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Before you jump to Coffee - Toffee Pudding recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
The benefits of healthy eating are today being given more attention than ever before and there are many reasons for doing this. The overall economy is affected by the number of people who are suffering from health conditions such as hypertension, which is directly linked to poor eating habits. There are more and more efforts to try to get us to lead a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. People typically believe that healthy diets require a lot of work and will significantly alter how they live and eat. It is possible, though, to make some minor changes that can start to make a positive impact to our daily eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food since you probably choose lots of items out of habit. For example, if you eat cereal for your breakfast, do you ever check to see what the sugar and salt content is before buying? A great healthy substitute can be porridge oats which have been found to be beneficial for your heart and can give you good sustainable energy at the start of the day. Add fruits or spices to enhance the flavor and now you have a breakfast that can be a regular part of your new healthy eating plan.
Obviously, it’s not difficult to start incorporating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to coffee - toffee pudding recipe. You can cook coffee - toffee pudding using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Coffee - Toffee Pudding:
- You need Toffee sauce
- Get 1 cup milk
- Prepare 1 heaped tbsp best quality cocoa powder
- Take 1/2 cup sugar
- Take 1 heaped tbsp corn flour / maida
- Provide Coffee sauce
- Get 3 tsp coffee
- Provide 1 cup water
- Get Whipped cream icing
- You need 1 cup whipping cream
- Get 3 tbsp chocolate sauce
- Get 1 tbsp cocoa powder
- You need Pudding base
- You need 160 gr Marie biscuits
- Use 1/2 tsp coffee
Steps to make Coffee - Toffee Pudding:
- Boil milk and sugar together until sugar melts. Add cocoa powder and stir thoroughly till it's all combined well. Make cornflour slurry in water at room temperature. Add it in the sauce
- Stir until the sauce boils and thickens (the sauce will be thick enough to stick to the spoon. Remove from flame and cool it down thoroughly. It will thicken further as it cools. We are looking for thick pouring consistancy like batakavada batter.
- Combine 1 cup water and 3 tsp coffee. Boil till coffee melts. Let it cool completely.
- To whip cream, chill the bowl and the cream in freezer for 2 hours maximum. Take out the cream in the bowl and whip. Start with low speed gradually increasing as it thickens. Whip till it's slightly looser than stiff, but a bit thicker than soft. If you try to drop it from spoon, it should drop in the shape of a ball when you give a slight jerk. Add the chocolate sauce and cocoa powder and gently fold in to combine evenly.
- To assemble the pudding, grease the tray with ghee/butter. Take a biscuit at a time and wet it a bit in the coffee water. Place it in the tray. Make a layer of biscuit likewise. Pour toffee sauce over it and spread it evenly. Then spread whipped cream. Repeat layers in the same order.
- Sift some coffee powder over the top most layer of cream. I made a patter with spoon to give it some texture. Let it set for at least 2 hours in the refrigerator. In fact it tastes batter if you set it overnight. That way, the biscuits soaks up the coffee and chocolate flavours very well and they also puff a bit in size giving a batter taste.
- Tips: 1. Do not soak biscuits in coffee for too long or else they will get very soggy and will also taste bitter. 2. Whipping cream till the right consistency is very important. Soft cream will melt soon and will not hold the pudding well. Very stiff cream like for cake frosting will not spread well on pudding and will not blend well with the biscuits. 3.I prefer to use the whipping cream given in the pic below. It has never let me down. 4. Keep the layer of biscuits thicker than cream.
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