Choco-mocha-cinnamon pudding
Ingredients :
5 slices of white bread
2-1/2 c. of full cream milk
1-3/4 c. of light brown sugar
1/4 c. of butter or margarine
1/2 tsp. of powdered cinnamon
2 tbsp. of powdered (instant) coffee
2 tbsp. of cocoa powder
1/8 c. of raisins
2 eggs
Cooking procedure :
Soak the raisins in cold water for 15 minutes or until rehydrated and plump. Drain well.
Tear the bread into fine pieces, or process through a blender or food processor.
Lightly beat the eggs. Add milk, 3/4 c. of sugar, coffee, cocoa and cinnamon into beaten eggs and blend well.
Stir in the drained raisins with the bread crumbs. Pour the egg-milk mixture into the bread-raisin mixture, stirring well to blend.
Meanwhile, in a small saucepan, melt the butter or margarine with 1 c. of sugar and 2 tbsp. of water. Cook over medium-high heat until the sugar is dissolved, mixture is syrupy and golden brown in color. Pour the syrup into a heat-proof bowl (ceramic is ideal). As the syrup cools, tilt the bowl in all directions to coat all sides. Keep doing this until the syrup starts to harden.
When the syrup had cooled, pour egg-milk-bread-raisin mixture into the bowl. Place the bowl on a steamer rack over briskly boiling water. Cover the steamer tightly and steam pudding over medium heat for 20 minutes.
To test pudding for doneness, insert a sharp knife at the center. If it comes out clean, the pudding is done. Cool pudding for 15 minutes. Invert onto a plate and cut into serving pieces. Serve warm.
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Comments
8 Responses to “Choco-mocha-cinnamon pudding”
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YEHEY! sa wakas, nagawa ko din itong pudding recipe…i followed every single procedure but when i inverted it, hindi pala masyado natunaw yung sugar so may mga buo-buo ng konti. but nevertheles, hindi na inabot ng gabi, naubos na namin ni hubby. at masarap sya ha… ang gling-gling talagi ni Connie magturo… gawa ulit ako mamaya.
naku, ako rin nga. tagal ko na hindi nakakagawa ng pudding.
con, i’ve made pudding several times na, pero hindi ko ma-perfect yungtopping nya. does it matter if hindi ceramic yung ginamit ko? i’ve used a round llanera. the pudding taste better and better (sabi ni hubby) pero yung toppings hindi ko talaga makuha (not even close sa picture). btw, instead of cocoa, i’ve use swiss miss
brenda, try chilling it in the fridge before inverting. if the pudding is still warm and you invert it, the topping will be too runny. it’s like leche flan, actually. you want the syrup to harden a bit before inverting the whole thing on a plate.
thanks a lot connie! i promise I will try and try and try and try hangang ma-perfect ko yung toppings. I will also buy a ceramic bowl. Hindi ko sya titigilan….
btw, am still convincing myself to make the special puto… am planning of making mini leche flan (i’ve bought molds with corrugated sides sa market). i have no doubt in making leche flan but am kinda scared in making the special puto. will let u know of the outcome.
Can I request?If you could mail me the recipe of choco-cinnamon pudding? Thank u?
Im interested to make the choco-mocha-cinnamon pudding but I have no idea about the ingredients and mixture. Can you pls. mail me the recipe?
Why not just click the link to page 2, Jossie?