Most Dependable PUDDING dish, to make ..... (39)
Oooh, smoky, sounds simply divine, darrrrrlink! I will make it for the weekend, as it's still very warm here. It will go down nicely after dinner as a special treat. With fresh strawberries and kiwi fruit abounding, I will decorate the top with thinly slices of these delectables.
OK, here's one from me, using the KISS principle.
The cheat's version of Itlain trifle:
Use a packet of Italian sponge finger biscuits(size doesn't matter, Italians don't really care, it's how you se the biscuits
).
Make percolated espresso coffe, or good quality strong filtered coffee, and let it cool. Pour a quantity into a bowl.
Dip each biscuit individually into the coffee for a few seconds, so the biscuit is drenched but not soggy. Line the base of a deep rectangular glass/ceramic tray.
Whip fresh cream and/or marscapone cheese, and add some fine sugar to taste or non-calorie natural sweetener, 'stevia'.
Add spponfuls of cream on top of the layer of biscuits. Repeat the alyers, finishing with a layer of cream mixture.
Sprinkle the top with fine cocoa or thickly grated dark chocolate.
Regrigerate preferably overnight. Serve cold.
Variations are many, and can include some kind of alcohol, such as brandy, rum or coffee liquer, which is added to the fresh coffee.
Cut into small slices/squares, and served with coffee and a refreshing liqeur or dessert wine.
Blimey, I'm getting hungry. Where's me midnight snack?
OK, here's one from me, using the KISS principle.
The cheat's version of Itlain trifle:
Use a packet of Italian sponge finger biscuits(size doesn't matter, Italians don't really care, it's how you se the biscuits
).Make percolated espresso coffe, or good quality strong filtered coffee, and let it cool. Pour a quantity into a bowl.
Dip each biscuit individually into the coffee for a few seconds, so the biscuit is drenched but not soggy. Line the base of a deep rectangular glass/ceramic tray.
Whip fresh cream and/or marscapone cheese, and add some fine sugar to taste or non-calorie natural sweetener, 'stevia'.
Add spponfuls of cream on top of the layer of biscuits. Repeat the alyers, finishing with a layer of cream mixture.
Sprinkle the top with fine cocoa or thickly grated dark chocolate.
Regrigerate preferably overnight. Serve cold.
Variations are many, and can include some kind of alcohol, such as brandy, rum or coffee liquer, which is added to the fresh coffee.
Cut into small slices/squares, and served with coffee and a refreshing liqeur or dessert wine.
Blimey, I'm getting hungry. Where's me midnight snack?
venere08:
My keyboard!
OK, here's one from me, using the KISS principle. The cheat's version of Italian trifle:
Use a packet of Italian sponge finger biscuits(size doesn't matter, Italians don't really care, it's how you use the biscuits )....
My keyboard!
OK, here's one from me, using the KISS principle. The cheat's version of Italian trifle:
Use a packet of Italian sponge finger biscuits(size doesn't matter, Italians don't really care, it's how you use the biscuits )....
I tried for a first time this year famous Christmas pudding and i plan to try and make it this year and leave it to mature as much as i can 
Will see what will happen might be good
Will see what will happen might be good venere08: Oooh, smoky, sounds simply divine, darrrrrlink! I will make it for the weekend, as it's still very warm here. It will go down nicely after dinner as a special treat. With fresh strawberries and kiwi fruit abounding, I will decorate the top with thinly slices of these delectables.
OK, here's one from me, using the KISS principle. The cheat's version of Itlain trifle:
Use a packet of Italian sponge finger biscuits(size doesn't matter, Italians don't really care, it's how you se the biscuits ).
Make percolated espresso coffe, or good quality strong filtered coffee, and let it cool. Pour a quantity into a bowl.
Dip each biscuit individually into the coffee for a few seconds, so the biscuit is drenched but not soggy. Line the base of a deep rectangular glass/ceramic tray.
Whip fresh cream and/or marscapone cheese, and add some fine sugar to taste or non-calorie natural sweetener, 'stevia'.
Add spponfuls of cream on top of the layer of biscuits. Repeat the alyers, finishing with a layer of cream mixture.
Sprinkle the top with fine cocoa or thickly grated dark chocolate.
Regrigerate preferably overnight. Serve cold.
Variations are many, and can include some kind of alcohol, such as brandy, rum or coffee liquer, which is added to the fresh coffee.
Cut into small slices/squares, and served with coffee and a refreshing liqeur or dessert wine.
Blimey, I'm getting hungry. Where's me midnight snack?
Mmmmmmm ... SOUNDS FABULOUS! I gonna make that for Sunday ..... for me and the grandkids .... my turn to "cook".....OK, here's one from me, using the KISS principle. The cheat's version of Itlain trifle:
Use a packet of Italian sponge finger biscuits(size doesn't matter, Italians don't really care, it's how you se the biscuits ).
Make percolated espresso coffe, or good quality strong filtered coffee, and let it cool. Pour a quantity into a bowl.
Dip each biscuit individually into the coffee for a few seconds, so the biscuit is drenched but not soggy. Line the base of a deep rectangular glass/ceramic tray.
Whip fresh cream and/or marscapone cheese, and add some fine sugar to taste or non-calorie natural sweetener, 'stevia'.
Add spponfuls of cream on top of the layer of biscuits. Repeat the alyers, finishing with a layer of cream mixture.
Sprinkle the top with fine cocoa or thickly grated dark chocolate.
Regrigerate preferably overnight. Serve cold.
Variations are many, and can include some kind of alcohol, such as brandy, rum or coffee liquer, which is added to the fresh coffee.
Cut into small slices/squares, and served with coffee and a refreshing liqeur or dessert wine.
Blimey, I'm getting hungry. Where's me midnight snack?
markizamkd25: I tried for a first time this year famous Christmas pudding and i plan to try and make it this year and leave it to mature as much as i can Will see what will happen might be good
Oh excellent idea! You keep pouring brandy over it - for preservation - and flavour.Once I had a huge pile of Marijuana seeds and put them into the Christmas cake ....... Everyone absolutely LOVED the crunchy Christmas cake! (it was an All Adults crowd - no kids) They lay around on the floor eating it off the plate .... giggling and laughing and saying they never tasted such a wonderful cake in their lives!
smoky: Oh excellent idea! You keep pouring brandy over it - for preservation - and flavour.
Once I had a huge pile of Marijuana seeds and put them into the Christmas cake ....... Everyone absolutely LOVED the crunchy Christmas cake! (it was an All Adults crowd - no kids) They lay around on the floor eating it off the plate .... giggling and laughing and saying they never tasted such a wonderful cake in their lives!
Bet they were looking for more!Once I had a huge pile of Marijuana seeds and put them into the Christmas cake ....... Everyone absolutely LOVED the crunchy Christmas cake! (it was an All Adults crowd - no kids) They lay around on the floor eating it off the plate .... giggling and laughing and saying they never tasted such a wonderful cake in their lives!
mmm.... Homemade apple pie and thick custard...
venere08: Oooh, smoky, sounds simply divine, darrrrrlink! I will make it for the weekend, as it's still very warm here. It will go down nicely after dinner as a special treat. With fresh strawberries and kiwi fruit abounding, I will decorate the top with thinly slices of these delectables.
OK, here's one from me, using the KISS principle. The cheat's version of Itlain trifle:
Use a packet of Italian sponge finger biscuits(size doesn't matter, Italians don't really care, it's how you se the biscuits ).
Make percolated espresso coffe, or good quality strong filtered coffee, and let it cool. Pour a quantity into a bowl.
Dip each biscuit individually into the coffee for a few seconds, so the biscuit is drenched but not soggy. Line the base of a deep rectangular glass/ceramic tray.
Whip fresh cream and/or marscapone cheese, and add some fine sugar to taste or non-calorie natural sweetener, 'stevia'.
Add spponfuls of cream on top of the layer of biscuits. Repeat the alyers, finishing with a layer of cream mixture.
Sprinkle the top with fine cocoa or thickly grated dark chocolate.
Regrigerate preferably overnight. Serve cold.
Variations are many, and can include some kind of alcohol, such as brandy, rum or coffee liquer, which is added to the fresh coffee.
Cut into small slices/squares, and served with coffee and a refreshing liqeur or dessert wine.
Blimey, I'm getting hungry. Where's me midnight snack?
OK, here's one from me, using the KISS principle. The cheat's version of Itlain trifle:
Use a packet of Italian sponge finger biscuits(size doesn't matter, Italians don't really care, it's how you se the biscuits ).
Make percolated espresso coffe, or good quality strong filtered coffee, and let it cool. Pour a quantity into a bowl.
Dip each biscuit individually into the coffee for a few seconds, so the biscuit is drenched but not soggy. Line the base of a deep rectangular glass/ceramic tray.
Whip fresh cream and/or marscapone cheese, and add some fine sugar to taste or non-calorie natural sweetener, 'stevia'.
Add spponfuls of cream on top of the layer of biscuits. Repeat the alyers, finishing with a layer of cream mixture.
Sprinkle the top with fine cocoa or thickly grated dark chocolate.
Regrigerate preferably overnight. Serve cold.
Variations are many, and can include some kind of alcohol, such as brandy, rum or coffee liquer, which is added to the fresh coffee.
Cut into small slices/squares, and served with coffee and a refreshing liqeur or dessert wine.
Blimey, I'm getting hungry. Where's me midnight snack?
How much cream please? in metric measures pls!!
xxfrecklesxx: mmm.... Homemade apple pie and thick custard...
oooooooooooooh !.... love apple pie, but prefer the custard in my underpants !!
antcus: How much cream please? in metric measures pls!!
Oh, heck, anctus. I wouldn't have a clue. It's not from a recipe book.
But let me see...
I'd say if you use a 250g packet of biscuits, you will need about 500ml of cream. A rough guess.
Or you might want to buy a bit extra. You can always save it to whip up some cream for after dinner pleasures
Englishman55: oooooooooooooh !.... love apple pie, but prefer the custard in my underpants !!
venere08: Oh, heck, anctus. I wouldn't have a clue. It's not from a recipe book.
But let me see...
I'd say if you use a 250g packet of biscuits, you will need about 500ml of cream. A rough guess.
Or you might want to buy a bit extra. You can always save it to whip up some cream for after dinner pleasures
But let me see...
I'd say if you use a 250g packet of biscuits, you will need about 500ml of cream. A rough guess.
Or you might want to buy a bit extra. You can always save it to whip up some cream for after dinner pleasures
Are we still talking underpants here ?
Englishman55: Are we still talking underpants here ?
I really don't want to go there!
antcus: How much cream please? in metric measures pls!!
Ja, like the lady said ....... you just go with eye appeal, and how much you got.....I made that today ... for tomorrow night!
Boudoir biscuits .... finger biscuits ... they come in standard size packs (cellophaned) ... and I used one and most of the other ... and just whipped up a 200gr container of cream .. damn its not in ml .. but its the small size I think? I did two layers of biscuits with that ... and enough to spread on top, thinly .... and then sprinkled the cocoa powder and some grated dark chocolate. There`s enough there for me and two grandkids and....... my boyfriend. And if I`m mean enough with the grandkids, there should be enough for breakfast.......
Testing takes place tomorrow night, so will give my verdict on Wednesday .....
smoky: Ja, like the lady said ....... you just go with eye appeal, and how much you got.....
I made that today ... for tomorrow night!
Boudoir biscuits .... finger biscuits ... they come in standard size packs (cellophaned) ... and I used one and most of the other ... and just whipped up a 200gr container of cream .. damn its not in ml .. but its the small size I think? I did two layers of biscuits with that ... and enough to spread on top, thinly .... and then sprinkled the cocoa powder and some grated dark chocolate. There`s enough there for me and two grandkids and....... my boyfriend. And if I`m mean enough with the grandkids, there should be enough for breakfast.......
Testing takes place tomorrow night, so will give my verdict on Wednesday .....
I made that today ... for tomorrow night!
Boudoir biscuits .... finger biscuits ... they come in standard size packs (cellophaned) ... and I used one and most of the other ... and just whipped up a 200gr container of cream .. damn its not in ml .. but its the small size I think? I did two layers of biscuits with that ... and enough to spread on top, thinly .... and then sprinkled the cocoa powder and some grated dark chocolate. There`s enough there for me and two grandkids and....... my boyfriend. And if I`m mean enough with the grandkids, there should be enough for breakfast.......
Testing takes place tomorrow night, so will give my verdict on Wednesday .....
Fabulous, smoky! I look forward to hearing the results of the taste test.
Well, I love anything with lemons, so I will be making your Lemon Flan on the weekend, as I'm away the next 2 days. I can't wait, particularly in our warm weather, it will be soooo refreshing.
Looks like I need to buy some dessert wine.
venere08: Fabulous, smoky! I look forward to hearing the results of the taste test.
Well, I love anything with lemons, so I will be making your Lemon Flan on the weekend, as I'm away the next 2 days. I can't wait, particularly in our warm weather, it will be soooo refreshing.
Looks like I need to buy some dessert wine.
Well, I love anything with lemons, so I will be making your Lemon Flan on the weekend, as I'm away the next 2 days. I can't wait, particularly in our warm weather, it will be soooo refreshing.
Looks like I need to buy some dessert wine.
How about some custard to go with that ?
Englishman55: How about some custard to go with that ?
Are you trifling with me, P.?
venere08: Are you trifling with me, P.?
Maybe
My most dependable pudding dish has to be where I make a move out of my front door.... stride about 100 paces into my nearest "gelato" bar for one of the finest Italian ice-creams in this fair land..... mmmmm !
No particular flavour... they are all good.
Englishman55: Maybe
My most dependable pudding dish has to be where I make a move out of my front door.... stride about 100 paces into my nearest "gelato" bar for one of the finest Italian ice-creams in this fair land..... mmmmm !
No particular flavour... they are all good.
My most dependable pudding dish has to be where I make a move out of my front door.... stride about 100 paces into my nearest "gelato" bar for one of the finest Italian ice-creams in this fair land..... mmmmm !
No particular flavour... they are all good.
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Mine is "Gatrilles Lemon Flan"
Crush up some plain buttery type biscuits (put in plastic bag and rolling pin them to ashes) then mix with 120gr melted butter, and plaster the bottom and sides of a nice deepish oblong dish with them.
One tin of Sweetened Condensed Milk (the thick sweet stuff kids like to suck out of the tin).....
Beat up 250ml of fresh cream, pour in the can of Condensed Milk, and mix in juice of 4 lemons, and some of the rind grated.
Pour that into the shell, and let stand for a day, or two, or can freeze it.
Absolutely divine ... very rich,and tangy, so goes a long way, as a fresh cold after dinner pudding.
Can serve about 10 people .... or have left-overs for midnite snacks.