Citrus Cream Pudding

I love this dessert for its simplicity and taste. Quick to do up and ever so delicious…an exemplary dessert I must say. It tastes like a cheesecake and has the added advantage of being an authorised dinner dessert! So to create these citrus flavours we go about it like this…

lemon juice-11/2 tbsp or two lemons
lemon rind-1 tsp
butter (unsalted)-50 gm
powdered sugar-3/4 cup
all purpose flour (maida)-1/4 cup
milk-1 cup
eggs-2 (yolk and white separated)
baking powder-1/2 tsp (level)

Mix the maida and baking powder and keep aside. Beat the butter and sugar creamy in a bowl with a wooden spoon (I used the beater). Drop the maida mix in it and loosen the batter slightly using some of the measured one cup milk. Add the lemon juice and rind and some milk. The mix curdles. Beat the egg yolk slightly and add into the curdled mix along with the remaining milk. Beat the egg white stiff and fold in gently and evenly on top.

Take ample amount of hot water in a wide oven dish and keep the bowl with the dessert mix in it. Bake at 160-170 C for 45 mins. You get a brown crust and a soft and mushy inner layer.

I had to rub in some more citrus flavours….ever since the orange season was in I’ve been over zealously and funnily adding it to all the cake batters and pudding mixes then. So I used 11/2 tbsp lemon juice and added 2 tbsp orange juice and I tbsp blueberry syrup too. I wanted to be loud about the blueberries so I topped my photo slice with a generous dollop of blueberry!

Bachelor Boy Series #2




Overburnt-not an exemplary photo for a bachelor!!

 

My brother said he dreamt of fish…eeks! But he did…fried fish. In his hermetic life in NZ as a student he was painfully deprived of this pleasure. This recipe goes out to him and the other bachelor.  You think of the stink and mess and recoil from it. Well frozen fish that’s sliced and whisked off the shelf can hardly pose a likely threat but if at all put the fish in a pan and throw some salt and vinegar with a lil water. Let the fellows get cleansed of the forbidden stink. Drain out the water and let stand for a while to avoid excessive sizzle in oil.

Fried Fish

(for four slices)

Boneless fish (any)-4 slices

Ginger-garlic paste or crushed ginger and garlic-1-11/2 tbsp

Salt-1/2 tsp

Turmeric powder-a pinch or two

Pepper powder-1/2 tsp

Oil-1 tbsp

Make a paste of this and dab evenly on the fish slices. Let the marinade be for 10-15 mins or even less if you’re in a hurry. Pour very lil oil in a skillet and fry them lightly or as per your choice. flavour with lemon juice as desired. dont be discouraged by the bland masala. ginger/garlic-pepper-salt-lemon is one of the most honest and fresh combinations...the tastes play a wonderful foil to each other here.

Mine are overdone in the click… I went to get my baby’s feed ready. So Mr. Bachelors you’ve no excuse :P do it to perfection!! This can make your Spartan rice and urukai an envious platter!

I'm linking this to Ayeesha's Taste of Pearl City Anyone Can Cook Event FB WLI WMT.