner! This would be a great way to introduce kids to the kitchen.
Provided by Verlene Feijo( pronounce-Fay-Joe)
Categories Puddings
Time 20m
Number Of Ingredients 5
Steps:
- 1. Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to the package directions.
- 2. Spread prepared chocolate pudding over cake cubes in the dish . Top with Half the crushed candy . Distriute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill till serving time.
ANGEL PUDDING
It has angel food cake and pudding and candy! It's just so good.
Provided by Brenda
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 20m
Yield 10
Number Of Ingredients 5
Steps:
- Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill until serving.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 40.9 g, Cholesterol 13.5 mg, Fat 6 g, Fiber 0.8 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 426.1 mg, Sugar 12.3 g
~ MY COCONUT ANGEL PUDDING CAKE ~
I had a store bought Angel food cake, that I needed to use...so I decided I would make a no bake type dessert, with the cake and a scratch coconut pudding....might I add, the family was quite pleased. Enjoy!
Provided by Cassie *
Categories Puddings
Time 15m
Number Of Ingredients 11
Steps:
- 1. Make pudding: In a med saucepan, mix together the sugar, flour and salt. Over medium heat, whisk in the milk and bring to a boil, stirring constantly until thickened. Remove from heat, pour a little hot mixture into the egg yolks to temper, stirring constantly.
- 2. Pour tempered eggs back into pudding mixture, whisking and bring back to another boil, stirring constantly for 1 minute. Remove from heat and stir in the butter, vanilla and 1 cup coconut.
- 3. In a 9 x 13 dish or a 4 quart casserole dish, add half the cake pieces, spreading evenly. Sprinkle evenly with 1/4 cup coconut, then pour half the pudding evenly over the cake. Spread remaining cake over pudding and spread remaining pudding over cake. Sprinkle with another 1/4 cup coconut. Cover and place in refrigerator for a few hours.
- 4. Toast remaining coconut.
- 5. Spread whipped cream over top and sprinkle with toasted coconut. Keep chilled until ready to serve.
Tips:
- Ensure all ingredients are at room temperature before beginning.
- Use a large bowl to whip the egg whites until stiff peaks form.
- Add the sugar gradually to the egg whites while whipping.
- Fold the egg whites into the flour mixture gently until just combined.
- Pour the batter into a greased and floured baking dish.
- Bake the pudding in a preheated oven until a toothpick inserted into the center comes out clean.
- Serve the pudding warm or at room temperature.
Conclusion:
Angel pudding is a light and fluffy dessert that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, it is a great recipe for beginner bakers. Whether you are looking for a classic dessert or something new to try, angel pudding is sure to please everyone.
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