Category: Pudding

Peach Trifle Recipe

Peach Triple, photo by JMorton

Peach Trifle Recipe

  • 1 slab of madeira sponge cake, sliced
  • Peach flavoured gelatin/jelly
  • 4 ripe peaches, peel and chopped two of the peaches while thinly slice the two remaining
  • 500g carton vanilla custard
  • 284ml carton double cream
  • Almond nuts

Method

The secret to a good trifle starts with the presentation.  Use a beautiful large clear glassware (or small ones if doing individual servings)

  1. Arrange the slices of madeira or sponge cake neatly into the bottom part of the glass bow, then set aside while making the gelatin as per its packet’s instruction.  Leave the jelly to cool but pour into the sponges before it sets. Add the chopped peaches and  put in the fridge until firmly set.
  2. Pour over the custard over the set gelatin, arrange some of the slices of the peaches over the custard.
  3. Whip the cream until it holds its shape then either spoon over the trifle or use a piping bag to decorate the top.  Decorate with peach slices or almond nuts as per above photo, and then leave to chill for up to a couple of hours.

Serve it with confidence and lot of smile!

Cheers

Kung Hei Fat Choi

Minatamis Na Kamote (Sweet Potato in Sugar Syrup)

Minatamis Na Kamote (Sweet Potato in Sugar Syrup), iPhone photo by JMorton

Minatamis Na Kamote (Sweet Potato in Sugar Syrup), iPhone photo by JMorton

Minatamis Na Kamote (Sweet Potato in Sugar Syrup)

 

Ingredients:

  • 1 large kamote (sweet potato), peeled and sliced
  • 3/4 cup Demerara  sugar
  • 3/4 cup water
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

Method of preparation

  1. Using a medium size lidded sauce pan, heat up the water.
  2. Stir in the sugar.
  3. Add the sweet potato slices together with the vanilla essence and pinch of salt.
  4. Give it a good stir.
  5. Cover the pan and leave to simmer for 10-15 minutes or until the sweet potato slices are tender.

Leave to cool down a little bit before serving.  A dash of milk (preferably evaporated) can also be added along with crushed eyes, making it sweet potato con hielo, perfect for warm weather or when the radiator is working a little bit too hard. 🙂

Instant Buko Pandan (Young Coconut Jelly Dessert)

Buko Pandan, photo by JMorton

Buko Pandan, photo by JMorton

Instant Buko Pandan, photo by JMorton

Instant Buko Pandan, photo by JMorton

Instant Buko Pandan (Young Coconut Jelly Dessert)

 

This dessert is really surprisingly delicious for minimal amount of preparation.  It is just a matter of mixing young coconut preserves called coconut sport in syrup and green nata de coco (green being a pandan flavour) together.

Upon purchasing the dessert jars available in most oriental supermarket, store them in the fridge to chill.

A good dollop of vanilla ice cream would be a delicious extra for the buko pandan delight!

Enjoy!

Lovely for Christmas after or instead of a Christmas pudding.

 

Coconut Jelly & Tapioca Pudding

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Coconut Jelly & Tapioca Pudding

Coconut Jelly & tapioca pudding

Coconut Jelly & tapioca pudding

Ingredients for the Jelly:
• 10g Agar Powder
• 150g Sugar
• 3 cups Water
• 500 ml Coconut Milk
• 2 tbsp Sugar
• 1/2 tsp Salt

How to make Agar And Young Coconut Jelly:
• For the Clear Part:
• Boil water in a pan and dissolve half the agar in it, stirring continuously.
• Mix in the sugar slowly even as you stir, till it dissolves.

. Let the agar cool down and pour it into a couple of square or rectangular moulds, before it begins.
• Place in the deep freeze so as to set quickly while you make the rest of the pudding.

Ginataang Mais (Rice with Corn Pudding)

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Ginataang Mais (Rice with Corn Pudding), Photo by JMorton

Ginataang Mais (Rice with Corn Pudding)

This is a comfort food.  Brilliant and tasty as an afternoon snack.  It stave off hunger pangs before the evening dinner.

It is easy to cook, just leave it simmering and giving it a stir now and again and it is done.  A beautifully delicious rice corn pudding.

Ingredients:

1 cup corn kernels (canned corn kernels can be used or 3 heads of fresh corn in the cob, just run a sharp knife over the kernels to get to them.

1/2 cup malagkit or pudding rice, washed thoroughly.

5 cups of coconut milk

1 cup water

1/2 tsp salt

1/2 – 1  cup Sugar (to taste)

Method of preparation:

Boil the pudding rice with the water and coconut milk over a medium heat.

Add the corn kernels, salt.

As you add the sugar, take a little taste to test for sweetness.  Add more sugar according to your taste.

Turn down the heat and simmer.  Give it an occassional stir so that the rice won’t stick to the bottom of the  pan.

It is cooked when it has a consistency of a traditional rice pudding.

Serve hot.

Tapioca Pudding Recipe

Tapioca Pudding Recipe

I caught a bit of Jamie Oliver’s Jamie and Jimmy Friday Night Feast show on telly yesterday afternoon.  They were cooking tapioca pudding.  I remember how I love tapioca, which is sago in the Philippines.  I love tapioca as part of sago drink as well as an ingredient for my favourite morning snack of all time, the taho.  I love the texture of the little transparent balls.  😉

Luckily enough, Peter also loves tapioca.  He actually eats them ready-made from a can like Ambrosia’s rice pudding as well as semolina pudding.

I remembered that we actually have tapioca pearls at the back of our food cupboard, which I was meaning to cook but always forgot.

Further rummage, resulted in finding a packet of vanilla cream pudding powder.  It was really meant for me  to cook tapioca.

I thought it would be easy but it was not.  It took time to cook the tapioca.  I had been boiling the pearls for more than 40 minutes and it was still far from turning transparent.  It was still as opaque as opaque can be.  Furthermore it began sticking into the bottom of the pan.

So I googled it and apparently, you have to boil the tapioca for 15 minutes and then turn off the heat and leave it covered.  If the tapioca is still uncooked, boil for another 10 minutes and then repeat the procedure until done.

So after the 40 minutes of cooking time already, I turned off the heat and  then covered the tapioca pan and left it for 15 minutes.  It actually worked.  They turned transparent.

Ingredients:

1 cup tapioca pearls

4 cups water

I pint custard sauce

Method of preparation:

Boil the tapioca pearls in 4 cups of water.  Boil for 15 minutes and then turn off the heat but leave the pan covered.  Do not drain.  Check that the pearls are now transparent.  If still opaque, repeat the boiling process and then cover.  When they have turned clear, transfer them in a colander and wash in cold water and leave to drain.

Put the tapioca in a big bowl, add the custard sauce and mix.

Divide the tapioca pudding into four pudding glasses and serve.

Below is a custard sauce recipe.

Making the custard Sauce:

  • 570ml/1 pint milk

  • 55ml/2fl oz single cream

  • 1 vanilla pod or ½ tsp vanilla extract

  • 4 eggs, yolks only

  • 30g/1oz caster sugar

  • 2 level tsp cornflour

Preparation method

  • Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
  • Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).
  • Whisk the yolks, sugar and cornflour together in a bowl until well blended.
  • Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
  • Return to the pan, add the vanilla essence, and over a low heat gently stir with a wooden spatula until thickened.
  • Leave it to cool.

Rhubarb Crumble Recipe

Our friend, Mick, harvested his rhubarb and very kindly gave us a generous amount of the rhubarb sticks or stems or probably even called stalks. Thank you, Mick!

Peter was so delighted as his favourite pudding, aside from Leche Flan, is Rhubarb Crumble.

Actually I quite like rhubarb crumble as well. It has got a rather exotic taste to it. It is slightly sour but sweetened by sugar, which is kinda nice.

I was tasked to do the (dis)honour of cooking the rhubarb crumble because while we were watching an episode of Chicago PD, Peter and I bet on something and I am afraid I lost, which is actually unsual. I have never lost a bet before. Anyway I was so shocked with the outcome of the bet that I agreed instantly to cook the rhubarb crumble.

It turned out it was actually very easy to make.

Peter said the crumble, my crumble, 😉 was the best he’s had. He said it was absolutely delicious. I have to admit it was pretty good. I added chopped mixed nuts to the crumble and it gave it a peanutty, crunchy taste to the pastry crumble.

Peter really enjoyed it so much, he over-ate and now paying for it with a stomach ache! ;).  Gaviscon time, methink! 🙂

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Rhurbard stem, Photo by JMorton

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2. Chopped rhubarb with golden caster sugar and tablespoon of water, Photo by JMorton

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3. Self-raising flour, Photo by JMorton

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4. Chopped Mix nuts: peanut, almond, walnu & Pecan, Photo by JMorton

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5. Rhubarb stewing, Photo by JMorton

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6. Prepared rhubard crumble ready for the oven, Photo by JMorton

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7. Tada…Golden Rhubarb Crumble, Photo by JMorton

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8. Vanilla Custard, Photo by JMorton

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9. Delicious Rhubard Crumble with lashing of vanilla custard, Photo by JMorton

Rhubarb Crumble Recipe

Ingredients

  • 500g rhubarb, chopped into chunks the length of your thumb
  • 100g golden caster sugar
  • 1 tbsp water

For the crumble topping

  • 140g self-raising flour
  • 85g butter, chilled
  • 50g light brown muscovado sugar
  • 50g chopped mixed nuts(optional)

Method Of Preparation

  1. Tip the rhubarb into a saucepan with the sugar and a tablespoon of water.
  2. Cover and simmer on a very low heat for 15 mins, adding more sugar if you want.
  3. When soft and sweet enough, pour the rhubarb into a medium baking dish.
  4. Heat oven to 200C/180C fan/gas 6.
  5. To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping.
  6. Now add the sugar and nuts, mixing together with your hands.
  7. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
  8. Serve piping hot with a big jug of Thick vanilla custard.

Champorado or Chocolate Rice Pudding

Since I’ve posted Lugaw (congee) or Arroz Caldo, a recipe for Champorado should also fallow. Lugaw and champorado go together like a horse and carriage, like Bill and Ben, like Mulder and Scully, like Holmes and Watson or even Batman and Robin. However there is a minute difference in that champorado is an option to lugaw or vice versa.

They are not usually eaten together. It is a choice you ca make if buying a take-out or eat in  any carinderia/eatery in the Philippines.  When champorado is being cooked, a pan of lugaw is also bubbling away not far away. Lugaw is salty and champorado is sweet tasting. If you are really starving, of course there is no reason why you can’t have a bowl of each for breakfast! ;).  Just make sure to get plenty of exercise later.

Champorado with its chocolatey sweet yummy taste would best eaten also with fried fish, especially the one called “tuyo” – dried fish.  The sweetness of the Champorado is then complemented by the saltiness of the dried fish.  Utter heaven!!!

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1. Boiling malagkit in cocoa water, photo by JMorton

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2. Stir constantly so glutinous rice wont stick to the bottom of the pan, photo by JMorton

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3. To make the can for easy pouring, make a hole at opposite sides. Photo by JMorton

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4. Evaporated milk, ready to pour, Photo by JMorton

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5. Champorado for me, Photo by JMorton

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6. And one for Peter, Photo by JMorton

Peter loved the champorado.

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Champorado or Chocolate Rice Pudding

Ingredients

1 1/2 cups glutinous rice (malagkit)
1 cup unsweetened cocoa
5 cups water
3/4 cup brown sugar
pinch of salt
evaporated milk

Method of Preparation:

Wash the glutinous rice (malagkit) thoroughly.

Using a large pan, start boiling the malagkit with 4 cups of water.

Whisk the cocoa powder into 1 cup of water and add to pot.

Bring to a boil, stirring constantly.

Add sugar and salt.

Stir until the rice is translucent and is cooked through, have a taste test.

Remove from heat when done.

To serve, generously swirl in evaporated milk/whole milk on top.

Enjoy with fried dried fish.  The saltiness of the fish offset the sweetness of the chocolate rice pudding.  The dried fish of course is optional.  You can easily eat champorado with a nice packet of crisp/chips.

Serve hot to warm.

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Champorado with tuyo

Chocolate Fondant Pudding Recipe

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Chocolate Fondant Pudding

This is truly a food for the gods and goddesses. Just imagine a hot lava of thick chocolate syrup oozing generously from its sponge chocolate casing.  It is really as wonderful as you can imagine.

This recipe will truly tax your prowess of adjectives. 😉  It is really that good. LOL 🙂

Chocolate Fondant Pudding Recipe

Ingredients

  • 120g unsalted butter, diced, plus 20g melted for greasing
  • 2 tbsp cocoa powder
  • 170g condensed milk
  • 200g dark chocolate, broken into pieces
  • 1 tbsp strong coffee powder, dissolved in 1 tbsp of boiling water.
  • 4 eggs, beaten with a pinch of salt
  • 120g caster sugar
  • 75g plain flour, sifted
  • 1 tsp vanilla extract
  • clotted cream or vanilla ice cream, to serve (optional)

 

Method

  1. Brush the inside of 6 dariole or pudding moulds with the melted butter.
  2. Beat together the butter and sugar until pale and creamy.
  3. Gradually whisk in the condensed milk.
  4. Then whisk in the eggs a little at a time.
  5. Add the vanilla and coffee followed by the melted chocolate, mix thoroughly.
  6. Now add the flour and whisk until smooth.
  7. Divide the mixture between the 6 dariole moulds.
  8. Chill for at least an 40 minutes in the fridge.
  9. Meanwhile, preheat the oven to 200C/180C fan/gas 6 and put a large baking tray on the middle shelf of the oven.
  10. Place the dariole moulds into the hot baking sheet in the oven and bake for 12 minutes.
  11. Immediately run a knife around the moulds to loosen the pudding.
  12. Transfer into a plate or just serve on its mould with clotted cream or ice-cream.

Enjoy!  Yummy