Tipsy Pudding

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. 

Eggless Mango Custard Flan

Eggless Mango Custard Flan

Custard ideally means a combination of eggs and milk. However for those who do not eat eggs a variation can be made. There is a big difference in cooking when you omit the eggs. Also eggs give stability and volume to the flan. However the eggless one turned out pretty well. It had a wobbly feel and it is better to refrigerate it before unmolding. Since I was experimenting I used very less quantities. However I made sure the measurements were such that they can easily be doubled or tripled. This produced one large flan (or two small ones)

Ingredients

½ cup hung curd

½ milkmaid

½ cup mango puree

½ cup fresh cream

3 tbsp sugar
1 tbsp cornflour

Whisk all together to a smooth mixture.

For the caramel

½ cup sugar

2 tbsp water

Put the sugar and water on medium heat and wait for it to brown. Once it caramelizes take off the heat and add 1 tbsp water. Take care while adding the water to the hot caramel because it will start sizzling. Mix the water well. Pour the caramel in the mould and swirl around a bit. Now pour the mango mixture.

Prepare a water bath.

Preheat the oven at 170 degree Celsius.

Put the mould in the water bath and bake for about 50 minutes. Since there is no egg here the flan will be a bit wobbly. 

Cool it on a rack and then put in the fridge for half an hour. It will unmould easily now.

Mango Shreekhand

Mango Shreekhand

And the mango mania continues. Mango and curd – two awesome combinations..one to welcome the summer and the other to beat the heat. The tanginess of the curd with the sweetness of the mango .

Ingredients

2 cups hung curd

4 mangoes, pureed

1 cup castor sugar ( you can add or lessen as per your taste)

1 tsp green cardamom powder

Wrap the curd in a muslin cloth and hang it for 3-4 hours so that the water drips out. Now blend all the ingredients well with a hand blender. 

Chill and enjoy. 

Mango Custard Flan

Mango Custard Flan

I wanted to make some basic caramel custard flan when I spied the overripe mangoes sitting on my table. So after making shreekhand, cheesecake, pudding, shake etc I thought why not some mango Custard Flan?

Ingredients

1 cup granulated sugar

2 tbsp water

1 cup mango puree

½ can milkmaid/condensed milk

2 tbsp cornflour

3 eggs, beaten

1 cup milk

First step: Open the can of evaporated milk and have a tablespoon..Ahhhh that is bliss!!!!

Well that not being an actual step in the recipe we can now move on!!:)

First make the caramel. Put the sugar and water in a pan on high heat. Stir a little and let the sugar melt and start to brown. Once it caramelizes pour the caramel into 4 individual moulds. This recipe is good enough for four flans. Swirl the caramel around a bit and then set aside.

Mix together milkmaid, milk, beaten egg, cornflour and mango puree. Beat well with a hand mixer. I had some caramel left over and I added it to the batter. 

Now scoop the batter equally into the four moulds.

Preheat the oven at 170 degrees Celsius.

Take a large shallow pan and fill it halfway with water. Put it in the oven while it is being preheated.

Now place the four moulds in the pan with the warm water. This is a water bath. The water will provide moisture while baking ensuring that the flan does not become dry.

Bake for about 40 minutes. 

Mango Shreekhand

Mango Shreekhand

And the mango mania continues. Mango and curd – two awesome combinations..one to welcome the summer and the other to beat the heat. The tanginess of the curd with the sweetness of the mango .

Ingredients

2 cups hung curd

4 mangoes, puréed

1 cup castor sugar ( you can add or lessen as per your taste)

1 tsp green cardamom powder

Wrap the curd in a muslin cloth and hang it for 3-4 hours so that the water drips out. 

Purée the mangoes. 

Now blend all the ingredients well with a hand blender. Chill and enjoy. 

Eggless Chocolate pudding cake

Egg-less Chocolate pudding cake

This is a really simple and easy to make cake. its egg-less, it makes its own chocolate sauce and it turns out way better than you can ever expect it to be. when you put the batter in the oven it is a sloshy glop but as it bakes the cake rises to the top and the liquid settles below forming a thick and gooey chocolate sauce. 

I made a similar cake in vanilla flavour and it was called the Custard Cake. the amount of liquid that went in as compared to the flour. it seemed almost impossible that anything palatable could come of this. however the Custard Cake was also amazing. 

Ingredients

For Cake batter

1 cup flour

½ cup granulated sugar

¼ cup cocoa powder

2 tsp baking powder

¼ tsp salt

¼ cup almonds, toasted and chopped

½ cup milk

2 tsp canola oil

2 tsp vanilla essence

¼ tsp almond extract

For topping

1 ¾ cup water

¾ cups packed brown sugar

¼ cup cocoa powder

 Preheat oven to 350 degree Fahrenheit.

For the topping mix all the ingredients and heat till just boiling.

Mix together all the ingredients for the cake batter. 

Grease a Pyrex or Borosil bowl. Spread the batter in the tin.

Pour the hot water+cocoa powder+brown sugar concoction over it gently. Don’t mix or shake the batter. 

Bake for 35-40 minutes. The water will become thick chocolate syrup. 

Upturn the cake onto a serving plate so that the chocolate syrup is now on the top. 

Cut and enjoy a slice of heaven.