Serradura

Yum

       Serradura also known as sawdust pudding because of the sandy texture of the biscuit in the pudding. This pudding is believed to have originated from Macau. This is one of the easiest pudding I have ever made to this day, takes no more than 10 or 15 mins. to make. The pudding is layered with condensed milk and cream forming one layer and powdered biscuit the alternate layer. I have used a combination of cashew with the biscuit, which is optional. 

Ingredients:
Whipping cream or thick cream   -    250 ml 
sweetened condensed milk           -     50 g.
vanilla essence                             -      1 tsp.
Marie biscuits                               -     100 g.
cashew nuts                                 -      20

Method:

1. Powder the biscuits and the cashews using a mixie.
2. Whip the whipping cream until soft peaks are formed, add in the condensed milk and vanilla essence and beat it until stiff peaks are formed. 
3. In a glass or the serving dish, add a spoonful of biscuits-nuts mixture evenly. Then spoon in the cream then alternate with the biscuit and the cream alternately. 
4. Refrigerate till set for 2 hrs. and leave in room temperature(10 mins) before serving so that the creamy layer is smooth.

Notes:

• This is a heavy dessert so fewer the layers the better.
• You can also use a pipping bag to pipe the cream for a neater finish.
• Thick cream can be used in the place of whipping cream, just make sure not to over beat the cream.
• Adjust the amount of condensed milk according to your taste.