Ingredients for Fruit and Nut Pudding:
Apple 1
Banana 1
Figs 4
Fruit Cake 2 slices
Bread 2 slices
Eggs 6
Vanilla essence few drops
Sugar 1 cup
Milk 5 cups
Cashewnuts 5
Raisins 10
Pistachios 5
Almonds 8 – 10
Method:
Preheat the oven at approximately 200C.
Boil milk and cool it down to approx. 60C.
Cut apple, banana, figs, cake and bread into small pieces and keep aside.
Mix eggs, vanilla essence and sugar in a bowl.
Add warm milk and mix again.
Mix in the fruits, dry fruits, cake and bread and mix.
Pour the mixture into a baking bowl and keep it on a baking tray and bake in a preheated oven for thirty five to forty minutes.
Allow it to settle for a while after taking out from the oven and then unmould it on a flat dish or serve directly from the baking bowl, hot or cold, with a sauce of your choice.
Quick chocolate pudding
1/2 cup caster sugar
1/3 cup cocoa powder
3 tablespoons cornflour
2 cups milk
2 teaspoons vanilla essence Whipped cream, grated chocolate and cherries, to decorate
Method
Whisk together the sugar, cocoa and cornflour. Whisk in milk a little at a time so the mixture does not have any lumps.
Cook until shiny and thick.
Stir in vanilla.
Place a piece of cling directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator.
Serve cold garnished with whipped cream or grated chocolate or a cherry.
Quick Chocolate Pudding by Zarnak Sidhwa
Zarnak's wardrobe for this episode was sponsored by ATEEQA'S COUTURE
Ingredients for Vermicelli Pudding:
Milk 1 liter
Sugar 5 tbsp
Cardamom powder ¼ tsp
Vermicelli pasta, 1 packet
Raisins 8
Method
Bring milk and sugar to a boil in a saucepan; reduce heat to medium-low and simmer for 5 minutes.
Stir broken vermicelli pasta and raisins and add cardamom powder into milk mixture and simmer until pasta is tender and the pudding has thickened, about 5 more minutes.
Remove from heat and let stand until warm, about 15 minutes.
If pudding is too thick, stir in a little milk.
Vermicelli Pudding by Zarnak Sidhwa
Ingredients
Butter 110gm
Caster sugar 110gm
Eggs, beaten 2
Flour 170gm
Bakingpowder 1 tsp
Milk a little
Gingerpowder 2 tbsp
Method
Half fill a steamer pan with water and bring to the boil.
Grease a ¾ liter pudding basin with a little softened butter.
Beat butter and caster sugar and add the beaten eggs, slowly fold in half of the sieved flour.
Combine the ginger with the remaining flour and then carefully fold this in.
Add enough milk to achieve a dropping consistency.
Spoon the mixture into the prepared basin.
Cut a piece of greased foil or greaseproof paper and make a pleat in the center to allow for expansion.
Use this to cover the pudding basin and secure tightly with a piece of string.
Put the pudding into the steamer and cover with the lid.
Now steam for two and a half hours checking the water occasionally incase it boils dry.
Once cooked, carefully remove from the steamer and leave it to cool for 10 to 15 minutes.
Then remove the foil or greaseproof lid and run a knife around the outside to loosen the pudding.
Carefully turn upside down onto a warm serving dish. Serve the ginger pudding with pouring custard or cream.
Steamed Ginger Pudding by Zarnak Sidhwa
Zarnak's wardrobe for this episode was sponsored by ATEEQA'S COUTURE.
Ingredients for Chocolate Pudding Mix:
1/2 cup powdered sugar
1-1/2 cups sugar
1 cup unsweetened cocoa powder
2/3 cup corn starch
1 tsp vanilla powder
1/8 tsp salt
