banana, tapioca, rice, chocolate, butterscotch. Yum!

Yorkshire,pudding pops...

Chocolate.

mmmmmmmmmmm. Bread pudding.........with ice cream.......

I saw a recipe for bread pudding that you can do in a slow cooker...

Wonder what I did with that...

tapioca, rice, chocolate, butterscotch. Yum!

Brain !

Chocolate, vanilla and butterscotch.

Cheers,
Suzi

Oohhhh, Mrs Tank, you tease me like that, shame on you. Find it and share with me PLEASE............

hey--
Here is a link that might help you:
http://crockpot.cdkitchen.com/recipes/cat/161/0.shtml 

Another few:

http://baking.about.com/od/crockpotbaking/r/breadpudding.htm 

http://www.razzledazzlerecipes.com/dessert-crock-pot-recipes/index.htm 

http://www.aliciaskitchen.com/crockpot-recipes/crock-pot-bread-pudding-recipe.htm 

Here's a corn pudding recipe from The Red Apple Inn in Arkansas:

ingredients
6 tablespoons unsalted butter
1/2 cup all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon salt
1 3/4 cups whole milk
4 cups fresh corn kernels (from 8 medium ears of corn)
3 large eggs
Freshly ground pepper

directions
Preheat the oven to 375°. In a medium saucepan, melt 5 tablespoons of the butter. Add the flour, sugar and salt and cook over moderately high heat for 1 minute, whisking constantly. Gradually whisk in the milk and cook over moderately high heat, whisking, until the sauce thickens, about 5 minutes.
In a large nonstick skillet, melt the remaining 1 tablespoon of butter. Add the corn and cook over moderately high heat until crisp-tender, about 4 minutes.
In a medium bowl, beat the eggs. Gradually whisk in the hot white sauce. Add the corn and season with pepper.
Lightly grease a 9-inch cast-iron skillet and heat on the stovetop. Pour in the corn mixture and bake for about 30 minutes, or until the pudding is cooked through and golden. Let cool slightly.

pufferbelle, you know what I like........thanks.....

Blood pudding....it's an old hunky thing.

from across the pond . . .

http://www.puddingclub.com/puddingclub.html 

Timeline of puddings:

http://www.foodtimeline.org/foodpuddings.html 

Mmmmmmmm..............kishka!

Teddy Roosevelt's Indian Pudding

- 6 tablespooons Cornmeal, 6 cups Milk, scalded, 1/2 cup Brown Sugar, 1/4 pound Butter, 1 teaspoon Salt, 1-1/2 teaspoon grated Lemon rind, 1 teaspoon fresh Ginger, 1/2 pound Raisins, 6 Eggs, beaten whole
- Combine the cornmeal with the scalded milk. Add the sugar, butter, and salt. Let the mixture cool. Then add the lemon rind, ginger, raisins, and eggs. Bake in a buttered 3-quart casserole, set in water, for 2 hours in a slow oven (300 degrees).
- Decoration: orange wedges glazed with honey
- Decorate the top of with orange sections that have been glazed with honey. Serve with cream or vanilla ice cream.

PUDDING AND PANCAKES.........

Dessert anyone?