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PuddingTips
Want to add extra taste to the Pudding....... .
 | Always sprinkle gelatin over the water. Never put in dry pan, then add water and
heat. Never boil gelatin. Only warm to dissolve. Safest is to heat the container over a
hot griddle (tawa). Stir always.
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| While whipping cream never overdo it or butter will form . Always whip over a
tray of iced water or ice cubes. Whip in sharp upward strokes till soft peaks form. Keep
in refrigerator till used. |
| Puddings (at least of my kind) are a no hassles beauty. No hard and fast rules
about ingredients. Don't grimace if any of the ingredients is missing. Just substitute,
compromise and eureka! You'll come up with an original. Just stick to general norms for
mixing of jellies, gelatin, whipped cream etc. You cannot go wrong.
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| You can top with any sauce of your choice, if you like while serving or accompany
it and let the guests pour to their liking. Ideal sauces may be chocolate, custard,
orange, grape, caramel or just basic colored sauce.
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| Cadbury's nutties & gems, glued cherries, whipped cream, crumbled biscuits,
dry fruits used inside, colored sugar etc. make excellent decorations for party puddings. |
| Day old bread slices can be substituted for cake if cake is not available at
hand. |
If you wish to contribute to the tips/recipe section, please send your tips/recipes in
the above format to recipes@infodiary.com.
We will publish them with your name. Thanks.
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