Puddings are like a hug in a bowl. They are so rich, so creamy and so delicious that they remind us, for a short while, of the comfort of just living in the moment. But has the dessert always existed in the form that we see it now? Or like most other food items, has it changed course and been adapted into the popular dessert that it has become today? Let us find out a little about puddings and then look at a toffee pudding recipe that you would love to make from scratch at home.
Puddings have been claimed as theirs by both Americans and the British. While the American version, which is extremely popular now as the pudding everyone anticipates when they place an order for it, the original British puddings were mostly savoury, with meat in them. The dessert pudding is most likely a rendition of custard that made its way into the American style of cooking and has since been one of the most popular desserts, even outside of the US. One of the most loved puddings is toffee pudding, that is just the perfect mix of creamy and crumbly texture. Let us look at a recipe to make it right now.
A slice of toffee pudding | Pexels
- 1.5 tin condensed milk
- 1 packet digestive biscuits
- 75 grams butter
- 2.5 cups milk
- ¼ cup fresh cream
- Nuts and dry fruits of your choice
- 10 grams china grass
Method
- In a pressure cooker, pour water till it is 3/4th full.
- Now put a sealed can of condensed milk inside the pressure cooker and put the whistle.
- Cook it till one whistle and then remove it. Cook further with only the lid and no whistle for 40-45 minutes on a low flame. Remember to not increase the flame at any point.
- Now, take a packet of any digestive biscuits and put them all in a food processor.
- Dry blend the biscuits till they are of a smooth powdered consistency.
- In another pan, melt the butter.
- Pour the biscuit powder in a mixing bowl and add the melted butter to it. Keep mixing properly.
- Now, add half a tin of condensed milk in 2.5 cups of full cream milk and start boiling.
- In another pan, add water and china grass or agar agar and bring it to a boil.
- When the milk mixture is reduced to 3/4th, add the china grass mixture and cook for 2 minutes.
- Now, start layering for the pudding by taking a long dessert dish.
- For the first layer, add the butter and biscuit crumbles and apply slight pressure to press them.
- Next, pour in your milk and china grass mixture.
- For the final layer, open the condensed milk can that you had put in the pressure cooker. You will see a caramel toffee like consistency.
- Pour the toffee on top of the milk layer and garnish with your favourite dry fruits. Chill the dessert for 3-4 hours and it is ready to serve.
This recipe takes some time, but only in the preparation. It is very easy to assemble and can be stored and eaten for 4-5 days, if refrigerated. So, if you are looking for a special dessert to make during the weekend, toffee pudding is the answer!
