Pouding chômeur--or "pudding of the unemployed"--is a sweet, sticky cake from Quebec, Canada. It originated during the Depression as an easy and cost-effective dessert using pantry …

In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes.

Cover the top of the pudding directly with plastic wrap and place in the fridge to chill for at least 4 to 6 hours and up to 4 days. To serve, top with whipped cream, a couple of strawberries and ...

Preheat the oven to 350 degrees F. Bake the bread pudding until golden brown, 50 to 55 minutes. Serve hot with vanilla ice cream, if desired. Drizzle with the caramel sauce.

For the toffee pudding: Preheat the oven to 350 degrees F. Grease and flour large muffin cups. Place the dates in a bowl with the baking soda, then pour the boiling water over them.

In a medium pot, combine the milk, rice, cream, butter, salt and 2 cups water. Bring to a gentle boil, then cover the pot and reduce to a low simmer, stirring 2 or 3 times while it cooks, until ...

Bake until the pudding is firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cool the pudding for 10 minutes, then invert the Bundt pan over a …

Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter. Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl.

For the Pudding: 2 large egg yolks. 1/2 cup sugar. 3 tablespoons cornstarch. 3 cups whole milk. 5 ounces bittersweet or semisweet chocolate, chopped. Pinch of salt. 1 tablespoon vanilla extract.