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Global list of substitutes for ingredients - Page 4

post #46 of 49
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!!
post #47 of 49
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/
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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
Thread Starter 
Thank you Melave and Miss Sweetstory for the information on puddings. Melave, where is "over here"?
All the best,
Cheryl
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post #49 of 49
sorry i thought i had it in my info thingy

I'm in north west of western australia
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