Rusk and Orange Pudding


Rusk, the hard dry biscuit is usually used as snack or as a baby teething food. Here is an extremely yummy dessert prepared with Rusk’s and oranges. Both of these ingredients are common at home; so start making something delicious out of it!!!
Ingredients:
For the bottom layer:
  1. Toasted Rusk- 5 nos
  2. Sugar syrup- ½  cup
For the middle layer
  1. Milk- ½ cup
  2. Sweetened condensed milk- 4 tbsp
  3. Vanilla essence- 3 drops
  4. Corn flour- 2 tbsp
  5. Fresh cream-3 tbsp
For The Top Layer:
  1. Fresh Orange Juice- ½ cup
  2. Corn flour- 2 tbsp
  3. Sugar- 3 tbsp
  4. Pistachio slices-to decorate
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Preparation:
  • Arrange the toasted rusks on the pudding tray.
  • Make the sugar syrup by boiling ¼ cup of water and ¼ cup of sugar for about 5-6 minutes.
  • Add ½ tsp of lemon juice in to it. (allow to cool a bit but still hot )
  • Pour the hot syrup over the Rusk  slices evenly; so that its soaked in the sugar syrup well.
  • Keep it aside and prepare the milk pudding.
  • Boil milk and condensed milk in a pan, add vanilla drops .
  • When it boils add corn flour (by diluting with little water or milk ) in to it.
  • Stir well in low flame without foaming any lumps.
  • When it starts thickens, switch off the flame and add fresh cream in to it. Mix well.
  • Pour it over the Rusk's evenly.
  • After cools down, keep in fridge until the top layer gets ready.
  • Add corn flour, sugar and orange juice in a bowl.
  • Boil it for few minutes (stir well) until thickens.
  • Pour it over the milk layer.
  • Decorate with slices of pistachio on top.
  • Refrigerate for at least 4 hours to set.
  • Serve cool and enjoy!!!
  • Note:
  • This quantity serves for 3 to 4 persons only. Do double the amount of ingredients for large quantity.
  • Increase or decrease the amount of sugar in orange juice according to the sweetness of orange
  • You can also soak the Rusk’s in sweetened boiled milk.
Rusk and Orange Pudding Rusk and Orange Pudding Reviewed by Fejna Em on 20:15 Rating: 5
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