Pudding are a kind of food that could be either a dessert or be a savory dish. Originally pudding would be formed by mixing of various ingredients with a grain product or other binder e.g., butter, flour, cereal, eggs, and/or suet, it results in a solid mass. These puddings could be baked, steamed or boiled. It Depends on its ingredients, such a pudding might be served as a part of the main course or as a dessert.
- 500 ml fruit juice
- 100 gm sugar
- 20 gm powdered gelatine
- Put all ingredients into a pan and war gently
- Stirring al the time.
- Turn into a rinsed mould and allow to set
- Preferably in a refrigerator
- Keep cold until served.
- 500 ml milk
- 50 gm sugar
- Strip of lime or orange peel
- 15 gm powdered gelatine
- Put the lime or orange peel in the milk.
- Bring to boiling point and strain the milk on to the gelatine and sugar
- Stirring until all is dissolved.
- Keep in the basin
- Stirring from time to time until the mixture is the consistency of thick cream
- Pour into rinsed moulds and allow to set.
- 1 egg
- 180 ml milk
- Sugar to taste
- Beat the egg lightly
- Heat the milk and pour onto the egg
- Stirring all the time
- Add sugar to taste and stir well
- Pour the mixture into a greased dish
- Sprinkle a little grated nutmeg on top if desired
- Stand the dish in a baking tin with hot water half-way up its sides.
- Bake in a moderate oven until set
- If a steamed custard is required, pour the mixture into individual greased moulds
- Place a steamer and simmer until set.
- 500 ml milk
- 30 gm sugar
- Thin strip lime or orange peel or other flavouring
- 15 gm custard powder
- 30 gm cornflour
- Pour about three-quarters of the milk into a saucepan
- Add the orange ring or other flavouring, sugar and a pinch of salt and bring to the boil slowly
- Mix the cornflour and custard powder together with the remaining cold milk
- Pour the boiling milk into the mixed custard and cornflour, stirring well.
- Return to the pan and boil for a few minutes until it thickens.
- Pour into individual moulds and allow to set until cold.
- 750 gm green mangoes
- Small amount of water
- 200 gm sugar
- Juice of 1 lime
- 3 cloves (optional)
- Whites of two eggs
- Peel the mangoes and cut into small pieces.
- Put into a pan with a very small amount of water, the sugar and cloves and a piece of lime peel if desired.
- Stew until tender.
- When ready strain the beat with a fork into a smooth pulp.
- Add the lime juice
- Beat the egg whites stiffy
- Add the cooked mango pulp slowly, beating well
- Pile the mixture into individual dishes to serve
- Milk 250 ml
- Sugar 20gm
- 1 egg
- Beat the egg lightly and mix in the milk nd sugar
- Heat over a low flame or in a double boiler until the mixture begins to thicken
- Remove from the heat and cool quickly
- Flavour as desired and freeze.