Salt and Spice » Puddings

Christmas Pudding/ Plum Pudding

lissie — Tue, 27 Apr 2010 15:34:54 +0000

Today I am celebrating the Third Blog Anniversary of ‘Salt and Spice’. I thank all my blog friends and readers for your love and support all through these years! My special thanks to all those young ladies who try my recipes, get back to me and thank me! This is also my 125th post!

‘Christmas Pudding/ Plum Pudding’ is a traditional British steamed pudding served on Christmas Day. This yummy pudding can also be served as a dessert on other occasions or as a refreshment on a hot Summer’s day!

Ingredients

Plum cake – 250 gm powdered

Milk – as required

Butter – 1 tsp

Pineapple – 1/2 cup chopped

Sugar – 2 tsp

Water – 1/4 cup

Orange – 1/4 cup skin and seeds removed

Glace cherries – 7

For the Custard

Vanilla custard powder – 2 tbsp

Milk – 250 ml

Sugar – 3 tbsp

Method

Cook the pineapple with sugar and water till soft. Allow it to cool and add the orange pieces. Refrigerate for about 2 hours. Make a custard with milk, sugar and custard powder. Let it to cool. Keep it in the fridge for about 4 hours. Sprinkle milk over the powdered cake and mix without giving force. The mixture should be like bread crumbs. Smear butter on a pudding bowl and transfer the cake mixture into it. Press firmly with hands. Cover with a lid or aluminum foil and steam cook for 10 minutes. Remove the foil and allow it to cool a bit. Place a serving plate on the pudding bowl and invert the pudding on to the plate. Pour the cold custard, chilled fruits and fruit juice over the pudding. Garnish it with glace cherries. Enjoy with your loved ones!!!

Please follow my Christmas Fruit Cake recipe to make the Plum Cake. Usually the leftover cake is used to make this pudding.

You can microwave the pudding for 4 minutes instead of steaming.

The pudding can also be served with chilled cream or vanilla ice cream.

‘Christmas Pudding/ Plum Pudding’ is off to Srivalli for the event “Thanda Mela”

I am also sending ‘Christmas Pudding’ to Indrani for the event “Spotlight: Summer Foods & Drinks”

Strawberry Delight Pudding

lissie — Sat, 27 Jun 2009 07:18:59 +0000

‘Strawberry Delight Pudding’ was created by me out of necessity and it turned out awesome! My dear friend Happy Cook is hosting the event “Strawberry Feast”. Here in India strawberries are not in season. So I had to look for other options and came up with the idea of making a dessert using ‘strawberry crush’. I think you can also use ‘strawberry syrup’. I was in a hurry to take the pictures and did not wait for the pudding to set completely. Please see that you allow enough time for the pudding to set firmly before serving. Anyways, it was super delicious! This dessert is for all those who love strawberries!

This goes to Happy Cook’s event

Ingredients

Condensed milk – 400 gm

Full cream milk – 500 ml

Strawberry crush – 5 tbsp

China grass – 10 gm

Water – 1 1/4 cups

Fruit cake – 200 gm

Method

Cut the china grass into small pieces and soak it in water for 10 minutes. Pour the condensed milk, milk and the strawberry crush into a saucepan. Heat it through stirring constantly till steam starts coming out of it. Do not boil the mixture. Keep it aside. Melt the soaked china grass on a low flame. Add it to the milk mixture and mix well. Strain the mixture through a sieve and allow it to cool. Arrange the cake pieces in a pudding dish. When the pudding is half set, pour it over the cake pieces and allow it to set firmly in the fridge. While serving, garnish with droplets of strawberry crush. Enjoy!

Chawal Ki Kheer (Pal Payasam/Rice Pudding)

lissie — Fri, 24 Apr 2009 09:02:41 +0000

‘Chawal ki Kheer’ or ‘Rice pudding’ is a favorite among kids. In Kerala it is known as ‘Pal Payasam’. Rice, milk and almonds makes this a healthy dessert for children!

I am sending this to Trupti who is hosting the event ‘Cooking for Kids: Rice event’ which is the brain child of Sharmi.

Ingredients

Full cream milk – 1 1/2 litres

Basmati rice – 3/4 cup

Water – 2 cups

Sugar – 1 cup

Cardamom – 4

Salt – 1/2 tsp

Almonds – 12

Method

Wash and soak the rice in water for 1 hour. Pour the milk into a 8 or 10 litre pressure cooker. Add sugar and heat it till the sugar is dissolved. (Add more sugar if desired.) Add the soaked rice, water, cardamom and salt. Close the lid and keep it on a medium flame till the whistle comes. Then reduce the flame to low and cook for 12 minutes. Open the lid, mix well and transfer the kheer to a serving dish. Garnish with blanched and sliced almonds. It can be served as a dessert hot or cold. Enjoy!

Pineapple Cornflakes Pudding

lissie — Fri, 30 Nov 2007 13:16:44 +0000

Finally the Christmas Season is here! From now on I will be posting recipes which can be made during the Christmas and New Year Celebrations. Hope all of you will enjoy them! Season’s Greetings to all my blogger friends!!!

Ever since I heard of Cornflakes as the main ingredient for WBB #17 being hosted by Nags of For The Cook In Me, I was thinking about this delicious pudding! But I was wondering whether I could send it for WBB. She was only happy for me sending this pudding for the event!

Ingredients

Pineapple – 1 cup chopped finely

Cinnamon – 1″ piece

Cloves – 2

Sugar – 1 tbsp

Lemon rind – 1/2 tsp grated

Butter – 2 tsp

Krack Jack (or any sweet and salt) biscuit – 3/4 cup crushed

Cornflakes – 1 cup crushed slightly

Grated coconut -1/4 cup

Sugar – 2 tbsp

For the Custard

Milk – 500 ml

Vanilla custard powder – 2 tbsp

Sugar – 6 tbsp

Method

Take the milk in a saucepan and add the custard powder and sugar. Keep the pan on medium flame and stir continuously till it boils. Let it boil for about 2 minutes. When it is thick, put off the fire. Cool and refrigerate. In a small pan, boil the pineapple pieces with 1/4 cup of water, cinnamon and cloves till it becomes soft. Add 1 tbsp sugar and let the excess water evaporate. Put off the flame and add the lemon rinds. Remove the cinnamon and cloves and keep aside. In a bowl, mix together crushed biscuits, cornflakes, grated coconut, sugar and butter. Add the cooked pineapple and mix well. Transfer to a pie dish and bake in a preheated oven at 170 C for 5 minutes. Cool to room temp and serve with chilled custard!