Pudding is one of those very homey desserts that you don’t often see outside of your own kitchen. It’s comfort food – not the kind of thing that you expect to get out in a restaurant. But Puddin’, an all-pudding shop in New York City, changed the way that pudding was perceived by serving it up in a dessert cafe, a setting where you would expect to see ice cream or cupcakes before pudding. And their puddings were a big hit with comfort food-lovers around the city. In their cookbook Puddin’: Luscious and Unforgettable Puddings, Parfaits, Pudding Cakes, Pies, and Pops, you can bring pudding back into your own kitchen.
If you ever made pudding from scratch at home, you might have had the experience of getting pudding that is a little plumy, or either too thick or thin. In the introduction, you’ll get a crash course in Pudding 1010 that will give you a rundown on the techniques you need to make perfect puddings and the tools that you’ll need to do it. From there, the book goes into the recipes. The first section is devoted to classics like chocolate and vanilla. The second section features new favorites, like dulce de leche and roasted cashew. From there, you’ll get recipes for all kinds of from-scratch toppings you can make to serve alongside your puddings to make them even more special, as well as a dozen pudding parfait recipes that make great serving suggestions. There are also two chapters at the end of the book that use pudding in very creative ways: Pudding Cakes and Pies, and Pudding Pops. The pudding pops are frozen treats and there are some great tips about decorating them. For the cake recipes, the pudding makes up the filling for the cakes, adding richness, flavor and moisture to the center of a cake.
Many of the recipes are accompanied by photos that give you an idea of how tempting pudding can be. The pudding recipes in this book are very rich, so they have a velvety texture and feel very indulgent. They’re probably not puddings that you’re going to want to make everyday – though the recipes are straightforward – but they are sure to be a hit any time you serve them.