A rich and creamy pudding, made with stewed fresh pineapples…
I am struggling to get back to routine. In fact, ever since I have left work, I have been struggling to make things work out in a way where I can manage to push in things that I like to do, like go for a walk or maybe a workout, more meetups, etc. However, that doesn’t seem to be happening. In fact, the more pressure I put on myself, the more I seem to be finding it difficult. A major chunk of my life has been evolving around a routine of not having even a single second for any additional thoughts, but now that I have all the time in the world, I am not able to utilize it properly. Having come back from home late last Wendesday, I am still feeling a little off with my routine. I have still not started cooking properly as such, and we just put off all our luggage yesterday, after having it all over the place. Even getting back to blogging isn’t pushing me. Videos are so in thanks to the new updates on Instagram and I am sincerely feeling completely lost. It is slowly becoming time to shatter my inhibitions…
Being a food blogger means I have some pressure on having to cook something new once home, even though I am not really keen on working in umma’s kitchen. Like I had mentioned earlier, it has been super hot and uncomfortable back home, so the last thing I wanted was to cook anything. But one positive thing was the amount of fresh fruits available, especially juicy watermelon and really sweet pineapples. Our nights were filled with making the bathakka edichath as our treat after dinner. I really wanted to make something with the pineapples, after enjoying eating them so much. That is when I thought making a dessert wouldn’t be a bad idea after all…
Cooking pineapple down always gives it a nice sweetness and texture to it. I spiked it up with a couple of cloves to give at a nice edge. If you aren’t really into spices, you can give it a miss and just add vanilla. I do feel that even cinnamon would work. The pudding mixture is a simple straightforward mix of custard, cream cheese and whipping cream. Yes, it does involve some work, but the end result is definitely something that you can enjoy as it is, even if you don’t add the pineapple to it. I ended up licking the bowl after transferring the pudding into the bowl to set. 😀 I used pineapple cake slices as the base for this pudding, for a double pineapple experience.
Each time we cook, we give a portion to my aunty’s and my uncle’s home, or we call them over to have it. Last time when I visited, I had cooked the majboos and everyone loved it. I find it actually difficult cooking in umma’s kitchen, unlike my sister, who kind of adapts to all sorts of situations. It was one such time we had made the Elaneer Pudding, which was super delicious. I was just happy that this pudding was well liked. The portion we had kept at our place was enjoyed by a lot of guests, who had come to see D after his cellulitis issue. We say, that the pudding had a lot of “barkath”… 😉 Off to the recipe… and I sincerely hope I can come by and post some easy recipes since Ramadan is almost round the corner, SubhanAllah…
Stewed Pineapple Pudding
FOR STEWED PINEAPPLE
- 1 cup pineapple chopped tightly packed
- 1/4 cup sugar
- 2 cloves
- 10 gm butter
- 500 ml milk
- 4 tbsp custard powder
- 2 tbsp sugar
FOR CREAM BASE
- 200 ml whipping cream
- 1/4 cup icing sugar
- 200 gm cream cheese
- Crumbled cake or crushed cookies for base as required
- Powder sugar along with the clove and add to the pineapple and butter into a saucepan. Cook on low flame till the mixture gets sticky and is dry. Cool completely.
- Meanwhile, combine all ingredients under "custard" and cook till thick. Cool completely.
- Whip the cream along with sugar till stiff. Fold in the cream cheese. Reserve in the fridge till use.
- Once the custard is cooled, beat into the cream and cheese mixture.
- In a large serving pan, spread the cake or cookies, if using. I used pineapple cake slices - storebought. Spread half the pudding mixture.
- Spread the stewed pineapple, reserving some quantity for topping, and then top with the remaining pudding mixture.
- Cool in the fridge for two hours or till set. Garnish with the reserved pineapple and serve.