Wishing you all a Happy,Healthy& Prosperous New year!!!

Fruit Trifle Pudding

This is one of the most delicious and refreshing dessert i have ever had and made!!!Its very simple and less time consuming because all the ingredients are ready made and the only thing you will need to do is to layer them directly into the the bowl for serving.Custard is the only thing that i prepared at home.If we dont have time we could skip that too and get an instant custard from the store.

For the Trifle you will need:-

1 Angel food cake(or any 8'' round sponge cake)

1 tin Pineapple slices

1 tin Mandarin orange slices

1/2 Cup of Pear,Strawberry(you can choose your own favourite fruits here)

1/2 Packet of jell-o's(choose 2 flavours so that you can bring in colours to your trife say strawberry/orange or lemon/cherry etc)

500ml Milk custard(Made from Brown &Polson))

1Bowl Cool whip (8oz)

Directions:

Prepare the jelly according to the instructions on the packet.Make them a day advance and refrigerate.so that it will be ready for layering.

Prepare the custard too in advance.Try not to make them too watery.I used the Brown&Polson's custard powder You can easily follow the instructions on the pack.

For the layering....

Break the cake into squares or bite sized pieces and place them over a layer of jelly in the bowl for serving .Sprinkle the cake pieces with some pineapple syrup from the can.Next layer the fruits on the cake.Pour custard over this.Layer the 2nd flavour of jello and then spread the whipping cream .Repeat this process again.Garnish with some fresh Strawberries or Raspberries. Refrigerate them for 4-5 hours before serving.

Courtesy-My Dessert Guru Alpha:-)

Spiced Bread Pudding with Caramel

Bread pudding is one of our all time favourite desserts at home .After our sunday lunch amma would disappear into the kitchen and within half an hour she will be back with some yummy steamed bread pudding.But for me steaming is one messy task.So i was happy when one of my friends gave me the recipe for baking a bread pudding.i just spiced them up with a little nutmeg and cinnamon.

For the Pudding-

Condensed Milk-1 can

Milk-2 can(use the same condensed Milk can for the measurement )

Egg-3Nos

Bread-3 slices(Trim the edges of the bread and cut them into small cubes)

Vanilla Essence-1 teaspoon

Nutmeg,Cinnamon-a pinch

To caramelise-

Sugar-4 Tablespoon

Water-3Tablespoon

1.Preheat the oven to 375deg.

2.Heat a dry sauce pan.Put 3-4 tablespoons of sugar and stir slightly to rest in an even layer on the bottom of the pan.Turn the heat to medium.Once the sugar turns really brown pour the water and stir the mixture until it reaches a boil.Swirl the pan to keep the syrup moving until it turns to amber brown.Pour the caramel into the baking dish and allow it to set for a 5-10 mts.

3.Once the caramel is set break the bread into small cubes and spread over the baking dish.

4.In a Mixer combine Milk,egg,condensed milk, vanilla essence,cinnamon and nutmeg.Blend for a few minutes.Pour them over the bread and slightly push them with a fork until the bread is covered and soaking up the egg mixture.

5.Bake in thee preheated oven for 40 mts or until the top springs back when lightly tapped.

To serve,place a plate over the baking dish,hold firmly in place and turn over gently,caramel side up!

You can make this Pudding without Caramel too.

Serve it warm or cold.

Recipe Courtesy-Aswathy

Onashamsakal...

Black Forest Cake

Was quite destined to make a black forest cake that looks like the one from a bake shop and after 2 attempts i think i was close to my Goal.:-).I followed Emeril 's recipe for the Cake .check out this link for more detail. http://www.emerils.com/recipe/3088/Black-Forest-Cake.

This one uses 8 eggs.so the cake was really soft.

If you cant get Kirsch(Clear cherry brandy) for the filling.Pit some cherries and make a sugar syrup with it.Here's the recipe for the syrup.

Pitted cherries-2 cups

Water-2 cups

Sugar-2 cups

Rum-4 teaspoons.

Boil sugar and water in a sauce pan.Once sugar is dissolved add cherries.Cover over low heat stirring occasionaly.Once the cherries are really mushy remove from heat and add the Rum/brandy.Drain the syrup from the cherries ,cool and then store them in a closed jar.

After all the experment to make a picture perfect cake these were my learnings..

1. Make the froasting 1 day earlier and store in the refrigerator.

2.Soak the cake really well in the syrup.Because the cake as such does not have much sugar.

3.Allow the cake to cool off after you take them from the oven.You can refrigerate them for an hour so its easy to cut them into layers without breaking them.

4.Refrigerate the decorated cake for a miminum of 4 hrs so that its well set.

5.While whipping the cream for the frosting add Gelatin.It binds the frosting well and prevent from being watery.Boil 1/4 th of a cup of water and put 2 teaspoons of gelatine.Cool the mix and pour it to the frosting mix at room temperature.