ORANGE CRUNCH PUDDING

INGREDIENTS

• For Cinnamon Crunch Topping:
• fresh bread crumbs - 1 cup
• butter - 3 tbsp
• sugar - 3 tbsp
• cinnamon powder - ½ tsp
• For Orange Cream Layer:
• gelatin - 1 tbsp
• fresh cream - 1 cup
• condensed milk - 1 tin
• milk - 1 tin
• orange essence - ½ tsp

• METHOD
• For Cinnamon Crunch Topping:
• Mix bread crumbs with sugar and butter.
• Spread on a baking tray and keep in a moderate oven till golden brown.
• Allow to cool. Mix in the cinnamon powder.
• For Orange Cream Layer:
• Soak gelatin in 4 tbsp of water.
• Whip the cream till thick.
• Mix with condensed milk with milk.
• Add the orange rind or essence.
• Dissolve the gelatin and add to the milk mixture.
• Stir over ice till the mixture begins to thicken.
• Mix in the cream (reserve some for top).
• Pour in a pudding dish.
• Place in the refrigerator to set.
• Just before serving, spread cream on top and sprinkle the cinnamon crunch over it.

PINEAPPLE TRIFLE PUDDING

INGREDIENTS

• For Custard:
• 1 1/2 litres - full cream milk
• 5 to 6 tbsp - custard powder (vanilla flavour)
• 12 tbsp - sugar
• Other Ingredients:
• 2 packets - raspberry jelly
• 1 - pineapple slice tin (big one)
• ½ kg - sponge cake
• few cherries for decoration (sliced)

• METHOD
• For Custard:
• Boil the milk on a medium flame.
• After 2-3 boils, add sugar and mix well.
• Boil for few more minutes till the sugar dissolves.
• Dissolve the custard powder in ½ cup water and gradually add it to the milk, stirring continuously with another hand to avoid lumps.
• Boil till you get a thick pouring consistency.
• Cool completely and refrigerate it for 2-3 hours.
• For Trifle Pudding:
• Make the jelly as per the instructions on the packet and keep to set in the refrigerator.
• Make the custard in advance and refrigerate it.
• Drain the syrup from the pineapple slices and keep aside.
• Keep 2 slices aside for decoration and chop the remaining pineapple slices into small pieces.
• Cut the the sponge cake horizontally into two halves.
• Moisten one half of the cake with some pineapple syrup.
• Place this moistened half of the cake in a rectangular / square tin or a glass dish.
• Evenly pour some custard on the cake till the cake is well covered.
• Arrange a layer of jelly on it.
• Top the layer of jelly with some chopped pineapple pieces.
• Moisten another half of the cake with pineapple syrup and place it on the layer of jelly.
• Again pour some custard on it.
• Arrange the remaining jelly with some pineapple pieces on it.
• Cover this with the remaining custard and decorate with kept aside pineapple slices and cherries.
• Refrigerate for 3-4 hours.
• Serve chilled.

CHOCOLATE FUDGE PUDDING

INGREDIENTS

• 150 gm - dark chocolate
• 150 gm - butter
• 1 tsp - pure vanilla extract
• 150 ml - warm water
• 110 gm - castor sugar
• 4 - eggs, preferably free range
• 25 gm - rice flour, sifted
• 1 tsp - gluten-free baking powder
• icing sugar for dusting
• 1.2 litre (2 pint) - pie dish or 8 - individual ramekins, well greased with butter

• METHOD
• Pre-heat the oven to 200 C.
• Cut the chocolate into small pieces and melt with the butter in a heat proof bowl over a pan of simmering water.
• As soon as the chocolate has melted, remove from the heat and add the vanilla extract.
• Then stir in the warm water and sugar. Continue to mix until smooth.
• Lightly beat the egg yolks and whisk them into the chocolate mixture.
• Fold in the sifted rice flour and gluten-free baking powder, making sure there are no lumps.
• Whisk the egg whites in a large clean bowl until stiff peaks form.
• Fold gently into the chocolate mixture and pour into the greased pie dish or ramekins.
• Put the pie dish into a bain marie of hot water and bake for 10 minutes (for the single dish).
• Then reduce the temperature to 160 C for a further 20-30 minutes.
• If you are making individual dishes, they will be cooked in about 15 minutes at 200 C.
• The pudding should be firm on top but still soft and fudgy underneath.
• Dust with icing sugar and serve hot, warm or cold with softly whipped cream and raspberries.

CHERRY DUMP PUDDING

INGREDIENTS

• 2 cups - all purpose flour
• 2 tsp - baking powder
• 1 cup - white sugar
• 1/2 cup - butter
• 1 cup - milk
• 1 tsp - vanilla extract
• 4 cups - pitted sour cherries
• 1/2 cup - white sugar
• 1 1/4 cups - cherry juice
• 1/2 tsp - salt

• METHOD
• Pre-heat oven to 375 degrees F (190 degrees C).
• Grease a 10x10-inch baking dish.
• In large bowl, combine flour, salt, baking powder and 1 cup sugar; stir.
• Add butter, milk and vanilla; beat with electric mixer for 2 minutes, or until smooth.
• Pour mixture into pan and cover evenly with cherries.
• Heat cherry juice in microwave or in small saucepan, until just simmering.
• Sprinkle 1/2 cup of sugar over cherries, and pour hot cherry juice on top.
• Bake 40 to 45 minutes, or until pick inserted in center comes out clean.

CHOCOLATE BREAD PUDDING

INGREDIENTS

• bread - 10 slices
• eggs - 3
• milk - 2 ½ cup
• cocoa - 3 tbsp
• butter - ¼ cup
• sugar - 2/3 cup
• raisins - 2 tbsp
• glazed cherries - 2 tbsp
• chopped dates - 2 tbsp
• chopped almond or cashew nuts - ½ cup
• chopped grated nutmeg - ½ tsp
• cinnamon powder - ½ tsp
• vanilla essence - ½ tsp

• METHOD
• Trim away the crust of bread slices and cut them into 5 cm cubes.
• Place them in a greased wide, shallow baking dish.
• Sprinkle chopped fruits and nuts on top.
• Heat ½ cup milk with butter and mix cocoa with it.
• Add it to the rest of the milk.
• Dissolve sugar in it.
• Add lightly beaten eggs, nutmeg, cinnamon and vanilla.
• Mix well and pour over the bread.
• Bake in a moderate oven (170) till set (about 35-40 minutes).
• Serve warm or cold (If serving cold, top with some lightly whipped cream).

JELLY PUDDING

INGREDIENTS

• 1 cup leftover jelly
• 1 cup fresh thick cream
• 1/2 cup sugar powdered
• 1 cup milk
• 1/2 tsp. Vanilla essence
• 1/2 cup slice fruit of choice (kiwi, lemon, mango, papaya, chickoo)

• METHOD
• Chop jelly into small cubes, keep aside half, in refrigerator.
• Whip cream with sugar, till thick enough to form peaks.
• Blend remaining half jelly crystals, in mixie.
• Add milk, blend for a few seconds till frothy and smooth.
• Chill for an hour or till thick but not set.
• Stir in whipped cream, fruit, pour and chill till well set.
• Serve topped with a scoop of icecream or slice fruit.

QUICK PUDDING

INGREDIENTS

• Egg 3 nos
• Boiled Milk 3 cups
• Sugar 4 and a half spoon
• Vannila Essence 2 drops
• Caramalised Sugar 3 spoons

• METHOD
• Beat egg well in a mixie. Then add sugar and beat again.
• Add to this milk and vanilla essence, caramalise sugar. Pour this into a well greased bowl.
• Then pour on top of this milk.
• Cook this in a pressure cooker without weight for 20 minutes.
• Once it is cool keep it in the fridge for two hours. It tastes great.

SAGO PUDDING

INGREDIENTS

• 1/2 cup sago, washed and kept aside for 15 minutes
• 4 cups milk
• 1/2cup sugar
• 1 packet chinagrass
• 1/2tsp. cardamom powder
• 15-20 saffron strands
• 1 tbsp. slivered almonds and pistachios

• METHOD
• Run dry chinagrass flakes in a mixie to break into a powder.
• Soak in 1 cup water, keep aside till it bloats.
• Loosen sago to separate each grain, keep aside.
• Heat milk, bring to a boil, simmer for 5 minutes.
• Add sago grains, stir well, to avoid lumps forming.
• Simmer on low till sago becomes transparent.
• Add sugar, mix, add all other ingredients.
• Cool to room temperature, stirring gently, frequently.
• Chill till well set and firm.
• Do not overfreeze or icecrystals will form.
• Cut and serve slices as a refreshing light in-between.
• Note:
• To make the pudding richer and creamier one may stir in1/2 cup whipped sweetened cream to the mixture after cooling and before setting.

EGG PUDDING

INGREDIENTS

• 1 egg
• 1 cup sugar
• 1/4 cup butter
• 1 cup maida (plain flour), sifted
• 1/2 cup walnuts
• 1 tsp baking powder
• 1 cup peeled and chopped apples
• 1 tsp cinnamon powder
• 1/4 tsp salt

• METHOD
• Beat sugar and butter well till sugar melts
• Add egg and beat lightly
• Add maida, apples, baking powder, salt
• Mix well
• Add walnuts and mix it again
• Pour in a baking dish of 9" pie plate
• Sprinkle the cinnamon powder all over
• Bake at 350 degrees for 40 min at moderate temperature
• Serve with ice creams or whipped cream