Mango Chia Pudding

by Trisha Vaz
For quite sometime now I’ve seen so many variants of the Chia pudding pop up all over the place. I’ve been tempted to try it out and see if we’d like it for a while. But I’m pleased to report that I’m finally part of the Chia pudding lover’s clan. I’ve tried a couple of flavours so far and we’ve loved them. These are pudding options that are perfect either for breakfast, a snack or dessert. The first one was an Almond Joy inspired one, which we gobbled up before we could get any pictures. But going by how much we enjoyed that one, I wanted to try out a few more options. And that’s when I came across this one. I love mangoes. I’ve been missing the good old Alphonso mangoes that are really popular in Goa and Mumbai. I have not had another mango that can match the Alphonso in taste and texture. As luck would have it, a while ago, when I was picking up a few things from my local Aldi store, I saw these…

This pulp is sweetened. But it is so good, I could eat it with a spoon and call it dessert. I picked up a couple of cans. One was used for milkshakes and smoothies and one was in the pantry. I ended up using this pulp for the chia pudding. And since this was sweetened, I didn’t add any sweetener to the milk. However, if you aren’t using a sweetened pulp, you will need to add either honey or dates or sugar; basically any sweetener of your choice. Also, please note that the quantities mentioned below can be adjusted to suit your preference.
These are perfect for make ahead options. You can make them the previous day and have them ready to go in the morning. You could also set these in travel containers to take your breakfast to work. All you need to make now is the chia pudding, which is as simple as stirring the chia seeds into the milk. That’s it. I stuck with the whole Goa inspired flavours and topping the puddings with some toasted cashew nuts. It was pretty spectacular – perfect for summer. I can wait to find some more of these cans of mango pulp now.

Have you tried chia puddings before? What’s your favourite combination? Leave me a comment and let me know, I’m eager to try out different variations.
Mango Chia Pudding
Serves 2
2/3 cup Mango pulp, sweetened
1 cup milk
1/4 cup chia seeds
1/4 tsp. vanilla extract
A handful of cashew nuts, toasted
In 2 glasses, pour the mango pulp. I filled about 1/3 of the glass with the mango pulp, careful to not let the mango drip down the sides of the glass.
Set aside in the refrigerator.
In a seperate bowl, combine the chia seeds, milk and vanilla and stir for about 3-4 minutes constantly, till it becomes a thick pudding. Let it stand for about 5 minutes to set.
Pour the chia pudding over the mango pulp carefully, in a steady stream.

Cover the glasses with cling film and refrigerate for atleast 4 hours or overnight.
When you’re ready to serve, top with some chopped up toasted cashewnuts.

Sit back and enjoy!!!

Trisha Vaz

This post was posted in Breakfast, Cakes, Cookies & Desserts, Dessert, Recipes

Bread Pudding

by Trisha Vaz
Now here’s a pudding that I’ve always loved. My aunt, who is in England now used to make this very often when she lived with us many years ago. I must have been no more than 6 years old at the time, but I can still remember  how she’d always serve us a pudding of some sort or the other after a meal. Years later, my dad tried his hand at making us some bread pudding. Now don’t get me wrong, it was good, but it just wasn’t the same like the one my aunt used to make for us. When I tried out this recipe, I was really pleased because this is the closest I’ve had to the real thing, atleast for me. The only thing I did a little differently than what my aunt used to do was add some slivered almonds and some golden raisins. Oh boy, I was glad I did. It turned out to be really yummy. However, if you’re not to fond of dried fruit and nuts in your bread pudding, then don’t hesitate to leave it out altogether.

 

Bread Pudding

12 slices of bread, if they’re a day or 2 old, its even better
500ml milk
5 eggs
150g sugar
Grated nutmeg or nutmeg powder, to taste
1-2 tbsp. butter
1/2 – 1 tsp. vanilla essence
Extra sugar for the layer of caramel
1/4 cup of raisins, or to taste (optional)
1/4 cup slivered almonds (optional)

Mix warm milk and sugar and stir to dissolve the sugar.

Lightly beat up the eggs, vanilla and nutmeg and add to the cooled down milk mixture. Whisk in to mix well.

Chop up the bread roughly or simply tear the slices of bread into smaller pieces and soak it in the milk and eggs mix.

Add the raisins and stir a little to spread them through the mix.

Let it stand and soak in the liquid. In the meanwhile, you can make the caramel.

Make the caramel either straight on the baking tray, if you’re using a metal one or make it in a pot and pour into the baking dish to cover the base of it. I did the latter. Simply melt the sugar on low heat till it caramelises. Keep an eye on it as is can go from a beautiful caramel to severely burnt in moments.

When your happy with the colour of the caramel, drizzle it over the base of the baking tin while its still hot. As it starts to cool it wont spread around the base.

Note that when making the caramel, they say its better to swirl the pot rather and stir it. That’s how I’ve always done it and have never had any trouble with it.

Give the caramel a few minutes to set and then pour in the eggy – milky – bread mix. (I’m sure there’s a better term to use here 😉 but you get the message)

Sprinkle some of the slivered almonds on the top, you can also add some raisins to the topping if you wish.

Add a few knobs of butter on the top.

Bake in a preheated oven at 160ºC for about 30-40 minutes.

Here’s what it looks like before baking; all assembled and ready to go into the oven.

 
 
After it comes out of the oven and has cooled down, here’s a glimpse of the golden caramel goodness that lies beneath.
 

This pudding can either be served warm or cold. Its just as good either way.

Trisha Vaz

This post was posted in Cakes, Cookies & Desserts, Dessert, Goan Recipes, Recipes