Craving for some dessert? Why not try some pudding for a change?
Sandra Borges,Chira BazaarRich Chocolate Pudding
Ingredients: 85gm plain flour, 2tsp baking powder, ¼ tsp salt, 55gm butter or margarine (at room temperature), 30gm plain chocolate, 115gm castor sugar, 85ml milk, 1/4tsp vanilla essence, whipped cream for serving.
Topping: 2tbsp instant coffee, 315ml hot water, 100gm dark brown sugar, 70gm castor sugar, 2tbsp unsweetened cocoa powder.
Method: Preheat the oven (350 degree Fahrenheit/ 180 degree celcius). Grease a non-stick baking bowl. Mix the flour with the baking powder and salt in a bowl. Keep aside.
Heat water in a saucepan and hold the bowl over the hot water. Melt the butter/margarine , chocolate and castor sugar, stirring occasionally. Remove the bowl from the fire once it is mixed. Add the flour mixture well. Add milk and vanilla essence. Pour the mixture into the baking tin. For the topping, dissolve coffee in hot water and let it cool. Mix together dark brown sugar, castor sugar and cocoa powder. Spread it over the pudding. Pour the coffee all over the surface. Bake for 40 minutes. Serve with whipped cream.
Rice Pudding
Ingredients: 2½ cups whole milk, 1/3 cup short grain white rice, 1 egg, ¼ tsp salt, ¼ cup dark brown sugar, 1tsp vanilla essence, ¼ tsp ground cinnamon, ¼ cup raisins
For the topping: In a saucepan, combine milk, rice and salt and bring it to a boil over high heat. Simmer until the rice is tender about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. In a small mixing bowl, whisk together egg and brown sugar until it is well mixed. Add half cup of the rice mixture - a tablespoon at a time. Add the egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Do not get it to boil at this point. Pour the vanilla essence. Remove from heat and stir in the raisins and cinnamon. Serve warm or cold.
Gargee Deshmukh, ChurchgateIngredients: 1 round sponge cake, 1 packet of gelatin, 1 cup orange juice or your favorite fruit juice/cocktail, 4 tbsp custard powder, 8 cups of milk, 4 tbsp sugar, 1 cup whipped cream, 1 tsp vanilla essence, 2 tsp powdered sugar, 2 cups of chopped fresh or tinned fruit (apple, banana, papaya, orange, watermelon, strawberry, peaches), 6-8 cherries for decoration purpose
Method: Take a deep glass dish. Place the sponge cake in the dish and gently pour the fruit juice over it till the cake is completely soaked. Let it sit for about 30 minutes in the fridge.
Prepare the gelatin as per the directions on the packet. Spoon the gelatin over the cake before it sets (that is, as soon as you add the cold water to it). Leave this in the fridge to set for about one hour. The gelatin will not be completely done yet. Meanwhile, prepare custard by boiling the milk, adding the custard powder dissolved in a little milk and then adding sugar.
Stir continuously. The custard is ready when the whole mixture thickens. Take it off the heat and let it cool to room temperature. Divide the custard into 2 equal parts. To one part add all the fresh vegetables and mix well. Take the glass dish from the fridge and first spoon over the plain custard layer over it. Then spread the fruit custard over it. Whip together the powdered sugar, whipped cream and the essence. Spoon this over the custard. Decorate with cherries. Chill for about 4-5 hours. The gelatin will now be completely set. Cut into slices and serve as dessert.
Caramel Pudding with dry fruits
Ingredients: 1ltr milk, 11/2cup sugar, 4 eggs, 1 tsp vanilla essence, a few cashewnuts and raisins
Chitra Mukherjee, VashiMethod: Boil the milk for ten to fifteen minutes. Add the sugar, but keep aside 1tbsp of sugar to make caramel. Boil for sometime. Cool the milk. Beat four eggs and mix them with the milk. Add 1tsp vanilla essence
Preparation of caramel: Take one 1 tbsp of sugar. Burn the sugar till it becomes brown in colour. Now pour the milk, sugar and egg mixture into the vessel. Add cashewnuts and raisins to it. Steam it in a pressure cooker. Do not put the whistle. Cook for half an hour. Remove it from the cooker and check for the consistency. Put a knife into it. If it doesn't stick to the knife then its cooked. Let it cool and keep it in the fridge. Invert this pudding on the plate. The brown side (caramel coated side) will be on top. Serve cold.
Sandra Borges,Chira Bazaar
Ingredients: 85gm plain flour, 2tsp baking powder, ¼ tsp salt, 55gm butter or margarine (at room temperature), 30gm plain chocolate, 115gm castor sugar, 85ml milk, 1/4tsp vanilla essence, whipped cream for serving.
Topping: 2tbsp instant coffee, 315ml hot water, 100gm dark brown sugar, 70gm castor sugar, 2tbsp unsweetened cocoa powder.
Method: Preheat the oven (350 degree Fahrenheit/ 180 degree celcius). Grease a non-stick baking bowl. Mix the flour with the baking powder and salt in a bowl. Keep aside.
Heat water in a saucepan and hold the bowl over the hot water. Melt the butter/margarine , chocolate and castor sugar, stirring occasionally. Remove the bowl from the fire once it is mixed. Add the flour mixture well. Add milk and vanilla essence. Pour the mixture into the baking tin. For the topping, dissolve coffee in hot water and let it cool. Mix together dark brown sugar, castor sugar and cocoa powder. Spread it over the pudding. Pour the coffee all over the surface. Bake for 40 minutes. Serve with whipped cream.
Rice Pudding
Ingredients: 2½ cups whole milk, 1/3 cup short grain white rice, 1 egg, ¼ tsp salt, ¼ cup dark brown sugar, 1tsp vanilla essence, ¼ tsp ground cinnamon, ¼ cup raisins
For the topping: In a saucepan, combine milk, rice and salt and bring it to a boil over high heat. Simmer until the rice is tender about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. In a small mixing bowl, whisk together egg and brown sugar until it is well mixed. Add half cup of the rice mixture - a tablespoon at a time. Add the egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Do not get it to boil at this point. Pour the vanilla essence. Remove from heat and stir in the raisins and cinnamon. Serve warm or cold.
Gargee Deshmukh, Churchgate
Method: Take a deep glass dish. Place the sponge cake in the dish and gently pour the fruit juice over it till the cake is completely soaked. Let it sit for about 30 minutes in the fridge.
Prepare the gelatin as per the directions on the packet. Spoon the gelatin over the cake before it sets (that is, as soon as you add the cold water to it). Leave this in the fridge to set for about one hour. The gelatin will not be completely done yet. Meanwhile, prepare custard by boiling the milk, adding the custard powder dissolved in a little milk and then adding sugar.
Stir continuously. The custard is ready when the whole mixture thickens. Take it off the heat and let it cool to room temperature. Divide the custard into 2 equal parts. To one part add all the fresh vegetables and mix well. Take the glass dish from the fridge and first spoon over the plain custard layer over it. Then spread the fruit custard over it. Whip together the powdered sugar, whipped cream and the essence. Spoon this over the custard. Decorate with cherries. Chill for about 4-5 hours. The gelatin will now be completely set. Cut into slices and serve as dessert.
Caramel Pudding with dry fruits
Ingredients: 1ltr milk, 11/2cup sugar, 4 eggs, 1 tsp vanilla essence, a few cashewnuts and raisins
Chitra Mukherjee, Vashi
Preparation of caramel: Take one 1 tbsp of sugar. Burn the sugar till it becomes brown in colour. Now pour the milk, sugar and egg mixture into the vessel. Add cashewnuts and raisins to it. Steam it in a pressure cooker. Do not put the whistle. Cook for half an hour. Remove it from the cooker and check for the consistency. Put a knife into it. If it doesn't stick to the knife then its cooked. Let it cool and keep it in the fridge. Invert this pudding on the plate. The brown side (caramel coated side) will be on top. Serve cold.