GERMAN PUDDINGS RECIPES
GERMAN SEMOLINA PUDDING RECIPE | ALLRECIPES
This is a delicious traditional German dessert-type dish that your kids will love! It's a sweet pudding served with anything from applesauce to ground cinnamon and sugar. You can adjust the amount of sugar to your preferred sweetness.
Provided by Catie
Categories German Recipes
Total Time 22 minutes
Prep Time 2 minutes
Cook Time 20 minutes
Yield 2 servings
Number Of Ingredients 3
Steps:
- In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner. Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings.
Nutrition Facts : Calories 258.5 calories, CarbohydrateContent 41.1 g, CholesterolContent 19.5 mg, FatContent 5.1 g, FiberContent 1.1 g, ProteinContent 11.6 g, SaturatedFatContent 3.1 g, SodiumContent 100.3 mg, SugarContent 21.3 g
GERMAN CHOCOLATE CAKE FROSTING RECIPE | ALLRECIPES
Coconut Pecan Frosting for German Chocolate Cake.
Provided by Allrecipes Member
Categories Chocolate Frosting
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 1 frosting for 2 layer cake
Number Of Ingredients 7
Steps:
- In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.
Nutrition Facts : Calories 280.1 calories, CarbohydrateContent 25.8 g, CholesterolContent 77.6 mg, FatContent 19.2 g, FiberContent 1.7 g, ProteinContent 3.3 g, SaturatedFatContent 9 g, SodiumContent 107.3 mg, SugarContent 23.4 g
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GINGER CAKE RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 90 minutes
Cuisine European
Calories 321 calories per serving
Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm square cake tin and line with baking parchment.
In a food processor, whizz together the flour, ginger, cinnamon, bicarbonate of soda and butter until it resembles fine breadcrumbs. Set aside.
Put the golden syrup, black treacle, light brown sugar and diced stem ginger in a pan. Heat gently until all the sugar has dissolved, then cook for another minute over a high heat and remove.
Beat the eggs and milk into the syrup mixture, then mix into the flour and butter mixture. Pour into the cake tin and bake for 45 minutes.
Meanwhile, stir the ginger syrup and 2 tablespoons boiling water into the icing sugar until smooth. Remove the cake from the oven and allow it to cool for 10 minutes, then pierce all over with a skewer. Pour over the icing sugar mixture and leave to set before serving.
Cook's tip: if you have leftover slices that are going slightly stale, use them in a gingery version of a bread and butter pudding. Just switch white bread slices with the ginger loaf slices and sprinkle chopped crystallised ginger over them instead of sultanas.
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