Preparation Time : 40 minutes
Cooking Time : 15 minutes + setting time in freezer for 1/2 an hour for each layer .
Serving : 10 members
Description
Cornflakes crusted chocolate pudding . A sweet demeanour with a mix of flavours , colours and textures Which will satisfy the cravings of the dessert devil in any one . A recipe which was sent to me hand written through post by shantha Gopinathan pillai ammuma from kollam . As mentioned before shantha ammuma is ambika pillai’s mother . A very humble , soft spoken , confident lady . The one thing I learnt from her was to follow your heart and be passionate and keep yourself busy with what you love to do the most . As my growing up as a kid was in a boarding school . Every passing day , I was introduced to some thing new practically , mentally , physically and in all means . Life was an adventure there to keep up to the demands of the elite life style and surrounded with kids from all around the globe . Every day at the dinning table I was introduced to all sorts of new food items that I didn’t know existed . From cornflakes , tinned fish , peanut butter , home made banana jam , Kerala chammanthi podi , fish/ prawn / dates pickle …….. The list can go on and on … As at home we just stuck on to the country ( naattu , naadan ) staple style of cooking . Used to wonder from where all this is being sourced . finally got to know about a shop called MOHANS STORES in ooty . one outing went there along with my parents and I was like a kid in a candy store , wanting all the things possible there . Even till date when ever I visit ooty I make it a point to visit Mohans stores and am spoilt of choice ( as they have extended their shop to house hold articles and antics also ) . Folks don’t miss making this pudding and visiting MOHANS STORES by chance you get to go to queen of the hills ooty .
Ingredients for the base
Ingredients | Quantity |
|---|---|
| Crushed cornflakes | 1 heaped cup full |
| Melted butter | 1/4 cup |
| Powdered sugar ( icing powder ) | 1/4 cup |
Method for base
- Mix all the above ingredients together and line and press towards the base of a spring foam or a greased and lined pudding tray / bowl with cling film making sure you have extra on the sides to lift easily ,
- Once the pudding is set . Set aside in the freezer until the next filling layer is ready .
Ingredients for the filling
Ingredients | Quantity |
|---|---|
| Icing sugar | 170 grams |
| Butter | 85 grams |
| Egg yolks | 2 |
| Cream | 1 cup ( 4 oz ) |
| Cocoa powder | 1 1/2 tablespoons full ( i used drinking chocolate as was out of stock of cocoa powder in my pantry , that's why it's got a light brown colour ) |
| Vanilla essence | 1 teaspoon |
| Gelatine | 2 teaspoon dissolved in 1/2 cup water |
(place the dish over hot water on a stove top and dissolve the gelatine – double boiling)
Method for the filling
- Beat all ingredients mentioned above except for gelatine with the help of an electric egg beater one after the other till thick and smooth .
- Cool the gelatine to room temperature and mix into the chocolate mix .
- Pour over the cornflakes base and place in the freezer until the top layer is ready .
Ingredients for the top layer
Ingredients | Quantity |
|---|---|
| Egg whites | 4 |
| Sugar powder ( icing sugar ) | 4 oz or to taste |
| Gelatine | 2 teaspoons ( soak in 1/2 cup water and place the dish over hot water on a stove top and dissolve the gelatine - double boiling ) |
| cool | room temperature |
| Vanilla essence | 1 1/2 teaspoons full |
Method
- Take a deep bowl . Wipe with a dry cloth making sure its clean with no water or any grease in the bowl . ( this helps the egg whites to get stiff soon ) .
- Beat the egg whites to stiff With the help of an electric egg beater .( even the egg beater should be free of grease and wetness ) . Turn the bowl over your head and the egg white should not drip or drop over to your head .
- It should be light , fluffy and stuck to the bowl itself . Add icing sugar little by little and keep beating with the electric egg beater . Add the cooled , room temperature gelatine little by little and the vanilla essence all along with the electric egg beater on .
- The mixture turns into a stiff marshmallowy mixture . Pile this mix over the chocolate filling . ( I just made a pokey pine sort of design on top by inserting a spoon in and pulling out to add more glamour to the pudding ) .
- Place in the freezer for 1/2 an hour or until set . Replace in the refrigerator . Remove before serving .
- If set in a spring foam just un clip the spring foam , remove the outer ring , Cut and serve chilled . If set in a pudding tray / bowl lined with cling film .
- Lift the pudding with the help of extra cling film and carefully peel the cling film . Replace over a serving plate , cut and serve chilled . can garnish with nuts and grated chocolate .( I didn’t do so as my pudding looked Devine , {no self praising please }) .
Sent from my iPhone
