In my last weekly update I mentioned about an awesome pudding that I had made. I also immodestly raved about how I can say a good recipe from a bad one. Recall?
Well the post is not about my qualities of picking recipes but its about this fantastically delectable pudding called the Apple Jelly Pudding. I made this in haste since I had somewhere to go but the results were still stunning. This recipe I borrowed from Nashira’s food blog who is immensely talented and the photographs on her blog are sensational.
Since this is an egg free dessert it was much enjoyed by my parents. My mum skipped dinner to have her fill and my daughter had it again as a mid night snack ( yea, she still keeps me up beyond midnight). My family declared this to be the tastiest pudding hands down. Thank you Nashira for sharing this fabulous recipe. For the topping, Nashira suggests a generous helping of carmelized cashews, while I settled for some butterscotch chips. But my strong recommedation would be to keep up with what Nashira has suggested for topping, as laziness got better of me.
I hadn’t used china grass /agaragar before but this thing sets like a dream. I set the pudding in a big glass container and it plopped out without any hassles.
Without much ado, here is the recipe.
Recipe for Apple Jelly Pudding
375g sweetened condensed milk – I used Nestle MilkMaid
1 teaspoon vanilla essence
4 teaspoon sugar
13g agaragar /china grass (a bit more than 1 ¼ cup when crumbled)
1 ½ cup water
½ cup unsalted cashew nuts, chopped
3 tablespoon sugar
1 ½ tablespoon butter
Place agar in a pan with the water and bring to boil over medium-high heat. Turn down heat and leave to simmer until melted.
Meanwhile, bring milk to boil in another pan, and then stir in the condensed milk, sugar and vanilla essence. Now peel, core and grate the apples and add this to the milk mixture. Cook for 4 minutes.
Remove the melted agar from heat, allow to cool for 5 minutes, and strain the liquid into the apple-milk mixture. To prevent mixture from curdling, stir well to combine and immediately remove from heat. Transfer to a jug and pour into the cake mould or divide between small ramekins. Cover with cling film and chill for at least 4 hours until set.
To make the topping: In a small heavy-based saucepan, melt butter over low heat. Tip in the cashews and gently toss and roast for 2 minutes. Add sugar and gently heat until the sugar has melted. Take care not to burn the sugar-cashew mixture. Remove pan from heat when the sugar turns pale golden. Note that the mixture will continue cooking and turn a shade darker after removing from heat. Spread onto a piece of parchment paper or a lightly greased baking sheet to cool. Break apart.
Its a genius this pudding. YOU HAVE GOT TO TRY THIS!!