Mango Mousse

Puddings - Mango Mousse

INGREDIENTS :

1 cup ripe mango pulp
1/2 cup cream
1/2 cup powdered sugar
2 t.sp. gelatin
2 nos egg whites

METHOD

Chill the mango pulp and cream, separately. Melt the gelatin in hot water. Mix all the above ingredients and the sugar. Set in a mould. Beat the egg white very stiff and decorate the top.

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Apple Sauce Pudding

Puddings - Apple Sauce Pudding

INGREDIENTS :

1 cup apple pulp
2 t.sp. orange peel
1/4 cup orange juice
1 cup cream craked biscuits (crushed)
1/2 cup sugar
1/2 cup nuts
2 tb.sp butter
1/2 cup cream
a few cloves (crushed)

METHOD

Apple pulp can be made by boiling apple and pressing through a sieve. Mix all the above ingredients except the nuts. Garnish the top with crushed nuts and bake till set.

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Cornflakes Pudding

Puddings - Cornflakes Pudding

INGREDIENTS :

1 cup conflakes - crumbs
1/2 cup butter
2 tb.sp. sugar
1 cup milk
1 tb.sp. cornflour
1 cup crushed pineapple
vanilla ice cream

METHOD

Mix conflakes, butter and sugar and press around a pie dish. pour in the milk and leave it to soak. Meanwhile, cook the pineapple in water and a little sugar. While boiling mix the cornflour and a little milk and pour over it. Cook for a minute and trnsfer into the above pudding. Chill the mixture and top with vanilla ice cream.

Lemon Layer Pudding

Puddings - Lemon Layer Pudding


INGREDIENTS :

1/2 cup self raising flour
1/2 cup butter
1 cup sugar
2 cups milk
2 nos lime-juice and rind
4 nos eggs-separated

METHOD

Cream butter and sugar and lemon rind. Beat the yolks and add to it. Now add the milk, lime juice and fold in the flour, and lastly the egg white beaten very stiff. Pour into a baking dish and bake.

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Egg White Butter Cream Icing

Puddings - Egg White Butter Cream Icing

INGREDIENTS :

1 no eggwhite
2 tb.sp. icing sugar
2 tb.sp. butter

METHOD

Beat egg white until it is stiff. Melt sugar and butter on hot water. Remove from fire and cool and add to the beaten egg. cool and use as icing.

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Chocolate Mousse

Puddings - Chocolate Mousse

INGREDIENTS :

3 nos eggs
3 tb.sp.sugar
1/2 cup water
2 t.sp. gelatin
2 tb.sp cocoa
1/2 cup cream

METHOD

Make a syrup of sugar and water. Beat egg yolks and mix in the sugar syrup. Keep on beating until it froths. Melt gelatin in a little water and add to the above. Beat the mixture until it is light and frothy. Fold in cream and coca and leave it to set in a refrigerator.

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Chocolate Souffle

Puddings - Chocolate Souffle

INGREDIENTS :

3 nos eggs
2 cups milk
3 tb.sp. gelatin powder
4 tb.sp. melted chocolate or cocoa
1/2 cup sugar

METHOD

Separate the white of the eggs into a bowl, and beat until it stands in peaks. Beat the egg yolk in a sauce pan, add sugar and milk and warm in a double boiler until it coats the spoon. Remove from fire and put away to cool. Melt the gelatin in a little water in the same boiler and keep aside. When the mixer is very cold, fold in the egg white, gelatin and cocoa. pour into a mould and leave in the fridge to set.

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Semolina Pudding

Puddings - Semolina Pudding

INGREDIENTS :

1/2 cup semolina (rawa)
11/2 cup milk
1/2 cup sugar
1 no egg
1 t.sp. vanilla essence
a few nuts and raisins

METHOD

Roast the rawa in a little butter. Add milk and sugar and cook till it is thick. Remove from fire, add beaten egg, essence, nuts and risins and transfer into a baking dish. Bake till sides get brown.

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Bread Pudding

Puddings - Bread Pudding
INGREDIENTS :

2 slices soft bread
1 no egg
3 tb.sp. sugar
1 cup milk
1 tb.sp. butter 2 t.sp. cornflour
4 tb.sp. kismis

METHOD

Soak bread in milk, add the rest of the ingredients and mix thoroughly. Beat the egg and blend into the mixture. Bake till set.

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Caramelled Banana

Puddings - Caramelled Banana

INGREDIENTS :

2 nos bananas
1/4 cup sugar
1 tb.sp. corn flour
1 cup milk
5 nos cloves

METHOD

Heat the sugar in a frying pan until it turns dark brown. Remove from fire, add a little water and sliced bananas. Crush the cloves and add to it. Bring back to boil. Remove from the fire and transfer into pudding bowl.
Mix the corn flour and milk and boil into a thick custard. pour over the banana. Serve when cold.

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Ice Cream

Puddings - Ice Cream

INGREDIENTS :

2 nos eggs
3 tb.sp powdered sugar
100 gm cream
vanilla essence

METHOD

Keep the temperature of the freezer at hte colkest point. Beat the egg white until it stands in peaks. Gently fold in the sugar little by little with afork. Then fold in the cream in the same manner. Add essence and leave in the refrigerator to set. Add different colours to make it attractive.
Different varieties of ice cream could be prepared by adding different flavours like chocolate, mango pulp, instant coffee powder, etc.

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Jellied Sago Pudding

Puddings - Jellied Sago Pudding

INGREDIENTS :

2 tb.sp. sago
2 cups milk
2 tb.sp. sugar
1/2 cup cream
2 t.sp gelatin
1 t.sp any essence
a few chopped cherries

METHOD

Cook sago in the milk, add sugar and when it becomes thick keep aside to cool. Disolve gelatin in a little water. Mix it with the cream and blend well into the sago. Add essence and chill in the refrigerator. When partially set, beat up and add the cherries and allow to set.

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