Total cooking Time | 35 minutes |
Level | Intermediate |
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 China grass at the same time. Make sure that the custard is not boiled. You have to only heat it. Then add China grass 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.
Ingredients
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 China grass 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 China grass on the other flame
Once the China grass 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.