Exotic Pudding Food

EXOTIC PUDDING

Exotic Pudding image

Make and share this Exotic Pudding recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Dessert

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 liter fresh milk
3 -4 teaspoons vanilla custard powder
1 packet chocolate cake
10 Marie biscuits
sugar
1/2 milk chocolate candy bar

Steps:

Boil the milk with sugar.
Prepare the custard by adding a little cold milk to the custard powder in a big-sized bowl.
Once the milk has boiled, remove from flame.
Allow it to cool for 15-20 minutes .
In the meantime, take a serving dish.
Spread a layer of cake slices in it.
Now, mix the milk into the custard-milk bowl.
Pour some of this on the cake slices.
Now pat this with a layer of biscuit crumbs.
Repeat till 2-3 layers are made in this manner.
Decorate with grated chocolate.
Chill and serve after dinner!

EXOTIC FRUIT DESSERT PIZZA

Exotic Fruit Dessert Pizza image

Provided by Eddie Jackson

Categories dessert

Time 45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 cup mascarpone
1/4 cup sour cream
1 teaspoon ground cinnamon
Zest and juice of 1 lemon
Pinch of salt
Agave nectar, for sweetening
1 pound store-bought or homemade pizza dough
Flour, for dusting
1 mango
1 peach
1 pineapple
2 tablespoons canola oil
Juice of 1 lime
2 to 3 tablespoons sugar
1 jalapeno, sliced
1/4 cup brandy
Pinch of salt

Steps:

For the icing: Combine the mascarpone, sour cream, cinnamon, lemon juice and zest and salt in a bowl. Add some agave nectar to desired sweetness. Chill.
For the crust: Place a pizza stone in the oven and preheat the oven to 500 degrees F. Stretch and shape the pizza dough on a floured surface into a 12- to 14-inch round. Transfer to the baking stone and a bake until golden.
For the toppings: Meanwhile, cut the mango, peach and pineapple into 1-inch cubes. Heat the oil in a skillet over medium-high heat. Add the fruit, along with the lime juice, sugar and jalapeno and saute until cooked through.
Remove the pan from the heat and carefully add the brandy. Return the pan to the heat and bring to a simmer. Carefully ignite the fruit mixture. Allow the flame to subside and simmer for 5 minutes. Add the salt.
Spread the icing on the warm pizza crust and top with the fruit mixture.

FIGGY PUDDING

Figgy Pudding image

Dense, moist cake reminiscent of the Victorian dessert, this figgy pudding was the perfect finale to a chestnut-stuffed, Christmas goose dinner. Serve warm with whipped cream flavored with liqueur.

Provided by meghanmacrae

Categories World Cuisine Recipes European UK and Ireland English

Time 2h35m

Yield 10

Number Of Ingredients 15

Ingredients

1 ¾ cups buttermilk
12 ounces dried Calimyrna figs, coarsely chopped
1 ½ cups white whole-wheat flour (such as King Arthur®)
1 cup white sugar
2 ½ teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
3 eggs
1 ½ cups dry bread crumbs
½ cup butter, melted
1 (2.45 ounce) package sliced almonds
3 tablespoons orange marmalade
1 tablespoon grated orange zest
½ teaspoon orange-vanilla flavoring (such as Fiori di Sicilia®

Steps:

Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan.
Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.
Beat eggs in a large bowl with an electric hand mixer on high for 1 minute. Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. Gradually add flour mixture while beating until just incorporated into a batter. Spoon batter into prepared pan. Grease a sheet of aluminum foil; use to cover pan.
Bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. Set aside to cool for 10 minutes before removing from pan.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 75.3 g, Cholesterol 75.2 mg, Fat 16.1 g, Fiber 8.2 g, Protein 10.4 g, SaturatedFat 7.2 g, Sodium 610.1 mg, Sugar 45.3 g

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