Ceylonese Biscuit Pudding Recipes

CEYLONESE BISCUIT PUDDING

Steps:

• Combine chocolate, rum, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk butter until combined. Set aside.
• Place egg whites, the salt, and 1 tablespoon of the sugar in a bowl. Beat on high speed until firm but not dry.
• Place the egg yolks and the rest of the sugar in a bowl. Beat on high speed until pale yellow. With the mixer on low speed, add the chocolate mixture.
• Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
• Fold the whipped cream into the chocolate mixture.
• Soak the biscuits in milk slightly. Layer a bottom of a square pan with them. Next layer with chocolate mixture (about 1/2 inch high). Sprinkle with cashew nuts. Follow with another layer of soaked biscuits and then the chocolate mixture and cashew nuts. Continue layering until all of the chocolate mixture is over. Make sure that the top layer is chocolate mixture and cashew nuts.
• Chill for at least 2 hours.

CHOCOLATE BISCUIT PUDDING

Steps:

• Preheat ove to 400 degrees.
• Butter an 8 x 8-inch pan.
• Soak the biscuits in the milk for about 5 minutes or until soft.
• Add the cocoa,sugar,butter,eggs, and vanilla and mix together.
• Pour the biscuit mixture into the prepared pan and bake for 30 minutes.
• Serve warm.

BISCUIT PUDDING

Steps:

• -----Preparationof custard-----------.
• Firstly, you have to prepare the custard.
• For this, take 2 tbsp of milk in a bowl and add the custard powder to it.
• Mix very nicely till all the powder has dissolved in the milk.
• Now boil the remaining milk on low flame, making sure that you stir occasionally.
• Once the milk has boiled, pour it into the custard that you have prepared.
• Stir really well and do not let lumps form.
• ------Formationof layers-------------.
• Now comes the interesting part.
• Take a transparent bowl and on the bottom, put one layer of Monaco biscuits.
• Spread it out evenly.
• Then, put a layer of Glucose biscuits.
• Then, put a layer of the various dryfruits i.
• e.
• ,cashewnuts, raisins and almonds.
• After this, put small pieces of pineapple slices and pat them with some of the syrup from the tin.
• Now, put some red glaze cherries on top of the pineapple pieces.
• If you wish, you can cut them in various shapes and then put them.
• After this, pour some of the custard all around the topmost layer so that it'll sink to the last layer as well.
• Then, repeat the same steps of creating the different layers.
• Garnish on top with green and red glaze cherries, alternately.
• Keep aside for 20 minutes and then refrigerate.
• Serve chilled.