Semolina Pudding for Easter

Ingredients:

2 cups milk
3/4 cup semolina
40 g unsalted butter
2 eggs
4 tbsp sugar
2 tbsp ground almonds
1/4 tsp vanilla essence

Preparing:

Preheat the oven to 180ºC (360ºF).

Combine the semolina, milk and 3 tbsp of the sugar in a saucepan and bring to the boil.
Reduce the heat and simmer for 10 minutes stirring continuously until thick.
Add the butter, almonds, vanilla and eggs and mix well.

Pour into ramekins and srpinkle with the remaining sugar and bake for 15 minutes.

Chocolate and Coffee Saint Valentine's Pudding

Ingredients:

1 cup sugar
3/4 cup all-purpose flour
1/4 cup butter
1 ounce unsweetened chocolate, chopped into small pieces
5 tbsp milk
2 tsp baking powder
1/4 tsp vanilla extract
Pinch of salt

Topping:

7 tbsp dark brown sugar
5 tbsp sugar
2 tbsp instant coffee powder
2 tbsp unsweetened cocoa powder
1/2 pint hot water

Preparing:

Preheat oven to 170ºC (350ºF).

Sift flour, baking powder and salt and set aside.

Melt the butter, chocolate and sugar in a heatproof bowl set over a saucepan of simmering water, stirring occasionally and remove from heat.
Add flour mixture and mix well.
Stir in the milk and vanilla, and pour the mixture into a greased mould.

Topping:
Dissolved the coffee in the water and let cool.
Mix brown sugar, sugar and cocoa and sprinkle over the pudding mixture.
Pour the coffee envenly over the surface and bake for 40 minutes

Chocolate Christmas Cups

Ingredients:

10 ounces unsweetened chocolate, chopped
6 ounces cold cooked Christmas pudding
5 tbsp brandy or whiskey
Candied cranberries

Preparing:

Melt the chocolate and use to coat the bottom and sides of about 35 candy wrappers.
Let set, then repeat, and let cool and set.
Reserve the remaining chocolate.

Crumble the Christmas pudding into small bowl, sprinkle with brandy and let stand for 40 minutes.

Spoon the pudding mixture into each cup, smoothing the top.
Spoon over it the remaining chocolate, let set, peel off the wrappers and place in foil cases.
Decorate with cranberries.

Christmas Moka and Chocolate Pudding with Fruits

Ingredients:

2 cups low-fat milk
2/3 cup sugar
1/4 cup cocoa powder
3 tbsp cornstarch
1 tbsp butter
1 1/2 tsp instant coffee
1/2 tsp vanilla
1 egg

Preparing:

Mix sugar, cocoa, coffee and cornstarch in a medium saucepan.
Add cream and milk.
Heat to medium-heat, stirring constantly until boiling.
Let boil for 1 minute, while shuffling.

Beat the egg and incorporate roughly 1/2 cup of the hot milk mixture to egg.
Return the egg mixture to the pot.
Cook for 2 minutes, stirring constantly.
Remove the pudding off the fire, and add vanilla and butter.

Pour into individual molds.
Serve with fruit either warm or cover and refrigerate.

Brulée Pudding

Ingredients:

400 g heavy cream
100 g milk
1 sweet bread bun
4 eggs
1/2 cup sugar
1 tbsp vanilla

Preparation:

Stir the yolks with the sugar and vanilla until obtaining a bow point.

Boil the heavy cream and retire of the fire.
Add it to the previous mixture little by little.

Add milk, beat and thicken in bath Maria.
Cut the bread in pieces and introduce in the previous mixture.

Spill the mixture into a greased Pyrex and dust it with the sugar.
Broil for 5 minutes

Pumpkin Pudding

Ingredients:

2 tbsp orange juice

2 tbsp whisky

1 tsp vainilla

1/4 cup raisins

1 egg white

1 egg

1 tin pumpkin (ayote (15 oz))

2/3 cup evaporated milk

1/4 tsp cinnamon

1/4 tsp "clavo de olor"

1/4 tsp "nuez moscada"

1/3 cup oats

2 tbsp brown sugar

2 tsp melted butter

Preparation:

Warm up the whisky with the orange juice and vanilla, without leaving boils.

Add the raisins and reserve.

Stir the egg white with the egg, the ayote, the evaporated milk, the brown sugar and the spices.

Add the raisins mixture.

Place the mixture in greased soufflé molds.

Mix, apart, oats with the 2 tbsp brown sugar.

Add mantequilla melted.

Spill on pudines.

Bake at 190ºC (375ºF) for 30 minutes.

Retire of the oven and let cool for one hour before serving.

Rice Puddin with Strawberries

Ingredients:

200 gr rice
200 gr strawberries
1/2 lt milk
1/2 cup hot water
1 teaspoon vanilla
2 teaspoon honey
1 tbsp lemon rind
2 tbsp sugar
1/8 teaspoon salt

Preparation:

Put in a pot to the fire milk.
Let boil it.

Cook the rice in the boiling milk.
Add the hot water little by little to cook it slowly.
Incorporate the salt, vanilla, the sugar and the lemon rind.
Spill the rice in very cold molds.

Putt in a separate pot the divided strawberries.
Add the honey with one or two tablespoons of water.
Cook until the mixture is reduced to a cream.

Bathe the rice with the strawberries cream at the time of serving.