Chocolate & Prune Brownie

International Desserts Special
Chocolate & Prune Brownie

Ingredients:
Eggs- 3
Sugar 150-160 Grams
Fresh Vanilla Pods- Scraped
Flour-
Cocoa Powder-
Dates- 75 to 80 Grams, Finely Chopped
Prunes- 75 to 80 Grams, Pitted, Finely Chopped


Method:
On a Double Boiler, add the Chocolate & Melt it till Creamy
Add the Butter & Mix Well
Keep aside


For Batter:
Whisk Eggs & Sugar together till Creamy
Add the Chocolate Mix
Add the Flour & Cocoa Powder, Gently Fold both in the Batter

In a Greased Tray lined with Butter Paper, Pour the Batter
Bake at 170 Degrees C for about 35 Minutes
Check if Done
Scrape the side, make sure it can be removed easily
Hold the Brownie Tin with the Plate & turn it upside down on a Serving Plate
Sprinkle Powdered Sugar & Cut in Big Squares like Brownie

Tips:
While Melting Chocolate on a Double Boiler, the added Butter provides an great Sheen & Gloss for any Brownie Recipe


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Sugarfree Mocha & Prune Cheesecake

International Desserts Special 

Sugarfree Mocha & Prune Cheesecake
Serves 3-4

Ingredients:

For Pie Crust:
Biscuits- 100 Grams, Crushed into Crumble consistency
Butter- 100 Grams, Freshly Melted
Whole California Prunes- 100 Grams

For Cheesecake Filling:
Cream Cheese- 250 grams
Sugarfree Natura- 2 Tbsp.
Cornstarch- 10 Grams
Egg- 1
Double Cream- 40 Ml.
Coffee Decoction- 1/2 Tbsp.

Method:
In a Bowl, Mix the Biscuits with Butter
Put this in a Round Cheesecake Tin, press it evenly

For Cheesecake Filling:
In a Bowl, Mix Cheese, Natura & Whip into a Soft Paste
Then add Cornstarch & Mix Continuously
Next add Egg & Gently Mix
Add Cream & Mix Continuously
Add the Coffee Decoction Triple Espresso & Mix Continuously

Layer the Prunes on the Biscuit Crumble
Pour the Filling on top of Prunes
Bake at 160 Degrees C for 35-40 Minutes
Cool, Cut into Wedges & Serve!



Tips:
Condensed Milk like Milkmaid is a substitute for Vegetarians instead of Eggs


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Christmas Plum Pudding

Winter, Christmas & New Year- Festive Season Baking Special

Original Christmas Plum Pudding

Serves 4-6

1^st Stage Ingredients:

Star Anise- 2 No’s

Cinnamon Sticks- 1 Inch

Prunes- 1 Cup, Finely Chopped

Cranberries- 1 Cup, Finely Chopped

Fruit Peels (Sweet Lime, Oranges) - 100 Grams

Cherries- 1 Cup, Finely Chopped

Pure Vanilla Essence- 1 Tsp.

Dark Rum- 1 Cup

Brandy- 1 Cup

Fruit Juice (Apple/Orange/Grape Juice) - 2 Cup

Raisins (Kismis)- 2 Cup

2^nd Stage Ingredients:

All Purpose Flour- 2 Cup

Baking Powder- 1 Tsp.

Nutmeg Powder (Kuta Jaiphal)- ½ Tsp.

All Spice Powder (Kebab Cheeni)- ¼ Tsp.

Cinnamon Powder (Kuti Dalchini)- ½ Tsp.

3^rd Stage Ingredients:

Butter- 1 Cup

Brown Sugar- 1 Cup

Pure Vanilla Extract - 1 Tsp.

Eggs- 6 Nos.

Silver Foil/Parchment Paper/Baking Paper- To Cover

Water- As Needed For Water Bath

Amul Fresh Cream- 2 Big Cups

Sugar- 4 Tbsp.

Saffron- 1 Tsp.

Brandy- 60 Ml.

1^st Stage Method:

In a Bowl, Add Star Anise, Cinnamon Sticks, Prunes, Cranberries, Fruit Peels, Cherries, Vanilla Essence, Dark Rum, Brandy and Mix Well

Fruits especially Raisins Absorb most of the Alcohol

Mix the Fruits in Clockwise, Anti Clockwise and Clockwise direction. Mix & Turn the Spoon in 3 Times Total

Cover and keep the Mix refrigerated for at least 3 days

2^nd Stage Method:

This is the Step to Mix in All the Dry Ingredients

So at First we start with All Purpose Flour in a Sieve and Mix in the Powdered Spices. Gently Sieve all and Keep Aside

3^rd Stage Method:

Now would be the time to Whisk in the Butter & Brown Sugar to a Liquid Consistency

Mix in the Dry Ingredients, Carefully Fold Only in 1 direction

Mix in the Soaked Fruits-Spice Mix & Fold Well

The Batter Consistency should be a Wet & Sticky like a Cake Batter which would be Crucial as the Pudding can Either be Steamed in a Steamer or Make a Water Bath and Put it in the Oven

Grease the Cup with Melted Butter, Pour the Plum Batter with a Spoon and Settle the Batter down by Gently Patting down on Hands  

Cover the Cup with a Silver Foil/Parchment Paper/Baking Paper

For a Water Bath:

Add Water in 2 Aluminium Baking Vessel (Cover it just less than an Inch)

Preheat the Oven at about 150 Degree C

Put the Pudding Cups in it and let them Steam in the Water Bath in the Oven till 1 Hour

For Saffron Cream Sauce:

In a Pan Boil Cream, Sugar, Saffron and Brandy on a Low Flame till about 2-3 Minutes till it becomes a Thick Sauce-like Consistency

Keep the Sauce Aside

Check the Pudding, When done Invert it on a Serving Plate and Top it with Saffron Cream Sauce

Serve it Warm with Lots of Love just like All Our Christmas Wishes!!

Tips:

Let’s go back & rewind few decades back in the Western World, the Expensive Spices especially the Sweet Spices used in this Recipe was affordable just for few Festive Occasions So this Pudding was one of the highly awaited Dishes by the Family & became one of the Signature Christmas Recipes!

All Spice Powder includes a mix of Clove, Cinnamon, Nutmeg & Bayleaf

Prunes are Sweetened Plums just like Raisins are Sweetened Grapes!

For a Non Alcoholic Recipe- The Fruit-Spice Mix can be soaked in Fruit Juice (Apple/Orange/Grape Juice)

Raisins always absorb a lot of the Alcohol so we Add it in the end

Traditionally the Pudding was made 4 or 5 Weeks before Christmas

The Age Old belief is that while making a Plum Pudding, generally people especially every Child in the Home makes a wish & it will be granted. For the same, Mix the Fruits in Clockwise, Anti Clockwise and Clockwise direction again by turning the Ladle in same direction 3 times & don’t forget to Make a Wish!

Always mix your Dry Ingredients first while preparing for a Cake/Pudding

The Butter should always be at Room Temperature

Instead of Brown Sugar, Regular White Sugar can also be used in this Recipe

Folding in one direction is the Most Important, as the Cake/Pudding Rises Very Well this Way!

Variation:

Another Version of this Yummy Pudding is with the below Ingredients:

All Purpose Flour- ¾ Cup

Salt- A pinch

Bread Crumbs- 3/4 Cup

Butter- 4 Tbsp.

Cinnamon - ½ Tsp., Powdered

Nutmeg- ½ Tsp., Powdered

Mace- 1/2 Tsp., Powdered

Fresh Lemon - ½ Tsp. Rind Grated

Brown Sugar- ½ Cup

Raisins- 1 Cup

Cherries- ¼ Cup

Lemon Peel- ¼ Cup, Finely Chopped

Almonds- ¼ Cup, Blanched, Peeled & Chopped

Carrot- ½ Cup, Peeled & Finely Chopped

Eggs- 3, Lightly Beaten

Orange Juice- ½ Cup

Sherry- 2 Tbsp.

Method:

Put the All Purpose Flour in a Sieve with Salt. Gently Sieve both and Keep Aside

Mix Breadcrumbs in with the Flour

Add the Butter in the Flour-Breadcrumb mixture

Add Lemon Rind, Sugar, Powdered Spices. Dried Fruits, Fresh Peel and Nuts

Add Eggs, Carrot and Orange Juice

Add Sherry and let the Mixture to soak Covered Overnight

The Following Day, next Step would be to Transfer the Soaked Pudding Batter into 2 Moulds

Cover with Grease Proof Paper, Foil and Steam in a Double Boiler Continuously for 7 Hours at a Steady Temperature

Check to see if the Pudding is Done

Cover & Keep it Overnight to Cool

Reheat for a Minimum of 2 Hours just before Serving

Optionally can use Golden Sultanas (these are Dried Seedless White Pale Green Grapes) ½ Cup & 2 Tbsp. Of Rum

For Baking, any desired Ceramic/Glass/Aluminum/Silicon mould can be used

Tips:


English- Saffron
Hindi- Kesar/Zafran
Telugu- Kunkumapuvvu
  

P.S:
Courtesy Master Chef India Season 2 & Sanjeev Kapoor’s Unique Recipes, I was reminded by our Loved Ones to Post for Christmas- Different Varieties of Plum Pudding!!

Feel free to share your views & do let us know how this one turned out :)