Tipsy pudding
Don’t worry this pudding does not make you tipsy and you will not fall down after having it.
Why is it called Tipsy Puding? No idea!! What I do know is that this is a very easy recipe and is loved by one and all.
The best thing about this dessert is that it is better made a day prior to a party and it tastes even better a day after the party. Trust me this recipe is for keeps.
It is a very sneaky way to add fresh fruits if you have fussy eaters at home. You can add fruits such as apples, bananas, pears, tinned pineapples, etc. I have specifically mentioned tinned pineapples because using fresh one is a disaster for desserts. Fresh pineapples have an enzyme called bromelain that makes it bitter. The tinned processed pineapples are sweet.
Ingredients
1x8” basic eggless vanilla cake
400 ml Amul cream
1 cup powdered sugar ( you can add more if you want it sweeter)
1 apple, chopped fine (do not peel)
1 banana, chopped fine
3 pineapple rings, chopped fine ( use tinned pineapple)
Nuts and raisins for garnish
The pudding is basically about layering the ingredients.
Slice the cake into two layers.
Sprinkle some sugar syrup on the cake slices. If you are using tinned pineapples then you can use the juice in the tin.
Beat the Amul cream with the sugar till the sugar dissolves. Now add the chopped fruits and mix well.
Take a pudding dish. First put a layer of cake. Then layer with half the fruit-cream mix. Then put the second cake layer and top with rest of the fruit-cream mix.
Garnish with nuts and raisins. Wrap the pudding dish with cling film and refrigerate till ready to be eaten.
I make this dish often for parties and I make them the night before and keep refrigerated for 24 hours. This gives the cake time to soak in the cream and flavor from the fruits. It makes the pudding tastier.
Don’t worry this pudding does not make you tipsy and you will not fall down after having it.
Why is it called Tipsy Puding? No idea!! What I do know is that this is a very easy recipe and is loved by one and all.
The best thing about this dessert is that it is better made a day prior to a party and it tastes even better a day after the party. Trust me this recipe is for keeps.
It is a very sneaky way to add fresh fruits if you have fussy eaters at home. You can add fruits such as apples, bananas, pears, tinned pineapples, etc. I have specifically mentioned tinned pineapples because using fresh one is a disaster for desserts. Fresh pineapples have an enzyme called bromelain that makes it bitter. The tinned processed pineapples are sweet.
Ingredients
1x8” basic eggless vanilla cake
400 ml Amul cream
1 cup powdered sugar ( you can add more if you want it sweeter)
1 apple, chopped fine (do not peel)
1 banana, chopped fine
3 pineapple rings, chopped fine ( use tinned pineapple)
Nuts and raisins for garnish
The pudding is basically about layering the ingredients.
Slice the cake into two layers.
Sprinkle some sugar syrup on the cake slices. If you are using tinned pineapples then you can use the juice in the tin.
Beat the Amul cream with the sugar till the sugar dissolves. Now add the chopped fruits and mix well.
Take a pudding dish. First put a layer of cake. Then layer with half the fruit-cream mix. Then put the second cake layer and top with rest of the fruit-cream mix.
Garnish with nuts and raisins. Wrap the pudding dish with cling film and refrigerate till ready to be eaten.
I make this dish often for parties and I make them the night before and keep refrigerated for 24 hours. This gives the cake time to soak in the cream and flavor from the fruits. It makes the pudding tastier.
No comments:
Post a Comment