Best 7 Chilled Plum Oatmeal Pudding Recipes

CHILLED PLUM-OATMEAL PUDDING

Steps:

• Combine oats, 3/4 cup each almond milk and water, and salt in a saucepan. Bring to a boil; reduce heat. Simmer until oats are tender, about 4 minutes. Transfer to a bowl; let cool slightly. Stir in remaining 1/4 cup almond milk and 1 teaspoon maple syrup; chill overnight.
• Toss plum, remaining 1 teaspoon maple syrup, and cinnamon in a bowl. Let stand 5 minutes. Serve oatmeal topped with fruit and accumulated juices.

CHILLED PLUM OATMEAL PUDDING

Steps:

• Combine oats, 3/4 cup each almond milk and water and salt in saucepan.
• Bring to a boil; reduce heat.
• Simmer until oats are tender, about 4 minutes.
• Transfer to a bowl; let cool slightly.
• Stir in remaining 1/4 cup almond milk and 1 teaspoon maple syrup; chill overnight.
• Toss plum, remaining 1 teaspoon maple syrup and cinnamon in a bowl.
• Let stand 5 minutes.
• Serve oatmeal topped with fruit and accumulated juices.

BREAKFAST OATMEAL PUDDING

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine oats, brown sugar, raisins, cinnamon and salt, mix well.
• In another bowl, combine milk, egg substitute, oil and vanilla and mix well.
• Add the dry and wet ingredients together and mix well.
• Pour into an 8"x8" greased baking dish and bake for 55-60 minutes or until centre is set and firm to the touch.
• Remove from oven and cool slightly.
• Serve with milk or yogurt and fruit.
• Enjoy!

CHILLED PLUM OATMEAL PUDDING

Steps:

• Combine
• Refer to martha stewart living flyer

COTTAGE CHEESE OATMEAL PUDDING

Steps:

• Preheat the oven to 325.
• Butter a 1 1/2-quart baking or souffle dish.
• You can use a food processor or electric mixer; or mix briskly by hand. Put the cottage cheese, oatmeal, eggs, milk, sugar, nutmeg, and salt in a processor or mixing bowl. Process or mix until the mixture is smooth.
• Spoon into the buttered dish and bake for about 40 minutes, or until the edges are golden and set. Serve hot or cold, with milk or cream.

MARILLA'S PLUM PUDDING - ANNE OF GREEN GABLES

Steps:

• Equipment You Will Need:.
• 1 quart bowl or pudding mould.
• extra sugar for sprinkling.
• knife for chopping.
• cutting board.
• extra flour for sprinkling.
• large mixing bowl.
• measuring cups.
• measuring spoons.
• pastry blender.
• wooden spoon.
• small saucepan.
• small bowl.
• large pot with lid.
• aluminum foil.
• string.
• *canning rack.
• toothpicks.
• oven mitts.
• * You can use a mason-jar ring or a hollowed out tuna fish can.
• Directions:.
• Grease the inside of the pudding mould or bowl, then sprinkle it with a bit of extra sugar. Shake the mould until the inside surface is covered with sugar.
• Chop the raisins and currants with the knife. Sprinkle them with a little of the extra flour and set them aside.
• Measure out the flour, sugar, bread crumbs, baking powder, salt, cinnamon and nutmeg into the large bowl. Mix with the wooden spoon.
• With the pastry blender, cut in the butter until the mixture looks like course bread crumbs.
• Add the chopped raisins, currants, and walnuts to the flour mixture. Mix with the wooden spoon.
• Pour 1/2 cup milk into the small saucepan and place it over low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
• Break the egg into the small bowl. Then add it to the fruit and flour mixture. Add the hot milk and molasses. With the wooden spoon mix everything well.
• Spoon the mixture into the pudding mould or bowl. Make a cover for the mould with 2 layers of aluminum foil and butter the side of the foil next to the pudding. Tie string around the foil cover to keep it tight.
• Set the canning rack in the large pot. Set the covered pudding on top. Carefully pour some boiling water down the side of the large pot until it comes half way up the pudding mould.
• Set the large pot over high heat until the water boils. Turn the heat down to medium low and put the lid on. (If needed, add more water during the cooking.).
• Steam the pudding for 3 hours. Insert a clean toothpick into the centre of the pudding (right through the foil). If it comes out clean, the pudding is done. If pudding clings to the toothpick, check again in 15 minutes.
• When the pudding is done, use oven mitts to remove it from the large pot. Remove the foil and let the pudding stand for 10 minutes.
• Turn the pudding upside-down onto a warm platter. Serve it with Caramel Pudding Sauce.

CHEATER'S OATMEAL PUDDING

Steps:

• Combine oats and water in a deep microwaveable bowl (very deep to prevent spilling over).
• Microwave on high for 5 minutes, or less if your microwave is strong. Let sit in microwave for about 2-3 minutes after it's done to let it thicken up (this is important).
• Remove oats from microwave. Stir in pudding, extract, and sweetener.
• Microwave for about 30 more seconds to re-warm.
• Sprinkle with almonds if desired.
• NOTE - I have NOT tried this using quick-cooking oats, I'm not sure how that would taste. Also, you can really cook the oats however you want, just make sure that they are thick before you add the pudding. I have a slow microwave, so 5 minutes is how long mine takes.