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Before you jump to Biscuit Crunch Pudding recipe, you may want to read this short interesting healthy tips about
Goodies that provide You Vitality.
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Yogurt can be a snack a lot of people neglect. Eating fat free yogurt in place of a wholesome larger lunch just isn’t a good idea. You can’t beat yogurt whenever it comes to a healthy snack though. Along with calcium, it is a good supplier of necessary protein and vitamin B. Easily digestible, yogurt can even help your gastrointestinal system work appropriately depending upon the culture used to create it. Try putting in some healthy nuts to unsweetened yogurt for a healthy snack idea. It’s an uncomplicated way to reduce sugar while still enjoying a delicious snack.
A large selection of instant health snacks is easily obtainable. When you make the decision to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to biscuit crunch pudding recipe. To make biscuit crunch pudding you need 18 ingredients and 15 steps. Here is how you achieve that.
The ingredients needed to cook Biscuit Crunch Pudding:
- You need 1/2 Litre Milk
- Get 8 Grams Castor sugar
- Provide 25 Grams Cornflour
- Get 2 Grams Vanilla essence
- Take 2 Teaspoons Coffee Instant Powder
- Use 15 Grams Castor Sugar
- You need 150 Millilitres Wate
- Get of 1 packet biscuits Arrow root , 1/2
- You need 65 Grams All purpose flour
- Provide 14 Grams Sugar
- Use 35 Grams Margarine , chilled
- Use 10 Millilitres Milk
- Use 40 Grams Apple , chopped
- Prepare 8 Grams Castor sugar
- You need 25 Millilitres Water
- Use 1/8 Teaspoon Cinnamon powder
- Get 50 Grams Castor sugar
- You need 30 Grams Almonds , chopped
Instructions to make Biscuit Crunch Pudding:
- For the White Custard: Take a pan and heat milk and sugar, stirring the milk till the sugar dissolves.
- Take a bowl, add cornflour and water till a paste is formed. Add this paste to the milk and cook it till it boils.
- Remove it from the heat and let it cool. Keep the custard in the fridge for around 2-3 hours. Once set, add vanilla essence to it.
- For the Biscuit Layer: Take lukewarm water and add instant coffee powder and sugar to it, stirring till the sugar dissolves. Keep aside for 30 minutes.
- Once done, take a dish and soak the arrow root biscuits in the coffee syrup and layer them, pouring the custard on top and then making a second layer of the soaked biscuits and again custard.
- Sprinkle some coffee syrup on top and refrigerate for at least 7-8 hours. (If possible, make the layered custard a day before)
- For the Apple Pie: Sieve the flour and make a well in the center. Add milk, sugar and margarine and gently mix till a smooth dough is formed.
- Cover the dough and keep it in the fridge for 5-10 minutes. Once cooled, sheet the dough and place it in the tart mould and blind bake it for 25 minutes at 160 degrees Celsius.
- For the Filling: Take a pan and heat water and sugar. Add the chopped apples and cinnamon powder.
- Gently mash the apples and cook them till all the water is absorbed.
- Once the dough is baked, place the filling onto the dough and cover the top with another thin sheet of dough. Bake it at 170 degree Celsius for 25 minutes, until golden brown.
- For the Crunch: Heat sugar on low flame in a pan, until it melts and changes colour to golden brown.
- Take it off the flame and add the chopped almonds and immediately pour onto a greased tray, and leave it to set.
- How to serve: Take a tall glass and first make a bed of almond crunch. Next, put a layer of apple pie.
- Then comes the custard biscuits and a layer of custard on top. Sprinkle some more almond crunch on top and serve!
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