puding roti bakar

kalau ada roti yg nak dekat2 expired kat dapur tu.. bole cuba resepi ni.. simple n yummy!

Bahan2:

roti 6 keping
1/2 cawan air suam

bahan2 bancuhan custard:
1/2 tin susu pekat/condensed milk
1/2 tin air suam/ luke warm water
2 biji telur
2 sudu besar tepung kastard
1 sudu teh esen vanila
sedikit mentega

Cara2:
potong roti ikut saiz yg digemari
susun satu lapisan dalam loyang
basahkan lapisan roti dengan air suam
ulangi langkah2 kat atas ni sampai habis roti
sapukan sedikit mentega ke atas lapisan akhir roti
ketepikan dan mula buat bancuhan custard

NOTA: basahkan cukup sekadar melembapkan roti sahaja.. x perlu habiskan air suam tu pon tak mengapa..

cara2 bancuhan custard:
satukan semua bahan2 utk membuat custard spt di atas di dlm mangkuk
kacau dan pukul perlahan dgn tgn sampai bancuhan betul2 sebati (lebih kurang 2 hingga 3 minit sudah memadai)
tuangkan bancuhan ke dlm loyang berisi roti
tekan2 sedikit supaya semua roti dapat menyerap bancuhan castard

biarkan 5 minit sementara oven dipanaskan pada suhu 170 darjah celcius
masukkan loyang ke dlm oven dan bakar selama 30-40 minit atau sehingga bhgn dalam masak (cucukkan cake tester atau lidi di tgh2 loyang, klu masa tarik tu xde bersih je, DAH MASAK LA TU)

NOTA: sebelum bakar dlm oven boleh taburkan kismis jika suka

nak lagi sedap boleh buat custard sauce sekali utk jadikan topping/gravy puding ni..

1 tin susu sejat
2 sudu besar tepung kastard
2 sudu besar gula

campur semua bahan dlm periuk kecil, masak atas api sederhana, kacau sentiasa supaya tidak berketul.. bila dah pekat (ala2 pekat mcm gravy chicken chop tu) bole padam api.. sedia utk di makan.. bole juga mkn dgn dessert2 lain mcm puding laici ke.. lemon pie ke..

this is my very own FOOD CRITIC.. very fussy yet never fail to give complements if the food taste good.. if she really eats your food.. u should b celebrating coz that tells u u've done good job with the cooking.. worth all the effort to hear she say, "thanx Mama.. i like it soooooo much!" with her warm hugs n kisses..

trifle pudding recipe

lets start with Wiki-ed definition of trifle pudding.. Trifle is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or gelatin, and whipped cream. These ingredients are usually arranged in layers with fruit and sponge on the bottom, and custard and cream on top..

pictures credit to Google


okay.. trifle pudding should have few layers.. must have cake layer at the bottom.. then a custard layer.. followed by fruits layer.. and topped with gelatin..

but there is no right or wrong exactly in cooking.. janji sedap!!

i'm sharing my version of trifle pudding recipe but before that lets look how the finished product will look like..

please ignore the 3 hands and knife.. Aisyah and Nayli were getting ready to dig in.. this trifle was made for Nayli's postponed mini 2nd birthday celebration..

Ingredients:

• butter cake (just enough to cover the bottom of your container)

• a can of evaporated milk - carnation, ideal, f&n, dairy champ etc
• 4 tablespoon custard flour (add more if u want a thicker custard)
  
• 3/4 can of water (use the evaporated milk can)
• 1/2 can of canned fruit syrup

• 1 cup canned pineapple
• 1 cup canned peaches
• 1 cup Nata De Coco

• a box of Nona - Jelly Crystals Raspberry or Strawberry Flavour (90g)

Instructions:

1. cut the butter cake 1cm thick (2cm pon ok je)
   
2. in a deep dish, make the first layer by arranging the butter cake pieces at the bottom of your dish
3. dash few spoonful of canned fruit syrup on the butter cake layer, just enough to make it a little moist.. put aside and make the custard
   
4. to make the custard, mix the evaporated milk, custard flour, water n syrup in a pan
5. stir until well mixed
   
6. cook on a medium heat, stirring constantly to avoid lumps, until it forms a custard consistency, thick and glossy
7. remove from heat
8. pour slowly on the butter cake layer to make the 2nd layer of your trifle
9. arrange 1 cup canned pineapple on the custard layer
   
10. let cool in the fridge.. start making the jelly for the next layer
11. follow instructions on the jelly box
12. when you are ready to pour the jelly mixture, pour slowly making sure you don't mess the custard layer
13. immediately after pouring the jelly mixture, arrange the peaches and nata de coco as the final layer.. it is totally up to you how u want to do it.. let it set in the fridge for at least 1 hour.. then it is READY TO INDULGE!!