Friday, April 23, 2010
Got stale bread will make Pudding.
Isa pang pinaka gusto kong meryenda sa hapon is pudding. I mean, if I have to rank my top 10 favorite meryenda ko sa hapon (iba pa yung sa umaga ha!), pudding will be at #3. Number 1 would be kalihim (....that my cousin Elsie calls menstruation bread. In tagalog, pan de r*gla!). Lumaki ako on 2 kinds of pudding: 1, those bought from the friendly neighborhood bakery na tigpi-piso,na matigas at too sticky, and 2, homemade.
I have fond memories of eating homemade pudding with my cousins during elementary days. Paborito namin ito ng mga pinsan kong lutuin sa mga lutu-lutuan sessions namin on lazy weekend afternoons back then. Kanya-kanya kaming dala ng lumang tinapay. May naka toka sa pagdala ng sugar, egg at milk. Actually, skim milk. Tinutunaw na lang namin. Galing ang skimmilk from our parish church. We earn a bag of milk for every catechism session we attend. Bribery? Sinabi mo pa! And while we're at it, ang mga pari, masyado yatang "malambing sa mga Knights of the Altar who happened to be the cutest in our public school".
Upon completion of the ingredients, lulutuin na namin ang pudding. First, we would make the steamer by tying banana Q sticks together to form a crisscross sort of elevated flooring to the kaldero ( na usually, mauling ang pwetan.). Then we mix all the ingredients together and put it sa llanera. After cooking, the pudding is shared equally among us. Ang sarap! Lalo na with Fres Gusto! (Remember that softdrink?)
Now that I've grown, seldom na akong kumain ng bakery-bought pudding and I've already upgraded the recipe and technique by baking. Here's my modern-day pudding recipe:
about 300g leftover bread (fresh will do, too!)
1 can evaporated milk.
1/2 cup condensed milk
3/4 cups sugar
3 whole eggs
cheese to top
Combine all ingredients except cheese. Put in a baking dish, top with grated cheese and bake for about 20minutes at 350C. Let cool and serve.
Even some species of furry animals will like it! Promise!