Combine 4 cups of milk, rice, sugar, butter, and salt in a large saucepan. Let the mixture simmer over low heat for about 30 minutes, stirring frequently to prevent the rice from burning. Remove from heat and stir in the raisins, vanilla and whisked eggs. Pour the rice pudding into a ceramic baking pan. Drizzle the condensed milk all over the top. Mix the sugar, golden syrup and boiling water into a jug, until combined. Slowly and carefully pour the caramel sauce over the top of the sponge, using a spoon to slow the flow. Bake for around 25 minutes, or until the sponge is golden and cooked through. In a large bowl, stir together flour, ¾ cup brown sugar, baking powder, salt and cinnamon until combined. Stir in buttermilk, oil, and vanilla until smooth (will be thick). Stir in apples and spread in the bottom of the slow cooker. For the sauce, whisk together 1 cup brown sugar and corn starch until combined. Make the Custard. Beat the egg yolks into the milk. Melt the butter in a small pan (not a milk pan). Toss in the flour, mix with a wooden spoon until smooth and cook for 1 minute. Take the pan off of the heat and add the milk, little by little, stirring until smooth each time. Tip the sugar in. For the Bread Pudding. Preheat oven to 350°F. Generously butter a 9 x 13 deep baking dish. Layer bread on the bottom of the prepared baking dish, followed by the apples and pecans. In a large measuring cup or bowl, mix eggs, milk, vanilla, cinnamon and sugar until smooth. Vay Tiền Trả Góp 24 Tháng.

novel apple pudding recipe