'Comfort' desserts perfect for Easter dinner, family suppers

What brings back memories better than old-fashioned pudding? Real home-made pudding, that is, with rich taste and texture, that takes a little time to make — perhaps topped with a dollop of real whipped cream or enhanced by a pour of half-and-half — or a fruity “slump-cake” like Grandma used to make.

Today we have some delights for you to consider, just in time for a homey Easter dinner. Enjoy! (Please remember to always use pure organic ingredients!)

Butterscotch

Pudding

1¼ cups heavy cream

¾ stick (6 tablespoons) real butter, unsalted

1 ½ cups packed brown sugar

2¼ cups whole milk

4 large egg yolks

¼ cup cornstarch

Dash/pinch of salt

In a saucepan over moderately low heat, heat cream until warm. Meanwhile, in a 3-quart heavy saucepan, melt butter over medium heat and stir in brown sugar. Cook, stirring occasionally until mixture is bubbling all over and appears smooth, about 5 minutes. Carefully add warm cream (mixture will bubble and steam) and cook, stirring over low heat until sugar mixture is dissolved, about 1 minute. Remove from heat.

In the top of a double boiler whisk together milk, yolks, cornstarch and salt. Add warm butterscotch mixture in a slow stream, whisking constantly. Place pan over bottom section containing simmering water. Cook pudding, whisking gently but constantly, 10 minutes or until it begins to thicken. Cover top of double boiler and cook 10 minutes more, whisking occasionally.

Remove lid from pan and cool pudding 5 minutes, whisking occasionally. Divide between six 1-cup dessert (heatproof) ramekins/dishes. Cool, then chill covered (for no skins to form) or uncovered (if you want skins) — at least 3 hours and up to 2 days. Serve topped with whipped cream sprinkled with fresh-grated nutmeg.

Coconut-Lime

Rice Pudding

½ cup white basmati rice

12 to 14-ounce can of light unsweetened coconut milk, well stirred

1 ¼ cups whole milk

½ cup pure cane sugar

1½ to 2 teaspoons finely grated fresh lime zest (organic limes, washed before using)

Toasted coconut for garnish

In a bowl soak rice in cold water to cover 10 minutes. Drain into a sieve. In a 2 to 3-quart heavy saucepan bring coconut milk, whole milk, rice, sugar and a pinch of salt to a boil, lower heat and gently simmer uncovered for 25 minutes, stirring occasionally. Remove pan from heat. Stir lime zest into pudding and divide into four 2/3-cup custard cups. Serve warm or chilled (for up to 2 days) garnished with toasted grated coconut.

I’m always up for a new/old gingerbread recipe, and this one is a winner — rich and spicy.

Kentucky

Gingerbread

1 stick unsalted real butter

½ cup vegetable shortening (have you tried solid coconut oil?)

3 large eggs

1 cup pure cane sugar

1 cup unsulfured molasses

1 teaspoon EACH ground ginger and cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

1 teaspoon baking soda

1 tablespoon warm water

2 cups all-purpose flour

1 cup boiling water

Whipped cream for garnish

Preheat oven to 350. Grease and flour a 9X2-inch square baking pan knocking out excess flour.

In a saucepan melt butter and shortening over medium-low heat. In a large bowl, whisk together eggs, sugar, molasses, spices and salt. Add butter mixture in a slow stream, whisking. In a cup, dissolve baking soda in warm water and whisk into batter until well combined. Add boiling water in a slow stream whisking, and pour batter into baking pan.

Bake in middle of oven 45 minutes or until tester comes out clean. Cool in pan on rack. Cut into squares and serve warm or at room temperature with whipped cream.

Our final recipe (pictured above) features plums, but you can substitute fruits in season from peaches to nectarines and rhubarb to mangos. Whatever you choose, finish it off with a topping of whipped cream or vanilla ice cream!

Spiced

Plum Cake

½ cup (1 stick) unsalted butter, room temperature

¾ cup plus 3 tablespoons cane sugar

2 large eggs

1 tablespoon lemon juice

1½ teaspoons finely ground fresh lemon peel (wash lemon first)

1¼ cup self-rising flour

About 6 large plums (or 5 peaches or nectarines — 1 ¼ pounds of fruit)

¾ teaspoon ground cinnamon

Preheat oven to 350 degrees. Generously butter 9-inch diameter springform pan. With electric mixer, beat the butter in a large bowl until fluffy. Add ¾ cup sugar and beat until blended. Beat in eggs one at a time, then lemon juice and peel. Beat in flour until smooth. Spread batter evenly in prepared pan.

Arrange sliced fruit atop batter in concentric circles to cover completely; press in lightly to adhere. Mix cinnamon and remaining 3 tablespoons sugar in small bowl and sprinkle over cake. Bake until golden brown and tester inserted into center of dough comes out clean — about 1 hour. Cut around cake to loosen, remove pan sides; serve slightly warm.

A happy and blessed Easter to one and all.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.