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Main Course

Summer Pudding

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 20 servings

1/2 kg Tea cake/Sponge cake
1/2 kg Fruits any fruits you like
180 g Nuts Pista, Cashews, Walnuts etc
230 g Butter unsalted
1/2 cup Sugar — powdered
5 tbsp Sugar
250 ml Milk
2 tbsp Custard powder
1 cup Sugar
1/2 tsp Vanilla essence

Preparation

Step 1
For making the custard:- 1)Take a little portion of milk and dissolve the custard powder in it and set aside.
Step 2
Add sugar to the remaining milk and allow to boil.
Step 3
Turn off the fire and add the milk with custard powder, stir continuously while you add.
Step 4
If the custard does not thicken, dissolve some custard powder in little water and add to the mixture.
Step 5
Add vanilla essence for flavor, mix it well. Set aside to cool.
Step 6
For pudding:- 1)Cut the cake into small cubes. Set aside.
Step 7
Cut the fruits into cubes and set aside.
Step 8
Cut the nuts into small pieces and keep them aside too.
Step 9
Sprinkle sugar on all the three items.
Step 10
Beat the butter and powdered sugar into a paste.
Step 11
Get a rectangle or square shaped pudding dish and slightly grease it with butter.
Step 12
Spread the cake pieces as first layer.
Step 13
Above that, spread the fruits followed by nuts.
Step 14
Press them down very hard.
Step 15
Spread the butter-sugar paste on it.
Step 16
Follow the same for the next layer.
Step 17
Finally, on top pour the cooled custard.
Step 18
Cut into square pieces and serve cooled.
Step 19
! Bon Appetite !

Tip

Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.

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Main Course

Summer Pudding

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 20 servings

1/2 kg Tea cake/Sponge cake
1/2 kg Fruits any fruits you like
180 g Nuts Pista, Cashews, Walnuts etc
230 g Butter unsalted
1/2 cup Sugar — powdered
5 tbsp Sugar
250 ml Milk
2 tbsp Custard powder
1 cup Sugar
1/2 tsp Vanilla essence

Preparation

Step 1
For making the custard:- 1)Take a little portion of milk and dissolve the custard powder in it and set aside.
Step 2
Add sugar to the remaining milk and allow to boil.
Step 3
Turn off the fire and add the milk with custard powder, stir continuously while you add.
Step 4
If the custard does not thicken, dissolve some custard powder in little water and add to the mixture.
Step 5
Add vanilla essence for flavor, mix it well. Set aside to cool.
Step 6
For pudding:- 1)Cut the cake into small cubes. Set aside.
Step 7
Cut the fruits into cubes and set aside.
Step 8
Cut the nuts into small pieces and keep them aside too.
Step 9
Sprinkle sugar on all the three items.
Step 10
Beat the butter and powdered sugar into a paste.
Step 11
Get a rectangle or square shaped pudding dish and slightly grease it with butter.
Step 12
Spread the cake pieces as first layer.
Step 13
Above that, spread the fruits followed by nuts.
Step 14
Press them down very hard.
Step 15
Spread the butter-sugar paste on it.
Step 16
Follow the same for the next layer.
Step 17
Finally, on top pour the cooled custard.
Step 18
Cut into square pieces and serve cooled.
Step 19
! Bon Appetite !