Nutella Custard Pudding

My son was asking the last day, ‘ Have you stopped blogging?’  I replied ‘ No…  why?’ His answer was ‘ Well , you are not making any new dishes these days’  Yes.. I am back after a  long hiatus.. and the reason –  a nagging back pain, which turned worse..  a rush to the hospital followed by treatment and bed rest .Now slowly getting back to the normal routine – which includes cooking and blogging..

One good thing that came out of my ill health was the bed rest.. though initially  bit depressed as I couldn’t move round, the treatment period gave me  sort of ‘chill out time’ .. a break from the daily routine.. after a few days, I was enjoying it – the rain, the greenery and the long conversations with my little sister… Infact  my friends and cousins were bit envious seeing my long rest period..

And this post is for all my loving friends and family who rushed in to help and offer support when I was in distress due to the back pain .. and to my dear hubby who had to take over the household duties and look after me too..

Thanks to all my fb page fans.. We have crossed 200 likes !!! Do keep supporting me..  Your positive feedback instills a sense of pride in me..  🙂 and  gives me the motivation to keep going.. To celebrate let’s have something sweet.. this recipe was given to me by my friend Roshan who knows about my love for puddings..  🙂

INGREDIENTS

1. Marie biscuit – 150 gm

2. Butter – 3 tbsp

3. Nutella chocolate spread – 1 cup
Fresh cream – 1 cup

4. Chinagrass -10 gm

5. Milk – 2cups
Custard Powder – 3tbsp
Condensed milk – 1 tin

6. Fresh cream – 2 cups
Vanilla essence – 1tsp
Sugar – 6 tbsp

METHOD

Layer 1 —  Biscuit Layer 

  • Powder the biscuits finely.
  • Add the butter to the biscuit powder and mix to form breadcrumb like texture
  • Spread this as a layer on the serving bowl or in individual glasses and keep in fridge for about half an hour to set.

Layer 2 – Nutella layer 

  • Beat the 3rd ingredients .
  • Spread half the nutella cream mixture over the biscuit layer and refrigerate again.

Layer 3 – Chinagrass layer

  • Soak chinagrass, cut into strips,  in 1 cup of water for an hour .
  • Heat the chinagrass with water till it is completely dissolved
  • In another pan, heat 5th ingredients
  • When the mixture thickens add the melted chinagrass and stir continuously.
  • Remove from fire after a minute.
  • Beat 6th ingredients in a bowl
  • Add this cream mixture to the chinagrass mixture.
  • Let it cool for 5 minutes.
  • Pour the chinagrass mixture over the nutella layer and  refrigerate to set for about 3 hours.

Layer 4 – Nutella layer

  • Spread the remaining nutella mixture over the chinagrass layer
  • Refrigerate and serve.

Mango Layer Pudding

mango

I love puddings… and I love to cook them too… Actually I am always on the look out for new pudding recipes, it’s kind of my weakness 🙂 …During one vacation in Kerala , while I was searching recipe books for pudding recipes , Zareena (my sister in law) said that she has got  a new recipe from her friend – it is a five layer pudding.. Five layers? Now I got really excited. So  Zareena and I got to work and made the pudding, both of us really eager to see how the layers would turn out. While we were whipping it out, my brothers would peep in asking “Is it ready now?” … And finally the pudding was in the fridge. Now my brothers got really impatient, asking every now and then “Why is it taking so long?”  The result – we had to take the pudding out before it was fully set.  We never got to see the layers 🙂  Back in Abu Dhabi , I tried the pudding again and called up Zareena to say that this time I did see the five layers 🙂

I  made this pudding recently at a get together and it got awesome responses.. So check out the recipe and try it out..


Recipe Source – Zareena

INGREDIENTS

For the first layer (Biscuit Layer)

  • Marie Biscuit – 100gm
  • Butter (unsalted)- 50 gm
  • Sugar – 1tbsp

For the second layer (Butterscotch Layer)

  • Caramalised sugar – 2 tbsp
  • Butter  (unsalted) – 50gm
  • Sugar – 25 gm
  • Condensed milk – 1/2 tin

For the 3rd layer (China grass Layer)

  • China grass (Agar Agar)- 5gm
  • Water -3/4  cup
  • Condensed Milk – 1/2 tin
  • Sugar – 1tbsp
  • Milk – 3/4 tin( measured in the condensed milk tin)
  • Vanilla essence – 1 tsp

For the fourth layer (Mango Layer)

  • Mango – 2
  • Sugar – 1/2 cup
  • Water – 1/4 cup

For the fifth layer (China grass Layer again)

  • China grass(Agar Agar) – 5gm
  • Water -3/4  cup
  • Condensed Milk – 1/2 tin
  • Sugar – 1tbsp
  • Milk – 3/4 tin( measured in the condensed milk tin)
  • Vanilla essence – 1 tsp

PREPARATION

For the first layer (Biscuit Layer)

  • Crush the Marie biscuits . Mix the butter and sugar to make a dough. Spread this on a greased tin.Keep it in the fridge to set for atleast half an hour.

For the second layer (Butterscotch Layer)

  • Mix all the ingredients in a saucepan and boil for 5 minutes. You will get a thick caramel flavoured mixture. When it cools down a bit, pour it over the biscuit layer.Keep the pudding back into the fridge.

For the third layer (China grass Layer)

  1. Soak the china grass in water for 30 minutes. In a saucepan , boil the china grass with water till you get a clear liquid. Remove from fire and sieve.
  2. Boil the milk, condensed milk and sugar. Take it off the fire.
  3. When both the china grass mixture and condensed milk mixture are of the same temperature, mix the two .
  4. Return this mixture to the stove and heat on medium flame stirring continuously. Stir for around 5 minutes till the mixture thickens.
  5. Remove from fire, add the vanilla essence. When it has slightly cooled down, pour it over the butterscotch layer.
  6. Keep it back in fridge to set.

For the fourth layer (Mango Layer)

  • Puree the mangoes with the sugar  in a blender. It should be of a thick consistency. Add water as required and blend once more. When the china grass layer is set, pour the mango mixture over it. Keep back to refrigerate.

For the Fifth Layer (China Grass Layer)

  • Repeat the process as in the third layer. Pour the cooled mixture slowly over the mango layer. Refrigerate for 3-4 hours

That’s it.. You can top the pudding with whipping cream or pralines.(That will make it a six layer pudding 🙂 )


Sending this to Bookmarked Recipes- Every Tuesday hosted by Aipi and Priya

and to Kerala Kitchen hosted by Magpie’s Recipes