Post by ukbill on Nov 7, 2011 21:49:29 GMT -5
OK where to start there are so many!
Here is two to start with:-
Rice pudding.. is very nice and easy to cook.
Plain round short grain white rice.
Whole milk
Nutmeg (fresh ground form the nut is best
) if liked.
Simple make as for "normal" rice pudding but miss out all the sugar stuff!
I usually add a good lump of unsalted Butter or 50/50 full fat milk and single cream (thin cream) if making in the oven it gets a lovely skin on top which is extra tasty.
Blancmange and Custard.
These are really all the same and contain Corn starch, colour and flavourings.
In the UK I can get Pearce and Duffs blancmange assortment. which is a pack of assorted flavours and colours of blancmange.
For a child's birthday party I would make several different flavours and pour them one at a time into a jelly mould to produce a lovely layered pudding!
Yes the strawberry , raspberry and even the chocolate is HFI safe.. well I have never had any problems eating the Pearce and Duff varieties available in the UK anyway.
A layer of Custard will be OK added into the mould as well if made thickish it will set the same as the others.
It is lovely cold with thin cream poured over it, or flaming whisky if its xmas!
Because not everyone have as healthy a diet as us with HFI the "Normals" will prefer it with added sugar.
So I make the blancmange first without any sugar, pour what I want into my mould and then add sugar to the remaining (caster sugar is fastest melting) and pour the remaining mix into the mould set aside for everyone else.
Allow to cool, then put in the fridge to really cool down.
To put on the table, place mould in warm water for a few seconds, place presentation plate over the top of the mould and flip over.
The jelly like blancmange should with a little careful persuasion drop onto the plate allowing the mould to be removed. Hay presto!
Simples yes?
Here is two to start with:-
Rice pudding.. is very nice and easy to cook.
Plain round short grain white rice.
Whole milk
Nutmeg (fresh ground form the nut is best
) if liked.Simple make as for "normal" rice pudding but miss out all the sugar stuff!
I usually add a good lump of unsalted Butter or 50/50 full fat milk and single cream (thin cream) if making in the oven it gets a lovely skin on top which is extra tasty.
Blancmange and Custard.
These are really all the same and contain Corn starch, colour and flavourings.
In the UK I can get Pearce and Duffs blancmange assortment. which is a pack of assorted flavours and colours of blancmange.
For a child's birthday party I would make several different flavours and pour them one at a time into a jelly mould to produce a lovely layered pudding!
Yes the strawberry , raspberry and even the chocolate is HFI safe.. well I have never had any problems eating the Pearce and Duff varieties available in the UK anyway.
A layer of Custard will be OK added into the mould as well if made thickish it will set the same as the others.
It is lovely cold with thin cream poured over it, or flaming whisky if its xmas!
Because not everyone have as healthy a diet as us with HFI
the "Normals" will prefer it with added sugar.So I make the blancmange first without any sugar, pour what I want into my mould and then add sugar to the remaining (caster sugar is fastest melting) and pour the remaining mix into the mould set aside for everyone else.
Allow to cool, then put in the fridge to really cool down.
To put on the table, place mould in warm water for a few seconds, place presentation plate over the top of the mould and flip over.
The jelly like blancmange should with a little careful persuasion drop onto the plate allowing the mould to be removed. Hay presto!
Simples yes?
