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11 September, 2012

Chocolate Pudding

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 I love the fact that my family is waiting for me to
unveil the desserts these days!
 Normally I do not make desserts.  I live with a family of picky eaters (who
does not) but my elder one, Apeksha  
does not eat sweets, younger one, Akanksha is not predictable, dairy
milk and she is happy, hubby avoids them and FIL is diabetic. It’s too much
trouble for the one person left …me!
I would rather
rack my brains for something that we will all eat. This rarely happens!
In preparation of BM #20  I make this pudding and un-moulded.  Was I in for a surprise? I had absolutely no
expectations from it. In fact I was not expecting it to come out so beautifully
… no sticky mould, And so very smooth….
Even as I was admiring
it I was wondering what the topping should be when disaster struck! Akanksha
tasted it and gave me a lot of “bad press.”

So I just cut
slices and stuck them on a plate…. anyway this is a disaster I thought why
Then Apeksha
came to my rescue, she tasted it and relished it,” Mamma it’s delicious!  Pint size does not like it as it is not sweet
enough for her. Top it up please.”  
with a dribble of chocolate sauce this was a hit! Do try it out.
So here it is
this is again from some recipe book that I have xeroxed, it maybe a Tarla Dalal
recipe but then again she rarely uses gelatine so I am not sure. In case you
know the author please let me know and I will update it.

Chocolate Pudding 
Serving 4
2 cups milk
2 tsp gelatine
8 tsp sugar
1 tsp honey (I
used golden syrup)
1 ½ tbsp custard powder
(I used strawberry flavour)
3tbsp cocoa
½ cup (100 grams)
1 small milk
chocolate (about 50 grams of semi sweet)
Walnut halves for
decoration (I did not use)
1.    Mix custard powder and ¼ cup milk.
2.    Heat the rest of the milk with sugar.
3.    When it boils, add the dissolved custard,
stirring continuously.
4.    Cook for 2-3 minutes, to make thin custard. Do
not overcook.
5.    Soak gelatine in ¼ cup water.  Keep a bigger container of water barely
simmering and Heat on low flame to dissolve gelatine.
6.    Add the gelatine to the chocolate custard
stirring continuously. Add golden syrup.
7.    Cool the custard by keeping it in a bowl of
cold water.
8.    Mix ½ cup cream in the cooled custard.
9.    Keep in the freezer, touching the bottom of
the freezer, till it sets (1/2 an hour).
10.Remove and decorate with whipped cream,
chocolate flakes and walnut halves. (I did not do this).
11. Keep in the top shelf of the refrigerator.
12.Chill again in the freezer for 15 minutes
before serving.
 Gelatine should not be more than 6 months old.

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