February 15, 2008

Butter pudding

My penchant for sweets are a bit on the "strong" side. A small piece of any one of those sweet indulgences will make just about any meal wholesome and interesting. Simple changes in the "presention" of these desserts go a long way, making them unique and appetizing, each time over. I also believe that you cant go wrong while making these sweet creations!! The above reasons make me all the more excited in whipping up a variety of desserts as perfect endings to our family dinner. This pudding is a very simple one which can be put together in under 10 minutes. It is not very rich and wont make you feel guilty while having some. I would not consider this to be a substitution for the more elegant caramel custard pudding, but is definitely enough to create sweet sensations in your mouth!

Recipe (Serves 2)

All-purpose flour/ Corn flour (any of these, or both) - 1/4 cup
Milk - 1 cup
Sugar - 3 tbsp
Egg - 1
Butter - 1 tbsp
Vanilla essence - 1/2 tsp
Salt - a pinch
Raisins/ Cherries/ Dates/ Cashews - chopped 1/2 cup


Mix the flour and sugar in a small bowl and make into a fine paste using either water or milk.

Beat an egg and add into the flour-sugar paste and mix well. Add a small pinch of salt.

Boil a cup of milk in a sauce-pan.

Add the mixture of flour and egg to the boiling milk and mix well. It will get thick immediately. Stir well for a few minutes.

Add butter to it and switch off the flame. Mix in the vanilla essence.

Add the chopped dry fruits or nuts to this mixture. You can also make plain butter pudding without any mix-ins or reserve them entirely for garnishing once it is set.

Wet the mould with water and dont dry it. Pour the pudding into the wet mould and allow it to chill in the refrigerate for an hour or more.

The moulds can be individual bowls or a single bigger one, which can then be divided and served.

Transfer the pudding to the serving plates, decorate according to our taste. Chopped dry, or fresh fruits and nuts can be used for decorating.


  1. The pudding pictured was made as a plain butter pudding and decorated with almond slivers and jelly beans.

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