Custard Pudding

Ingredients
500ml whole milk (or skimmed if you like)
5 tbsp sugar
2 slightly heaped tbsp custard powder
pinch of cardamon
drop of vanilla
3-4 tbsp evaporated milk
nuts for garnishing

First, mix the custard powder separately in a small bowl with about 2 tbsp of milk.
Pour the remainder of the 500ml in a pan with the evaporated milk and sugar and bring it to almost boiling point then lower the heat.
Add the cardamon and vanilla followed by the custard mixture and keep stirring until the mixture thickens
(for about 2-3 minutes) then turn off the heat.
If lumps of custard occur, pass the mixture through a sieve so it smooths out.
Pour into serving bowls and let it cool to room temp, then garnish with nuts and refrigerate until cold.
It will thicken more as it cools. Serve!

MANGO SOUFFLE.......

Ingredients:

1/2 cup Sugar
3 Eggs
3/4 cup Cream
2 tsp Gelatine
1/2 cup Mango slices, sliced into small pieces
1/2 cup Mango Puree

How to make mango souffle:

Soak gelatin in 1/4 cup of water.
Separate egg yolks and whites.
Add mango puree and sugar to the yolk and prepare over a pot of hot water till the sugar dissolves.
Dissolve soaked gelatin in hot water and add to the yolk mixture and cool.
Beat the cream and add to this mixture.
Also add the mango slices.
Beat egg whites stiff and fold into the soufflé mixture.
Set in freezer for at least two hours.
Decorate with cream and mango slices.

strawberries & pineapple pudding

Ingredients:

strawberries (keep the same sized strawberries for garnishing and slice all the others, keep all the cut and uncut strawberries in a bowl if strawberries are... not sweet put 6 teaspoon sugar and refrigerate for an hour)

pineapple slices

bananas

apple

sweet seedless grapes

vanilla cake slices

jelly (any falavour, it has to be ready before we put everything together)

custard powder 4tablespoons

milk 1 litre (full cream milk works best for desserts)

Method:

Put 1 litre milk in a pot bring to a boil, mix custard powder in 5tbsp cold milk and put in boiling milk. keep stirring for 15 minutes.

separately take a large bowl put cubed jelly at the bottom then put small cubed vanilla cake over it then put sliced pineapple,banana and sliced sweetened strawberries that we prepared earlier, also put sweet grapes, the bowl will be 3/4 filled with these fruits and cake. now by this time your custard will be ready,thick but runny. pour it over the prepared fruit bowl. let it cool then refrigerate for 3-4 hours,when the custard is set perfectly garnish with whole sweetend strawberries and pineapple. you can also pipe whipped cream for garnishing

Marshmallow Pudding

INGREDIENTS:

4 egg whites
3/4 cup sugar
3/4 cup orange juice
1 dessertspoon grated orange rind
1 tablespoon gelatin
1 tin mandarins, drained
whipped cream
chopped walnuts, to garnish
extra mandarin segments, to garnish



PREPARATION:


Put the egg whites into a bowl and beat until the mixture thickens. Whisk in the sugar a little at a time, until it is all incorporated and the mixture is stiff. Put the orange juice and rind into a saucepan and bring to the boil, then take off the heat. Add the gelatine as per directions on the packet. Stir well. Set the mixture aside and allow to cool to room temperature.

When the orange juice and gelatine mixture is cool, whip it into the egg and sugar mixture. Stir in the mandarins, then scrape the mixture into a bowl and put it into the refrigerator to set.

To serve, cover the mixture with a layer of whipped cream, then decorate with chopped walnuts and a few extra mandarin segments. (Tip: this dessert also looks great served in individual dishes or large wineglasses.)

This is a delicious mandarin marshmallow pudding, perfect for special occasions. This dessert is very simple to make, and best of all, it can be prepared the night before the dinner party.

Badam kheer

Ingredients

Almonds - 1 Cup
Milk - 2 3/4 Cup
Water - 1/4 Cup
Xylitol - 1/3 Cup(Traditionally done using sugar, if using sugar go for 1/2 cup or to your taste)
Saffron few strands
Cardamom 1 pod
Toasted Charoli nuts - 1 Tbsp

Method

1) Soak the almonds over night. Rinse and drain the water. Boil 2 cups of fresh water and once the water reaches the rolling boil point add the almonds and boil for 2 minutes. Then switch off the stove, immediately drain the water and add cold water rinse and once it is cold enough to handle. Just press the almonds between your thumb and index finger and the almonds will pop out of the skin. Do the same for the rest of the almonds.

2) Place the peeled almonds, saffron strands, cardamom and 1/2 cup of milk in a food processor and process till you get a smooth paste. Pour the ground paste in a thick bottomed pan and add 1/4 cup of water to the food processor to get any remaining paste sticking on to it.

3) Add the remaining milk and cook in medium heat. When it is slight hot add xylitol and boil till mixture slightly thickens and the xylitol melts approximately 8-10 minutes. Stirring in between to avoid burning the bottom.


4) Add toasted nuts and serve hot or cold as per your choice

Apple-pie.

Crust Recipe:

2 and a half cups all purpose flour
quarter tsp salt
1 tbsp sugar
half cup VERY COLD unsalted butter
6-8 tbsp ice-cold water

Mix all the dry ingredients into a bowl and put the bowl into the freezer for about half an hour.
The colder the crust ingredients, the flakier the crust will be.
Cut the butter into small pieces and put back in the fridge to get them as cold as possible as well.

Add the butter into the flour and rub in quickly using fingertips or a dough blender if you have one.
Don't over-mix. Once flakey and crumbly, add the very ice-cold water a little at a time and knead together.
The dough should be firm, not sticky.
If it gets too sticky you can add a bit of flour.

Divide the dough into two halves,
wrap each half separately in cling film and refrigerate for about half an hour.
In the meantime you can start preparing your filling

PIE FILLING

5 tart peeled apples
half cup sugar (you can mix brown and white if you have both n if you prefer a sweeter pie,
make this measurement three-quarter cup instead of half)
2 tbsp flour
half tsp cinnamon
quarter tsp salt
1 tbsp cider vinegar (optional)
1 tbsp lemon juice

Peel and slice apples,
then soak them in a bowl full of water that has been mixed with the lemon juice.
This preserves the apples colour.

In a large bowl mix sugar,
flour, cinnamon, salt n vinegar.

Drain the apple slices from the lemon water and add them to the mixture,
stirring well to make sure they are fully coated.

METHOD OF PREPARIRING THE PIE

Remove the first crust dough ball from the fridge and roll it out to about an eighth of an inch thickness.

Wrap it around your rolling pan, lift gently and unroll it in your pie pan.
Once shaped to fit the inside of your pan,
dump in the filling and place about 4 small chunks of butter on top of
the filling to give the pie a rich flavour.

Remove second dough ball from fridge and roll it out.
Cover the pie and shape the edge with fingers or knife.
Make slits to let the steam out during baking.
If you prefer a lattice finish like the one I've used in mine,
cut the 2nd rolled out dough ball into strips and create a patterns then pinch the edges together.

Cut long strips of tinfoil and place around the edge of the pie to prevent it from burning during baking.
You will remove the foil about 10mins before the pie is done.

Bake at 175 degrees C for about 40 mins first. Remove the pie and uncover the foil,
brush with egg yolk and put it back in the oven without the foil for another 10mins or so until the colour is golden brown.

PS: Don't be tempted to cut into your pie immediately.
Normally the filling will be a bit wet,
and has to be given at least 2 hours to set before serving.
Just keep the pie in its pan for as long as you can before slicing.
Tastes best with vanilla ice-cream.