I discovered the recipe to this awesome pudding just in time. A few days after T’s birthday I had some extra packets of whipping cream lying around in the refrigerator just waiting to be used and what a stunning use this was. You can literally put this pudding together in a matter of minutes.
The Serradura is a Portuguese/Goan concoction. The word means ‘saw-dust’. Given that there is a dusty layer of biscuit crumble, it is anybody’s guess why it’d be called so. I for one have to try the traditional Serradura on my next visit to Goa.
T just lapped it up like a little puppy. Of course though after such indulgence he did turn into a little windup monkey for a bit. ;)
Here’s what you need
- Whipping cream
- Condensed milk
- Vanilla Essence
Here’s what you will need to do
- Whip the cream until soft peaks form
- Add in the vanilla essence and condensed milk (to the degree of sweetness you prefer)
- Whip the cream until hard peaks form
- Set aside
- In a bowl, make a layer of biscuit crumble. I used a mix of digestive and ginger biscuits, though one can use any like Marie, Glucose etc.
- Next, layer the cream on top
- Repeat with as many layers as desired to whichever thickness you prefer
- Cool for a couple of hours and serve
- One could make individual portions for toddlers
Mix things up
One could use Cocoa powder for a chocolate Serradura Or use cinnamon or cardamom powder in the whipped cream to give it a spice spin
Recipe Credit: http://www.mydiversekitchen.com
We’re tripping on Strawberries as one would notice with all my recent posts. So here’s another addition to the list. The Strawberry Coulis Cupcakes.
My heart sinks a little as I make these since we’re at the tail end of the season, but what a way to end it! They make a perfect post nap snack for T and since there is sugar in the coulis already I’ve gone easy with it in the cup cakes. It’s all about the flavour in this one!
Ingredients for the coulis:
- 200g strawberries, hulled and halved
- 150g castor sugar
- 75ml of water
- Few drops of vanilla extract
- Bring the water and caster sugar to the boil, stirring to dissolve the sugar
- Add the hulled and halved strawberries and cook for 4-5 minutes until the mixture starts to thicken a little and you are able to squash the strawberries
- Add in the vanilla essence/paste
- Let it cool and set aside
Ingredients for the cup cake:
- 1 cup All purpose flour
- 1 1/2 teaspoons baking powder
- 1/3 cup castor sugar
- 1 cup softened butter
- 2 eggs
- 1/2 cup milk, room temperature
- 1 teaspoon Vanilla extract
- Strawberry Coulis
- Preheat oven to 400 degrees F (200 degrees C). Grease cupcake mould.
- Sift the flour and baking powder into a medium bowl and set aside
- Cream the butter and sugar together in a medium bowl. Add the eggs, one at a time mixing thoroughly with each addition. Slowly stir the flour mixture in with the butter, sugar, and eggs. Beat in the milk and vanilla until the batter is smooth. Pour the batter into the prepared moulds
- Add the Strawberry Coulis to this and gently fold into the mix. Careful not to over do it
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.
- Serve when cool
Tip: Could be served with some whipped cream
Sponge cake recipe courtesy: http://www.allrecipes.com