Sweet & Sour Layered Pudding

खटटा मीठा परती पकवान

Layers:

Pineapple Sauce

Sponge Cake pieces

Cake crumbs

Whipped Cream (In colours)

Mango Whipped Cream Mix

Cut Fruits ) fresh or tinned

Cherries for decoration

Method for each layer: Pineapple Sauce:
Ingredients: Pinapple chunks, 850 gm tin,

Corn Flour 4 Table spns.

Sugar 1\ 2 to 3/4 cup as per your taste. Lemon Juice of 3 medium size lemons

Yellow food colour 6-7 drops, Salt 2 pinch, Water 1/4 cup

Method Of making Sauce:

Put Pineapple chunks in blender, leave half juice \ water with chunks in tin for further use. Blend to make coarse mixture. Leaving some small pieces. Transfer the mixture in a heavy bottom pan. Add the separated juice and few driops of yellow food colour. Stir on medium fire for 2 minutes. Make slurry of cornflour with 1\2 cup water. Pour on Pinapple mixture. continue stiring mixture till it changes colour. Add 2 pinch of salt. Add sugar and mix well. Remove the mixture from fire and leave it for 2-3 minute and add the lemon joice. To make it tangy or sweet and sour to your choice keep tasting while adding sugar and the lemon juice. May add or reduce sugar or lemon juice accordingly. Cool the sauce, may refrigerate it for 30- minutes before using it for layring the pudding. Left over sauce may be used on toast or some cookies. Its delicious. May freeze it for future use as well.

Follow the pictures

Mango Whipped Cream Mix

Ingredients:

Two Safeda Mangoes ( they are bit sour)

Whipped Cream : 1 cup

Sugar : 1\ 4 cup or bit less:

Method:

Cut Mangoes into very fine small pieces. Smash 3\4 quantity either by hand smasher or blender, leave rest to mix with whipped cream as it is. Whip cream with sugar. ( May make extra whipped as shown above to use here and not repeate the process) Add cream to the blended mangoes. Its ready for layering.

Sponge Cake,

Ingredients:

All purpose folur (Maida) 1 1\2 Cup

Baking Soda 1\4 Tspn.

Baking Powder 1 1\4 Tspn.

Salt 1\ 4 Tspn.

Powdered Sugar 1 Cup ( I prefer 1 Table spn less, as there is emple sugar in sauces\ cream)

Odor less cooking oil 1\2 cup

Curd 1\2 cup

Milk at room temperature 1\2 cup

Vanilla essence 1 Tspn.

Method: Pre heat ovan 180 degree C for 6-8 minutes, Take 6" or near that size square or ractangle baking tins. (See fig 7) Grease all over inner sides. Line it with butter paper ( one piece for bottom and another to cover inner walls of baking tin).

Sift the flour in a bowl. In another bowl mix curd with wired whisk till smooth. Add sugar

mix till no sugar grains are left. Add baking soda & powder, mix gently and leave it to rest for 6-7 minutes or till bubbles are seen on its surface. Add Vanilla & oil. Add the sieved flour to the curd mixture. Now mix well using a spatula till smooth batter is formed.

Pour the batter in the prepared tin. Tap 2-3 times to remove bubbles. Place it in pre heated ovan. Bake for 35 minutes. Insert a tooth pick or sharp knief to check if cake is done. if tooth pick comes out clean, it means cake is baked, but if little batter is sticking to the tooth pick, Baking needs another 10 or so minutes. (Not to open oven earlier other wise cake will be shrinked and spoil.)

Remove the cake from oven and cool outside on cooling rack or on any plate. After little while remove the butter paper from sides and let the cake cool completely. Remove the side brown crust to be used separately later in pudding making process. ( See fig 8 & 9)

Cake Crumbs: Crush with fingers the separated sides of cake (see fig 8, & 9) Crush half into coarse and rest into crumbly form using mixi\ blender.

Whipped Cream (In colours)

Ingredients:

Amul cream 2 pack of 250 ml

Powdered sugar 1\4 cup

colours ( of choice) dops

Vanilla essence 2-3 drops (optional)

Mthhod: Cool Cream packs for 3-4 hours in frig before use. Take big bowl rinsed in ice cold water or keep little ice blocks in anothe larger bowl under this bowl. Pour cream in the bowl, if you find some extra water with the cream( Sometimes its there) pour it out to make good whipped cream. Blend it well with blender till peaks are formed. Gradually keep adding sugar powder & vanilla now. Form cream peaks. Keep it aside in cool place till use.

Mango Whipped Cream Mix:

Ingredients:

Whipped cream 1 cup

Crushed and mango paste mix 3 cups ( Safeda mango)

I mangoes are bit sour add 1\2 cup sugar powder and blend to mixture.

Cut Fruits ( tinned or fresh)

Now process of layring:

Take a big dessert\ Pudding dish. Start with bottom layer with thin pieces of cake. Sprinkle 2 tablespoons of cake crumbs. Cover with layer of whipped cream. Sprinkle little pineapple juice and a gentle layer of Pinaapple sauce. Thin layer of cake, a layer of cut fruits, thick layer of whipped cream, with mango, may keep adding layers of alternative material as per your liking. Top fill and cover with whipped cream with ...... will complete soon the finish