Serradura

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       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.

Molotof Portuguese Pudding

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This is what I made with the leftover egg whites after making the biscuit pudding. I halved the  original recipe. This pudding is very very light (feels like devouring a piece of cloud)

Ingredients:
egg whites   -   10  
sugar            -   150 g. 

For the Caramel: 
Sugar            -    150 g.
Water            -    50 ml
lemon juice   -    2 tbsp.

Method:
              
Preheat oven at 180 C with a water bath(take water in a baking dish( up to nearly half mark) which is bigger than the mold being used)

To make the caramel:

          To make the  Caramel combine together  water, lemon juice and the sugar in a saucepan and cook over medium heat until brown(when it has reached a caramel like consistency)

To make the Meringue : 

1. Beat the egg-whites using a whisk or a beater and when the egg whites start to get lightly stiff add the sugar slowly and gradually while beating.
2. Add some of the caramel to the egg whites slowly until the stiff peaks are formed.
3. Grease the mold with butter and pour the remaining caramel in the mold (bottom). Empty the prepared meringue into the mold using a spatula.
4. Place the mold with the meringue in the heated water bath and bake for 10 minutes.
5. Turn off the oven. Let the pudding remain in the oven for another 30 minutes.(Do not open the oven door) 
6. After the 30 minutes remove the pudding from the oven and remove it gently from its mold and refrigerate the pudding before serving.

Chocolate Biscuit Pudding

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This is the perfect dessert to make when your in a hurry, won't take more than half n hour to prepare.

 Recipe source:  Ria
Ingredients:
Biscuit                              -   15 no.
Strong black coffee          -     1 cup 
Condensed milk               -     400 g. 
Milk                                 -     400 g.
Dark Chocolate, cubed    -     150 g.
Egg yolks                         -     4
Cream                               -    200 ml

Method:

1. Dip the biscuits in coffee and line a pudding dish. Melt chocolate and set aside.
2. Mix rest of the ingredients(including the melted chocolate) together except cream and make a thick custard by either double boiling it or directly over the flame. 
3. Pour the thick custard over the biscuit layer. Let it set.
4. Beat the cream real thick and you can spread it or pipe out rosettes.
5. Keep it refrigerated until ready to serve.

No Bake Pineapple Bread Pudding

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                       This is a very simple recipe as it does not require to be baked. The pudding consists of alternative layers of cream, bread, pineapple and praline. I prefer using fresh pineapple rather than tinned. 

As I have used fresh pineapple I increased the quantity of sugar for the syrup. I made this pudding for a family get together and they all loved it (well almost all). Unfortunately it did not please my in-laws(too much cream). Well if you have a young group this will do. I would  tweak the recipe to suit the taste of everyone though, like decrease the quantity of cream in each serving and increasing the quantity of the praline. I used the small nutella jars for serving. 

Recipe Source: Marias Menu
Ingredients(Serves 6):
White bread        -  14 slices         
Whipping cream -  500 ml            
Thick cream        - 500 ml             
Icing sugar          -   4 tbsp.          
Chopped pineapple -  2 cups             

For sugar syrup:
 Sugar      -    1 cup          
Water      -     1¼ cup         

For Praline
Chopped nuts (i used almonds)  -   1 cup             
Sugar                                           -  ½ cup 

Method:
To make the praline
Heat the sugar in a non stick pan with 2 tbsp water, when it caramelizes, add the chopped nuts. Reduce the flame and mix well so that the nuts are coated well with the caramel. Pour the praline onto a baking paper. Allow it to cool and crush them using a rolling pin.(refer notes)

To make sugar syrup
 Mix together water and sugar. Heat it till the sugar dissolves and allow it to boil. Remove from fire. Let it cool completely. 

For the pudding

1. Beat the whipping cream and thick cream together gradually adding icing sugar, until the cream has doubled. Spread a thin layer of cream on the base of your serving dish.
2. Remove the crusts from the bread and cut each slice into four squares. Dip the bread slices in the sugar syrup and squeeze it. Make a layer of bread on top of cream, without any gap.
3. Cover with another layer of cream. Sprinkle chopped pineapple and praline on top of that. Repeat the layering process once more starting with cream and finish it off with sliced pineapple and praline.
4. Refrigerate for a  min. of 3 hours, before serving.

Notes:

Use a pipping bag for spreading the cream if using nutella jars.
The praline might stick to the parchment paper(Might help if crushed when still lightly warm)
Do not over beat the cream.(else it will taste of butter)
Adjust the quantity of sugar according to your taste.
Two sets of layering is more than enough.

Butterscotch pudding

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  Someone  once told me that avocado pudding was the best pudding but after tasting both the avocado and butterscotch pudding I have a totally different opinion. Some might  say avocado is the best but I say butterscotch is the best.
Ingredients:
Serves 4
2 tbsp.           -     unsalted butter
1 1/2 cups     -     dark brown sugar
1/2 tsp.         -      salt
1 1/4 cup      -      heavy whipping cream
3/4 cup         -     whole milk
3no's             -     egg yolks
1 1/2 tbsp.    -     vanilla extract

Method:

1. Preheat oven to 325°F. In a saucepan melt the butter and  when its melted add the brown sugar and salt and stir well until combined.
2.  Add the cream and milk to the sugar mixture. Heat until steamy and the ingredients are combined (Do not boil or simmer) Remove from heat.
3. Slowly pour the sugar-cream mixture into the egg yolks, whisking constantly.
4. Stir in the vanilla extract. Strain through a fine mesh sieve to catch any cooked bits of egg.
5. Pour the mixture evenly into the ramekins. Place ramekins in a heavy bottomed pan and pour the hot water into the pan until the water rises halfway up the sides of the ramekins. Cover the entire baking pan using aluminium foil. (Need not be over tight)
6. Bake for 45-50 minutes. Rotate the pan half way through cooking. After baking it will still be jiggly. It will set when cool. Chill in the fridge for a few hours before serving.(The pudding will curdle if overcooked)

Note:

* This pudding can be made over stove top as well by adding a setting agent like cornflour.Stove top cooking saves a lot of time.

Chocolate Avocado Pudding

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            This is one of the easiest pudding that's creamy and delicious. You wont require any sort of baking and you can make this is in a jiffy.You can barely taste the avocado in the pudding and none will be wiser. I'm almost certain that this a healthy pudding, I mean why not?..It has no sugar(has a natural sweetener  and not much of a fat content and its avocado!

People who have't used avocado's and do not know how to choose the right ones please refer this site how-to-pick avocados

Ingredients:

4 no's              -   ripe avocados
1/4 cup           -   light coconut milk or soy milk or cow's milk
4 tbsp.            -   unsweetened dark cocoa powder
3 tbsp.            -   honey
4 tbsp.            -   dark chocolate, melted
2 tpsp.            -   vanilla extract
1/8 tsp.          -   salt

For Topping: (optional)
whipped cream, roasted almonds, raspberries.

Method:

1. Cut open the avocados, remove the pit and scoop out the insides into bowl and blend until smooth.
2. Add the coconut milk, cocoa powder, honey, chocolate, vanilla and salt. Blend until smooth.
3. Put the pudding in a serving bowl and top it with whipped cream and cocoa powder. Serve chilled.

Note:

* Adjust the quantity of milk, cocoa and honey according to your taste and consistency.

Mango Paneer(cottage cheese) Pudding

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Ingredients:
Source: Asianet
2 mango          -    cut into small cubes
200 gm.           -    paneer
1 tin                -    condensed milk
2 tbsp.             -    gelatin, melted
100 gm.           -     cream
1/4 tsp.            -     vanilla essence
cashew nuts for garnishing

Method:

1. Crush paneer (with your fingers) in to almost fine powder and very small chunks and add it  to the condensed milk and mix well.
2. Soak gelatin in 1/4 cup water and melt it by double boiling method.
3. Crush the mango pieces lightly (do not make a paste)and keep it aside. 
4. Add fresh cream in another bowl and beat well. To this add condensed milk with the paneer mixture , crushed mangoes, gelatin and vanilla essence and combine well.
5. Pour into a pudding dish and garnish with cashew nuts and mangoes and let it set in the refrigerator. When set cut and serve.