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Pavan m s
Akshatha u

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Christmas pudding

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Baked egg custard

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Baked egg custard
Christmas pudding

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Christmas pu

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Kiran Joseph

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Caramel Custard

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Baked egg custard

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Akash Mayyia

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Christmas pudding

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Carmel Custard

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Lemon souffle

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Baked Egg Custard

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Caramel custard

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Christmas pudding

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By MANISH KUMAR KF

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Sultana sponze pudding

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Christmas pudding

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Caramel custard

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Sultana sponge pudding

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Sultana sponge pudding

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Mug cake

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Baked egg pudding
5 colour mug cake

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Christmas pudding

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Rahul.s

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Caramel custard

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Do a Basic sponge mixture add dried grapes pour in a greased mould steam for 25-30 minutes
serve them along with custard sauce

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Sandwich the bread by butter
line them in greased by mould add the mixture of egg, sugar, vanilla essence over the bread slices, spot butter and bake them in preheated oven for 15-20 minutes in 180 degree

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Ingredients

200 sugar, divided

6 eggs

250 ml milk

2 teaspoons vanilla extract

Method-

1. In a large heavy saucepan, cook and stir 3/4 of sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes.

2. In a large bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar.

3. Place the cups in two 8-in. square baking pans. Pour boiling water in pans to a depth of 1 in. Bake at 350° for 40-45 minutes or until a knife inserted near center comes out clean. Remove from pans to cool on wire racks.

4. To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled. Yield: 8 servings.

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METHOD

Step 1

Brush an 8 cup (2 litre) pudding basin with melted butter to grease. Line the base with rounds of baking paper.

Step 2

Combine the dried fruit, cherries, figs, pears, cranberries, dates, orange rind and juice in a medium saucepan over medium heat. Cook, stirring, for 10 minutes, or until fruits soften. Remove from heat and set aside for 30 minutes to cool. Add the brandy and stir to combine.

Step 3

Sift combined flours, bicarbonate of soda, cinnamon, mixed spice and nutmeg into a large bowl. Add fruit mixture, butter, brown sugar and eggs and stir until well combined. Gently spoon mixture into prepared pudding steamer, smooth top, and secure the lid.

Step 4

Place pudding basin into a large saucepan. Pour in enough boiling water to combine halfway up the side of the pan. Place over medium heat and bring to the boil. Cook, covered, topping up with extra boiling water if necessary, for 5 hours 30 minutes or until a skewer inserted into the centre of the pudding comes out clean.

Step 5

Remove steamer from saucepan, and set aside for 10 minutes before turning onto a serving plate. Serve immediately with custard, ice-cream or brandy butter, if desired.

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Ingredients and Method

Melted butter, to grease

100g dried mixed fruit

20g glace cherries, quartered

10g candied peels

2 tablespoons finely grated orange rind

(250ml) orange juice

1/3 cup (80ml) brandy

1 cup (150g) plain flour

1 cup (150g) self-raising flour

1 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

1 teaspoon mixed spice

1 teaspoon ground nutmeg

250g margarine

20 gm chopped dates

1 cup (220g) firmly packed brown sugar

3 eggs, lightly whisked

Custard, ice-cream, or brandy butter, to serve

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Method
Ingredients

450ml (3/4 pint) milk

Few drops vanilla essence

40g (1 ½ oz) caster sugar

2 eggs, lightly beaten

A little grated nutmeg

Method

1. Preheat the oven to 180ºC

2. Heat the milk, vanilla essence and sugar in a small pan until nearly boiling, then pour the mixture over the beaten egg, stirring continuously.

3. Strain the mixture through a sieve into a 600ml (1 pint) ovenproof dish.

4. Sprinkle over a little nutmeg, then bake for 50-60 mins until set.

5. Serve with stewed or tinned fruit.

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Dear students welcome to Practical No.08 

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Dear students welcome to Practical No.08 

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