Coconut Pudding

Ingredients:

4 cups milk
1/4 cups sugar
1/2 cup grated coconut cinnamon sticks
3/4 cup cornstarch
Preparation Time: 1 Hr. 45 Min.
Cooking Time: 45 Min.

Method:

Mix the milk, the sugar, the grated coconut and the cinnamon sticks in a pot. Cook on low flame and stir constantly until it boils. In a separate container, add the remaining milk and the cornstarch until it is dissolved. Then add it to the previous mixture and stir it. Continue cooking on low fire until it gets thick; continue for 10 minutes as you continue stirring it.
Allow it to cool and pour the mix in individual portions into glasses or into a big mould.
Put the container/moulds in the fridge and wait for at least 3 hours before serving.

Apricot Pudding

INGREDIENTS:

• 1 can (16 ounces) apricot halves, drained
• 1 envelope unflavored gelatin, about 1 tablespoon
• 3 tablespoons cold water
• 2 tablespoons lemon juice
• 1/3 cup sugar
• 1 1/2 cups heavy or whipping cream, whipped

Method:-

Place apricots in blender container; puree. In a small bowl, soften gelatin in the cold water. In a medium saucepan, combine apricot puree, gelatin, lemon juice, and sugar.

Heat over low heat until gelatin and sugar are dissolved. Refrigerate for about 30 minutes. Fold in whipped cream; pour mixture into a 4-cup mold. Refrigerate apricot recipe until firm. Apricot recipe serves 6.

Rich Cream Sweets

Ingredients:

1/2 Kg thick cream
12 tbsp condensed milk
1 litre milk
1 tsp ground cardamom
1/2 tsp nutmeg
30 gm each almonds, pistas, walnut, cashew nuts and raisins

Method:

Put slices of thick cream in a pan with some lard. Then deep fry to golden color. Separately, fry all the nuts and pound coarsely.

Cook the milk and condensed milk, sugar, cardamom and nutmeg on low flame.

When the mixture thickens put the fried bread slices side by side in the pan.

Let it cook till the bread absorbs all the moisture. Serve cold garnished with nuts, raisins and silver foil.

Lemon Custard

Ingredients:-

1 cup milk
1 egg
2/1/2 tablespoons sugar
1/4 teaspoon lemon rind grated
1/2 teaspoon lemon extract
1 small pinch salt
1/4 cup water
4 pieces walnuts grated

Method:-

Boil milk and allow to cool
In a bowl, beat egg lightly to mix yolk and white. Add sugar, lemon rind, lemon extract and salt. Stir. Gradualy add milk, stirring constantly.

Grease two (6 ounce) glass custard cups. Pour half the mixture in each cup with grated walnuts. Cover cups tightly with aluminium foil securely tied.

Pour water into cooker. Put grid in cooker. Place cups on grid and cook for 5 minutes.

6 remove cooker from heat. Reduce pressure by placing cooker in approximately 4 ins (10) cms of cold water in a basin or in a sink for 1 - 2 minutes.

Open cooker. Take out and uncover cups.

Allow to cool at room temperature. Refrigerate. Serve custard chilled.

Delicious Cream Pudding

Ingredients:-

Milk 2 liters
1/2 cup condensed milk
Sugar 1/2 cup
Cornflakes (powder) 1/4 cup
Alum water 2 drops
Pistas, crushed 1/2 cup


Method:-

1.Boil the milk till it becomes half its quantity and keep removing the cream layers aside.

2.Do not stir the milk while boiling.

3.Put alum water into the milk and stir till all the milk has dried and only a tbsp. remains.

4.Mix sugar in this milk and scrape the cream from the sides.

5.Layer this cream on the sweetened milk alternately with powdered cornflakes.

6.Add 1/2 cup condensed milk

7.Lastly sprinkle crushed pistachios and serve chilled with cherries.

Christmas Pudding

Ingredients

l lb of each: raisins, currants, golden raisins, breadcrumbs, brown sugar
8oz Suet
4oz each: Mixed peel, glace cherries chopped, almonds chopped
1 each: Lemon - grate rind, orange - grate rind, carrot - grated, apple - grated
1 tbs Flour
1 tsp mixed spice
Pinch salt
6-8 Eggs
10oz stout (bottle) or dark beer (Guiness is good)
OR 5 ozs each brandy & milk.

Method:-

Mix dry ingredients first then mix with lightly beaten eggs & liquid. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place wax paper over the top and then foil over that, crimping it around the edges to keep firm. Either cook for 2 hours in pressure cooker with about 2 inches water or put in pan with water on stove for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for as long as possible for better flavor. Some people make them one year to eat the next. Donated by sister Margaret Hawksley Serve with hot custard, cream, or brandy sauce.

Why steam for so long? Christmas puddings are quite dense because of all the fruit, nuts, etc. they contain. Steaming is the best method of cooking because it allows a slow cooking which ensures a moist and palatable result (cakes being less dense can cook for less time and still remain moist, so baking is the best method). If you used a faster cooking method for a Christmas pudding you would get a crusty pudding. A pudding steamed for 2 hours, rather than 4, would probably still have some uncooked mixture in the center. So, while the cooking time obviously depends on the size of the pudding. (This is when it is cooked on the stove - not the pressure cooker)

Date Palm Molasses/Jaggery (Toffee)

Jaggery Toffee: - Date Palm molasses

Ingredients:-

Jaggery-250 GMS,
Milk extracted from one coconut,
100 GMS roasted peanuts,
½ a litre of water.

Method:-

Take a heavy bottomed vessel and add the jaggery, water and coconut milk and bring to a boil, add the peanuts and keep stirring continuously to avoid sticking. Empty the mixture onto buttered plates and cut up when cool.