Cornflakes crusted chocolate pudding


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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 cornflakes1 heaped cup full
Melted butter 1/4 cup
Powdered sugar ( icing powder ) 1/4 cup

Method for base

  1. 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 ,
  2. Once the pudding is set . Set aside in the freezer until the next filling layer is ready .

Ingredients for the filling

Ingredients
Quantity
Icing sugar170 grams
Butter85 grams
Egg yolks2
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 essence1 teaspoon
Gelatine2 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

  1. Beat all ingredients mentioned above except for gelatine with the help of an electric egg beater one after the other till thick and smooth .
  2. Cool the gelatine to room temperature and mix into the chocolate mix .
  3. Pour over the cornflakes base and place in the freezer until the top layer is ready .

Ingredients for the top layer

Ingredients
Quantity
Egg whites4
Sugar powder ( icing sugar ) 4 oz or to taste
Gelatine2 teaspoons ( soak in 1/2 cup water and place the dish over hot water on a stove top and dissolve the gelatine - double boiling )
coolroom temperature
Vanilla essence 1 1/2 teaspoons full

Method

  1. 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 ) .
  2. 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 .
  3. 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 .
  4. 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 ) .
  5. Place in the freezer for 1/2 an hour or until set . Replace in the refrigerator . Remove before serving .
  6. 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 .
  7. 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 }) .

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