Ingredients:
2 packets china grass
1 packet veg. Jelly orange flavour
100 gms. vanilla custard powder
250 gms. vanilla icecream
2 tbsp. fresh thick curds
2 cups fresh cream
1 1/2 cups sugar, powdered
3-4 slices day old white bread, crust removed
1 orange, Fresh segments, skin, seeds removed.
few drops vanilla essence
few drops green food colour
Method:
- Dissolve each packet of crushed china grass separately in 2 cups hot water each.
- Dissolve jelly in 1 cup boiling water.
- Run bread briefly in a small mixer, to make fine crumbs.
- Add 2 drops green colour, 1/2 cup sugar, run a few seconds.
- The green colour will blend evenly in the bread.
- Spread this mixture in an 8\" square transparent pudding bowl.
- Heat dissolved china grass, of one cup till transparent.
- Pour evenly over the bread mixture, allow to set in chiller for 25 minutes.
- Meanwhile, beat together, half icecream, half cream 1/2 cup sugar, curds, till smooth and light.
- Add vanilla essence,similarly dissolved remaining china grass.
- Pour over green layer while still thick.
- Spread evenly with spatula to get smooth finish.
- Return to freezer, allow to set firmly.
- Beat remaining cream jelly, icecream till creamy.
- Pour over set white layer.Allow to set softly.
- Arrange segments over softly set jelly, allow to set firmly.
- Before serving remove to fridge about 15 minutes before.
- Serve in well cut diamonds or squares.
Making time: 1 hour
Makes: 8 servings
Shelflife: Best fresh but 2 days chilled
Note: Same pudding can be prepared individually in stemmed glasses, for better effect.
Independence Special'ss Index
