Traditional recipes

Milk Pudding with Rose Water Caramel and Figs

Milk Pudding with Rose Water Caramel and Figs

Almost any fresh fruit (pears, apples, berries) can replace the figs.



  • 3 cups whole milk, divided

Caramel and Assembly

  • 2 tablespoons light corn syrup
  • 8 fresh black figs, quartered

Recipe Preparation


  • Whisk cornstarch and 1 cup milk in a medium bowl; set slurry aside.

  • Heat cream, honey, sugar, salt, and remaining 2 cups milk in a medium saucepan over medium, whisking occasionally, until mixture just begins to boil, 8–10 minutes. Whisking constantly, gradually add reserved slurry and cook, still whisking, until pudding thickens and comes to a boil, about 1 minute. Scrape into a large bowl and cover with plastic wrap, pressing directly against surface. Chill until cold, at least 4 hours.

  • Do Ahead: Pudding can be made 2 days ahead. Keep chilled.

Caramel and Assembly

  • Bring sugar, corn syrup, and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally (do not stir), until caramel turns golden amber. Remove from heat, add cinnamon stick, and stir in ¼ cup water (be careful as caramel will bubble vigorously); stir to combine and loosen. Stir in rose water, then gently toss figs in caramel. Remove cinnamon stick.

  • Whisk chilled pudding until smooth and creamy. Divide among bowls; serve topped with warm caramel and figs.

Recipe by Sarit Packer & Itamar Srulovich,

Nutritional Content

Calories (kcal) 370 Fat (g) 14 Saturated Fat (g) 9 Cholesterol (mg) 50 Carbohydrates (g) 60 Dietary Fiber (g) 1 Total Sugars (g) 53 Protein (g) 4 Sodium (mg) 85Reviews Section

Bread & Egg Layer Pudding

“Bread & Egg Layer Pudding Recipe with Step by Step Pictures. Delicious silky pudding made using bread, sugar, milk and eggs. The pudding itself has three different texture from the bread, custard and caramel.”

Bread & Egg Layer Pudding is a super simple dessert which is super delicious.

For making this recipe all you need is bread, eggs, milk, sugar and some flavourings. Together you can create a delicious dessert in less than 30 mins.

Check out my Steamed Caramel Bread Pudidng

To begin making the Saffron Milk Pudding, add the gelatine into a bowl, pour hot water and stir. Wait for few minutes until gelatin dissolved completely.

Take 1/4 cup milk into a bowl, add custard powder, whisk to make a smooth paste and make sure no lumps will form.

Heat rest of the milk into a saucepan by adding granulated sugar, saffron, and almonds powder. Stir and keep boiling until sugar dissolves completely.

Remove this saucepan from heat and add custard powder, gelatine (before adding gelatine, stir it again with fork), rose water, kewra essence and stir continuously.

Again heat this mixture for 2 minutes at medium flame. Do not boil, just heat it.

Remove the mixture from heat and let this mixture cool down.

Pour the mixture into each small individual bowl or a big bowl through a strainer, set them first at room temperature for at least 1 hour, then refrigerate for minimum 2 hours thereafter .

Before serving, take out the pudding from fridge, loosen the sides with a knife, invert upside down on a plate.

Serve Saffron Milk Pudding as a dessert after your festive meal of Aloo Gobhi Matar Ki Sabzi, Boondi Raita and Puri.

Blueberry Upside Down Cake

Do you love fruit cakes? Well this recipes is for you… This moist and delicate cake can be made with any fruit you like: red berries, apples, pears, you name it!

The technique is practically the same as for a “tarte tatin”, you just substitute the pie crust by the cake preparation.


Melt the brown sugar and butter in the microwave, add cinnamon. Reserve.

  • 4 tablespoons butter
  • 1 cup white sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1 cup blueberries (fresh or frozen)

Cream together butter and sugar and then the egg. Mix in all remaining ingredients. Pour the caramel coating over a 28cm diameter spring-form pan and spread evenly using a brush. Pour the blueberries in an even way to cover all the base of the pan. Gently pour in the cake preparation. Bake for 45 minutes in a pre-heated oven at 180 degrees C. Remove from oven and leave to cool. Place a plate over the pan and invert it, release the pan. You will end up with the coated blueberries on top.

Don&rsquot you just love a good chocolate mousse? My vegan chocolate mousse version turned out so good, and would you believe it if I said my main ingredient is avocado?? Believe it! Avocado, almond milk, a little vanilla essence, shot of espresso and melted dark chocolate &ndash makes for the perfect, smooth and chocolatey vegan mousse.

Recipe Summary

  • ¼ cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup fat-free evaporated milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup chopped fresh figs
  • 2 cups chopped fresh figs
  • ¼ cup packed brown sugar
  • ¼ cup water
  • 1 tablespoon lemon juice

Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.

In a medium bowl, sift together flour, salt and baking powder. Set aside.

In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.

Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.

To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.


Legend has it that muhallebi was introduced into Arab cuisine in the late seventh century by a Persian cook who served it to an Arab general by the name of Al-Muhallab ibn Abi Sufra. He liked it so much, he named it after himself. The earliest recipes, dating to the 10th century, featured three versions: milk thickened with ground rice, milk with rice grains and chicken, and an egg custard without rice. [1] The earliest recipe for muhallabiyya is attributed to Ibn Sayyar al-Warraq of Baghdad. [2] Two 13th-century Arab cookbooks, one by al-Baghdadi and another from Andalusia, have a spiced pudding variation made with mutton instead of chicken. The account of the pudding's Persian origins comes from the Andalusian cookbook. [1] [2]

There are records from the Ottoman Empire for two versions of muhallebi: a version with shredded chicken (tavuk göğsü) served during the reign of Mehmed the Conqueror, and a later recipe dating to 1530 for a meatless version flavored with rose water. [1]

One 19th-century English cookbook that gives a recipe for muhallebi calls it "Ramazan cakes". The recipe calls for boiling milk together with rice flour and sugar until the mixture reduces. The pudding is flavored with rose or jasmine extract, and allowed to cool before it is sprinkled with powdered sugar. [1]

In the modern era the traditional tavuk göğsü is no longer widely available, except in Turkey. This pudding does not taste like chicken but the shredded meat gives it a distinctive texture. George Coleman De Kay said the pudding "owes its peculiar excellent flavour to the presence of the breasts of very young chickens, which are by some means so intimately blended and incorporated with the custard as to be scarcely distinguishable". [1] [3] Kazandibi is a variation of the classic tavuk göğsü where a thin layer of pudding is caramelized before the custard is poured over it and allowed to set. The finished pudding is served upside down with the caramelized side on top. [1]

Mastic can be used as a flavoring for muhallebis—this is called sakızlı muhallebi. [4] Rice flour is used to thicken the pudding, but this can be combined or replaced with corn starch or wheat starch depending on the cook's preference.

Similar to the Turkish keşkül, the Israeli version is topped with chopped pistachios, desiccated coconut and flavorings such as rose or orange water. [5]

In Cyprus, muhallebi is called μαχαλλεπί (IPA: [maxalːe'pi] in Cypriot Greek) and it can also be found in a non-dairy version along side the version that contains milk (μαχαλλεπίν του γαλάτου IPA: [maxalːe'pin du ɣa'latu] ). The Cypriot non-dairy muhallebi is made from water, sugar, nishaste (νισιαστέ IPA: [niʃa'ste] ), i.e. starch including corn starch, and rose water, which is optional. When the muhallebi is set, the Cypriots add rose squash/cordial/syrup called triantafyllo (τριαντάφυλλο) on top of it.

In some Sephardi homes, malabi is served to break the fast on the Jewish holiday of Yom Kippur. It is also eaten at Turkish Jewish weddings to symbolize the sweet life that lies ahead. Sephardim serve it on the festival of Shavuot when it is customary to eat dairy food, but according to food historian Gil Marks, the real reason is that the holiday is known in this community as the "feast of roses, "and malabi is traditionally topped with rosewater. [6]

Strawberry milkshake

This tastes like pure strawberry – not too sweet, but not too milky either. The key, as all milkshake devotees know, is the ice-cream. If you can, use one that doesn't have any eggs in it – just milk, cream, strawberries and sugar. The milk powder gives a bit of extra richness to the drink. And for the berries, get them ripe and fresh and as sweet as can be.

225g fresh strawberries, plus more to garnish
2 tbsp caster sugar
1 tsp vanilla extract
200ml whole milk
1 tbsp malted milk powder or regular powdered milk (optional)
570ml strawberry ice-cream

1 Hull the strawberries and slice them into a bowl. Sprinkle the sugar over them and stir in the vanilla extract. Put the bowl of strawberries into the freezer for about an hour. Put two pint glasses (or four smaller glasses) in the freezer to chill, too.

2 When the strawberries have frozen solid, pull them out and put them in the blender with 175ml of the milk. Make sure you scrape in all the syrupy juice that has accumulated at the bottom of the bowl. Blend until the strawberries are pulverised.

3 Add the milk powder (if using) and blend.

4 Add all the ice-cream and stir it into the milk and strawberries by hand, then return to the blender and blend thoroughly. If it gets stuck, carefully add the remaining 25ml of milk. Stir or shake if necessary.

5 Pour the milkshake into the chilled glasses and garnish with extra strawberries. Slurp immediately.

Sticky Toffee Pudding

Adapted from a recipe by “The Great British Bake Off” contestant Tamal Ray.

You’ll need an 8-inch springform pan and an instant-read thermometer. We tested this with all-purpose flour and more baking powder, rather than the self-rising flour called for in the original recipe.

Make Ahead: The unfrosted cake can be baked and tightly wrapped in plastic 1 day in advance.

Tested size: 16 servings makes one 8-inch layer cake

About 2 cups (9 ounces) Medjool dates, pitted and chopped
Generous 1/2 cup (4 ounces) dried figs, chopped
Scant 1 cup (3 1/2 ounces) prunes, chopped
Finely grated zest of 3 lemons, plus the juice of 1 1/2 lemons (1 tablespoon zest and 2 tablespoons juice)
Scant 1/4 cup (1 ounce) flour for coating the fruit, plus 1 3/4 cups (9 ounces) for the batter
Finely grated zest of 1 orange
16 tablespoons (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan
1 1/2 cups (7 ounces) light brown sugar
4 large eggs
2 teaspoons baking powder


3/4 cup (9 1/2 ounces) date syrup/molasses (see headnote)
8 tablespoons (1 stick) plus scant 1 tablespoon 4 1/2 ounces total) unsalted butter
1 3/4 cups heavy cream

Scant 3/4 cup (5 1/2 ounces) granulated sugar
3 tablespoons water

For the cake: Combine the chopped dates, figs and prunes with the lemon juice in a bowl. Stir in the 1/4 cup of flour, then the lemon and orange zests.

Preheat the oven to 300 degrees. Grease the inside of the springform pan with butter, then line the base with parchment paper. Place a small plate in the freezer.

Combine the butter and brown sugar in the bowl of a stand mixer or handheld electric mixer beat on medium speed for several minutes, until light and fluffy. Stop to scrape down the bowl. Beat in the eggs one at a time on medium speed, beating well between each addition. Stop to scrape down the bowl. Add the remaining 1 3/4 cups of flour, the baking powder and the dried-fruit mixture beat on low speed just until incorporated.

Spoon the batter into the pan, spreading it evenly. Bake (middle rack) for about 1 hour and 15 minutes or until nicely browned and fragrant. A tester inserted into the center should come out clean. (If the top of the cake begins to brown too quickly, loosely tent the pan with aluminum foil.) Let cool for 5 minutes, then remove from the pan. Discard the parchment paper on the base of the cake transfer the cake to a wire rack to cool completely.

For the toffee sauce frosting: Combine the date syrup, butter and heavy cream in a large saucepan over low heat. Cook for 40 to 45 minutes, stirring often, until smooth and bubbling (the temperature of the mixture will register about 240 degrees on an instant-read thermometer). To test whether it is ready, remove the plate from the freezer and put a teaspoonful of the hot sauce in the middle. Leave it for a minute, then test the consistency: It should be spreadable and not runny. Transfer to a bowl let it cool and thicken to a spreadable consistency, 20 to 30 minutes, stirring occasionally to dissipate the heat and keep it smooth and glossy.

Once the cake is cool, cut it in half horizontally. Place the bottom half on a serving plate and spread some of the toffee sauce on top. Sandwich with the top half and spread more toffee sauce neatly all over the sides and top of the cake.

For the optional sugar decoration: Combine the granulated sugar and water in a small saucepan over medium heat once the sugar has dissolved, increase the heat to medium-high and cook without stirring to form a rich, amber-colored, translucent caramel that registers 350 to 360 degrees on the thermometer.

Remove from the heat let it cool just enough so the liquid sugar begins to thicken a little bit this will ensure that it holds its shape. Here’s where you can have some fun. Experiment with the mixture in different shapes — drizzle it over a rolling pin covered in parchment paper, stretch it into thin threads to form a “nest” or drop small bits onto parchment or a silicone mat to form beads.

Once the sugar decorations are cool (the sauce should be set well on the cake, too), arrange them on the cake however you like.

The cake can be served right away. To make clean cuts, you may want to use a serrated knife, dipping it in a glass of hot water and wiping it off between cuts.

Carrot, Apple and Walnut Loaf with Maple Icing

Looking at the photographs of this cake, you could be fooled into thinking it’s mid Autumn and the trees are turning. They’re not, but given the weather here in the UK (it’s pretty miserable grey skies and that fluffy rain which get’s you far more wet than you’d think) it might as well be. With this in mind I thought I’d bake something spiced, nutty, simple and comforting to combat the bad weather blues: enter this moist carrot and apple loaf cake laced with cinnamon, ginger and walnuts topped with maple cream cheese frosting…