Pandan Egg Pudding

Apple Cinnamon Bread Pudding

Recipe source from Allie's Private Paradise-玉桂蘋果麵包布丁.

Chocolate Nutella Pudding

Recipe source is from Anncoo Journal-'Chocolate Nutella Pudding 巧克力榛子冻'.

Molten Chocolate Lava Cake

Recipe source is from SCS Dairy Singapore Facebook.

Recipe

Ingredients (yield 6 cakes)
100g unsalted butter
110g baking chocolate
95g icing sugar (sifted)
2 egg
2 egg yolk
50g plain flour (sifted)
1/4tsp salt

Steps:
1. Preheat oven to 170C.
2. Greased 6 holes big muffins tray with butter, set aside.
3. Melted butter and chocolate together over double boiler.
4. Remove from heat stir in icing sugar and mix well.
5. Add in eggs and egg yolk into chocolate batter and mix till combined.
6. Lastly add in flour and salt and whisk till smooth batter.
7. Pour batter into muffins tray.
8. Bake in preheated oven for approximate 9-10mins. (Observe: Cake rises , cake crust formed around outer layer of surface, centre is soft batter like texture and slightly sink in. It done, don't over bake it. If not it will not have the sticky river of molten lava flow out of the cake.)
9. Loosen edges of cake and slowly remove it.
10.Serve cake warm, dusting cake with icing sugar and serve with ice-cream or whipped whipping cream.

Mango Pudding

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

Recipe

Ingredients (yield 5cups)
250g mango puree (sweetened)
70g sugar
180g water
125g evaporated milk

4tsp gelatine powder
2tbsp hot water

Steps:
1. Dissolve gelatin powder in hot water.
2. Boil water and sugar together until dissolved.
3. Remove from heat and stir in gelatin mixture.
4. Stir in evaporated milk and mango puree till well mix.
5. Strain mixture and pour it into moulds.
6. Chill in fridge and serve.

Bread Pudding

This is my morning breakfast, home baked bread pudding. Simple yet delicious. :)

Recipe

Ingredients
3slices  square sandwich bread
2        egg
40g caster sugar
1/8tsp     vanilla paste
175ml milk
pinch of ground cinnamon
raisins

Steps:
1. Preheat oven to 180C.
2. Lightly butter 2 small baking dishes.
3. Spread butter on both side of bread.
4. Cut bread into small pieces.
5. Scatter raisins and bread in baking dish, set it aside.
6. Use a hand whisk, whisk eggs, sugar, milk and vanilla paste till well blended.
7. Strain egg batter.
8. Slowly pour egg batter over the bread.
9. Sprinkle some ground cinnamon over the pudding.
10.Place baking dishes on baking tray and pour hot water on tray about reached 2cm high of the baking dish.
11.Steam-baked in a preheated oven for 20-25mins till surface is lightly browned.
12.Remove from oven and serve it warm.

Caramel Custard Pudding

Recipe

Ingredients (yield 4puddings)
Caramel sauce:
40g sugar
1tbsp water

Custard:
250ml milk
40g sugar
1 egg
1 egg yolk
1/4tsp vanilla paste

Steps:
1. Preheat oven to 175C.
2. Lightly grease moulds and set aside.
3. Pour sugar and water into a sauce pan and cook over medium low heat till it turn caramel.
4. Spoon caramel sauce into prepared moulds and set aside.
5. Simmer milk and sugar together till sugar dissolved and milk is warm.
6. In a bowl whisk egg, egg yolk and vanilla paste together.
7. Pour some warm milk into beaten egg and mix well.
8. Pour egg mixture back into warm milk and mix well.
9. Strain custard batter.
10.Pour custard into prepared moulds.
11.Steam bake pudding in preheated oven for 25mins.
12.Set aside to cool and chill in fridge.
13.Slowly loosen side, sit mould in shallow hot water to loosen the caramel base.
14.Invert pudding onto dish and serve.

Melting Chocolate Pudding

A cake crust like ring formed around the pudding, in the middle is soft batter like texture and slightly sink in. The pudding is done. When you cut into the pudding, a sticky river of molten chocolate will slowly flow out of the cake. This is 'super' 'duper' delicious! ;p

Recipe

Ingredients (yield 6 cakes)
3 egg
50g light brown sugar
45g soft unsalted butter
25g plain flour
2tsp rum (optional)
180g cooking chocolate (melted)

Steps:
1. Preheat oven to 175C.
2. Greased 6 moulds with butter, set aside.
3. Use a food processor, whisk eggs and sugar till sugar dissolved and egg batter double in volume. (The egg batter don't have to be thick and fluffy.)
4. Add in plain flour and soft butter, continue mixing till well blended.
5. Lastly add in chocolate and rum and mix till well blended.
6. Switch off food processor, fill batter into mould till 3/4 full.
7. Bake in preheated oven for approximate 6-8mins for metal mould, 9-10mins for ramekins blow. (Observe: Cake rises, a cake crust like ring formed on the surface, middle is soft batter like texture and slightly sink in. It done, don't over bake it. If not it will not have the sticky river of molten inside the cake.)
8. Remove from mould at once, dust with icing sugar and serve with ice-cream or whipped whipping cream.

Note: You can prepare pudding batter a few hours ahead or a day in advance, wrap with cling wrap and chill in the fridge. Bake chill puddings for approximate 9-10mins for metal mould, 11-12mins for ramekins blow. Remember to keep a look at the puddings now and then while baking.

Raisins Bread Pudding with Crumble Topping

Recipe

Ingredients
Crumble topping:
20g       sugar
25g       butter
45g       plain flour
1 1/2tbsp ground almond

Pudding:
3slices  day-old square sandwich bread
1        egg
1 1/2tbsp   light brown sugar
1/4tsp     vanilla paste
1/4tsp     ground cinnamon
1tsp grated orange zest
2/3cups     milk

1/4cup raisins and sultanas

Steps:
Crumble topping:
1. Put on a pair of gloves and mix sugar and butter together until crumbles.
2. Add in the flour and rub until resemble bread crumb.
3. Keep in a container and store it in the fridge.

Pudding:
1. Lightly butter a baking dish.
2. Trim off crust of bread, spread butter on both side of bread.
3. Toast till bread is slightly browned.
4. Cut bread into smaller pieces, arrange it in the baking dish and scatter raisins and sultanas around.
5. Use a hand whisk, whisk eggs, sugar, vanilla paste, ground cinnamon and orange zest until well blended.
6. Pour in milk and whisk until combined.
7. Strain the mixture over the bread cubes.
8. Let it stand for 10mins, pressing the bread occasionally so it will be evenly soaked.
9. Preheat oven to 180C.
10.Scatter crumble topping over the pudding.
11.Baked in a preheated oven for 15-20mins till surface is lightly browned.
12.Remove from oven and serve it warm.

Plum and Prune Crumble

Bread Pudding

Recipe

Ingredients
Pudding:
6slices day-old bread
2 egg
3tbsp sugar
1/2tsp vanilla paste
1/4tsp ground cinnamon
1/4tsp salt
2cups milk

adequate raisins

Streusel topping:
30g sugar
25g butter
50g plain flour

Steps:
Streusel topping:
1. Put on a pair of gloves and mix sugar and butter together until crumbles.
2. Add in the flour and rub until resemble bread crumb.
3. Keep in a container and store it in the fridge.

Pudding:
1. Lightly butter a baking dish.
2. Cut the bread into cubes and spread it on the baking dish.
3. Use a hand whisk, whisk eggs, sugar, vanilla paste, ground cinnamon and salt until well blended.
4. Pour in the milk and whisk until combined.
5. Strain the mixture over the bread cubes.
6. Let it stand for 20mins, pressing the bread occasionally so it will be evenly soaked.
7. Preheat oven to 180C.
8. Scatter the raisins over the surface of the pudding and press it down to soak the raisins.
9. Steam-bake pudding in a preheated oven for about 30mins or until the surface started to set.
10.Remove pudding from oven and sprinkle the streusel topping on it.
11.Return it to the oven and bake for further 10mins or when a knife is inserted into the pudding and come out almost clean.
12.Remove from oven and serve it warm.

Mango Pudding

Recipe

Ingredients
250g mango puree sweetened
90g sugar
550g water
200g whipping cream
few drops of yellow colouring

25g gelatine powder
50g hot water

1 mango (diced)

Steps:
1. Boil water and sugar together until dissolved.
2. Leave to cool.
3. Dissolve gelatin powder in hot water.
4. Add the mango puree, gelatin mixture and colouring into the cool syrup and stir until combined.
5. Lastly stir in the whipping cream and stir until combined. (Syrup must be cool before adding in the whipping cream. If not, a layer of oil will form on top of the mango pudding.)
6. Pour pudding in moulds and add in the diced mango.
7. Chill in the fridge and serve.

Mandarin Orange Pudding

Recipe

Ingredients
(A)
300g milk
100g sugar
2 1/4tsp agar-agar powder

(B)
300g mandarin orange juice
20g custard powder
2 egg yolk
1tsp orange zest (grated)

(C)
1tbsp butter
few drops of orange food colouring

Steps:
1. Boil (A) until agar agar powder dissolved.
2. Mix (B) together until well combined.
3. Pour mixture (A) into mixture (B) and stir until well combined.
4. Stir Step no.3 over low fire until mixture thicken.
5. Remove from fire and stir in butter and colouring.
6. Pour into mould and leave to cool.
7. Chill in the fridge, unmould and serve.