#MangoPudding #BreadPudding #RecipeInLockDown
INGREDIENTS & PROCESS:
1/4 CUP SUGAR
1 TBSP WATER
COOK IN LOW HEAT UNTIL BECOME CARAMELIZED
POUR IN MOULD
5 SLICES OF BREAD & CUT THE EDGES
MAKE INTO PIECES
GRIND & MAKE CRUMBS
1/4 CUP MANGO PULP
2 TBSP CUSTARD POWDER
1/4 CUP WATER
2 CUP MILK
1/2 CUP SUGAR
POUR 1/4 CUP MANGO PULP
HEAT UP FOR A WHILE
MIX THE CUSTARD MIXTURE
COOK FOR 1-2 MIN.
ADD BREAD CRUMBS (GRADUALLY)
MIX WELL
POUR THE MIXTURE IN MOULD
PLACE A WIRE STAND
HOT WATER IN CURRY PAN
PLACE THE MOULD & COVER
STEAM IT FOR 30 MIN. ON LOW MEDIUM FLAME
AFTER COOL DOWN KEEP IN REFRIGERATOR FOR 2 HOURS.
CAREFULLY REMOVE THE PUDDING

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