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Global list of substitutes for ingredients - Page 4

post #46 of 49
3/5/11 at 1:46am
hi Cheryl

I use cottees instant pudding. its in the dessert aisle at my local supermarket
http://1.bp.blogspot.com/_vh5o7mAcvO0/S6S7XmpInAI/AAAAAAAAA58/bHw-NzZemCo/s1600-h/Chocolate+Pudding+with+Nuts+packet.jpg

i use it when i make this cake recipe
http://cakecentral.com/recipes/1972/durable-cake-for-3d-and-wedding-cakes

it is great. Though we seem to be limited for flavours over here. I have only found vanilla, chocolate and strawberry. Though i have managed to find a wildberry and honeycomb flavour once.

I used the wildberry with a betty crocker vanilla cake mix and it was really good!!
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post #47 of 49
3/5/11 at 3:19am
In the US, pudding is a dessert something like mousse, but thicker. Jello makes the brand that most Americans are familiar with. When added to a cake recipe, it adds both flavor and moisture. Most of the recipes that call for one small box of pudding mix are referring to a 3.4 oz (96g) box. Here's a link so that you can see some of the flavors available (some are available only regionally or seasonally:

http://brands.kraftfoods.com/jello/products/pudding/instant-pudding-and-pie-filling/
You can take the girl out of Minnesota, but you can't take Minnesota out of the girl!
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You can take the girl out of Minnesota, but you can't take Minnesota out of the girl!
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post #48 of 49
3/5/11 at 3:56am
Thread Starter 
Thank you Melave and Miss Sweetstory for the information on puddings. Melave, where is "over here"?
All the best,
Cheryl
It's easier to ask forgiveness than to ask permission.
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It's easier to ask forgiveness than to ask permission.
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post #49 of 49
3/5/11 at 5:00am
sorry i thought i had it in my info thingy

I'm in north west of western australia
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