Ginger nut pudding

I was introduced to this easy-peasy recipe by my friend Manisha at a dinner party where she had made this pudding and got along. One bite into the pudding and I presumed it had a complicated recipe. But when I actually got to know how it is made, I could not believe myself. I had to try it as soon as possible to make sure it was the exact recipe.


Here is all that you need-

Yes, that's right !!! All you need is:

Ginger Nut cookies (I like McVitie's but you could choose any)
Cream (Dairy or soya cream)
Cold milk
Powdered white sugar (optional)


Method:

Beat the cream till it is thicker making sure that it doesn't turn into butter. Add the sugar powder if you like (please make sure you don't add too much, a tablespoon or half should be more than enough)

Now take a dish. On your working table arrange the open cookies pack, next to it place a small bowl with cold milk and keep your whipped cream next to it. This sequence will help in not missing any step and saving time.

Take a cookie, dip it into cold milk for just a second or two, then dip it into the cream and arrange in your dish.

When the dish is full, add the left over milk and cream and cover the cookies.

Cover the dish and keep it in the fridge overnight or 8 hours.

Decorate with chocolate, nuts or whatever catches your fancy and surprise yourself and your guests

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Eggless Key Lime Pie

I love Key Lime pie.  It is tangy and sweet and simply delicious. With or without egg doesn't matter to me but my guests that day did not have eggs so the eggless version came into existence. It is not my original recipe. I checked for the recipes on the internet, read a few and eventually created my own version. Here's what you need:

Ingredients:

For the pie shell:

White Flour - 4 tablespoons
Butter (cold)- 1 tablespoon
Sugar - 1 tablespoon
Milk- 1 tablespoon

For the filling:

Sweetened Condensed milk- 1 tin (I prefer Nestle, milk made)
Butter- 2 tablespoons
Fresh key lime juice from 3-4 key limes depending on the size
Key lime zest/rind from 1 key lime
Fresh juice from 1/2 a lemon

Process:

Mix together all the ingredients for the pie shell and make a firm ball. Refrigerate for 15 minutes and then roll and set it in your pie dish. Make sure it is a thin layer. I did not have a pie dish so I used the lid of one of my Borosil containers and put foil on it, so that the shell comes out easily.

Bake for 20-25 minutes at 180 degree Celsius.

Once it is baked, keep it aside and let it cool completely.

In the mean while, in a dish take condensed milk and add butter to it. Now using a hand mixer beat it for 4 to 5 minutes.

Next add the key lime juice, lemon juice and zest and beat again for another 3 to 4 minutes.
* You may also add a few drops of green food colouring if you desire.

Now take this filling and pour it into your prepared pie shell.

Refrigerate the pie over night or at least 6 hours. Decorate as desired and serve.