Homemade Cooking Recipes and Cooking Tips

Pineapple White Pudding

Pineapple white pudding

Pineapple white pudding

This is the recipe of an eggless pudding, which is prepared using milk and condensed milk. Here the base layer is prepared by mixing butter, pineapple preserve and biscuits. I had used homemade pineapple preserve for this pudding. Those who do not have pineapple preserve may substitute it with pineapple jam. If you pack the base layer tightly, the biscuits won’t float on the top when the custard is poured. I love to see few biscuit floating on the top, so I had not packed the base layer tightly.

There is a little bit of work in this pudding as we have to prepare the custard and also need to double boil the chinagrass at the same time. Make sure that the custard is not boiled. You have to only heat it. Then add chinagrass to the custard.

If you do this a couple of times, you will enjoy this cooking and it will get easier for you. This pudding recipe will be an excellent choice for you to treat your guests with happy tummy.


  • Condensed milk – 1 tin
  • Milk           – 2 tin
  • China grass- 8 grams
  • Sugar         – 3 tablespoon, as per your  taste
  • Homemade pineapple preserve- 1 cup
  • Butter, melted         – 50 g
  • Crushed marie biscuits – 12
  • Vanilla essence – 1 tablespoon

Method of preparation :

  • Chop the chinagrass into fine pieces and soak it in 3/4 cup of water, for half hour before we start preparing our pudding
  • Mix the milk and condensed milk in a vessel or saucepan
  • Switch on the flame and stir the mix continuously
  • Double boil the chinagrass on the other flame
  • Once the chinagrass is melted, add it to the custard evenly and stir well
  • Now add vanilla essence and switch off the flame before the custard boils
  • Take a pudding dish and arrange the mixture of butter, pineapple and biscuits such that it forms the base layer of the pudding
  • Now, strain the custard to our pudding dish as the second layer
  • Once cooled, our pudding will be set
  • Refrigerate for 2 hours and then you can cut it into desired shape and serve to your loved ones
Pineapple white pudding
Pineapple Bread Pudding

Pineapple Bread Pudding

Pineapple bread pudding

Pineapple bread pudding is a dessert which is mainly made of bread slices, pineapple jam and milk. In this pudding, bread slices are simply soaked in the milk with other ingredients and is then steamed or baked.

This is a very simple recipe of pudding. We no need to add any gelatin or agar agar to this pudding. Here, we are steaming the pudding using a steamer. You can also bake the same.

Be careful while preparing caramel for this pudding. You have to stir the sugar continuously in low flame. Or else, the sugar may get burnt and the caramel will become bitter in taste.

I had used homemade pineapple jam in this recipe. I will be uploading the recipe of pineapple jam in my site soon. So, if you do not have homemade jam, you can go for readymade jam which is available in our markets.

The speciality of this pudding is, you can serve it either hot or the remaining can be refrigerated and serve cold. You can store the pudding for 3 to 4 days in refrigerator.

Ingredients :

  • Bread – 8 slices
  • Milk – 500 ml
  • Egg – 2
  • Sugar – 1 cup
  • Pineapple jam – 1/2 cup
  • Butter – 2 teaspoon
  • Vanilla essence – 1 teaspoon

For caramel :

  • Sugar – 4 tablespoon
  • Water – 2 tablespoon

Method of preparation:

  • Mix milk, sugar, 1/4 cup of pineapple jam, vanilla essence and make a custard
  • Add butter and the beaten eggs also
  • Stir till the sugar dissolves completely in milk
  • Soak the bread slices in the milk mixture
  • Mix well till the bread becomes soft
  • Take a pan and add 4 tablespoon sugar
  • In low flame stir the sugar along with 2 tablespoon of water
  • Switch off the flame when the sugar becomes golden brown in colour
  • Transfer the caramel to a vessel and spread evenly on the base of the vessel
  • Then add the milk mixture to the vessel
  • Spread the remaining 1/4 cup of pineapple jam randomly on the top of the milk mixture
  • Cover the vessel with an aluminum foil, and make small holes on the foil
  • Keep the vessel in a steamer for 25 minutes or bake the pudding in oven
  • If the pudding gets detached from the edge of vessel, it means that the pudding is cooked
  • Further, allow the pudding to cool
  • Transfer the pudding to a refrigerator for 2 hours
  • After 2 hours, invert the pudding to a plate
  • Cut it into pieces and serve.
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