Bangkok Property, Tours and Expatriate Services

Recipe-Tower Pudding

Ingredients

• Hard Wheat Flour (Maida) – 1 cup

• Baking Powder – 1 heaped teaspoons

• Baking Soda – 1 tsp.

• Pinch of salt

• Oats (Cooking Oats) – 1 cup

• Sweetened Condensed Milk – ½  can

• Cooking oil – ¾  cup

• Rose essence – 2 tsp

• Milk (Cold)  – ½ cup

• Red Food Color – 5 drops

Method

• Grease the individual muffin mould or muffin tray with butter and sprinkle some flour and keep ready.

• Take condensed milk, oil, rose, condensed milk and blend together with hand blender.

• Mix flour, Oats, baking powder, salt, baking soda and blend well again.

• Mix the rose essence and red food color gently and fold the muffin mixture gently.

• Scoop a spoonful or as desired this into the individual muffin mould or muffin tray.

• Bake in medium heat (about 200 degrees Celsius) or low flame for about 30 minutes.

• Time may vary depending upon the size of oven, so please prick a tooth pick to check if toothpick comes out dry after 20 minutes.

Recipe By: NEELU DEY

Contact E-mail: neelubkk@gmail.com

Recipe-Tower Pudding

Ingredients

• Vanilla Cake – 1 pound (refer to previous recipe for cake)

• Chocolate Brownie – 1 pound (refer to brownie recipe)

• Black Currant preserve – ½ cup

Method

• Cut in pieces the two cakes.

• Take the dessert dish and make a horizontal tower by putting one piece of vanilla cake with black currant sauce and then the piece of chocolate cake/brownie.

• Keep altering as desired. Serve chilled or at room temperature.

Recipe By: NEELU DEY

Contact E-mail: neelubkk@gmail.com

Recipe-Choc Black and White Pudding

Ingredients

• Full  whipping Cream – 1 Litre

• Drinking Chocolate – ½ cup

• Condensed Milk – ½ cup / Cater Sugar – ½ c

• Gelatine Powder – 1 tbsp.

• Mascoropone cheese – 1 pack

• Grated Choclolate – ½ cup

• Lime juice – 1 tsp.

Method

• First spread some gelatin in warm water in dessert dish and keep aside.

• Take Whipping cream; put drinking chocolate and Caster Sugar or condensed milk, as per taste and mix well.

• Mix with the gelatin and leave aside for it to set.

• Now take Mascarpone Cheese, and put a spoon of lime juice and condensed milk and beat well, pour it over the chocolate custard.

• Garnish it with grated chocolate and serve chilled.

Recipe By: NEELU DEY

Contact E-mail: neelubkk@gmail.com

Recipe-Fudgey Mousse Cups

Ingredients

For home-made chocolate-cream-mousse

• Fresh Whipping Cream, cocoa Powder, Betty Crocker or any chocolate fudge frosting

OR

Instant Chocolate mousse in case you cannot make the above at home

• Oreo Cookies – 2 small packs

• Margarine – 1 table spoon

• Assorted chocolate or whipped cream for garnishing – as desired

Method

Home-made Chocolate mousse:

• Take 1000ml of Fresh Whipping Cream

• Whip the cream in a container kept over ice to stiff peaks

• Mix 2 table spoons Cocoa Powder and 4 table spoons Fudge Frosting

• Freeze for 5-6 house and your mousse is ready

For instant mousse -

• Take milk  & pour the packet of instant mousse & blend together in blender. Freeze for 4-5 hours and let the mousse set.

For Pudding :

• Take the mini cups, pour the mousse in cups, and put chunks of fudge brownie, and allow it to chill for 4 hours.

• Serve chilled or with a scoop of ice cream on top.

Recipe By: NEELU DEY

Contact E-mail: neelubkk@gmail.com

Recipe-Mommy’s Dry Fruits Pudding

Ingredients

• Cake Flour (Maida) -  1 cup

• Baking Powder  – 2 heaped teaspoons

• Pinch of salt

• Allspice powder (dalchini & jaaifal) – 2 heaped teaspoons

• ½ cup flattened cooking oats

• Dried Fruits –
  prunes, plums, peaches, raisins, kiwi, strawberry, cherries, orange peels – 2 cups

• Eggs – 3

• Cooking oil – 1 cup

• Caramel Sugar (or any normal sugar)– 1 cup

• Vanilla essence – 1 teaspoon

Method

• Grease the baking dish with butter and sprinkle some flour and keep ready.

• Take all eggs, oil, sugar, vanilla and blend together with hand blender.

• Mix flour, baking powder, salt, allspice & dry fruits and blend well again.

• Pour this into the baking dish.

• Bake in medium heat (about 200 degrees Celsius) or low flame for about 30 minutes.

• Time may vary depending upon the size of oven, so please prick a tooth pick to check if toothpick comes out dry after 20 minutes.

• Serve warm or cold as desired.

Recipe By: NEELU DEY

Contact E-mail: neelubkk@gmail.com