Dessert - by Scarlett

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

Puddings - Dessert

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Mandarin Pudding Cake

January 6th 2009 06:00

Mandarin Pudding Cake

INGREDIENTS

For cake base

1 thin sheet vanilla sponge cake

For pudding

300 gm milk
100 gm sugar
2½ teaspoons agar-agar powder
300 gm mandarin juice
1 orange zest, grated
20 gm custard powder
2 egg yolks
⅛ teaspoon orange food colouring
1 tablespoon butter

To decorate

whipped cream
chocolate

1. Cut the vanilla sponge cake to fit the top of the mould.

2. To make the pudding, pour the milk into a heavy-based saucepan, sprinkle over the agar-agar powder and sugar, then heat, stirring the mixture all the time, until boiling and thickened.

3. Remove the pan from the heat; beat in the mandarin juice and orange zest, egg yolks and custard powder.

4. Beat butter and food colouring until light and fluffy, then gradually beat in the milk mixture.

5. Pour the mixture into the prepared mould.

6. Place the cake sheet over the pudding to cover the top, leave to cool.

7. When the pudding is cold, chill until set.

8. When ready to serve, unmould the pudding cake, pipe the whipped cream over the cake.

9. Decorate with chocolate.

Tips:

You may use orange juice instead of mandarin juice.

**From “Fruity Cakes”**

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Posted By: Scarlett - Category: Puddings

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Sago Pudding

November 27th 2008 06:00

Sago Pudding

About Pearl Sago

Sago is a starch extracted from the pith inside stems of the sago palm Metroxylon sagu. Sago forms a major staple food for the lowland peoples of New Guinea and the moluccas where it is called sagu and traditionally is cooked and eaten in the form of a pancake served with fish.
Sago looks like many other starches, and both sago and tapioca are produced commercially in the form of “pearls”. These two kinds of pearls are similar in appearance and may be used interchangeably in some dishes. This similarity causes some confusion in the names of dishes made with the pearls.
The sago starch is then either baked (resulting in a product analogous to bread or a pancake) or mixed with boiling water to form a kind of paste. Sago can be made into steamed puddings such as sago plum pudding, ground into a powder and used as a thickener for other dishes, or used as a dense glutinous flour.
Pearl sago, a commercial product, closely resembles pearl tapioca. Both typically are small (about 2 mm diameter) dry, opaque balls. Both may be white (if very pure) or coloured naturally grey, brown or black, or artificially pink, yellow, green, etc. When soaked and cooked, both become much larger, translucent, soft and spongy. Both are widely used in South Asian cuisine, in a variety of dishes, and around the world, usually in puddings. In India, pearl sago is called sabudana (“whole grain”) and is used in a variety of dishes.

INGREDIENTS

35 gm pearl sago
50 gm sugar
1 egg yolk
50 gm red bean paste
100 ml coconut milk
2 tablespoons milk
25 gm corn starch
1 tablespoon butter, melted
½ teaspoon custard powder

1. Preheat the oven to 180ºC.

2. Put the red bean paste into a small bowl, mesh with a spoon until smooth. Set aside.

3. Put the sago into a saucepan, cover and cook very gentle until soft and transparent.

4. Add in sugar and melted butter, stirring, until well mixed. Remove the pan from the heat.

5. Place the corn starch and custard powder in a bowl, stir in coconut milk until well mixed, then gradually stir in the milk.

6. Add the sago and heat very gently, stirring constantly until well mixed.

7. Beat the egg yolk in a separate bowl, then fold into the mixture.

8. Carefully pour the mixture into separate soufflé dish.

9. Bake the puddings for about 15-20 minutes, or until a light golden colour.

10. Just before serving, garnish with cherries. Serve at once.

**From “Next Magazine” and “Wikipedia, the free encyclopedia”**