CASSAVA PUDDING

 

This Cassava pudding is a comforting dessert during summer time with minimum fuss.  The hardest part is to peel and grate the cassava.  To make this lovely dessert, you will only need a few ingredients.  Let’s get started………!

INGREDIENTS

700g cassava

450ml milk or coconut milk.  I used full cream milk for a richer flavor.

100g sugar or to taste 

1 cup dessicated coconut

2 teaspoon vanilla extract

INSTRUCTIONS

1. First, wash and peel the cassava

2. Next, grate the cassava

3. Then, place the grated cassava and all the other remaining ingredients into a blender.  Blend until you obtain a smooth texture.

4. Pour mixture into a baking tray. Don’t forget to oil it first or simply use parchment paper. This is more appropriate to me.

5. Fill a steamer with enough water and bring it to a boil first.  Then, place the baking tray and allow the cassava to steam for around 55 minutes or until the pudding is firmly set.  

6. When ready, spread dessicated coconut on top of the pudding

7. Allow to cool completely

8. Cover with cling film and refrigerate for around 3 hours or until set. I just simply leave the pudding overnight in the refrigerator. The next day you will obtain a nice pudding and you can cut the pudding into the shape you desire. Be careful! The pudding will be sticky. Don’t panic! After cutting into the shape you love, just roll them again into desiccated coconut. You can serve these “GEMS” with a nice cup of tea or coffee! Voilà!  It’s so simple and so good.  Time to relax now. I am sure you are gonna ask for more.

MAIZE PUDDING

 

Who loves maize pudding?  Maize pudding isn’t just rich in taste and flavour, but it’s also a healthy dessert. This maize pudding is so rich, milky and creamy that everybody loves it. It’s so easy to make and ideal during hot summer days.  In all honesty, it is probably one of the easiest puddings we’ve made in a long time. 

INGREDIENTS

180g corn meal (soaked in 1L of water for about 1-2hrs)

175 granulated sugar or to taste

3 tbsp custard powder

8 tbsp full cream powdered milk

1 tsp of vanilla extract

1 litre of water (to dissolve the powdered milk, custard powder and vanilla extract)

3 tbsp dried raisins (soaked in hot water for about 15 minutes and drain)

4-5 tbsp desiccated coconut for garnishing.

STEP BY STEP INSTRUCTIONS

1. To start, soak cornmeal in 1 litre of water for about 1-2 hours.

2. Next, Soak the dried raisins in hot water for about 15 minutes, drain and set aside

3. Prepare 1 litre of water in a jug and add in powdered milk, custard powder and vanilla extract.  Mix well to combine using a whisk.

4. After soaking time, rinse and drain water from the cornmeal to remove all impurities.

5. In a deep saucepan,  cook the cornmeal on low medium heat for about 5-8 minutes or until cornmeal thickens.

6. Gradually pour in the milk and keep stirring constantly.

7. Don’t forget to add the raisins and the sugar.  Then, continue mixing until the mixture boils and thickens

8. Pour pudding in a tray greased with oil or butter.

9. The fun part is to garnish the pudding with desiccated coconut.  This makes the pudding so yummy and special. Isn’t it? And the kids love it.

10. Finally cover and refrigerate until set.  Voilà! Hope you enjoy this recipe. Please like and subscribe to our YouTube video for more fun

BREAD PUDDING

 

This bread pudding dessert is really impressive and doesn’t take a long time to make.  We’ve made this bread pudding several times and everyone always raves about it. It’s great for breakfast or dessert and so delicious with a hint of orange flavor.  If you need a quick and easy dessert, this is the right one!  Let’s get started!

INGREDIENTS NEEDED

500g bread (You can use leftover bread)

200g sugar

80g melted butter

3 eggs beaten

1 litre full cream milk

Zest of 2 oranges

1 teaspoon of vanilla extract

2 tablespoons sultanas (You can swap sultanas for any other dried fruits like cranberries, apricot or cherries)

1-2 tablespoons of dessicated coconut

INSTRUCTIONS

1. Tear bread into small pieces in a large mixing bowl.

2. Slowly heat milk over medium-low heat, stirring occasionally until it begins to boil.

3. Pour hot milk into the mixing bowl and press the bread into the milk with a wooden spoon or spatula until all of the milk is absorbed.

4. Let the bread soak for about 20 minutes.

5. Next,  with a fork, mash the bread.  Then add sugar, vanilla essence, melted butter,  beaten eggs, orange zest and sultanas.  Mix gently to combine.

6. Grease a rectangular baking dish with butter and pour in the mixture.

7. Bake for about 45-50 minutes.  

8. The pudding is done when the edges start getting a bit brown. 

9. Finally, sprinkle 1-2 tablespoons of dessicated coconut on top of the pudding

10. Allow to cool completely. Then cover and  transfer to the refrigerator and chill for at least 1 hour or until set.

 

REFER TO OUR INSTAGRAM VIDEO FOR MORE IDEAS

SEMOLINA PUDDING

Looking for a simple and easy-to-make dessert with minimum fuss! Then try this super simple semolina pudding.  This wonderful pudding can be topped with coconut or fruits of your choice. It is perfect for brunch or dessert. The best part is that you can make them ahead of time and easy to serve.  We will show you how😊😊

INGREDIENTS:

   

100g semolina powder (7 tablespoons)

8 tablespoons of full cream powdered milk

1 litre of water.

 8 tablespoons of sugar

10g Agar Agar powder

1 teaspoon of vanilla essence

1 teaspoon of cardamom powder (optional)

1-2 drops of red food coloring or any color of your choice.

1 cup of desiccated coconut.

INSTRUCTIONS:

1. In a pot, add 1 litre of water followed by all the other ingredients except the food colorings. Mix well until well combined using a whisk.

2. Cook the mixture over medium low heat by stirring constantly to prevent the mixture from burning.  Reduce heat to low if necessary. Keep stirring until the mixture thickens and boils. 

   
   

3. Turn off heat. 

4. Grease a dessert mould with a little oil or line the mould with parchment paper.

5. Divide mixture into two by pouring half of the mixture into the mould.  

6. Allow this layer to firm up in the refrigerator for about 20 minutes.

7. Meanwhile, add a few drops of food colorings to the other half of the mixture and mix well until combined.

8. After 20 minutes pour the coloured mixture on the non coloured one.

9. Use the back of a spoon to smooth the surface of the pudding

10. Sprinkle some dessicated coconut on top.

11. Cover and refrigerate pudding until set, approximately 3 hours or overnight before slicing and serving.

BEST MAURITIAN NAPOLITAINE COOKIE RECIPE EVER

We are not exaggerating!  These cookies are amazingly delicious and they melt in the mouth. They are also super easy to make and perfect for all occasions. Have a sweet tooth? Then try this recipe!  You won’t regret it!  Let’s go now!

HOW TO MAKE MAURITIAN NAPOLITAINE

INGREDIENTS NEEDED FOR THE COOKIE DOUGH

• 500g All purpose flour.

• 325g unsalted butter (kerry gold brand or Anchor brand)

• 1 teaspoon of almond essence (optional)
• 2 tablespoon icing sugar (You can omit it if you prefer less sweeter cookies)

• 5-6 tablespoons of strawberry or guava jam

INSTRUCTIONS

1. To begin with, sift 500g of All purpose flour and 2 tablespoons of icing sugar (optional) into a medium size bowl.

   
   

2. Next, add 325g unsalted room temperature butter. The flavour of the cookies will depend mostly on the butter. We are using the Kerrygold brand.  But you can also use Anchor Brand which gives excellent results.

3. Using your fingertips, combine butter and flour until you obtain a crumbly mixture.

4. Then, knead everything together until the dough holds together well. In case the dough is too dry,  add some butter. But do not add water. Try not to over knead the dough.

5. Wrap dough in a cling film and place in the refrigerator for about 25-30 minutes

6. Take dough out of the fridge and leave it at room temperature for a few minutes. 

7. Using a rolling pin, roll out dough into 1 cm thick on a lightly floured surface or you can do it on a piece of baking paper.

8. Using a cookie cutter of diameter 4cm cut out round or heart shapes ( my round shaped cookie cutter was about 4cm as I love mini napolitaines)

9. Collect remaining excess dough and roll it out again and cut out more shapes.  Repeat until no more dough.

10. Place them on a baking tray lined up with parchment paper.  Leave a little space in between each cookie. Be careful, the dough will be very soft. It’s normal! Don’t panic! 😃

11. Bake in a preheated oven at 180° C for around 18 minutes or until the surface of the cookies is slightly brown. The color should be pale and do not overcook the cookies.

12. Allow to cool down completely.

13. Spread strawberry or guava jam on top of one cookie and cover it with another one.

14. Press gently. 

Now it’s time to make the sugar coating for extra yum! The icing will make the cookies more fun looking and add more flavour.

INGREDIENTS NEEDED FOR GLAZE ICING

• 500g sifted icing sugar

• 4-5 tablespoons of warm milk (You may need a little extra depending on your desired consistency)

• 1 teaspoon of almond essence or you can use a few drops of lemon juice. 

• Few drops of pink food coloring or any other colors you prefer. You can also omit the food coloring if you want white color glaze icing.

INSTRUCTIONS

1. Simply sift 500g icing sugar into a bowl and gradually add warm milk until icing becomes thick enough but pourable.  Mix well using a whisk.

2. Next add a few drops of almond essence or lemon juice and stir well (optional).

3. Finally add a few drops of pink food colorings and mix until well combined.

4. The mixture should be smooth and it should run off the whisk in a pretty thin drizzle.

5. Place the sandwich cookies on a wire rack under which you can put a tray.  The tray will collect all the excess icing which you can reuse.

6. Gently spread out the icing on the cookies using a spoon and it’s done!  They look absolutely gorgeous.  Please refer to the video.

7. Allow icing to firm up before enjoying the napolitaines. Store them in an airtight container. Nice accompanied with a cup of tea or coffee.  

   
   

   
   
   
   
   

Note:  if the icing/milk mixture is too runny add more icing sugar and if it is too thick, add a little more milk.  But,  you can also warm the mixture so that the sugar melts by placing the pot on top of boiling water  (Use bain-marie or water bath method). You will obtain a smooth and pourable texture. The icing will also be more silky.

These cookies look super gorgeous!  The best part is that you can hand paint them using gel food coloring. These cute cartoons are drawn by my daughter who loves painting so much.  

PLEASE CHECK MY INSTAGRAM VIDEO FOR MORE FUN.