Showing posts with label Pudding. Show all posts
Showing posts with label Pudding. Show all posts

July 26, 2018

HONEY PUDDING

Ingredients:
Milk - 2 cups
Honey - 1 cup
Eggs - 4
Sugar - 75 gms
Maida- 1  1/2 tbsp

Method:
  • Separate egg whites and beat until egg whites are stiff. 
  • then add yellow and beat once again.
  • Add powdered sugar and mix well.
  • Stir flour in the milk without lumps. Add egg mixture and honey to the milk. Mix well.
  • Pour into the tin. Place the tin in the pressure cooker with water. Cover the tin with plate and close the lid.
  • Cook for 3 whistles or until done.
  • This pudding is firm and spongy. 

July 17, 2018

CRUNCHY RICE PUDDING

Ingredients:
Rice - 1 cup
Butter - 1/4 cup
Sugar - 7/8 cup
Cinnamon - 1/2 tsp
Rind of one lemon
Eggs  -3 (well beaten) 
Raisins - 1/2 cup
Nuts - 1/4 cup (chopped)

Method:

  • Cook rice with enough water till done and keep aside it to cool.
  • Cream butter and sugar. Add cinnamon, lemon rind,and eggs; mix well.
  • Stir in raisins,nuts and rice.
  • Bake uncovered in greased one quart baking dish in oven for 45 minutes.

May 22, 2018

LEMON PUDDING

Ingredients:
Milk - 750 ml
Bread crumbs - 200 gms
Butter - 50 gms
Sugar - 100 gms
Egg yolks - 4 (lightly beaten)
Vanilla essence - 1 tsp
grated rind of one lemon

Topping:
Juice of 1 1/2 lemon dissolved in 75 gms of sugar
Egg whites - 4
Salt - 1/2 tsp
Sugar - 4 dessertspoons


Method:

  • Heat the milk and add breadcrumbs add butter;leave to cool.
  • Add sugar, egg yolks, grated lemon rind and vanilla essence.
  • Pour into an ovenproof dish and cook in moderate oven at 170 degrees for 35-40 minutes until just set.
  • Pour over the lemon juice. Then whisk the egg whites add salt until stiff.
  • Add the half sugar and whisk again. Finally fold in remaining sugar.
  • Spread the meringue over the pudding and return it to a hot oven at 200 degrees for 5 minutes, until the meringue is lightly browned.


May 01, 2018

SUMMER PUDDING

Ingredients:
Mixed soft fruits- 750 gms
(strawberries, raspberries, etc)
Castor sugar - 75 gms
Water - 3 tbsp
Small loaf of white bread - 1 (sliced and crust removed)

Method:

  • Place the fruit, sugar and water in a saucepan and cook gently until the fruits are soft. Remove from the heat and cool.
  • Cut the slices of bread in half diagonally.
  • Arrange about 2/3 of the bread over the bottom and sides of a greased 900 ml pudding basin.
  • Pour in the fruit mixture, reserving 2 tablespoons of the juice.
  • Place the remaining bread on top.
  • Place a saucer on top of the bread and put a heavy weight on top. Refrigerate overnight.
  • The next day, turn out the pudding onto a serving dish.
  • Drizzle the reserved juice over any parts that are still white.
  • Serve with whipped cream or ice cream.

March 04, 2018

MEDITERRANEAN RICE DESSERT

Ingredients:
Creamed rice milk pudding - 1 can (450 gms)
Cornflour - 1 tbsp
Milk - 150 ml
Sugar - 2 tbsp
Large egg yolk - 1
Small lemon - 1 grated zest
Grated chocolate, to decorate

Method:

  • Turn the creamed rice into a saucepan and set over low heat.
  • Blend the cornflour with 2-3 tbsp of milk, then stir in half the remaining milk.
  • Add the cornflour mixture to the rice together with the sugar.
  • Bring slowly to the boil, stirring, and simmer for 2 minutes.
  • Beat the egg yolk with the remaining milk, then stir into the rice pudding.
  • Add the lemon zest and simmer, stirring, for 2 minutes more.
  • Remove the pan from the heat and pour the pudding into 4 individual dessert bowls.
  • Sprinkle a little grated chocolate over each pudding.
  • Serve hot or chilled.

February 19, 2018

ORANGE MERINGUE PUDDING

Ingredients:
large orange - 1
Sugar cubes - 75 gms
Lemon - 1/2
Corn flour 45 gms
Milk - 300 ml
Egg -1 (separated)
Butter - 25 gms
Pinch of salt
Castor sugar - 25 gms
Corn flour - 1 tsp
Glace cherries and angelica to decorate

Method:

  • Rub the zest from the orange on to sugar cubes.
  • Squeeze the juice from the orange and lemon and make the quantity up to 150 ml with water if necessary.
  • Mix the 45 gms corn flour smoothly with a little of the cold milk.
  • Put the rest on to heat with sugar cubes.
  • When the sugar has dissolved, add the mixed corn flour, stir till boiling.
  • Boil for one minute; remove from the heat and cool for a few seconds; add the egg yolk, butter and fruit juice.
  • Return to the heat and cook for one minute without allowing to boil.
  • Pour into a lightly greased ovenproof dish and cool slightly.
  • Add a pinch of salt to the egg white and whisk into stiff peaks.
  • Fold in the castor sugar and the corn flour.
  • Pile meringue on top of the orange pudding.
  • Bake in a moderate oven 350- 375 F for 15-20 minutes, until meringue has set.
  • Decorate with glace cherries and angelica.

January 25, 2018

INDIVIDUAL PINEAPPLE PUDDINGS

Ingredients:
Pineapple slices - 2 from can
Pineapple juice- 2 tsp
Butter - 50 gms
Castor sugar - 50 gms
Egg - 1
Self raising flour - 50 gms
Milk - 1 tbsp
Glace cherries - 2
Honey - 1 tbsp

Method:

  • Line the base of 2 ramekin dishes with greaseproof paper. Put one tsp of sugar into each dish and drizzle over a tsp of pineapple juice. Lay a pineapple slice in the bottom of each dish.
  • Cream together the butter and sugar with an electric hand whisk until light and fluffy, then gradually beat in the egg. Fold in the flour and milk.
  • Spoon over the pineapple and cook on full power (100%) for 2 1/2 minutes, until just firm.
  • Leave to cool slightly, then turn out onto plates.
  • Top with a glace cherry and drizzle with honey.

December 07, 2017

MIXED FRUIT PUDDING

Ingredients:
Flour - 1 cup
baking powder - 1 tsp
Eggs - 2
Sugar powder - 1 cup
Fresh cream - 1 cup
Icing sugar - 2 tbsp
Mixed fruits - 1 large tin
(including cherries)

Method:

  • Sift the flour and baking powder.
  • beat the eggs and sugar till frothy.
  • Blend in the flour and pour the mixture into a greased ring tin for baking.
  • Bake for 45 minutes.
  • Beat up the fresh cream and icing sugar. 
  • Drain the fruits, separate the cherries and keep aside.
  • Turn out the ring when cool on to serving dish.
  • Pile up the fruit in the centre.
  • Pour the fresh cream and top up with cherries.
  • Refrigerate for 2-3 hours before serving.
  • Instead of ice cream, try using ice cream just before serving,

August 10, 2017

HUNG YUN DAU FU (ALMOND PUDDING)

Ingredients:
Sweetened condensed milk - 1 can
Agar agar powder  - 4 tsp or
China grass -1 cup
Almond essence - 2 tsp
Almonds - 10 (blanched and ground to a paste)
Water - 4 cups

Method:

  • Place water in a saucepan, bring to the boil, add agar agar. Stir until dissolved. Powdered agar agar takes only a few minutes, but strands take longer.
  • Add condensed milk, almond paste and essence. Stir well.
  • Pour into a large shallow glass dish, chill it.
  • Cut into cubes or diamond shaped pieces before serving.

April 08, 2017

MARSHMALLOW BANANA PUDDING

Ingredients:
Gelatin - 1 tbsp
Sugar - 3/4 cup
Egg whites - 3 (stiffly beaten)
Bananas - 3 (shredded)

Method:

  • Soak gelatin in 1/4 cup cold water 5 minutes.
  • Add 1/4 cup boiling water and sugar; stir until dissolved.
  • Cool. stirring occasionally, until congealing stars.
  • Add egg whites,beat until very light.
  • Add bananas, stir lightly. Chill until set.
  • Serve with whipped cream. 

March 08, 2017

FIG PUDDING

Ingredients:
Maida - 1 1/2 cups
Figs - 1 1/2 cups
Ghee - 2 tbsp
Sugar or Jaggery - 1 cup
Baking powder - 1 tsp
Salt - 1/2 tsp
Nuts - 1 cup
Egg -1
Hot water - 1 cup

Method:

  • Finely chop figs and fry in ghee. Soak the fried figs in hot water for ten minutes.
  • Then add maida, sugar/ jaggery and other ingredients to the figs soaked in hot water.
  • Mix well and pour into greased tin.
  • To steam cook take big vessel with water that should cover half the pudding tin. Place the pudding vessel carefully; Bring to boil and cover with lid.
  • Steam cook in low flame for one hour until done.

February 13, 2017

BAKED PUDDING

Ingredients:
Milk - 600 ml
Rice - 70 gms
Sugar - 4-5 tbsp
Nutmeg powder - 1/2 tsp
Cinnamon powder - 1 tsp

For garnishing:
Fresh fruit juice

Method:

  • Soak the rice in water for 20 minutes. 
  • Heat the milk and keep aside half cup of milk.
  • Mix the nutmeg and cinnamon powder in half cup of milk and return to the remaining milk.
  • Add the soaked rice and cook over low heat till the rice is half cooked.
  • mix in the sugar and stir till the sugar melts.
  • Transfer the pudding to a baking dish and bake at 180 C for 45 minutes or until the rice is cooked and soft; the pudding is thick and set.
  • Cool and garnish with fresh juice and serve at room temperature or cold.


December 18, 2016

GURYU PUDDING

Ingredients:
Milk - 800 ml
Sugar - 50 gm
Salt - 1 tsp
Semolina - 200 gms
Butter - 40 gms
Egg whites - 4 (beaten with 80 gm of sugar)
Walnuts - 50 gms (chopped)
Vanilla essence - few drops

Method:

  • Boil milk; add sugar and salt and stir well.
  • Then add semolina, stirring quickly and evenly.
  • when the mixture begins to thicken, lower the heat and simmer for 10 minutes stirring constantly.
  • Add butter, egg white, walnuts and a little vanilla essence stirring constantly.
  • Then pour the mixture into small frying pans.
  • Level the surface, sprinkle with sugar and immediately put under a hot grill to turn the sugar into caramel and give it a golden colour.
  • Place the pans into a hot oven for 5-7 minutes.
  • Decorate the top layer with almonds.
  • Serve with cold milk.


November 04, 2016

YORKSHIRE PUDDING

Ingredients:
Plain flour -100 gms
Salt - 1/2 tsp
Eggs - 2
Milk - 300 ml
Beef dripping - 25 gms

Method:

  •  Sift the flour and salt into a bowl.
  • Make a well in the centre and add the eggs and milk.
  • Beat to make a smooth batter.
  • Melt the dripping in a small roasting pan in a preheated hot oven.
  • Pour in the batter and cook for 30 to 45 minutes or until the pudding is risen and golden brown.
  • Serve hot.

October 26, 2016

RICE AND ORANGE MOULD

Ingredients:
Milk - 900ml
Rice - 75 gms
Sugar -  25 gms
Oranges - 2
Gelatine - 13 gms
Almonds -50 gms (blanched and browned)

Method:

  • Put milk and rice into a large saucepan.
  • Bring to the boil and simmer for 30 minutes or until rice is soft. Add sugar, stirring occasionally to prevent sticking until sugar sugar completely dissolves.Leave to cool.
  • Grate the orange rind. Mix rind and juice of one orange and stir in the gelatine.
  • Heat gently until gelatine dissolves.
  • Beat into rice mixture.
  • Chop nuts finely and add to rice mixture.
  • Pour into a 900 ml ring mould and allow to set.
  • Remove pith from the remaining orange and cut the flesh into thin slices.
  • Invert the pudding onto a glass serving dish and decorate with orange slices.

October 24, 2016

BREAD AND BUTTER PUDDING

Ingredients:
Bread slices - 6-8
Milk - 500 ml
Butter -  1 tbsp
Eggs- 4
Vanilla essence -  1 tsp
Sugar -  1/2 cup
Raisins - 1/2 cup

Method:

  •  Remove the bread crust from slices.
  • Butter the bread well, Keep aside.
  • Beat eggs, vanilla essence, milk and sugar well.
  • Take an oven-proof shallow dish and arrange the bread slices.
  • Sprinkle the raisins on top.
  • Pour the egg- milk mixture over bread slices.
  • Bake at a preheated oven at 180 C for about 45 minutes.

October 06, 2016

CHEESE SOUFFLE PUDDING

Ingredients:
Eggs-2
Cream-150 ml
Cheddar cheese-75 gms
Parmesan cheese-75 gms
Salt-1/4 tsp
Black pepper

Method:
  • Preheat the oven to 220C. Break the eggs into a mixing bowl,add the cream,and beat lightly.
  • Add the cheddar cheese,parmesan cheese,salt and pepper,and beat again until combined.
  • Pour the mixture into a deep,greased ovenproof or souffle dish and bake for 25 minutes,or until golden brown.

September 18, 2016

APPLE PUDDING

Ingredients:
Cooking apples - 5-6 (peeled, cored and sliced)
Sugar - 1/4 cup
Cinnamon powder - 1/2 tsp
Nutmeg powder - 1/2 tsp
Butter -  2 tbsp
Hot water - 4 tbsp

Batter:
Egg - 1
Sugar - 1/2 cup
melted butter - 2 tbsp
All purpose flour - 1 cup
Baking powder - 1 tsp
Pinch of salt

Method:

  •  Put apples into baking dish; sprinkle with sugar and spices. Dot with butter; add hot water.
  • Prepare batter. Beat egg and sugar together until thick. Stir in butter.
  • Sift flour, baking powder, and salt together; fold into egg mixture.
  • Spread on apples.
  • Bake in preheated 375 F oven 25 minutes.
  • Reduce heat to 350 F; bake 10 to 15 minutes.


June 20, 2016

BANANA MILK PUDDING

Ingredients:
Ripe bananas - 6
Sugar - 1 cup
Milk - 500 ml
Cream - 1/2 cup
Maida - 5 tsp
Ghee - 4 tsp
Cardamom powder - 1/6 tsp
Kishmish - 10
Cashew nuts - 10 (chopped)

Method:

  • Peel and slice the bananas.
  • Boil milk and add sugar. Stir until it dissolves.
  • Heat the ghee in a pan, add maida and stir fry till aroma comes.
  • Blend, bananas, milk and maida together to make smooth.
  • Add cream, cardamom powder, cashew an kishmish. Mix well.
  • Pour in the square or round tin and steam cook for 10 minutes until done.
  • Cool and refrigerate.
  • Serve chilled.

May 15, 2016

KHANOM THAI (STEAMED BANANA PUDDING)

Ingredients:
Fresh banana - 400 gms
Fresh coconut - 150 gms(grated)
Rice flour - 300 gms (sieved)
Sugar - 240 gms
Coconut cream - 200 ml

Method:

  • Pulse the bananas in a blender until smooth.
  • Mix all the ingredients except the banana in a bowl, keeping back a little grated coconut for garnish.
  • When thoroughly mixed, add the banana and mix again.
  • Pour the mixture into a square mould and steam for 20 minutes.
  • Remove from the heat and turn out onto a plate, leave to cool and place in the fridge.
  • Finally, garnish with a little grated coconut and coconut cream.
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0