Mini Puddings with Sweetened Butter Recipe

Prep: 30 mins (plus standing time)
Cook: 1½ hours
Makes: 16

Ingredients:

2 ½ cups mixed dried fruit
½ cup orange juice
125 gm butter - chopped
¼ cup brown sugar
2 eggs
½ cup plain flour, plus extra for rubbing into cloth
¼ tsp baking soda
2 cups stale breadcrumbs
16 x 20cm square pieces of cotton
16 x 12cm lengths of string

For Sweetened butter (makes 1 cup)
200g unsalted butter, chopped
½ cup icing sugar

Cooking methods:

1) Combine mixed fruit and orange juice in a bowl; leave overnight in fridge. Using an electric mixer, beat butter and sugar until combined. Add eggs, one at a time, beating well after each addition. Fold in fruit, flour, baking soda and breadcrumbs.

2) Wearing rubber gloves, dip cloth pieces into just boiled water for 1 mm. Wring out, spread on table, sprinkle extra flour over and lightly rub it into each piece. Spoon ¼ cup of pudding mixture into the centre of the cloth. Gather cloth around pudding and tie string tightly. Repeat with remaining pudding mixture and cloths.

3) Lower puddings into a large pan of boiling water. Cover pan with lid; boil for 1½ hours, replenishing with hot water as needed.

4) Use an electric beater to beat butter with icing sugar until creamy. Remove puddings from pan, leave to cool and serve with sweet butter.

Christmas Orange Bread Pudding Recipe

Preparation 15 mins
Cooking 35 mins
Serves 8

Ingredients:

7 slices white bread
4 eggs
300ml milk
120ml orange juice
65g sugar
½ tbsp grated orange rind
25g butter, melted
½ cup mixture of raisins, green cherries and cranberries or red cherries
Snow powder and apricot jam for dusting and glazing

Cooking Methods:

Preheat the microwave oven to 180°C.
Remove the crusts from the bread and cut bread into cubes.
Whisk together eggs, milk, orange juice, sugar and orange rind.
In a greased baking dish, layer half of the bread cubes, pour over half of the egg mixture, then drizzle with half the melted butter.
Sprinkle some of the mixed fruits over. Repeat layers.
Place the baking dish onto a metal tray and bake at 180°C for 35 mins or until a knife stick inserted near the center comes out clean.
Before serving, sift some snow powder over pudding or brush top with some warmed apricot jam for an attractive glaze. Serve warm.

Eve’s Pudding Recipe

Ingredients:

½ cup butter
1 cup self-raising (self-rising) flour
¼ cup ground almonds
½ cup soft brown sugar
500 gram cooking apples, cored and thinly sliced
¼ cup flaked (sliced) almonds
½ cup superfine sugar
2 eggs, beaten
1 lemon - grated rind and juice
Ready-made fresh custard or single (light) cream, to serve


Cooking instructions:

Beat together the butter and caster sugar in a large mixing bowl until the mixture is very light and fluffy

Gradually beat the eggs into the butter mixture, beating well after each addition, then fold in the lemon rind, flour and ground almonds.

Mix the brown sugar with the apples and lemon juice in a bowl, then turn into an ovenproof dish. Spoon the topping mixture on top of the apples, leveling the surface, then sprinkle with the flaked almonds.

Bake for 40-45 minutes, until golden. Serve immediately with fresh custard or cream.

Jala Mas(Golden Net) Recipe

Ingredients:
15 duck eggs
600 gms sugar
2 tumblers water
1 screwpine leaf

Method:
1. Boil the sugar and water until the sugar dissolves. Add the screwpine leaves.
2. Stir in the egg yolks and pour into a mould.
Slowly shake the mould so that the yolks sink in the sugar syrup.
3. The yolks will now appear like strands. Using a thin stick or skewer, join these strands so that they will form a net.
4. Sieve and cool.

Dodol Durian Recipe

Ingredients:
500 gms glutinous rice flour
1 tsp salt
850 gms brown sugar
850 gms sugar
9 cups coconut milk — extracted from 2 ½ grated coconuts
5 screwpine leaves
1 bowl durian flesh

Method:
1. Mix the glutinous rice flour with the coconut milk and salt in a pan. Stir over a medium flame, making sure it does not burn.
2. When the mixture starts to thicken, add the sugar, brown sugar, screwpine leaves and durian flesh.
3. Stir slowly over a low flame until thick and glossy.
4. Cool and cut before serving.

Butterscotch Pudding Recipe

3 cups whole milk
¾ cup dark brown sugar
¼ cup cornstarch
1/8 teaspoon salt
4 large egg yolks
2 ½ teaspoons pure vanilla extract
2 tablespoon unsalted butter, cut into small pieces
Garnish: Lightly sweetened whipped cream


In a large stainless steel bowl whisk together the sugar, cornstarch, salt, and egg yolks.

Whisk in ½ cup of the milk until you have a thick paste. Set aside while you heat the milk. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.

First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching.

Then pour the remaining 2 ½ cups of milk into the saucepan and bring just to a boil.

Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.

Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat.

Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise about 2 minutes.

Remove from heat and whisk in the butter and vanilla extract. Pour through the strainer to remove any lumps that may have formed during cooking.

Pour into 4 bowls or dessert cups. The pudding can be served warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.

If you like the skin, simply leave the pudding uncovered until cooled, then cover with plastic wrap and refrigerate. The puddings can be made a day or two ahead of serving.

Garnish each pudding with a large dollop of softly whipped cream.

Almond Jelly Recipe

Ingredients:

300 gms gelatine powder
4 tbsps sugar
½ cup evaporated milk
1 tsp almond essence
2 ½ cups water
1 standard-sized can lychees

Method:

Pour the milk and water into a saucepan.
Add the gelatine and sugar and dissolve over low heat.
Put in the almond essence and mix well.
Pour the contents into a glass bowl and set aside to cool before placing it in the refrigerator to chill.
When the jelly has set, cut into cubes and serve together with lychees and syrup.
Serve in small porcelain bowls as a dessert.

Red Beans Porridge Recipe

Ingredients:

300 gms red beans
2 cm piece ginger — sliced
1 screwpine (pandan)leaf
1 block plam sugar
2 cups sugar
4 cups thin coconut milk
1 cup thick coconut milk
1/2 tsp salt
1 tbsp sago

Method:

Boil the red beans in 4 cups water until the beans expand. Add in the ginger, screwpine leaf and salt.

Add in palm sugar and sugar. Stir until the sugar dissolves.

Put in the thin coconut milk and bring to boil.

Add the sago and thick coconut milk. Stir constantly.

When the sago becomes transparent and shiny, remove the screwpine leaf.

Serve either hot or cold in small serving bowls.

Traditional Lokum (Turkish Delight) Recipe

Turkish Delight, traditionally known as Lokum, is a confectionary treat that originated in Turkey and spread across the globe. The gummy, sugarcoated candy was invented in 1777 by famous confectioner Bekir Effendi (known as Haci Bekir after the Muslim hajj pilgrimage). Haci Bekir owned a candy shop in the Bahcekapi district of Istanbul. Amazingly Haci Bekir’s shop is still open today in the exact same location. Run by his descendents, Haci Bekir Confectioners is in its fifth generation. It is the oldest company in Turkey to operate from its original location. It now has representative companies in England, Egypt, South Africa, Japan, France and America. The company sells Lokum in chocolate, vanilla, strawberry, orange, lemon, clotted cream, rose, cinnamon, bergamot, pineapple, honey and mint flavors.

*Cooking time: 1 ½ hrs., makes about 2 lbs.

Ingredients:
4 cups granulated sugar
4 ½ cups water
1 teaspoons lemon juice
1 ¼ cup cornstarch (cornflour)
1 teaspoon cream of tartar
1 tablespoons rosewater (may be doubled)
¾ cup confectioners’ (powdered) sugar
½ cup chopped, toasted almonds (may be omitted)
red food coloring

1.) Combine 1 ½ cups water, sugar and lemon juice in a thick-based pan on low heat. Stir until sugar dissolves. Brush sugar crystals from the side of pan with a bristle brush dipped in cold water.

2.) Boil mixture until it reaches its "soft ball" stage, 240 °F on a candy thermometer. Remove pan from heat.

3.) Blend 1 cup cornstarch, cream of tartar and 1 cup cold water in thick-based pan until smooth. Boil remaining 2 cups of water and add to cornstarch mixture. Simmer on low heat, stirring constantly until mixture bubbles and thickens.

4.) Slowly combine the two mixtures, stirring constantly. Boil gently for 1 hour and 15 minutes, stirring occasionally. Mixture will become a pale golden color.

5.) Stir in rose water to taste and a few drops of red food coloring to make it pink. Blend in almonds, and remove from heat.

6.) Pour into a greased 9-inch square pan and allow to set for 12 hours.

7.) Mix confectioners' sugar with ¼ cup cornstarch and pour on a flat surface. Cut Turkish Delight into squares with a greased knife and roll each piece in the sugar mixture. Sprinkle remaining mixture over each layer of Turkish Delight. Store in a sealed container.

Variations:

Orange Lokum
Replace rose water and red food coloring with 1-2 tablespoons orange flower water and orange food coloring.

Vanilla Lokum
Replace rose water and red food coloring with 2 teaspoons vanilla essence.

Crème de Menthe Lokum
Replace rose water and red food coloring with 2 tablespoons Crème de Menthe liqueur and green food coloring. Omit almonds.

Note:
This list information was being forwarded around the Internet in e-mail, so I decided to put it on my web page. I'm afraid I can't vouch for its authenticity, tell you where it came from, who compiled the list, or anything like that.