Caramel Pudding 2

Ingredients:

• Milk : 1 ltr
• Egg : 6
• Condensed milk : 1 tin
• Sugar : 2 + 4 Tbsp
• Vanilla essence : 2 to 3 Tbsp

Mix the milk and condensed milk together and boil it till boiling point. Cool it to room temperature. Heat 2 tbsp of sugar in a pan in low flame. When it melts completely and turns into golden brown colour, remove it from fire and pour it into the pudding dish and spread it by tilting the dish. Then add the eggs, vanilla essence and rest of the sugar into the milk mixture and beat it well. Slowly pour it over the caramel. Cover it with an aluminium foil and steam it well in low flame. You can check if the pudding is properly cooked by poking it with a knife. When it comes out clean, switch off the flame and cool it well. Refrigerate it and cut it into desired shape.

[Recipe Courtesy: Elizabeth Jacob]

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Fresh Cream Pudding

Ingredients:

• Fresh cream : 2 cup
• Condensed milk : ½ tin (200 gm)
• Milk : 3 cup
• Gelatin : 3 Tbsp
• Sugar : ½ cup
• Vanilla essence : 2 Tbsp

Heat the milk with condensed milk and sugar. Remove it from fire and cool it. Then melt the gelatin using double boiling method and pour it into the warm milk mixture. Combine well. Add vanilla and fresh cream into it and  stir. Pour it into a bowl or to a pudding dish. Freeze it for one hour and then transfer it to the lower rack.

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Ultra Easy Chocolate Bread Pudding

Wishing you all a wonderful and prosperous New Year....!!

Ingredients:

• Brown bread : 3 slices
• Walnuts for garnishing
• Milk Chocolate bar for garnishing
• Chocolate : 200 gms
• Milk  : 200 ml
• Butter : 2 Tbsp

For preparing the chocolate syrup, put the chopped chocolate, milk and butter in a microwave safe bowl and cook it in high power for a minute or till the chocolate melts.

For pudding, cut the bread pieces into triangles or square pieces and place it on serving plate. Then pour the chocolate syrup over the bread pieces. Cover and chill it for 1 to 2 hrs. Garnish it with chopped nuts and chocolates syrup.

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Caramel Pudding

Ingredients:

• Milk 500 ml + 1/4 cup cold milk
• Sugar 1/2 to 3/4 cup + 2 Tbsp
• Vanilla essence 2 Tsp 
• Custard pdr 1 Tbsp
• Water 2 Tsp
• Egg 3

Boil the milk and cool it. Caramelise the sugar and pour it into the pudding dish/tray and keep it aside. Then beat the egg and sugar till it turns fluffy and add the milk and vanilla essence. Beat and transfer to a bowl. Combine cornflour and cold milk. Mix it with the above prepared mixture and pour it over the caramelised sugar. Cover it with an aluminium foil and steam it in low flame. Remove it from fire and cool it. Then refrigerate it.

[Recipe Courtesy: My Mom]

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Pineapple Pudding.... Our 3rd Blog Anniversary...!!!

I would like to let you know that today is our blog's 3rd BIRTHDAY.....!!! Thanks to all who supported us throughout. We are happy that we have an additional member in the family to celebrate this occasion....



Ingredients:

• Pineapple 1 big
• Whipped cream 1 pkt
• Milkmaid 3/4 to 1 tin
• Pineapple jelly 2 pkt
• Cold water 2 cup
• Hot water 2 cup
• Sugar 1 Tbsp

Chop pineapple well and cook it with sugar. Allow it to cool. Prepare jelly by following the instructions on the packet. (I prepared it by pouring 2 cups of hot water into the jelly mix, dissolving it well, then pouring cold water and cooling it). Add milkmaid into the prepared jelly mix and combine well. Put cooked pineapple into this and mix well. Transfer it into a tray and refrigerate it. Set it well and spread the whipped cream over it.

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Creamy Biscuit Pudding

Ingredients:

• Whipped cream pdr 2 pkt (Dream whipper)
• Cold milk 1 glass
• Fresh cream 2 can
• Milkmaid 1 can
• Coffee pdr 1 tbsp
• Biscuit 1 or 2 pkt
  

Mix together whipping powder and cold milk (take out the cold milk only at the time of preparation so as to keep it cold). Blend it well till it turns thick and fluffy. Mix the fresh cream and coffee powder well in another powder. Add the milkmaid into this fresh cream and mix well. Combine the above prepared two mixtures and keep it aside. In a square shaped or rectangular shaped vessel, arrange the first layer of biscuit. Pour the above prepared cream slowly over the biscuit. Repeat the process and create a max of 3 layers. Top it with a layer of cream. Cover the vessel tightly and keep it in the freezer. Transfer the vessel to the lower part of the refrigerator 1 hr before the pudding is to be served.

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Bride's Pudding

Ingredients:

• Condensed Milk 1 tin
• Vanilla essence 1 tsp
• Gelatin 1 tbsp
• Milk 2 cup
• Water 2 tbsp

Mix together milk and condensed milk. Stir it continuously till it turns thick. Remove from heat and keep it aside. Soften gelatin in 2 tbsp cold water and double boil it. Add gelatin and vanilla essence into the milk and mix well. After cooling down, keep it refrigerated for 2 to 4 hrs until completely set.

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Bread Pudding

Ingredients:

For pudding:

• Bread 3 slices
• Milk 1 cup
• Sugar 3 tbsp
• Vanilla essence 1tsp
• Nuts 2 tbsp chopped
• Raisins 1 tbsp
• Nutmeg pdr 1 tbsp
• Egg 1

For topping:

• Egg white of 1 egg
• Pwdrd sugar 2 tsp
• Lemon juice 1 1/2 to 2 tsp

Remove the brown part of the bread and cut the white portion into small pieces. Boil the milk and remove from fire. Add the bread into it and keep it aside. After cooling down, mix the mixture well using a big spoon. Beat 1 full egg and add into it. Add sugar, nutmeg (grated), nuts, raisins and vanilla essence. Mix well and transfer it into a bowl. Steam it for 15 to 20 mins. Keep it aside. After cooling down, keep it refrigerated.

Separate the egg white. Beat the egg white first in medium speed then beat it in high speed till it turns thick and fluffy like whipped cream. Add powdered sugar and lemon juice. Beat it in high speed for another couple of minutes. Keep it in the refrigerator so that it remains in the whipped cream texture. Care should be taken so as not to freeze it and hardens. Take out the egg white mixture from the refrigerator only when it ready to be served, else it will melt off. Then spread the egg white mixture on the top of the pudding and garnish it with nuts and raisins.

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