Coffee Pudding
Ingredients
1 cup of Milk
1 cup of Boiling water
1 tin Milk Maid
50 g Sugar
3 table spoons of Nescafe coffee
2 teaspoons of Gelatin
3 table spoons Custard powder
Small Cooking chocolate
Method
Dissolve custard powder in the milk and bring to boil. Add sugar. Take the boiling water, dissolve gelatin and add coffee. Take a bowl put the coffee mix, milkmaid, and custard mix and beat well using a mixer. Pour in to another bowl and set.When set, turn over on to a serving platter. Melt the cooking chocolate. Put in to a piping bag and decorate the top of the pudding.
Baked Pineapple Pudding
Ingredients
5 slices of bread.
¾ cup of butter.
2 medium eggs.
1 large can of crushed pineapple.
½ cup of sugar.
2 tablespoons of flour.
Pinch of salt.
Method
Cut the slices of bread into cubes, then fry in the butter until crisp.Mix together all of the ingredients and put in a greased casserole dish.Bake at 350°F (175°C) for 30 minutes.
Chocolate Marshmallow Pudding
Ingredients
5 ½ oz of canned chocolate syrup.
3 cups of milk.
¼ cup of sugar.
Dash of salt.
3 tablespoons of all-purpose flour.
1 medium egg, well beaten.
1 teaspoon of vanilla.
Marshmallows.
Method
Add the chocolate syrup to the milk and scald.Mix together the sugar, salt, flour and beaten egg, with a little water to thin if necessary.Pour about half of the scalded milk over the egg mixture, then return to pan and cook until the mixture just begins to boil.Remove from the heat and add the vanilla.Pour into a 1 ½ quart baking dish, then top with marshmallows and brown in a 400°F (205°C) oven.
Mango Pudding
Ingredients
2 envelope of gelatin, unflavored.
1 ¼ cups of water.
1 cup of sugar.
1 ½ cup of sliced mango.
1 ½ cup of milk.
1 ¼ cup of vanilla ice cream.
¼ teaspoon of vanilla.
1 mango, sliced, to garnish.
Method
Soften the gelatin in ½ cup of cold water.Bring the remaining ¾ cup of water to boil in a small saucepan.Add the gelatin, then the sugar and stir until dissolved.Set aside and allow to cool.Turn the cooled mixture into blender container. Add the sliced mango and purée.Add the milk, ice cream and vanilla.Blend for 2 minutes, stopping and starting at 30 second intervals.Turn into a 2-quart bowl.Cover and chill for 6 hours or overnight.To serve, spoon the pudding into dessert bowls or glasses.Garnish with mango slices.
Rice Pudding
Ingredients
2 ½ cup of milk.
½ cup of long grain rice.
1/3 cup of sugar.
1/3 cup of raisins or dried cranberries.
1 teaspoon of vanilla extract.
½ teaspoon of salt.
Light cream (optional).
MethodIn a heavy saucepan, combine the milk, long grain rice, sugar, raisins (or cranberries), vanilla extract and salt.Bring to a boil, then reduce heat and cook, covered, over very low heat until the rice is tender and milk is absorbed (about 45 minutes), stirring frequently.
Raspberry White Chocolate Mousse
Ingredients
1 (10 ounce) package frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons orange liqueur
1 3/4 cups heavy whipping cream
6 ounces white chocolate, chopped
1 drop red food coloring
Method
Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.
Chocolate Mousse
Ingredients
4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar
(Optional) Raspberries and extra whipped cream
Method
Whip the cream to soft peaks, then refrigerate.Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
Apple Mousse
Ingredients
3 medium sized cooking apples or Granny Smith apples, peeled, quartered and cored
3 ½ fl oz/100ml water
½ oz/15g white sugar
Dash of lemon juice
10 fl oz/300ml scrumpy (farmhouse cider) or dry cider
3 gelatine leaves softened in a little cold water, or 1 ½tsp powdered gelatin
½ pt/300 ml whipping cream
Method
Place the apples in a saucepan, add the water, sugar and lemon juice. Simmer for 10 minutes until the apples are tender and just starting to break up.tender. Liquidize and then push through a fine sieve to create a fine sauce.Place the cider into another saucepan, boil until reduced to about 5tbsp. Remove from the heat then add the softened gelatin leaves or sprinkle over the powdered gelatin, stir until dissolved and leave to cool.Whip the cream until it forms soft peaks and fold in the apple purée and cider. Divide between 4, 3 ½ "/9 cm ramekins, smooth the surface and leave to set in the refrigerator for 2 hours.Serve immediately garnished with a sprig of fresh mint.
Avacado Mousse
Ingredients
3 avocados.
½ cup of 35% cream.
¼ cup of sugar.
Freshly squeezed juice of 2 limes.
Method
Whip the cream and the sugar in a mixing bowl to soft peak stage.Cover and refrigerate.Peel and pit the avocados.Blend the avocados and lime juice in a blender until smooth.Fold the avocado and lime mix into the cream.
Carrot Mousse
Ingredients
4 cups of carrots.
1 cup of chicken stock.
1 cup of cream.
4 medium eggs.
Nutmeg.
Salt and pepper.
Method
Peel the carrots.Place the carrots and chicken stock in a pan and bring to the boil. Cover and simmer while stirring until the carrots are tender.Puree carrots and stock in a blender until smooth.Add the eggs and process again for about 45 secs.Blend in the cream, nutmeg, salt and pepper.Grease heatproof moulds and spoon in the puree to fill.Cover each mould with foil and cook in a bain marie until the mousse sets (takes about 30 minutes).Allow to rest for 7-8 minutes, then turn out gently.
Apple Jelly
Ingredients
5 cups sugar
4 cups canned or bottled apple juice
Few drops red food coloring, optional
1 box fruit pectin for homemade jams and jellies
1/2 teaspoon butter or margarine
Method
Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let jars and lids stand in hot water until ready to fill. Drain well before filling.Measure sugar into separate bowl. (Scrape extra sugar from cup with spatula to level for exact measure.) Measure juice into 6- or 8 quart pot; add food coloring. Stir pectin into juice in pot. Add butter. Place over high heat; bring to a full rolling boil.Immediately stir in sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After jars are cool, check seals.
Grape Jelly
Ingredients
3 C. Grape juice
4 1/2 C sugar
1 box sure -jell (pectin)
Method
Heat juice and pectin to a full boil, over high heat. Add sugar and return to a boil. Boil hard for 1 min., stirring constantly. Remove from heat. Ladle into hot jars. Adjust caps. Proceed as usual.
Spiced Blackberry Jelly
Ingredients
4 c Blackberries
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Mace
1/8 ts Cloves
Sugar
Method
In a saucepan mix together all ingredients except sugar. Cook the berries over low heat, stirring and crushing them with a spoon, until they are soft. Pour the mixture through a jelly bag, without squeezing the bag, and measure it. For each cup of juice stir in one cup of sugar and cook the syrup over low heat until a little jells when dropped on a cold plate. Pour the jelly into hot sterilized glasses and seal.
Watermelon Jelly
Ingredients
4 cups seeded, diced watermelon
3 l/2 cups sugar
2 TBS. lemon juice
l/2 of a 6-ounce package liquid fruit pectin (l foil pouch)
Method
Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth (should have 2 cups of watermelon puree). In a dutch oven or 8 quart kettle, combine watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil (a boil that cannot be stirred down) over high heat, stirring constantly with a long handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil, boil hard for 1 minute, stirring constantly. remove from heat, skim off foam, ladle jelly into clean hot l/2 pint jars, leaving l/4 inch head space, wipe jar rims, adjust lids. Allow to cool completely away from drafts then store in cool dark place. Makes 4 l/2 pints.
Chocolate Biscuit Pudding
Ingredients
1/2 tin Nestle Table Cream (Media Crema)
1/2 lb Butter
1 lb Icing Sugar
5 Tbsp Cocoa Powder
1 Cup Milk
1 Packet Marie Biscuits (120g)
1 Tbsp Vanilla
2 Tbsp Brandy
1/2 cup chopped cashew nuts(optional)
Method
Refrigerate Table Cream for a few hours before using. Beat butter & icing sugar until it becomes pale colour and then add chocolate powder & beat well. Mix with table cream, vanilla & brandy. In a glass dish pour a thin layer of chocolate cream. Soak the biscuits lightly in milk, arrange a layer of biscuits over the cream. Then spread a layer of cream again & a layer of biscuits. Arrange like this alternately until all the stuff are over. The top most layer should be a cream. Sprinkle with chopped cashew nuts if desired. Chill for about 2 hours.
Easy Jelly Pudding
Ingredients
2 boxes strawberry jello or any other flavor
1 can sweetened condensed milk
Raisins and Chopped Cashews (Optional) Water
Method
Prepare the 2 boxes of jello mix according to the package directions (First mix with 2 cups boiling water until it dissolves. Then add 2 cups cold water and stir well). Now add 1 can sweetened condensed milk and beat well using a mixer at high speed until well blended. Cover and refrigerate for at least 4 hours or until set. Once pudding is set, garnish with Raisins and chopped Cashews.
Bread Pudding
Ingredients
5 eggs
2 oz butter or margarine
2 cups milk
6 oz sugar
1/2 lb old bread broken into small pieces
Sweet marmalade jam
1/2 cup raisins(optional) 2 tspn Vanilla
Method
Boil the milk and remove from heat and add the small pieces of bread . Soak in milk for 15 minutes. Then beat the eggs and sugar well and add the soaked bread with vanilla and mix well.Can add raisins if desired.Coat the insides of a baking dish with marmalade jam (about 8 oz ). Now pour the pudding mixture in to the baking dish and cover with a foil. Preheat the oven to 400 F.
Place the dish in a baking tray and add a little water and bake it in the oven for about 40 minutes or until well done. Remove from oven and carefully flip it over to a serving dish and enjoy.