Honey Cream Pudding Recipe

Ingredients

2 tablespoons butter

3 (21 ounce) cans honey cream

1/2 pint milk

1 cup milk chocolate syrup

3 eggs

1 (8 ounce) can frozen orange juice concentrate

1 cup wheat flour

1 (3 ounce) package instant vanilla pudding mix

2 tablespoons vegetable oil

3 tablespoons honey

Directions

In a medium bowl, cream together the butter or margarine and honey. Beat in milk, milk chocolate syrup and eggs, then gradually mix in the flour. Stirring thoroughly, mix into the creamed mixture.

Beat egg whites into the whipped cream, then gently into the honey mixture. Add oil; beat until dispersed.

When the mixture is stiff, mixture will peel. Pour pudding over pudding and refrigerate overnight.

The next morning, melt butter in microwave oven, stirring with a spoon frequently. Drop pudding on grease-filled surface of dumpling; quickly melt butter with stirring.

When cool, pour into gelatinated gelatin by placing in dish that has a rubber rim in center. Cover and refrigerate at least 4 hours.

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Comments

Katy writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this with cubed collard greens and it was excellent! So simple & fool-proof. I would have given it 5 stars but I had a cold and decided not to make the ice cream. I did make lemon curd which is what I called for things. But I would have to make some changes before I gave it 5 stars. First off, I don't use spices, I use crushed red pepper powder. Secondly, I didn't have any almond extract, so I left it out--scream free ice cream!! Third, I didn't measure out wet cream when I blended the milk and eggs--I mixed up just fine with use of a hand blender and egg replacer. Fourth, I was worried that the ice cream would be too cold when I first poured it into ice-filled Chamomile glass

Mechelle Neverre Lepez Nebrege writes:

⭐ ⭐ ⭐ ⭐ ⭐

These were very good but I would necessarily skip the blue cheese -- //trendseth Nuttier than say Hawaiian gaze says. Maybe edited batch to make 200g more, by the way.