National Cafe’ Au Lait Day 17th February

It is all so National Indian Pudding Day (not sure if this is a Native american indian or an Asian Indian so you get 2 puddings.

I am sure you all know how to make the perfect Cafe’ Au Lait but.......

INGREDIENTS

1-1 1/2 cups milk, warmed

2 cups brewed coffee (your favorite will do nicely)

DIRECTIONS

Heat 1 to 1 1/2 cups milk in a saucepan over medium-low heat, whisking, until milk is steaming and slightly foamy.

Divide milk between two cafe au lait bowls or large coffee cups. Divide 2 cups coffee between bowls, and stir.

Old Fashion Indian Pudding

Ingredients

1 quart scalded milk

1/3 cup yellow corn meal

Pinch of salt

1/2 cup molasses

1 good teaspoon ginger

Preparation

Put the scalded milk and corn meal in the top of a double boiler over boiling water. Add the salt and cook, stirring frequently for about 20 minutes. Mix with the molasses and ginger and pour into a buttered 2-quart soufflè dish or baking dish. Bake in a 300°F. oven for about 2 hours. Serve warm with vanilla ice cream.

Asian Indian pudding - Mango & cardamom syllabub

Serves 8

Ingredients

4 large mangoes, peeled and stoned, 2 finely chopped

10 green cardamom pods, seeds removed

finely grated zest and juice 2 limes

85g icing sugar

4 tbsp brandy

568ml pot double cream

4 meringue shells, lightly crushed

mint sprigs, to serve

Method

Put the flesh of 2 mangoes in a food processor and blend to a purée. Stir in almost all the finely chopped flesh of the other 2 mangoes, then spoon into the base of 8 glasses.

Grind the cardamom seeds to a powder, then put in a bowl with the lime zest and juice, icing sugar and brandy. Stir well, then tip in the cream and whip until it holds its shape. Fold in the crushed meringue.

Spoon the cream mixture on top of the mango purée, then spoon the remaining chopped mango on top. This can be made 1 hr ahead. Serve decorated with mint sprigs.