OAT AND FRUIT PUDDINGS
Instructions:
- 100g/4oz rolled oats
- 50g/2oz butter, melted
- 2 tablespoons chopped almonds
- 1 tablespoon clear honey
- pinch of ground cinnamon
- 2 dessert pears
- 1 tablespoon marmalade
- custard or yogurt, to serve
- Preheat the oven to 200°C/400°F/Gas mark 6. Lightly oil the bottoms of four individual pudding bowls, and line each one with a small circle of baking parchment.
- Mix together the oats, butter, almonds, honey and cinnamon in a small bowl. Using a spoon, spread two-thirds of the oat mixture over the base and around the sides of the pudding bowls.
- Peel, core and finely chop the pears. Toss together with the marmalade, and spoon into the oat cases. Scatter the remaining oat mixture over to cover the pears and marmalade.
- Bake for 15 - 20 minutes until golden and crisp. Leave for 5 minutes before removing the pudding bowls. Serve hot with custard or yogurt.
EGGLESS FRUIT TRIFLE PUDDING
Ingredients:
- 8 -10 slices sponge cakes
- 100 g mixed fruit jelly
- 1 cup mixed fruit juice or 1 cup fruit cocktail
- 3 tablespoons custard powder
- 6 cups milk
- 4 tablespoons sugar
- 1 cup whipped cream
- 1 teaspoon vanilla essence
- 2 teaspoons powdered sugar
- 1/2 cup mixed nuts, chopped (almonds and walnuts)
- 2 cups fresh fruit or 2 cups canned fruit, chopped (apples, bananas, oranges, strawberries, peaches, grapes)
- 3 -5 green grapes, for garnish
- 3 -5 fresh strawberries, for garnish
- grated chocolate, for garnish
Method:
Arrange the cake slices in a deep glass dish. Pour fruit juice over them and let the slices get completely soaked in the juice.Allow it to sit for 30 minutes refrigerated. Prepare the jelly following the instructions on the packet. Spoon the prepared jelly over the cake BEFORE it sets{i.e. ,as soon as you add the cold water to it}.
Allow this to set in the refrigerator for 1 hour. The jelly will not be completely set yet.
Add the custard powder to a little milk and mix well to dissolve. In the meantime, prepare the custard by boiling the milk and adding the dissolved custard powder-milk mixture to the boiled milk. Add sugar and mix it all well.
The custard is ready when the whole mixture thickens. Remove from heat. Let it cool at room temperature. Divide the custard into 2 equal parts.
To one part, add all the fresh fruits and mix well. Remove the glass dish now from the refrigerator. Spoon the plain custard layer over it.
Next spread the fruit custard over it. Sprinkle the chopped nuts. In a bowl, whip together the whipped cream, powdered sugar and the vanilla essence. Spoon this mixture over the nuts and custard. Garnish with fresh green grapes and strawberry slices. Sprinkle the grated chocolate over the cream. Chill for 4-5 hours.
Now, the jelly will be completely set. Slice into pieces and serve chilled.
SUMMER BERRY TRIFLE
Ingredients
- 1 package (3.4-ounce) instant vanilla pudding
- 4 cups fresh berries (strawberries, blueberries, raspberries, or blackberries), washed and hulled, plus extra for garnish
- 1/4 cup plus 2 tablespoons sugar
- 2 teaspoons fresh lemon juice
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- 24 to 36 ladyfingers
Method
- To make the fillings, prepare the pudding according to the package directions and chill it.
- Slice the strawberries, if you're using them, then toss all of the berries with the lemon juice and the 1/4 cup of sugar. Set aside for 30 minutes to allow the berries to release their juices.
- In a medium mixing bowl, whip the cream, vanilla extract, and remaining 2 tablespoons of sugar until soft peaks form. Set aside.
- To make the layers, set a layer of ladyfingers (around 7 or 8) on the bottom of a large, clear serving bowl (ours was 4 quarts). Top with the berries with half of the pudding.
- Add another layer of ladyfingers, another third of the berries and juice, and the rest of the pudding. Add a final layer of ladyfingers and berries. Top with the whipped cream and a berry garnish.
- Refrigerate until you're ready to serve. Serves 8 to 10.
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source:
http://pikachakula.com/recipe/
