Showing posts with label pudding. Show all posts
Showing posts with label pudding. Show all posts

Black Forest pudding

sunflower oil, for greasing
300g blackberries
300g dark cherries, halved and stoned, or quartered if large
200g small black seedless grapes
140g golden caster sugar
200g blackcurrants
200g blueberries
4 tbsp Crème de Cassis (or 2 tbsp Ribena)
400g medium-sliced white bread
clotted or single cream, to serve
Brush a 1.5-litre pudding basin with oil – if you don’t have a 1.5-litre pudding basin, use a smaller one and serve any fruit that won’t fit on the side. Line the basin with a double layer of cling film, overhanging the basin at the top.
Put the blackberries, cherries, grapes and sugar in a saucepan with 3 tbsp water. Cover and gently heat, stirring occasionally, until the sugar has melted and the fruit is syrupy. Add the currants and blueberries, cover and cook gently for 2 mins more until the fruit is just softened. Take off the heat and cool.
Strain the fruit into a colander set over a bowl. Leave for 5 mins to drain well, then stir the cassis or Ribena into the captured juices. Trim the crusts from the bread slices and discard, losing as little bread as possible. Then use a pastry brush to spread a little of the berry juices over one side of each slice. Cut a circle from 1 slice (or 2 semi-circles from 2 slices) that will neatly cover the base of the basin, and push in – juice-side down.
Reserve some bread so that you have enough to cover the top of the basin, then halve the remaining slices into fat fingers – trimming to the correct length to line the sides of the basin. Then, juice-side down, work round the basin, overlapping the edges of the bread slightly and pressing them to stay in place, until the basin is completely lined with bread. Patch any gaps with scraps.
Reserve a couple of spoonfuls of fruit to serve, then spoon the remainder into the bread-lined basin, squishing the fruit down to level it. Reserve 150ml of the juices with the reserved berries, then pour the rest into the basin, concentrating on pouring it around the edges to soak into the bread. Jigsaw the reserved bread to neatly cover the top and seal in the fruit, this time placing it juice-side up. Loosely cover the top of the basin with cling film. Find a small plate that will fit snugly inside the basin so it is in contact with the pudding and add 4 x 400g cans to weigh it down. Chill overnight with the reserved juice and berries.
To serve, unwrap and invert the basin onto a serving plate with a lip to hold any juices. Lift off the basin, holding the cling film down tightly as you pull to help you remove it. Peel off the cling film round the pudding. If you’ve any white bread patches visible, spoon over some juice to colour it. Spoon the rest of the berries and juice onto the top of the pud and serve with clotted or single cream, if you like

Chocolate Pudding Recipe

Butter 100 gm
Butter for greasing
Golden or normal caster sugar 100 gm
Plain chocolate (broken) 100 gm
Eggs 2 (large)
Flour 20 gm
Icing sugar to dust
Ice cream to serve with

Preheat oven to 200 degrees centigrade. Grease four ramekins with butter and dust with icing sugar. Melt the chocolate and butter in a bowl set over a pan of gently simmering water, making sure the base of the bowl does not touch the water. Take the bowl off the pan and leave to cool for five minutes.

Now in a separate bowl whisk together the eggs, caster sugar and flour until smooth. Fold in the chocolate mixture and pour into the ramekins.

Stand the dishes on a baking tray and bake for 15 to 20 minutes until the puddings are puffed and set on the outside, but still runny inside. Turn out dust with icing sugar and serve immediately with ice cream or a dollop of cream.

Apple Pudding

Milk 250 ml
Soogi 25 gm 

Pistachio 50 gm 

Sugar 75 gm 

Cardamom Powder 1 tsp 

Boil the milk and sugar. Add soogi to it. Cook on slow fire till it becomes thick runny batter. Add cardamom powder and roasted pistachio into it. Cook a bit till it becomes the smooth. Fill in glasses or mud pots. Let it cool for about an hour. Serve cold.

Coconut Rice Pudding Recipe by Rida Aftab

½ liter milk
2 eggs
1 cup sugar
½ tsp vanilla essence
¼ tsp cinnamon
½ cup raisins
½ cup rice flour
1 cup coconut milk
50 grams desiccated coconut
Cook ½ liter milk in a saucepan
When it begins to boil add 1 cup sugar and mix to dissolve
In a separate bowl beat together ½ cup rice flour,1 cup coconut milk,2 eggsm1/2tsp vanilla essence and 1/4tsp ground cinnamon
Pour this mixture into the boiling milk and cook for 20 minutes
When the mixture begins to thicken transfer into a serving dish, garnish with ½ cup raisins and serve.

Double Roti ki Pudding by Zubaida Tariq

Bread Slices 6-8
Cottage Cheese 2 packets
Fresh Milk 1 liter
Small Cardamoms 8
Sugar 1 cup
Khoya 125 gm
Water ½ cup
Raisins ½ cup
Sugar 1 tsp
Corn Flour 2 tbsp
Oil as required
Pistachio, Almonds as required
Cut corners of bread slices and fry them. Once golden brown take them out and keep aside.
In a pan, take 1 liter milk, khoya, small cardamom, and cook till it gets thick.
Mix some corn flour in milk and add in it. Cook for 2 mins.
Make sheera with 1 cup sugar and ½ cup water.
Once sugar is dissolved, add in grated cheese and cook.
In a pan, add in milk then layer the bread slices and put milk on it.
Garnish it with almonds, pistachio, raisins and sheera.
Cool and serve

Chocolate Pudding

Sponsored By
Caster sugar 1/2 cup
Cocoa powder 3 tbsp
Corn flour 1/4 cup
Salt a pinch
Milk 2-3/4 cups
Butter 2 tbsp
Vanilla essence 1 tsp

In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

Kheer (Rice Pudding) Recipe

Sponsored By

Recipe Ingredients

2 cups coconut milk
2 cups milk
3 tablespoons white sugar
1/2 cup Basmati rice
1/4 cup raisins
1/2 teaspoon ground cardamom
1/2 teaspoon rose water (optional)
1/4 cup sliced almonds, toasted
1/4 cup chopped pistachio nuts

Recipe Method

Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

Almond Rice Pudding Recipe

Sponsored By

Recipe Ingredients

Milk 1 liter
Condensed milk 1 tin
Almonds (chopped) 1/2 cup
Pistachio 15
Roh kewra 2 tsp
Rice 2 tbsp

Recipe Method

Add grinded rice in water.
Heat the milk on low-medium heat for some time.
Then add grinded rice and water mix in the milk.
Cook them for a while, till they starts thickening
Then add chopped almonds in it.
Keep stirring constantly.
Then add condensed milk and roh kewra in it.
Cook for a few minutes and turn off the flame.
Serve it in dishes and garnish wih pistachio.

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