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 ingredients ...

Heat your oven to 375 degrees F. Depending on the size of your croissants, lightly grease a 9-inch square or 9-by-13-inch baking or casserole dish with nonstick cooking spray.

This pudding gets its flavor from good cocoa powder and imported semisweet chocolate. It's the real thing and, surprise!, it's not much harder to make than the packaged kind, and it's sooooo much ...

Preheat the oven to 475 degrees F. Mix the flour and 1/2 teaspoon salt in a bowl. Make a well in the center of the flour and break the egg into it.

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 plate ...

Preheat the oven to 450 degrees F. Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy.

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.

Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is ...

For the pudding: In a large saucepan set over low heat, combine the cocoa, sugar, cornstarch and salt and mix well. Whisk in the milk. Stir constantly with a wooden spoon while the mixture comes ...