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the lazy way ie. combine everything before steaming :P
Sago pudding is a sweet pudding made by boiling sago with either water or milk and adding sugar and sometimes additional flavourings. It is made in many cultures with varying styles, and may be produced in a variety of ways.
In Malaysia, sago gula melaka is a sago pudding made by boiling pearl sago in water and serving it with syrup of palm sugar (gula melaka) and coconut milk.
In the UK, "sago pudding" is generally made by boiling pearl sago and sugar in milk until the sago pearls become clear, and thickening it with eggs or cornflour. Depending on the proportions used it can range from a runny consistency to fairly thick, and can be similar to tapioca pudding or rice pudding.
Source: Wikipedia
Sagu or Sago comes from the starchy inner trunk of the sago palm. The trees are cut down just before flowing when the starch reserves have built up in the trunk. Sago palm is commonly seen and grows in the watery swamps in South East Asia. Some people may get confused when talk about sago pearls and tapioca pearls, as they both look almost the same. Tapioca is a starch extracted from the root of cassava. The usage of both tapioca and sago pearls are usually interchangeable.
Gula melaka or palm sugar is another common ingredient used in making Malaysian dessert. It has richer flavour and the colour is darker than both Thai palm sugar and most Indian palm jaggery. Sago itself is tasteless, but accompanied with the rich sweet flavour of palm sugar syrup, and drizzled with lots of coconut milk, is probably the best Malaysian dessert on earth!
Source: www.mycookinghut.com/2010/05/23/sago-pudding-with-palm-su...
I've never made a Christmas pudding before, so decided to try it. I got a couple of plastic pudding basins, ordered some suet via Amazon, and gave it a go. They actually turned out pretty good.
It's actually sloping a little slightly downwards, so Pudding's butt was at a higher level than his head. His paws twitched while he slept too, so cute I had to snap a shot. Their hair are still sparse on the chest, compared to the other parts, don't know why. Now they're getting more vitamins in their water. Hopefully they can be super furry on their chest some day too. Wonder though, if it's because of abrasion due to their attempts to get on the wheel when another hammie's running.
Figgy pudding that I steamed and sealed directly in a 9oz Weck canning jar. Experiment success! This is an alternative to the traditional foil lid over basin in a dark cupboard method. The pudding will age until Christmas Day.
Read more at Dessert By Candy.
Mango pudding is a dessert that originated in India but is very popular in Hong Kong. There is very little variation in how mango pudding is prepared in both places. The dessert is also popular in Singapore, Malaysia, Thailand and Macau and is often found in dim sum restaurants worldwide.
The fresh variant is prepared by the restaurant or eatery and consists of agar or gelatin, fresh mangoes, evaporated milk and sugar. In addition, some places add fresh fruit such as mango, strawberries, berries and kiwifruit as garnish. Served and eaten refrigerator cold. It has a rich and creamy texture.
Low in fat? No.
Low in calories? No.
Low in Sugar? No.
Good Glycemic Index figure? I have no idea.
Delicious? GOD YES.
Some of the most delicious sticky toffee pudding I have ever had. It's like there's a party in my mouth and everyone is invited.
Bread pudding made from croissants studded with Valrhona Guanaja dark chocolate.... the pockets of melted chocolate are the best part!
If you've never had authentic English sticky toffee pudding, I highly recommend it. My mother had made it for years and I could never figure out why they called it a pudding, because obviously it was a cake. I learned on this trip that most desserts are referred to as "puddings" regardless if they are a cake, pie or pudding.
The little decorative fruit on top is called a Physalis and nicknamed a "ground cherry." They are from the same family as the tomatillo, and smell incredibly sweet when they're ripe. They are sweet/ tart to the taste, much like what your mouth experiences when you eat a raspberry, but to me they taste more like a strawberry. The inside consists of a multitude of little seeds much like a fig which adds great texture to the fruit. www.botany.com/physalis.html
One of the simplest and quickest puddings i know of, as well as one of the most delicious.
100g of self-raising flour, 50g of shredded suet, 50g of caster sugar, and an egg. Mix well, place into a microwavable bowl that has been lightly greased and several tablespoons of golden syrup have been dribbled in the bottom. Cover with cling film, pierce a few times, then simply place in the microwave on high for 4-5 minutes. Add further syrup and custard before serving.