Chocolate Pudding

Chocolate Pudding

This was one pudding that I used to make frequently years back . Later as I got more interested in layered ( or complicated, as my friends would say 🙂 ) , this pudding recipe remained forgotten among the recipe books.  After a long time , made this pudding again last month, when elder son’s friends had come over .  Kids loved it and the pudding disappeared real fast.

This is a fairly easy pudding with few ingredients  – milk, cocoa powder, condensed milk, whipping cream and gelatine. The step by step procedure is given below.

chocolate pudding ingredients

Add 4 tbsp cocoa powder to 1 cup of warm milk in a bowl . Stir well. Double boil this cocoa mixture ( To double boil – Heat a pan filled with water and place the bowl over the pan without touching the water ). Stir till the mixture gets thicker.

chocolote pudding cocoa powder

Remove the bowl when the mixture is thickened. Add 1 cup milk and 1 tin condensed milk.

condensed milk

Soak 2 1/2 tbsp gelatin in 1/2 cup water for 10 minutes. Double boil the gelatin mixture.

gelatine double boil

Add gelatin to the cocoa mixture. Fold in the whipped cream .  Keep the pudding in the freezer for 3/4 hr and then keep in the fridge for 3-4 hrs.

Chocolate Pudding 3

CHOCOLATE PUDDING

  • Servings: 12
  • Difficulty: Easy
  • Print

INGREDIENTS

  • Milk – 2 cups
  • Cocoa powder – 4 tbsp
  • Condensed milk –  1 tin
  • Water – 1/2 cup
  • Gelatin – 2  1/2 tbsp
  • Whipped cream – 1  1/2 cup

METHOD

  1. Add 4 tbsp cocoa powder to 1 cup of warm milk in a bowl . Stir well. Double boil this cocoa mixture ( To double boil – Heat a pan filled with water and place the bowl over the pan without touching the water ). Stir till the mixture gets thicker.
  2. Remove the bowl when the mixture is thickened. Add 1 cup milk and 1 tin condensed milk.
  3. Soak 2 1/2 tbsp gelatin in 1/2 cup water for 10 minutes. Double boil the gelatin mixture.
  4. Add gelatin to the cocoa mixture and beat well.
  5. Fold in the whipped cream .  Refrigerate the pudding for 4-5 hrs.

Advertisements

Eggless No Bake Mango Cheesecake

No Bake Mango Cheesecake 1

Back to blogging after a long break… Hubby’s parents and sister n family were with us for 2 months vacation. Was really engrossed with the cooking, outings , shoppings 😉 Kids were all excited to have cousins over ..

collge

One day my father in law showed me an article that came in the newspaper . The author was mentioning how hectic it was with her family visiting them for vacation and how she will miss them when they go back , but at the same time she was longing to get back to her usual routine and writing . My father in law was pulling my leg asking if that was how I too feel , the only difference would be that I am not into writing 😉 I replied laughing , I will get back to my blog later.. 🙂  But now house does feel a little empty without them here…

collge2

After the No Bake Dates Cheesecake here is yet another no bake cheesecake for you. Since it is mango season what better option other than mangoes?  And this recipe is for all my friends who have been asking for easy , not complicated recipes.. 🙂  This recipe takes only about 15 minutes to prepare.. (apart from the freezing time) And you have a rich delicious cheesecake that will make others go for a second serving .. . I had made this no bake mango cheesecake when in laws were here.. And it was well appreciated. Preparing the cheesecake in individual glasses is a great idea as they give a visual appeal too.. or you could use a loose bottomed spring form pan.

No Bake Mango Cheesecake IMG_5456

I found this recipe from the beautiful blog Maria’s Menu. I have been following her blog for a long time now, even before my blogging days. Do try out this recipe. ..

No Bake Mango Cheesecake mix

EGGLESS NO BAKE MANGO CHEESECAKE

EGGLESS NO BAKE MANGO CHEESECAKE

  • Servings: 12
  • Difficulty: Easy
  • Print

INGREDIENTS

FOR THE BISCUIT LAYER

  • Digestive biscuits – 250 gms, finely crumbled
  • Unsalted Butter – 100 gms, melted

FOR THE CHEESECAKE LAYER

  • Philadelphia full fat cream cheese – 340 gms/ 12 oz (or any other cream cheese available)
  • Whipping cream – 250 ml (1 cup approx)
  • Mango pulp – 1½ cup
  • Mango – 1-2, cut into small bite size pieces (optional)
  • Gelatin – 1 tbsp/10 gms
  • Hot water – ½ cup
  • Icing sugar – 2-3 tbsp
  • Sugar – ⅓ cup

FOR THE GLAZE TOPPING

  • Mango pulp – 1 cup
  • Gelatin – 1 tbsp/10 gms
  • Hot water – ½ cup

METHOD

FOR THE BISCUIT LAYER

  1. Combine the finely crumbled biscuits and melted butter. Press this mixture to a loose bottom tin or the dish you are using. Refrigerate it while you make the rest of the cheesecake.

FOR THE CHEESECAKE LAYER

  1. Dissolve gelatin in hot water.
  2. Whip the whipping cream with 2-3 tbsp icing sugar, till soft-medium peaks form.
  3. Combine the cream cheese and sugar, till it becomes smooth.
  4. Combine the mango puree and warm gelatin mixture. Add this to the cream cheese mixture. Mix well.
  5. Add the whipping cream to this in two batches and combine well.
  6. Add the mango pieces (if using) and mix well.
  7. Pour this mixture over the biscuit base and return it to the fridge.
  8. Make sure that this layer is refrigerated for a minimum of 2 hours, before adding the glaze topping

FOR THE GLAZE TOPPING

  1. Dissolve the gelatin in hot water. When it is warm, add it to mango puree and mix well.
  2. Pour this over the cream layer, once it is set. Refrigerate for another 2 hours or till you serve. Garnish with strawberry/ mint leaves.
  3. Keep at room temp 10 mins before serving, so that the biscuit layer softens a bit.

 

No Bake Mango Cheesecake IMG_5492

Easy Lychee Pudding


lychee pudding_IMG_1075

I love puddings.. oh.. did I mention that earlier?? 🙂  And  I am always on the look out for new pudding recipes..   I mostly focus on layered puddings..  Layers always bring out a wow factor.. Maybe that’s the reason why most of the pudding recipes in my blog are layered puddings like the Nutella Custard Pudding or the Dulce de leche pudding..

lychee_pudding_IMG_1121

Few weeks back my niece asked me for few pudding recipes  for her school project . But there was a clause.. they couldn’t use the stove or oven  in the classroom – which meant , pudding recipe without cooking or baking..  and the pudding should be whipped up  by  20 min maximum . That was something I never thought of, whip up really easy puddings.. So thought, why not post some really easy puddings on the blog too??

lychee pudding_IMG_1102

lychee pudding collge1

I got this recipe from my friend Zareena. She had made this custard apple pudding for us when we met last time.. I wanted to try the same pudding , but replaced custars apples with  lychees( de-stoning the custard apple seemed a tedious job for me 🙂 ) You can use fresh lychees or the canned ones. I have used the canned ones in this recipe .

lychee_pudding_IMG_1078

LYCHEE PUDDING

Recipe Source – Zareena Siraj

INGREDIENTS

  • Milkmaid – ½ tin
  • Milk – 400 ml
  • Lychee – 1 can
  • Fresh cream – 200 ml
  • Gelatin – 5 tsp

METHOD

  1. Drain the lychees from the can. This  will be about 1 1/2 cups of lychees.
  2. Crush the lychees in the mixer.
  3. Beat the milkmaid, milk and fresh cream using egg beater. Mix in the lychees.
  4. Soak the gelatine in 5tbsp water.  Leave it for 5 min for the gelatine to bloom.  Add 5 tbsp warm water and stir with a fork till the gelatine completely dissolves
  5. Add the gelatine to the milk mixture
  6. Pour in a bowl or individual cups and refrigerate for 4- 5 hrs.  Serve cold.

lychee_pudding_IMG_1120



 

Dulce De Leche Pudding

IMG_5189Often I get feedback from friends and my readers that they tried out a recipe from the blog and it turned out good , which makes my day !! 🙂  From the feedback I get the Dulce de Leche Pudding recipe is the one that I got the most applauds for ..

IMG_5081

Dulce de leche is the name for cooked condensed milk .. Cook the condensed milk in a pressure cooker with the weight on for 45 minutes and you get a thick toffee mixture which is Dulce de leche..  After my first attempt in using the dulce de leche as it is for the pudding, I found it too sweet.. To reduce the sweetness I have added milk and used conrflour to thicken the mixture..

You can cook the condensed milk (which is dulce de leche ) and refrigerate for future use.. That way you can whip up this pudding within 10-15 minutes…

IMG_5055I felt that my previous snaps were not doing justice to this silky delicious pudding..So revamping the Dulce de Leche pudding !! All those who haven’t tried this , go ahead and try this yummy treat !!

collge1I had been thinking of adding recipe cards for sometime now.. Here’s my first attempt at it.. Do you like the design?

dulce de leche recipecrdIMG_5072blog

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

Dulce De Leche Pudding


Hubby’s aunt (Elemma, as we call her) is a wonderful cook.. Everytime we visit her, I would be curious to see her new dessert preparation… 🙂 ..Once we had a new pudding and I asked her what the ingredient was. She said ‘Condensed milk cooked in pressure cooker’. At first I thought she was pulling my leg, but later found out it was true!!! And I used to call it ‘puzhungiya condensed milk pudding’ 🙂 (steamed condensed milk ) ..  After I started blogging, found out there was a technical name for it – Dulce De Leche (hmmm.. sounds more stylish … :))..

The first time I tried the pudding it was way too sweet.. And I hadn’t tried to make it again for a long time.. Recently I thought to try it again by cutting down the sweetness and this time it was a success.. Had made this one during our friends’ visit and yes, it was a hit. My friend Azna, who is an expert cook, has given me the green signal to mention in the blog that she loved the pudding 🙂

So here goes my version of dulce de leche pudding…


Recipe Source
Elemma

Ingredients

  • For the First Layer
    • Ladyfinger biscuits – 1 pkt (around 15 no.) * You can use Marie Biscuits also
    • Water – 1 cup
    • Instant coffee powder – 3 tsp

    For the Second Layer

    • Condensed Milk – 1 tin
    • Milk – 3 cup + ½ cup for cornflour mixture
    • Powdered sugar – ¾ cup
    • Cornflour – ½ cup
    • Nestle cream – 1 tin
    • Sliced Almonds – 2-3 tsp
    • Vanilla essence – a few drops

    For the Third Layer

    • Whipping cream – 1 sachet
    • Milk – ½ cup
    • Vanilla essence – a few drops


Preparation

Layer 1

  1. Dissolve the instant coffee powder in water
  2. Dip the ladyfinger biscuits in the coffee mixture one by one and arrange on a pudding dish  .(Do not soak the ladyfinger biscuits, else they will be too soggy. If you are using Marie biscuits , you can add a few tsp of sugar to the coffee mixture).
  3. Keep it the fridge while you prepare the second layer.

Layer 2.

  1. In a pressure cooker ,place  the condensed milk and fill water till the can is immersed completely.
  2. Close the cooker and cook on medium flame with the weight on. After the first whistle, reduce the flame to low and cook for 45 minutes .
  3. Allow the cooker to cool and then open and take out the can. After the can is cooled well , open it. Voila, the condensed milk has turned to a toffee like semi solid mixture .This is the Dulce de leche…
  4. In a thick bottom pan, mix together the dulce de leche, 3 cups milk, powdered sugar and nestle cream. Heat this on a medium flame and when it starts to boil , add the cornflour dissolved in ½ cup milk.
  5. Stir well till you get a thick mixture. Remove from flame , add the sliced almonds and a few drops of vanilla essence.
  6. Pour this mixture over the biscuit layer. Keep it back to the fridge and allow it to set for atleast 2 hours.

Layer 3

  1. Using an egg beater ,beat whipping cream powder , milk and vanilla essence till soft peaks form.
  2. Spread this over the pudding and cool once for atleast 2 hours.


Sending this to Bookmarked Recipes Events by Aipi of US Masala and Priya of Mharo Rajasthan Recipes

Bread Pudding

As summer is nearing, its time for cold puddings 🙂 … This is an easy and simple pudding, actually one of my first attempts which was successful . The plus factor is that preparation time is less than  fifteen minutes..All you need is bread slices,milk, cream, condensed milk and pistachios or nuts of your choice.  This pudding is made in 3 layers and you have to use a rectangular tray for arranging the bread slices. So here goes the recipe…


Ingredients

  • Bread slices – 20
  • Milk – 1 ½ cups
  • Condensed Milk – 1 tin
  • Whipped Cream – 2 cups
  • Chopped Pistachios – ½ cup
  • Vanilla essence – 1tsp

Method

  1. Mix the milk , condensed milk and vanilla essence.
  2. Trim the edges of the bread slices and cut them into half .
  3. Dip the bread slices into the milk and lay them on a rectangular tray. Continue this till you have made one layer.
  4. Take about one third of the cream and spread  it over the bread slices.
  5. Spread some chopped pistachios over the cream.
  6. Top this layer using bread slices dipped in the milk mixture, followed by cream and pista.
  7. Repeat once more so that finally you have 3 layers.
  8. Chill for a few hours and serve

Note : If the milk mixture is remaining pour it on top of the bread slices and then spread the cream .

Bread and Butter Pudding

A packet of stale bread meant one thing – it’s time for bread pudding. 🙂  The recipes in my recipe book  was more of a caramel bread pudding , meaning more eggs and less bread. I browsed through the net and decided to try out this recipe with small changes. As my hubby and kids are not so fond of raisins I substituted them with almonds, and topped the bread with pralines just before baking.. The warm bread pudding with the almonds, cinnamon, pralines – a real treat for your taste buds!!!


Ingredients
 

  • soft butter – 50g
  • white bread, cut diagonally across – 12 slices (I used rectangular slices)
  • slivered almonds/raisins – 50g
  • grated nutmeg- ¼ tsp
  • cinnamon – ¼ tsp
  • milk  – 400 ml
  • heavy double cream – 100ml
  • large eggs – 3
  • sugar – 25gm
  • 1 tsp vanilla extract
  • Praline powder – 100gm

Preparation:

For the Praline powder

  1. Heat 6 tbsp of sugar in a non stick pan. When the sugar melts ,add the broken cashewnuts.
  2. Remove the pan from the heat and pour the mixture on a buttered surface /butter paper and allow to cool.
  3. Powder the hardened mixture coarsely using a pestle.

For The Pudding

  1. Heat the oven to 180°C
  2. Grease a pie dish with a little of the butter. Spread each of the bread triangles with butter.
  3. Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle the raisins/almonds evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins/almonds on top.
  4. In a saucepan gently heat the milk and cream – DO NOT BOIL.
  5. In a large baking bowl beat the eggs with 3/4 sugar and the vanilla extract until light and airy and pale in color. Pour the warm milk over the eggs and continue beating until all the milk is added.
  6. Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 mins.
  7. Sprinkle the praline powder on the top layer to give a uniform coating.
  8. Bake the pudding in the hot oven for 40 – 45 mins, until the surface is golden brown and the pudding well risen and the egg is set. Serve hot.

Bread and Butter Pudding reheats well covered with aluminum foil in a hot oven

P.S: Sending this to Bake-off round up at Versatile Kitchen , A.W.E.D-British Event by Reva and DK , to Priya’s BEST WESTERN DESSERT EVENT , Only Cooking With Bread and Celebrate Sweets – Warm Desserts Event hosted by Priya and Nivedita.