Pineapple upside down cake

Ingredients:

Sliced pineapple - (6 canned slices or use fresh)

Cherries - 15-20

All-purpose flour(maida), careful not to over measure - 1 and 2/3 cups (210 g)

Baking powder - 1/2 tsp

Baking soda - 1/4 tsp

Salt - 1/2 tsp

Unsalted butter, melted - 3/4 cup (175g)

Light brown sugar - 1 1/4 cup (250g)

Granulated sugar - 1/4 cup (50g)

Egg - 1 large

Yogurt - 1/4 cup (60g)

Milk or buttermilk - 1/2 cup (120ml) 

Pineapple juice(reserved from the canned pineapple or use fresh)- 1/4 (60ml) cup

Vanilla extract - 1 Tablespoon (15ml)

Method:

Place 1/4 cup of melted butter into a 9-inch pie dish or 9x2 inch round cake pan. Make sure it is a deep pan. Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. 

Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

Preheat oven to 180 degrees. Pour/spoon batter into prepared pan.Bake for at 40-48 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil) at the 20 minute mark to avoid browning. Allow to cool for 10 minutes.

Invert cake on top of a cake stand or a large serving plate. Slice and serve warm, room temperature, or even cold.

Try serving with vanilla ice cream - it's a delicious combination. Cover cake and store for up to 3 days in the refrigerator.....:)

Biscuit coffee Pudding

Ingredients:

Unsalted Butter: 1/2 cup

Powdered Sugar: 100 gms

Marie Biscuit: 150-200 gms ( 1 Packet)

Milk - 1 liter

sugar - 7 tbsp ( to taste) 

Custard powder (Vanilla Flavor) - 5 tbsp 

Coffee powder ( Bru/ Nescafe/ Expresso) - 2 tsps

Hot water - 1 cup.

Cashew nuts and Raisins- 50 gms

Method:

Prepare coffee  decoction in 1 cup of boiling water. Filter it and leave it to cool. Or 1 tbsp instant coffee powder can be mixed into 1 cup hot water.

From 1 litre milk,remove 1/2 cup milk and keep aside. Add custard powder to the 1/2 cup milk that has been kept aside. Mix well, till all the lumps are dissolved. when the milk comes to a boil add the custard milk mixture, Keep on stirring while adding the custard mixture. Cook till the custard mixture thickens a little.Take off the flame and add required sugar and let it cool.

Dip the biscuit one at a time in coffee decoction and arrange it in the pan as shown in the picture below. It doesn't matter, if the biscuits overlap.

Beat together butter and Powdered sugar until light and fluffy. You can use a wooden spatula or an electric hand mixer. With a spatula, spread the butter and sugar mixture over the biscuits evenly filling all the gaps and corners.Repeat with another layer of biscuits dipped in coffee decoction and top it  with another layer of cream.

Continue layering biscuits and cream alternatively until all the cream and biscuits are over . Spread raisins and cashew nuts either on the last layer Or on each alternative layer.

After the custard has fully cooled  and become thick, pour this custard over it. Finally, Garnish with nuts and raisins. Let it set in the fridge for about 5 hours. 

When the pudding is set slice into pieces and enjoy....:) Another alternative of this recipe is adding cocoa powder. we can add cocoa powder to the butter mixture and to the custard we make and follow the same procedure.....

Recipe Courtesy: Mrs Lalitha Valsaraj....laliaunty

Caramel Pudding (caramel custard)

Ingredients:
Milk -1liter
Egg-6
Sugar-to taste
Vanilla essence-1tsp
Corn flour/ Maida / Custard Powder-4 tsp

Method:

Reduce milk. Dissolve corn flour in little cold milk and add to  milk. Add sugar and off the stove.once the milk come to room temperature.Beat eggs with a whisk and add to the milk.Also add vanilla essence.

Caramelize  by spreading the tray with 2 tsp of sugar and melting it. Pour the milk into the caramelized tray and steam or bake the egg milk mixture. 

 Insert a fork into the pudding and check whether it’s cooked. Once cooked remove from the boiler and allow to cool. Refrigerate and turn the pan upside down .cut it into pieces and serve chill.

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)