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SPONGE PUDDING


 

INGREDIENTS:

200 grams square pound cake (without eggs)

2-tsp. China grass      50 grams tutti-frutti

10 glazed cherries      2 tbsp sugar

1 pack lemon jelly      200 grams whip cream

2 cups corn meal.

 

PREPARATION:

Cut pound cake into long strips.

Add lemon juice and china grass in 3 cups of boiling water. Add sugar and remove. Cool and remove 1-cup of jelly and keep aside. Set the other 2 cups of jelly in the bowl, in the refrigerator.

Dissolve 2 tbsp. china grass in 1-cup of water boil and remove.

Whip corn meal and fresh cream. Add china grass water in it and churn. Now mix in 1-cup of jelly mix in it. Pour in a wet square mould. Leave to set in the freezer for 5 minutes. Remove and arrange cherries and tutti- frutti in any design. Keep in the refrigerator for 10 minutes.

 

Remove and pour 2 cups of jelly mixer and leave to set in the freezer for 10 minutes.

 

Remove and arrange the cake strips over it. Press them well and leave to set in the refrigerator for 10 minutes. Now remove the jelly and pour the corn meal over it. Leave in the freezer for 20 minutes. Then remove mould on a plate and leave on the refrigerator shelf. Cut them into cubes and decorate the pudding. Keep chilled till serving time.

 

Note:

For making

2 cups corn meal      2 cups milk

2 tbsp corn meal powder      2 tbsp sugar

Extract (vanilla)

 

Mix 1 1/2-cup of milk with sugar and boil. Mix corn meal powder in another 1/2-cup of milk and blend. Add this to the boiling milk and stir. Bring to two boils and remove. When cool add extract.

 

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