Chocolate Biscuit Pudding

Chocolate biscuit pudding

Recipe source-Ria's collection ,you can find the original recipe here.
Easy Chocolate  and biscuit layer pudding.
Prep Time: 30 minutes
Cook time: 5 to 8 minutes
Serves: 5 to 6  people

Ingredients:

1. Marie biscuits,crushed- 200 gms( about 40 biscuits)
2. Butter-100 gms( about 1/2 cup)
3. Milk-1.5 Cups
4. Sugar- 1 Cup
5. Cocoa powder- 3 tbsp
6. Cornflour-2 tbsp
7. Vanilla extract-1 tsp
8. Whipped cream-1 Cup( or as required)

Instructions:

In a mixing bowl,combine together crushed biscuits and butter.Blend with your fingertips until the mixture resembles coarse crumbs.Keep aside.

In a sauce pan,combine together milk,sugar,cocoa powder and cornflour.Mix well until combined.Cook this milk mixture until it turns really thick,stirring continuously.Allow it to cool completely,add vanilla and mix well.

Place a layer of the biscuit crumbs in a large serving dish,or small individual bowls.Add a layer of the prepared chocolate pudding ,repeat layers finishing off with biscuit crumbs.

Top it with whipped cream,if desired.Refrigerated for about 3 to 4 hours.Serve cold.

Chocolate fudge frosting

Chocolate Fudge Frosting


Recipe source : You can find the original recipe here
Easy and delicious ,chocolate fudge frosting.
Prep Time: 5 minutes
Cook time:10 to 12 minutes
Yields: 3 cups( approx)

Ingredients:

1. Cocoa powder- 1 cup
2. Sugar-2 cups
3. All purpose flour-1/2 cups
4. Milk- 3 cups
5. Butter,softened- 1/2 cup
6. Vanilla extract- 1 tsp

Instructions:

In a bowl,combine together cocoa,sugar and all purpose flour using a whisk.

Add milk and butter,mix well until combined.

Cook,stirring continuously on a double boiler until it is thick enough to spread.( adjust the consistency according to your requirement ,as frosting turn slightly thick when it cools down)

Add vanilla extract and mix well.(I also added 1 tsp instant coffee powder)

Allow it to cool a bit before using. 

NOTES

• For best results use good quality cocoa powder.
• You can find the recipe for Eggless chocolate cupcakes here

 

NO BAKE LAYERED PINEAPPLE BREAD PUDDING

No bake pineapple bread pudding


Quick, easy and delicious layered pineapple bread pudding with praline.
Prep Time:20 minutes
Serves:8-10 people
Recipe source: Marias menu,you can find the original recipe here

Ingredients:

1. Whipping cream- 2 cups
2. Thick cream-2 cups
3. Icing sugar-3 to 4 tbsp
4. White bread- 14 to 16 slices
5. Pineapple,chopped- 2 cups(see notes)

For Praline

1. Sugar-1/3 cup
2. Water-1 to 2 tbsp
3. Chopped nuts- 3/4 cup(i used cashew nuts)

For Sugar syrup

1. Sugar-3/4 cup
2. Water-1 1/4 cup

Instructions:

In a large bowl combine together whipping cream and thick cream.Whip using an electric mixer.

When it starts to thicken add icing sugar and continue to whip until it form soft peaks.

Spread a thin layer of cream on the base of a large pudding dish/ or small individual bowls.

Remove the crusts from the bread  and cut each slice into four.Dip the bread pieces in the sugar syrup and squeeze it well .Place them over the layer of cream.

Spread another layer of cream over the bread layer.Sprinkle praline on top of the cream.

Sprinkle  chopped pineapple and spread another layer of cream .Place few bread pieces over this.

Repeat the layers and finish off with praline and chopped pineapple.

Refrigerate for at least 3 hours before serving.

To prepare Praline

In a non stick pan,stir in sugar and water.Heat until sugar dissolves.Cook until the syrup turns pale amber colour. Gently swirl the pan in between,if required.

Add the chopped nuts and stir well.Mix well until combined.Continue to cook until the colour changes to deep amber.

Immediately transfer onto a grease tray ,spreading it as thinly as possible.Allow to cool completely and crush it using a rolling pin.Keep aside.( This can be made 2 or 3 days ahead,store in an airtight container)

To prepare Sugar syrup

Drain the syrup from the canned pineapple and keep aside.

Combine  sugar and water in a saucepan,heat until sugar dissolves.Bring this to a boil.

Let it cool.

Add the syrup from the canned pineapple and mix well.( skip this step if you are using fresh pineapple)

NOTES

• If you are using fresh pineapple ,increase the quantity of sugar syrup.

NEVER FAIL PUDDING / EASY CHOCOLATE LAYER PUDDING

Recipe source: Vanitha
Ingredients

1. Butter( room  temperature)- 1/2 cup
2. Marie biscuit -powdered- 1.5 cups
3. Grated coconut- 1 cup
4. Drinking chocolate powder-3/4 to 1 cup
5. Condensed milk- 1 tin( 400 ml)

Method

• Preheat oven to 180 Deg C.

• In a mixing bowl combine together butter and powdered biscuit.Using a spoon ,press this evenly over the bottom of a pie dish or individual ramekins/small baking dishes.

• Spread grated coconut evenly over the biscuit layer.

• Spread drinking chocolate powder over the coconut layer.

• Carefully pour condensed milk over the chocolate powder layer.
• Bake for about 10 minutes.Allow it to cool slightly (dust with cocoa powder and garnish with chopped cashew nuts if desired.)
• Serve with cream or vanilla /caramel ice cream. 

EGGLESS NO-BAKE PASSION FRUIT PUDDING

Serves:4
Ingredients

For the base

1. Marie biscuit -powdered-1/2 cup
2. Butter - 1 tbsp

For pudding layer

1. Passion fruits halved- 8 to 10 nos
2. Thick cream-1 cup
3. Condensed milk-1/2 cup
4. Powdered sugar-2 to 3 tbsp / or to taste ( see notes)

For the topping

1. Passion fruit pulp- From 1 fruit
2. Sugar - 2 tsp ( or to taste)

Method

To prepare the base

• In a mixing bowl combine together powdered biscuit and butter.Press this mixture equally into 4 serving glasses using the back of a spoon.Refrigerate for 10 minutes.

To prepare the pudding

• Scoop out the pulp from the fruits into a blender.Blend for 2 to 3 seconds.Pour the juice into a strainer ,use a spoon to push the juice off the strainer.( discard the seeds)
• In a mixing bowl combine together thick cream,condensed milk,powdered sugar and strained fruit juice.Whisk until light and fluffy.Pour this equally over the prepared biscuit base.
• Refrigerate for 1 hour or until required.

For the topping

• In a small bowl combine together passion fruit pulp and sugar.Mix well using a spoon until combined.Pour this over the pudding just before serving.

Notes:

Adjust the quantity of powdered sugar according to your taste depending upon the tartness of the fruit .

If you are using passion fruit concentrate ,adjust the quantity of the sugar as it is already sweetened.

PANEER DO PYAZA

Recipe adapted from www.vahrehvah.com

Ingredients

1. Paneer- cubed- 1 cup
2. Cumin seeds-1/2 tsp
3. Onion-chopped finely-2 medium sized
4. Turmeric powder-1/2 tsp
5. Ginger garlic paste- 2 tsp
6. Green chilies-cut into two-2 or 3 nos( or according to taste)
7. Kashmiri chili powder-1/2 to 1 tsp
8. Coriander powder-11/2 tsp
9. Tomato-roughly chopped- 1 medium sized
10. Capsicum - 1/2 of a small
11. Onion -cubed- 1 small
12. Kasuri methi/dried fenugreek leaves- 1/2 tsp
13. Water-as required
14. Roasted cashewnuts-4 to 5 nos( optional)
15. Fresh cream- 1 tbsp(optional)
16. Garam masala-1/4 tsp
17. Coriander leaves-chopped- 1 tbsp( optional)
18. Oil
19. Salt to taste

Method

• Soak paneer in hot water until required.
• Heat oil in a pan and add cumin seeds,let it splutter.
• Add chopped onion ,turmeric powder and salt,cook over low heat for 5 to 10 minutes or until onion turns golden brown.
• Add ginger garlic paste and saute for a minute.Add green chilies and mix well.
• Reduce flame to low and add kashmiri chili powder and coriander powder and saute for a minute.Add 1/4 cup water and saute until oil separates.
• Grind together chopped tomato and capsicum to a fine paste and add to this.Cook for about 5 minutes.
• Pour in required amount of water to achieve desired consistency.Bring it to a boil.
• Add cubed onion and crushed kasuri methi.Add salt as required.Mix well.
• Add drained paneer and bring it to a boil.
• Add coarsely powdered cashew nuts , fresh cream and garam masala.Mix well and cook for few more seconds.
• Garnish  with chopped coriander leaves.

NO BAKE CARAMEL PUDDING PIE

Makes : one 6" pie
Ingredients

For Crust

1. Marie biscuits (powdered)- 15 to 20 nos( see note)
2. Butter-2 1/2 tbsp

For Caramel pudding Layer

1. Sugar-1/4 cup
2. Butter-1 tsp
3. Milk-1/2 cup+ 1/4 cup
4. Corn flour- 2 tsp
5. Vanilla essence- 1/2 tsp

For Chocolate Ganache

1. Dark Chocolate -Chopped-1/4 cup
2. Cream-1/4 cup

Method

• Line a 6" Pie pan or a cake tin with plastic wrap or foil and keep aside.You can use a pie pan with a removable bottom instead .

To prepare the crust

• Heat 2 1/2 tbsp butter in a pan and add powdered biscuit.
• Mix well and cook until the color turns to golden brown.Stir continuously to prevent it from burning.
• Allow this to cool slightly.Using a spoon,press this evenly over the bottom and sides of the prepared pie pan.Refrigerate until required or place it in the freezer for 10 to 15 minutes.

To prepare caramel pudding layer,

• Combine cornflour with 1/4 cup milk and keep aside.
• In heavy bottomed pan,melt sugar over a medium low flame.( Keep an eye so that you do not burn it,coz burnt caramel tastes bitter)
• When the color changes to golden brown, pour in 1/2 cup milk and stir well.( do this carefully as it might splutter).Bring this to just under a boil.
• Now slowly add the cornflour milk mixture and stir well.Cook over a medium low flame,stirring continuously, until it is thick.
• Allow this to cool slightly.Add vanilla essence .Mix well and pour this over the prepared crust.Refrigerate until it is almost set.

To prepare the ganache layer,

• Heat cream to just under a boil.Pour this into a bowl and add grated chocolate.Mix well until smooth.
• Pour this over the caramel layer.
• Refrigerate for at least 4 hours or until completely set.
• Top with chocolate sauce or grated chocolate just before serving.

STEP BY STEP PICTURES

To prepare the crust

Place the biscuits in a sealable plastic bag and crush it using a rolling pin.You can also use a blender ,if required.

Heat 2 1/2 tbsp butter in a pan and add powdered biscuit.

Mix well and cook until the color turns to golden brown.Stir continuously to prevent it from burning.Allow this to cool slightly.

Line a pie pan/cake tin with plastic wrap or aluminium foil.Using a spoon,press the biscuit crumbs evenly over the bottom and sides of the prepared pan.

Refrigerate until required or place it in the freezer for 10 to 15 minutes.

To prepare caramel pudding layer,

Combine cornflour with 1/4 cup milk and keep aside.

In heavy bottomed pan,melt sugar over a medium low flame.

When the color changes to golden brown, pour in 1/2 cup milk and stir well.( do this carefully as it might splutter).Bring this to just under a boil.Now slowly add the cornflour- milk mixture and stir well.Cook over a medium low flame,stirring continuously, until it is thick.

Allow this to cool slightly.Add vanilla essence.

Mix well and pour this over the prepared crust.Refrigerate until it is almost set.

To prepare the ganache layer,

Heat cream to just under a boil.Pour this into a bowl and add grated chocolate.Mix well until smooth.

Pour this over the caramel layer.
Refrigerate for at least 4 hours or until completely set.

Carefully remove the pie from the pan/tin.Top with chocolate sauce or grated chocolate just before serving.