Posted in Fruits

Mango Pudding

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2 large or 3 small ripe mangoes (250g for puree and 300g for cubes)
9g gelatin powder (equals to 3 tsp or 1 tbsp)
50-60g sugar (depending on the sweetness of the mangoes)
100ml + 40ml water
80ml whipping cream 
In a small glass bowl, sprinkle gelatin powder over 40ml water.
Let the gelatin absorb the liquid and bloom (meaning each granule enlarge).
Set aside. 
Cut mangoes.
Place a mango on your palm or stand the mango on your cutting board with stem end down and hold.
Slice the mango lengthwise as close to the seed as possible and continue for all the sides.
You should have 2 mango pulps (cheeks) and the middle section that includes the seed.
Take a sharp knife to make crisscross cuts (1cm apart) in each pulp to form a checkerboard pattern.
Be careful not to cut through the skin.
Turn the scored mango pulp inside out by pushing the skin up from underneath.
Use the knife to slice the mango flesh away from the skin in several shallow layers to obtain the mango cubes (about 1cm thickness).
Use a spoon to scoop out the remaining flesh.
Blend 250g mango flesh into puree.Use a medium saucepan, add in 100ml water and sugar.

With low heat, bring it to a boil to dissolve the sugar.
Off the heat and add in the soaked gelatin into the pan to combine with the sugar mixture 
Add in mango puree and mix well.
Add in mango cubes and mix well.
Add in fresh cream and mix well.With a large spoon/ladle, pour the pudding mixture into moulds or ramekins.

Place the moulds or ramekins onto a tray.
Cover with cling wrap and chill in the fridge for at least 2 hours or overnight for the puddings to completely set.
Serve cold or garnish with some fresh fruits. Bon appetit!!
Makes 5.
Will SHE make it again?
Posted in Uncategorized

Bread and Butter Pudding

Recipe adapted from i-weekly
2 pcs white sandwich bread, quartered
30g raisins
1 tbsp rum
12g butter, melted
120ml cream
120ml milk
1 egg
40g castor sugar
rum custard sauce
100ml milk
8g cornflour
1 egg yolk
1/4 tsp vanilla extract
30g castor sugar
Soak raisins with rum.
Arrange 4 quarters of sandwich bread in each ramekin.
Sprinkle soaked raisins then drizzle butter over.
Heat cream and milk a pot until hot.
Mix egg and sugar in a mixing bowl.
Stir hot cream mixture into bowl until well combined.
Strain and pour onto sandwich bread.
Set aside for 30 minutes for bread to soak up mixture.
Preheat oven to 180 degrees C.
Bake for 30 minutes, until the top of the pudding is slightly brown.
Serve warm with custard sauce.
Rum custard sauce
Mix all the ingredients together in a pot and cook, stirring over medium heat until custard coats the back of a spoon.
Remove from heat and strain.
Add in the rum left from soaking the raisins.
Set aside.
Serves 2.
Will SHE make it again? 
YES. this version is much better than the previous one!
Posted in Uncategorized

Bread and Butter Pudding

Recipe from i-weekly
2 pcs white sandwich bread
30g black raisin
1 tbsp rum
butter mixture
47.5ml milk
30g unsalted butter
20g fresh cream (35% fat)
12.5g caster sugar
5ml vanilla extract
pudding mixture
1 whole egg
1 egg yolk
35g caster sugar
12.5g custard powder
120g fresh cream (35% fat)
12.5g ground almond
Soak raisin in rum.
Cut white sandwich bread into squares and arrange in 2 ramekins.
Butter mixutre
Combine milk, butter, fresh cream, vanilla extract and castor sugar.
Bring to a boil.
Pour boiling mixture over sandwich bread and set aside.
Pudding mixture
Lightly whish egg, sugar and fresh cream. 
Add custard powder and almond mixture and stir into mixture.
Let mixture stand for 30 minutes before pouring into ramekins.
Sprinkle raisins and pour in the remaining rum on the bread and butter pudding.
Put the bread and butter pudding with a water bath and out it into the oven and bake at 140 degrees C for 30 minutes.
Remove from oven and serve warm.
Serves 2.
Will SHE make it again?