Curse of the expensive puddings!

Jasminda

Any ideas on how to wean my dad off expensive individual shop-bought puddings (i.e. miniature American style cheesecakes, premium brand trifles, etc!)??
He seems to be falling for the fact that they look pretty and are nicely presented in pretty packaging. -I've tried making homemade puddings, but obviously they don't come in the pretty packaging and probably don't look as appealing!!
Currently it's adding around an extra £5 -£7 unnecessary cost to the grocery bill whenever he does the shopping.

elona

How about putting your own fruit salad, jelly etc in a pretty sundae glass and putting it in the fridge in individual portions ready to eat?

MATH

Does your Dad live alone? If he does I wouldn't begrudge him his shop-bought puds. My FIL buys a lot of them in because he can't cook and lives alone.

It is a myth that all shop-bought puds are more expensive than HM. In small quantitiese some puddings esp cheesecakes and the like are cheaper to buy in rather than buy a whole list of ingredients to ' nock one up' yourself.

Yes, sometimes you can make cheaper at home but to make many of the 'fancy' desserts you need to be a very experienced cook and TBH who can be faffed making ONE individual pavlova or ONE mini triffle? and as most recipes serve 4-6 people who wants to eat the same pudding four or five nights on the trot to 'use it up' ?

I had to smile at the suggestion that an American Cheesecake be substituted with HM Fruit Salad:rotfl:(no offense elona) but I think the Cheesecake would get more votes at Chez MATH

JoeyEmma

I make my sticky toffee pudding as normal, but then bake it in muffin tins. They are a perfect portion size, freeze well and cook in the microwave from frozen in about 90 seconds.

Jasminda

Hi Math, no he doesn't live alone, he lives with Mum and me. Of course I don't begrudge him the puddings -everyone needs a treat now and then- the problem is he's going for the most expensive ones and often not even eating them because he's bought too many (often they go in the bin, or mum or I will be pulling them out of the fridge with the words 'this expired yesterday, are you going to eat it?')

champys

I make my sticky toffee pudding as normal, but then bake it in muffin tins. They are a perfect portion size, freeze well and cook in the microwave from frozen in about 90 seconds.

What a splendid idea! I want to do that too.... Two questions:

1) would you mind sharing your recipe?
2) are there any other puddings you do this way in muffin tins?

Thanks a lot

liz545

If he goes for the prettily-presented puds, could you bulk-cook a batch of something freezable in individual portions? Most of the microwaveable steamed sponge type puddings come in individual plastic 'basins' that you could wash out and re-use, and the GU puddings come in little glass ramekins that you can re-use (although I'm not sure if these are freezer-safe); or you could use a silicone baking mould to make a batch of mini loaf cakes or chocolate puddings. HTH!
JoeyEmma- any chance of the toffee pudding recipe? Sounds delicious!

noonesperfect

If you or your Mum made a trifle in 3-4 individual dishes your Dad might be pleased to find he got a bigger portion of pud for far less money! Choc mousse is easy, or jelly whipped up with evap milk makes a lovely light dessert. Toasted flaked almonds, sprinkles, a glace cherry or those little orange and lemon slices can add to the attractiveness.

IMHO homemade puds, especially trifle are much nicer (and I'm an official pudding officienado :rolleyes: )

jessicamb

If you have to have puddings in how about the tinned puddings - they are fine if there is a need for pudding and at least last longer than the fresh ones.

Fine is probably an understatement - the Heinz ones really are quite good IMO for an emergency

JoeyEmma

Will pull it out when I get near the recipe books later today!

champys

..... or jelly whipped up with evap milk makes a lovely light dessert. Toasted flaked almonds, sprinkles, a glace cherry or those little orange and lemon slices can add to the attractiveness.

Jelly whipped up with evap milk?? sounds like anotherone I'd like to try - how do you do that?

Thanks!