PUDDINGS

CUSTARD PUDDING

Sugar - 2 dsp.
Boiling water -1/4 cup
Butter -1/4 tsp.

Egg - 3
Milk - 2 cup
Sugar - 5 dsp.
Nutmeg ground in milk - 1/4 tsp.
Vanilla essence -1 tsp.
Salt - to taste

1. Keep the vessel on fire and put the sugar and stir. When it turns dark brown in colour, add the boiling water and stir to a thick syrup.
2. Apply butter in another vessel and pour the caramel into it.
3. Whisk the eggs well. Add sugar, milk and flavours and mix well. pour the mixture gently into the greased vessel without disturbing the caramel. Do not stir with a spoon.
4. Take water in a bigger vessel and keep it on fire. When it boils, keep the pudding vessel with a lid in the water. Keep a weight over the lid. The bigger vessel also must be covered with a lid and a weight put on the lid too. Cook for half an hour on a medium heat. The pudding will curdle if over heated. When the pudding is done,be careful to see that the water from the lid does not fall into it.


COCO PUDDING

Eggs - 3
Milk - 2 cup
Coco - 2 dsp.
Sugar -6 dsp.
Vanilla essence - 1/2 tsp.
Butter - 1/2 tsp.

1. Make a smooth paste with the coco and a little milk. Mix it with the rest of the milk.
2. Whisk the eggs, and add all the ingredients except butter.
3. Grease a pudding mould with the butter and pour the mixture into it and cover.Keep this mould in bigger vessel of boiling water and cover with a lid and cook. Prepared pudding can be turned over to a dish.