Wednesday, 8 July 2015

Eggless pudding with leftover fruit cake / bread

Eggless pudding with leftover fruit cake / bread

250 grams non alcoholic fruit cake cut in to pieces
2 cups milk
200 grams condensed milk
1 tbsp corn flour
1/2 tbsp vanilla powder or 2 tsp vanilla essence
1/2 cup whipped Amul cream
2 tbsp blue berry syrup
1 tsp chocolate sprinkles

Pre heat the oven to 180 degrees. Take a glass vessel and spead the fruit cake pieces at the base. Keep 1/2 cup milk aside and boil rest of the milk on a slow flame adding the condensed milk to the milk. Boil it for 5 minutes. Add cornflour and vanilla powder to the 1/2 cup milk kept aside. Stir the milk till no lumps remain. Add the milk to the milk which is boiling stirring it continuously so the no lumps form. Cook it till the milk thickens a bit. Now pour the hot custard on the fruit cake pieces. Now take a baking pan and add water to the pan. Cover the glass vessel with a foil and keep the vessel on the baking pan. Bake it at 180 degree for 15 minutes. Take the glass vessel out if the oven. Pour cream on top of the pudding. Add blue berry syrup and sprinkle chocolate sprinkles and have it hot.

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