Cosy memories are bundled up in this collection of three Who-ville pudding recipes. It’s time to dip into a velvety rich Who pudding for a new seasonal treat!
Who Pudding flavor #1: Freshly baked sugar cookies topped with sprinkles.
Sugar cookies are one of my favorite Christmas treats. They remind me of growing up during the holidays, with the tree gently lit up at night with a warm glow cast around the room. I don’t eat sugar cookies that often, usually just during this season, where it leaves you with a warm glow.
Who Pudding flavor #2: Creamy candy cane brownie goodness.
An important lesson you learn as a kid, candy canes make the best hot cocoa stirrers. And they taste even better when you’ve sneaked one off the back of the Christmas tree.
Who Pudding flavor #3: Rich warming gingerbread
No Christmas is complete without the gingerbread glazed with royal icing. This Who pudding is infused with rich warming ginger, cinnamon, cloves, nutmeg, and brown sugar.
Who-ville Who Puddings
Just like How The Grinch Who Stole Christmas is etched in our childhood memories, these puddings remind us of the good old days. You’ll want to keep these Who puddings in the fridge this December if you’re craving nostalgia.
As a bonus, I’ve created some new packaging you can print. Waterslide paper worked perfectly to attach the label to the takeaway mugs with lids, which means these Who puddings are going to become a new holiday tradition.
Who pudding v Christmas pudding
At first, I thought Who pudding would be Christmas pudding, making it a cake for Christmas. But in the US, where Dr Seuss wrote How the Grinch Stole Christmas in 1957, pudding can also mean a dairy dessert like custard or mousse. So I’ve taken some creative liberty and decided that Who pudding is, in fact, a creamy delectable dessert the Whos would have kept in their fridge during the Christmas season.
Make Who puddings in advance
Whether you’re serving these Who puddings up for a Grinch party or have them as a sweet treat after school or work, they will keep for 3-4 days in the fridge. Spooning them into glass jars turns them into sweet individual serves.
How do I know I’ve cooked the pudding long enough? At first, it’ll feel like liquid, but eventually, you’ll stir and feel a bit of resistance on the bottom of the pan. Make sure you stir that mixture up from the bottom so it doesn’t burn, and continue until the mixture is pudding thickness. Pudding is semisolid and kind of jiggly!Print Print Print
Download “Who Pudding packaging”Who-Pudding-packaging-InLiterature-BrytonTaylor.zip – Downloaded 96 times – 4 MB