Eton Mess – Very British & Very stylish!

Much loved for its finest taste and luxury appearance, Eton mess is a very popular dessert in the summer season in England and believed to be served at the annual cricket match at the Eton College in the late 19th century, where it got its name!

Who can resist this indulgent, sweet strawberry dessert? The occasional crunch of the meringues in the silky smooth cream, drenched in the sweet strawberry sauce and the taste of fresh juicy strawberries, make it a heavenly treat in the warm summer months, where the strawberries are in abundance.

The best news is that it takes only a few minutes to whip it up! Gather the ingredients needed and it’s just whipping the cream and wrapping all in it! Then, grab a spoon and let your taste buds go dancing!

Serve on a scoop of vanilla ice-cream or just decorate a cake with it to give an absolute luxury taste and appearance!

Ingredients needed:

Juicy strawberries
For the strawberry sauce
Juicy strawberries200g and a cup full for garnishing
Sugar3 1/2 tbsp
Lemon juice1 tsp
Water1 tbsp
For the whipped cream
Double cream – whipping cream200ml
Icing sugar3 tbsp
Lemon juice3 drops
For Meringues
Buy a packet of good quality meringues from a supermarket

Let’s whip it:

1st Step: make the strawberry sauce

Strawberries, lemon juice, sugar
  • Place strawberries, sugar, lemon juice and water together in a pan and heat up gently until the strawberries are softened and floating in a sauce. This will take about 10-15 mins.
  • Send the sauce through a sieve to get a clear liquid without any seeds
  • Keep aside to cool.

2nd Step: Whip up the cream

Eton Mess will be a messy and an undesirable lump if the cream is not whipped into perfection. It is very important to place the cream and the mixing pins in the fridge until needed and wipe the bowl clean and dry.

  • Take the cream and mixing pins out of the fridge and immediately pour cream into the bowl
  • Now start whipping at medium speed and gradually increase the speed to maximum. You will notice the cream thickens while mixing rapidly for 3/4 mins
  • Add icing sugar while beating in full power
  • Add lemon juice
  • Beat until stiff peaks form. When you lift the pins, the peaks must not drip but stay stiff and firm
  • Check the sweetness and add a bit more icing sugar in, if you desire to take the sweetness a little further

3rd Step: Assemble – the best part!

  • Slice a cup full of strawberries and drop into the cream
  • Add some of the strawberry sauce
  • Crush some meringues and drop
  • Mix all together
  • Decorate with more strawberries, strawberry sauce sprinkled on the top and meringue scattered on

or

  • Take a tall glass and drop chopped strawberries, then whipped cream and top it up with strawberry sauce. Continue the same layers until you reach the top.
  • Decorate with a sprig of mint
  • Place in the fridge for 2/3 hrs and serve chilled
  • Delicious!

My Amazon picks:

Best Chocolate Brownies -Blitz In The Blender And Baked To Perfection

This is the easiest and the yummiest Chocolate Brownies I have ever made! I mentioned “easiest” here, because the batter is made in seconds by dropping all the ingredients into a kitchen blender and blitz together just for 5 seconds!

Originated from the United States in the 19th century, Brownies are crispy and crackly on the top, fudgy in the centre, chewy and caky at the same time. It is a cake and it is not! The difference is no baking powder or self – raising flour are added, so the batter does not rise. Instead, it becomes chewy and fudgy while baking.

So, let’s make these beauties and serve them around, at tea time! Or you can drop a few on top of vanilla ice-cream and serve with a little dash of chocolate sauce to make it a gorgeous dessert!

You can also, drop them into a transparent bag, tie a ribbon and make a pretty gift for a friend! Once you made them, serving ideas will come flooding! So, let’s get ready with the ingredients and give it a try;

Ingredients needed:

Plain Flour100g
Butter/Margarine100 g
Sugar250 g
Eggs2
Cocoa powder1 tbsp
Milk2 tbsp
Milk chocolate 125g
Vanilla 1 tsp
Salt3 pinches

Let’s make:

  • Melt milk chocolates, milk, salt and cocoa powder together on a pan or in the microwave. Mix well. Keep aside
  • Add butter and sugar into a pan and heat gently while stirring until the sugar dissolves and let it cool. You can use the microwave for this purpose.
  • Add the eggs into a blender. Whiz only for 3 seconds.
  • Add butter and sugar mixture, chocolate syrup and vanilla. Whiz for 5 seconds
  • Add flour. Whiz for 5 seconds. Your batter is ready!
  • Pour into a glass or Pyrex dish lined with a parchment paper
  • Bake for 20-25 mins
  • Let the baked brownie sheet cool off completely
  • Dip a sharp knife in boiling water, wipe clean and cut squares
  • Store in an air-tight box
  • Taste even better the next day!

Trifle Pudding – A yummy, fruity treat for Any occasion, Any season

Enjoy making this beautiful Fruit Trifle Pudding, tossing any seasonal fruit and add extra colour to any occasion!

The glorious appearance and the delicious taste in this dessert is a real winner among any other yummy treats. The usual traditional English Trifle Pudding has a generous amount of whipped cream, which I deliberately avoided and added custard cream instead. This, in turn, gave this pudding a lighter texture so that you won’t feel too heavy after tucking into it!

Pineapples alone give a distinct taste and flavour to this pudding. So, remember to add a ripped, juicy pineapple along with other fruits.

Also, make the sponge cake, Jelly in two colours and the custard cream, on the previous day to make the whole process easier. I have given the recipe of the sponge cake below, which is the best choice for this pudding. Do not use the usual butter cake/pound cake/fruit cake even if you are tempted because they tend to crumble and spoil the original delicate taste. The sponge cake stays neat and nice, absorbing the juices and contributing a great deal to the overall taste.

Let’s see what are the ingredients you need;

Sponge cake (thinly sliced) Recipe given below1
Pineapple (stewed) Recipe given below1
Condensed milk2/3 tbsp
Custard cream (Vanilla flavour)-Make according to the
instructions given in the packet
2 mugs
Strawberries, apples, grapes (red & green), raspberries, blackberries, cherries, mangoes or any other fruit
(If you take bananas, slice and sprinkle some lemon to prevent blackening)
1- 2 cup each
Jelly in red and green colours2 cups
Tuti fruiti1 cup
Cashews (optional)
Sultana (optional)
Ingredients – Sponge cake slices, jelly, stewed pineapples, custard cream, tuti fruiti and sliced fruits

Let’s assemble all to produce this beautiful trifle;

  • Choose a tall Pyrex dish and arrange a neat layer of sliced cakes on the bottom
  • Arrange strawberries around the dish which will look pretty from outside. You can arrange grapes, bananas or any other fruit of your choice
  • Pour some pineapple syrup on the cake slices
  • Scatter some pineapple pieces on top
  • Cover with a thin layer of custard cream
  • Now, arrange a layer of jelly cubes
  • Throw any kind of fruit pieces on top
  • Again, a layer of cakes must be arranged
  • A dash of pineapple syrup and pineapple chunks must go next
  • Custard cream
  • Fruits
  • Jelly
  • Cakes
  • The layers must continue until you reach the top
  • Pour 2tbsp of condensed milk
  • Smear a layer of custard cream as the last layer
  • Arrange strawberry slices or any other fruits and decorate attractively
  • Sprinkle tuti fruiti, cashews, sultanas or any dry fruit pieces
  • Store in the fridge for at least 8hrs, preferably overnight
  • All the juices will get soaked up and blended beautifully when you serve. Cut into squares and serve on dainty dessert plates
  • Enjoy!

Sponge Cake Recipe

Ingredients :

Eggs4
Sugar120g
Flour120g
Butter50g
Milk60ml
Baking Powder1tsp
Lemon3/4 drops
Salt3 pinches

Make it:

  • Set the Oven at 160C
  • Melt the butter on a pan under low heat. Mix half of sugar, milk and salt. Keep aside
  • Separate the egg whites and yolks taking care not to mix even a tiny bit of egg yolks in egg whites
  • Beat egg whites in full speed using an electric hand mixer for 1 min
  • Continue beating while adding the rest of sugar and lemon juice
  • Notice the egg whites become stiff and start forming peaks after 2/3 mins. Stop beating at this point
Egg whites form into peaks!
  • Whisk the egg yolks and add the butter mixture. Whisk until all combined
  • Gradually add flour + baking powder and mix thoroughly with a spatula or a wooden spoon until everything comes together as a smooth batter
  • Now, add the egg yolks into this batter and mix everything together
  • Pour into a tray, lined up with parchment paper and bake in the lower tier of the oven for 15/20 mins or until a skewer comes out clean when stabbed in the middle
  • Take the cake out of the oven and drop the tray 2/3 times on the pantry top to loosen the edges. Take out from the tray and leave to cool completely
  • Cut into thin dainty slices

Pineapple Stew Recipe

  • Cut a juicy, riped pineapple into chunks
  • Drop the chunks into a pan with a 1/4 cup of sugar and 1/2 cup of water with a pinch of salt
  • Simmer under very low flame until the pineapple pieces become very soft
  • Check the taste. If the sugar is not enough, add a little bit more
  • If the syrup is less you can add a bit more water and simmer a little longer
  • Done!
Undu Walalu recipe

Undu Walalu /Pani Walalu “Gold Bangles”

undu walalu/pani walalu

Sinhalese and Tamils in Sri Lanka welcome this most prominent cultural festival known as Aluth Awurudda or New Year on the 14th of April annually. It is also known as the Sun festival, based on the astrological point of view that, Sun’s journey from the House of Pieces to the House of Aries is completed on this day.

The whole country gets together to celebrate this occasion on grand scale by making many traditional sweetmeats, dressing up in traditional costumes and playing traditional games.

These gold bangles are a very popular sweet during this time and I am thankful to my mum for passing this recipe on to me as I am now quite confident in making them myself.

I believe this is the easiest and the yummiest sweet that you can rustle up just before the New Year day. I am sure everybody will love to indulge in these, gladly forgetting their diet plans!

So let’s make them and pass them around to spread happiness and goodwill.

Ingredients needed;

Undu seeds /Urind whole (white)1 cup
Rice flour (shop-bought)1/2 cup
Salt1/8 tsp
Fresh coconut milk or Maggi coconut milk1/4 cup
For the sugar syrup
Brown sugar4/3 cup
Water 2 cups
Salt4 pinches

Let’s make ;

Soak Undu/Urind

  • Soak Undu/Urind seeds in water overnight or at least for 6hrs
  • Next day, drain the water and drop the soaked Undu/Urind into the blender jar
  • Add salt, coconut milk, rice flour and blitz in high speed until it turns into a thick but very smooth consistency. Add more water little by little until the expected consistency appears.
  • Cover and keep aside for 1hr
Batter is ready

Make the Sugar Syrup

  • Meanwhile, take a wide heavy bottom or a nonstick pan and pour in the sugar, salt and water
  • Boil twice
  • Simmer for 3-4 mins under medium flame until the liquid goes syrupy
  • Give a good stirring and check the taste. If more salt or sugar is needed, adjust the taste accordingly. Simmer for another couple of minutes, close the flame.

Fry and soak in sugar syrup – Final step

Making swirls
Deep frying until golden
Tefal Non-stick frying pan perfect for the job
Dip in the sugar syrup
  • Take a freezer bag/piping bag/thick plastic bag and cut one of the bottom edges slightly
  • Pour oil into a wide pan and heat under medium flame
  • Drop a small ball from the batter to the hot oil and fry. check the taste. Add a pinch or more salt if necessary.
  • Drape the bag inside a cup and pour the Undu/Urind batter into it
  • Gather the bag from the top
  • Carefully squeeze the batter into hot oil while making perfect rounds
  • Fry both sides until golden brown. Take out of the frying pan and keep aside for a minute. Fry again for 30 seconds. This will make them go crispier.
  • Drop the golden brown rounds into the sugar syrup
  • Start frying the next batch
  • Pick the batch that is already in the sugar syrup using a skewer and place on a plate
  • Continue the same process until the batter is finished (remember to keep the sugar syrup always warm. If it goes cold, warm it up under medium flame for a few mins)
  • You are now an owner of a tower of golden bangles!
  • Serve around and celebrate the festive occasion in good spirit!

Important tips:

  • If you have access to Kitual/Coconut treacle and Jaggary, add both or just one kind in place of sugar for a healthier and tastier version of these. You can combine either of those and sugar too.
  • Remember to fry twice to make them crispier
  • Choose a flat pan so that you can fry several of them at the same time
  • Sugar syrup must be always hot. If it goes cold in the middle of the process, heat the pan again for a minute
  • It is advisable to make one and taste it first and adjust the taste if needed, before starting the whole process
Chocolate Set Jelly

Chocolate Jelly Fudge – Heavenly Chocolaty Dessert

Chocolate Set Jelly

Let’s indulge in this beautiful, yummy, chocolaty jelly dessert!

I was very careful in bringing the calorie level down while experimenting with this recipe so that everybody could enjoy these beautiful dainty chocolate jelly fudge cubes without feeling guilty after eating. Hence, I added 1 cup of water, something that you can replace with milk – if you desire a more milky taste.

Remember to add double the amount of water to gelatine so that the cubes will come out firm and nice. Also, washing the dish with cold tap water, before pouring the mixture in it, is vital as it helps in cutting neat pieces without any broken edges. The other important tip is that you must place the dish in the fridge overnight, which in turn will bring out the real fudge-like texture.

You will need the following ingredients :

Milk chocolates ( I used Cadbury milk choc)100 g
Fresh milk1 1/2 Cups
Water1 cup
Gelatine 3 tbsp + 6tbsp water
Cocoa powder1 tbsp
White sugar5 tbsp
Vanilla essence

Let’s make it;

  • Mix gelatine and water and keep aside until gelatine is soft
  • Meanwhile, pour milk and water into a wide pan
  • Into the same pan, add cocoa powder, white sugar and chocolates
  • Boil
  • Reduce the flame and add the soften gelatine
  • Boil
  • Reduce flame, add vanilla, cover and simmer for 3 mins. This will help in dissolving chocolates quickly
  • Wash a pyrex dish in cold water to make it easier to cut dainty jelly pieces
  • Now pour the mixture to the dish
  • Leave to cool
  • Place in the fridge (Ideally overnight for the jelly to set firmly)
  • Cut into neat squares
  • Serve in pretty dessert cups
  • Yummy!
mango lassi

Mango Lassi – Delicious Summer Delight

mango lassi

Who can resist these honey-like mangoes that are in abundance during summer months?  Eat them fresh and make this heavenly smoothie called “mango lassi” with the rest. Mango lassi is a well-known thirst buster in the Indian subcontinent which acts its way to cool you down within. No other words to describe this feeling than “divine”

If the mango season is over or if you are not so lucky to get hold of fresh mangoes, the best alternative is the mango pulp available in Asian supermarkets which are as good as fresh mangoes.

Juicy mango pulp – available in Asian supermarkets

Making this is super easy as you just have to load everything to the blender jar in one go, including the ice cubes and then process for about 1 min.   Churning with ice cubes enfolds a beautiful texture and overall coolness, so mark it as a must!

You will need :

 Mango pulp 1 cup
 Plain yogurt (Full Fat or Fat Free) add full fat yogurt for a silky texture 1 cup
 Sugar 3 tbsp
 Water 2 cups
 Ice cubes 5

Let’s make it :

  • Drop everything into your blender jar and churn at high speed for 1 min.
  • Serve immediately!
  • Divine!

Fruit Custard – Fresh Fruits In Delicious Banana Custard Cream

fruit custard

This is one of my favourite summertime desserts! The cool, silky smooth texture of custard wrapped with sweet summer fruits can be on the top of the winning list if served with a scoop of vanilla ice-cream!

The real bliss of summer is that varieties of fruits and berries are in abundance, making this delicious fruity dessert is a real joy!  As a matter of fact, the oranges and clementines taste more delicious in the summer months so, adding a lot of them will give this dish a noticeable zing!

As for the custard, no other flavour will beat the banana flavour as it goes deliciously well with this dessert. Scatter some coloured sprinkles and some jelly cubes to give an exotic look!

I believe that this is the best way to sneak a lot of fruits into kids’ diet without much cajoling.  If you are serving for kids under 5 years, make sure to cut the fruits into small pieces to avoid any chocking hazards.

Let’s make it: 

Make the custard first

  • Follow the instructions in the back of the packet and make the custard and leave it to cool
  • Cover with a cling film and place in the fridge

Slice the fruits

  • 1/2 hr before serving, sllice fruits and collect them in a bowl

Go for bananas, oranges, apples, mangoes, kiwis, red / green grapes, cherries, blue berries, papaya, pinapple

Chill them

  • Add the fruits to the custard cream and give a good mix
  • Cover with a cling film and place back in the fridge until chilled

Serve it

  • Fill the cups with the fruity custard
  • Scoop vanilla ice cream and place on the top or toss some jelly cubes and sultanas just before serving.  You can add a few cashew nuts for an exotic taste
  • Serve within an hour because the fruits can go stale and change colour
  • Enjoy the delicious melody of fruits laced with scented banana flavour custard

Tips :

  • Remember to mix the required amount of custard powder in a small amount of milk first and then gradually add to the boiling milk while stirring as per the instructions in the packet.
  • Keep stirring the boiling milk with custard until it thickens slightly.  Do not stop stirring or else it will burn from the bottom.  Also, you have to stir it even after taking out of the flame to avoid forming any lumps.
  • I add 2 tbsp of sugar to 2 tbsp of custard powder for a sweeter taste.

Creme’ Caramel Pudding – Made with condensed milk and baked in the oven

This is the easiest version of Creme’ Caramel Pudding recipe, made with condensed milk and baked in the oven.

This oven-baked version is a real bliss on a busy day when you’re cooking 4 dishes at the same time for a party or fixing an elaborate meal.  Just stick the pudding into the oven, set the timer and forget about it.  While you are attending to numerous other stuff, the oven will bake it to perfection!

Let’s make it:

You will need these few ingredients :

 Condensed milk can 380g or 400 g (small size)
 White sugar 1 tbsp
 Water2 cans from the empty condensed milk can
 Lemon zest/Vanilla1 lemon peel grated into tiny pieces and  Vanilla 2 tsp
 Eggs6 large

Set the oven to 180 C

Make The Caramel 

  • Sugar 5 tbsp
  • Water 1/2 cup
caramel
  • Place sugar and water in a pan and boil in high heat
  • Do not stir with a spoon because the caramel can stick on it.  Hold from both ends and shake the pan from time to time
  • The caramel will turn into a lovely golden colour after several minutes
  • Immediately,  switch off the flame and take the pan out
  • Straightaway, pour the caramel on to the bottom of the pudding bowl or tray and spread it all over

Rub Butter

  • Just after pouring caramel into the tray, take a little butter onto your hand and rub it around the tray so that the pudding will not stick to the tray/bowl once baked

All in to the Blender

Into your blender jar pour all the following ingredients;

  • Condensed milk tin – all of it
  • Wash the tin and 1 1/2 tins of water
  • 6 Eggs
  • 1 tbsp of sugar
  • 2 tbsp Vanilla

Blend in high speed exactly for 30 seconds.

Into the dish

  • Pour the creamy liquid into a tray or a pyrex dish leaving some space from the top for the pudding to rise
  • Drop lemon zest
  • Place the pudding tray on another wider tray filled 1/4 of it with water. (Double boiling)

Bake 

  • Cover the pudding tray loosely with a foil or you can opt for not covering it
  • Gently place the double trays in the oven and bake for 40mins (Stab a skewer and check. If the tip of the skewer comes out clean then the pudding is done!)

Serve 

  • Let the pudding sit until completely cooled off
  • Place in the fridge
  • Cut into equal size squares and scrape them out, dipping a flat knife or a spatula to the bottom Then, scoop out some caramel juices and pour over the pudding squares before serving
  • Yummy!
Strawberry jam

Best Strawberry Jam – No pectin. Just sugar and lemon. Ready in 15mins

This is the best way to use British strawberries at the peak of their season and you will instantly fall in love with the extraordinary fresh taste of this beautiful jam!

The beautiful red colour of strawberries will turn into a gleaming ruby red shade and taste heavenly when the jam is made.

I was careful not to use pectin or any other chemicals in this recipe but the humble lemon juice and white sugar. The natural sweetness of strawberries along with their subtle sour taste is incredibly enhanced and more pronounced by lemon juice. Also, lemon juice acts as Pectin.

Also, I personally like the homemade touch of this gorgeous jam and the utter simplicity of the whole process of making it. The combination of strawberries, lemon juice and white sugar make magic!

Check these tips out before launching yourself into making jam

**Remember, never to exceed the boiling time

**5 mins to dissolve sugar

**15 minutes of boiling in high flame

**Let the jam rest in the same pan to cool off. The heat in the same pan will gradually make the syrup thicken and turn it into the right consistency of jam!

If you fancy, a no bits jam, cut the strawberries into tiny pieces and crush them with your fingers. Or, else, crush with a back of a potato masher and send the pulp through a sieve to avoid any bits. Do not attempt to crush the strawberries with a blender before making the jam because that will dull the beautiful red shade.

Before you start, place a metal spoon/plate in the freezer. After the boiling process is over, drop a little blob of syrup on the chilled spoon/plate and check if it stays wobbly like jelly on the spoon or drips down. If it doesn’t drip down, voila! the consistency of your jam is perfect!

Ingredients needed:

 Juicy good quality strawberries washed and dried (stem removed) 800g
 White sugar 700g
 Lemon juice 1/2 lemon 
Change the quantities proportionately if you are taking a different weight of strawberries

Important tips – timings

  • 5 min – low flame – to dissolve the sugar
  • 15 min – high flame – to boil the syrup
  • Rest in the pan until completely cooled off

Let’s make:

My Amazon picks:

  • Cut the strawberries into small pieces. You can leave a few small whole strawberries or a few chunks. For a no bits jam, crush them with your fingers or a potato masher but do not use any blender as it will dull the natural red shade.
  • Now drop sugar, lemon juice and strawberries into a wide, heavy bottom pan
  • Heat the pan under low flame for 5 mins allowing the sugar to dissolve
  • Give a good stir and increase the flame to high
  • Rapidly boil the syrup for exactly 15 mins while stirring now and again
  • Remove the scum from the top while it is boiling
  • Immediately after 15 min, give a good stir and switch the flame off
  • Let the jam sit in the pan until completely cools off.
  • Finally, empty the jam into prepared jars and let them cool off completely before storing them in the fridge
  • This jam can last up to 6 months in the fridge

Troubleshooting

  • If you feel the syrup has boiled a little thicker, do not worry. immediately, transfer the jam into glass bottles instead of letting it cools off in the pan.
  • If the jam is too runny when completely cooled off, you can boil it again for 5/10 mins to thicken it.
  • The above two incidents could be resolved easily but if you boil the syrup too long, (over 20mins) the jam will be rock hard and nothing could be done to rescue it.

You can use a funnel to fill the bottles with jam

straw jam1

A very sweet afternoon tea time

  • Warm-up two crumpets in the microwave for 1 min
  • Spread butter generously
  • Now, spread a generous layer of jam on top
  • Yummy!

Using your beautiful homemade Strawberry Jam, why not make this gorgeous Victoria sponge cake?

Recipe link is given below:

Victoria Sponge Cake With Silky Butter Cream Icing-
Victoria sponge cake
Victoria sponge cake
Caramel pudding

Caramel pudding – Steamed caramel pudding made with fresh milk

caramel pudding

My favourite dessert since childhood, caramel pudding, is now my little son’s favourite too.  My mum used to make this with condensed milk which, undoubtedly had a very smooth, rich and creamier texture.  In the process of trying to produce a healthier version,  I came across this recipe from an old recipe collection.  You can either steam this or bake in the oven. However, steamed puddings always have a distinct delicate texture than the oven baked ones, which I am addicted to.

Get ready with the following items:

 Whole milk 2 cups
 White sugar3/4 cups
 Eggs (large) 4
 Vanilla essence lemon zest 1 tsp
Lemon zest (optional) 1/2 ts
 For the caramel 
 White sugar 5 tbsp
 Water3 tbsp

Let’s make it 

Heat up milk

  • Pour milk into a pan and heat up until it reaches the boiling point but do not boil
  • Mix vanilla, switch off the flame and let the milk cool down

Blend

  • Drop sugar and eggs to the blender
  • Whizz just 5 seconds. (do not overdo it as the sponginess of the pudding will be affected)
  • Now, slowly pour into them
  • Whip with a hand whisker until frothy
  • Add vanilla and lemon zest
caramel ppp

Make the Caramel 

  • Drop sugar and water into a small pan
  • Bring to boil
  • Let the syrup turn light brown. (Do not let it turn too dark as the syrup will taste bitter)
  • Add 1 tbsp of hot water and let the syrup bubble away for a minute and switch off the flame.
  • The caramel is ready now

Steam 

  • Pour the caramel into the pudding bowl and circle around so that the caramel stick onto the sides of the bowl
  • Rub butter all around the bowl
  • Pour the milky liquid in
  • Cover the top tightly with a foil
  • Place a close fitting plate on
  • Fill a large pan half with water
  • Drop a tea towel or place a saucepan stand on the bottom (This will prevent the pudding bowl shake too much while boiling and spilling out the liquid)
  • Dip the pudding bowl slowly into the middle of the pan
  • Cover the large pan with a foil or a tea towel first and then close with the lid.
caramel pppp
  • Place the pan on stove  under high flame and steam for 1 hr.  Check the water level half way and pour boiling water if needed.
caramel p

Cool it off

  • Take the pudding bowl out and let it cool off completely.
  • Place the bowl in the fridge.
  • Once chilled loosen from around
caramel pp
  • Then place a flat, wide plate on top of the pudding bowl and gently turn the bowl upside down
  • Give a gentle knock on the bottom of the bowl.
  • Slowly, lift the bowl up
caramel pudding1
  • Voila !!! your pudding is out, sitting primly with a pool of caramel juices
  • Cut nice triangles and serve with juices
  • Yummy !!!
Caramel pudding -big

Tip: To make cute individual puddings for kids, use several ramekin bowls .

caramel pudding2
2011-11-19-RUP-pecan-pie-ramekins-bowls2-500w