Showing posts with label Pudding. Show all posts
Showing posts with label Pudding. Show all posts
Showing posts with label Pudding. Show all posts
Showing posts with label Pudding. Show all posts

Baked Creamy Rice Pudding With Peaches For Two#BakingBloggers

When my hubby is not well, then he eats, healthy and oil or butter free food and he is not a lover of fruits.  Made this healthy, gluten and butter free yet delicious fresh peaches filled pudding with toasted almonds on top for him.  
For this recipe you can use leftover rice  and canned peaches  to make it, but, I made it with freshly cooked rice and peaches.
He relished this for his lunch and dinner with a glass of milk.  This is real comfort food, satisfying and filling.

This month theme of Baking Bloggers is Baking with Peaches and Nectarines.

Serves 2

1 Large Egg
3/4 Cup Whole Milk
3 Tablespoons Packed Brown sugar 
¼ Teaspoon Salt ¼ Teaspoon Cinnamon  powder½ Teaspoon Vanilla essence
1 Teaspoon lemon zest
1 Big  Peaches - diced 
¼  Cup Toasted Almonds -sliced
1/3 Cup Rice - boiled (made 1 Cup packed cooked rice)


Preheat oven to 170 degrees C. 
Lightly butter a small Pyrex dish. In a large bowl, whisk together the egg, milk, sugar, salt, cinnamon, vanilla and lemon zest. Stir in the peaches, toasted almonds and cooked rice. 
Pour into prepared baking dish. Top it with some more sliced toasted almonds. 
Bake over water bath ( bain marie (ban mah-ree, is the fancy term for a hot water bath) and  bake for 55 minutes,
 until lightly browned and set. 
Cool slightly and Enjoy.
Labels : Baked, Peach, Pudding, Cooked Rice, Baking Bloggers, Toasted Almonds, Healthy, Gluten free, Serves Two

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Homemade Ready Mix Vanilla Pudding

Vanilla Pudding Mix have it at hand and it's super easy, creamy pudding which is fabulous! More so ever it's Egg-free and get's ready in minutes!
Ingredients for the Dry Mixture/Pudding Mix
1 Cup Corn flour
1 Cup Dry Milk Powder
1.1/2 Cups Caster Sugar
1 Tablespoon Vanilla powder
A Pinch of Salt
To Make the Pudding 
2 Cups Milk
1 Teaspoon Vanilla essence
To make the dry mixture, mix all the dry ingredients together; place them in a container with a tight fitting lid and store. This mixture will keep for a couple months. 
To Make the Pudding
In a saucepan, pour the milk  , add 1/2 cup of the dry mixture / pudding mix and stir it well to make it lump free.  Then place the saucepan on medium low flame and cook stirring constantly for about 5 to 6 minutes or until the mixture becomes thick enough to coat the back of a spoon, add the essence, mix it well, remove from the heat, allow to cool a bit.  
Then pour it into a serve bowl.  Chill it and it's ready to enjoy.
Labels : Homemade, DIY, Ready/Instant Mixes, Pudding, Vanilla, Eggless, Healthy, Preservatives free

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Bread & Butter Pudding#BakingBloggers

British Bread Pudding is different from other Bread and Butter Pudding. The British version bread pudding can be sliced and served.
Today is our posting for Baking Bologgers and the theme is British Baking our host and creator of this group is Sue Lau

Serves 3 to 4

4 Big Slices White Bread
1/4 Teaspoon Freshly Grated Nutmeg
50 Grams Butter
1/3 Cup Golden Raisins
4 Tablespoons Heaped Sugar
1 Teaspoon Vanilla Essence
2 Eggs
500 Ml Milk

Preheat the oven to 180 degrees C. Grease a square or rectangle dish well with butter.
In a bowl beat the eggs, add the vanilla, give it a stir and keep aside.
In a saucepan, gently heat the milk, but do not boil. Add the sugar, stir it till it melts. Set aside. Slowly pour the warm milk over the beaten eggs, whisking continuously, until all the milk is added. 
Strain this mixture. Keep aside.
Cut bread into triangles. 
Spread one side the bread triangles with butter. Then cut into smaller triangles.
Cover the base of the dish with overlapping triangles of bread, butter side up. 
Sprinkle half the golden raisins evenly over the bread, then lightly sprinkle with a little nutmeg. 
Then pour the milk mixture over it and let it soak for 30 to 45 minutes, covered with cling film. 
After the soaking time sprinkle the remaining raisins and bake at 180 degrees C for 30 to 35 minutes 
or until the surface is golden brown and the pudding is well-risen
Once out of the oven the pudding will deflate.
 Slice it..
Serve hot and enjoy! 
Labels: Bread, Butter, Pudding, Baked, British, Raisins, Baking Bloggers, Cakes, Sweets & Desserts
Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post about it once per month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures.
British Baking  Recipes
Bread & Butter Pudding by Sneha's Recipe
Chocolate Chip Scones by Jolene's Recipe Journal
Eccles Cakes by Caroline's Cooking
English Granary-Style Bread by Karen's Kitchen Stories
Fat Rascals by Palatable Pastime
Jammie Dodgers by Culinary Adventures with Camilla
Mini Toad in the Hole by Sid's Sea Palm Cooking
Raspberry Bakewell Tarts by Pandemonium Noshery
Salmon in Puff Pastry by Reviews, Chews & How-Tos
Sticky Toffee Pudding by Cookaholic Wife
Strawberry Almond Crumble by Food Lust People Love
Strawberry Dark Chocolate Shortbread Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Traditional Scottish Shortbread with Rose by The Schizo Chef
Wizarding World Chocolate Trifle by Simple Inspired Meals

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Mango Rice Pearl Pudding

I love mangoes and is experimenting various desserts with it. This is a simple and quick  pudding with condensed milk. I added cardamom and nutmeg  to flavor this pudding.  H really enjoyed the pudding with mango puree. It was a nice cool and yummy treat. 

2 Cups milk
1/2 Can Condensed Milk

1/4 Cup Rice Pearls
1/8 Teaspoon C
ardamom powder
1/8 Teaspoon Nutmeg powder
1/2 Cup mango puree
1 Tablespoon Nuts -( Almond and Pista chopped, optional)
A Cherry for decoration
Place the milk, rice pearls, in a pan and bring to a boil stirring occasionally. Reduce the heat, simmer for 3 minutes or till the Rice pearls are cooked.  Add the condensed milk, cardamon, nutmeg powder and stir well . Remove from heat and let cool.  When cooled keep in the fridge to chill.

To Serve
Take a glass or bowl. Pour the pudding, sprinkle some nuts, then the mango puree. Garnish with nuts and a cherry in the center.  Serve chilled.    Happy eating !!!!!!!
Labels: Sweets & Desserts, Mango, Gluten free

You also like to look at: Rice Pearls Kheer (Homemade/Handmade Seviyan)

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Bread Pudding - Steamed

February 18, 2014


Brun bread                  2  or    6 - 8 Bread Slices

Milk                               600 ML
Eggs                               2 No
Sugar                             12 Full Teaspoons 
Custard  powder         2 Teaspoons
Vanilla essence           1 Teaspoon
Almond powder          4 Teaspoons
Ghee                              2 Tablespoon


Sugar                           3  Teaspoons


Cut the bread into small pieces.    Heat  half the quantity of milk. 

With a hand blender beat the eggs  till light and fluffy. Add essence and beat well, as you are beating add the hot milk, beat continuously  or else the eggs will set like an omelet. 
Now add the rest of the milk, custard powder, bread pieces, sugar, almond powder and blend well. Keep this to soak for 15 minutes or more.

In the meanwhile make the caramel. Wet the container in which you are going to steam the pudding. Add the sugar and place it on medium flame. Let the sugar burn until it  gets  light brown color. Remove for flame and spread it all over the base of the container. Be careful do not handle this container with bare hands use tongs or a hand towel. Keep it to cool. When the caramel cools add the pudding mixture, cover it with a lid or foil. Place the container  in cooker on a ring stand and add enough water to steam this pudding. Take one whistle on high flame, reduce the flame, steam it for 25 minutes. Cool, pudding is ready to serve.

This pudding is delicious and easy to make. This pudding is packed off to my brother house who loves steamed bread pudding.

Note : When you add hot milk to the beaten eggs it eliminate the smell of the egg in the pudding.

I used brun bread as the pudding taste better than slice bread.  Burn is hard crusted  bread.
If you want the pudding sweeter add sugar to your taste.  For me the sweetness was perfect.

Very soon, will post an eggless version of this pudding.  Look out for the post.

Do give this pudding a try and post your comments.

Labels: Sweets &  Desserts, Kids delight, Pudding, Steamed

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