I knew that time would be a luxury of the past. No resentment, no anger. Just peace, for I am prepared for this to come.
And I prefer to count my blessings - colleagues have been great, and the work is something I've been wanting to try. The actual work has not come in yet, but I'm appreciating the insights I'm gaining each day.
Have I been baking? I'm proud to say "Yes". I think "baking" is in my blood. Attempts have not turned out well though. The hotcross buns were so bland that my husband, who is generally supportive didn't want them the next day.
On a happier note, I had more success with puddings =) *Yeah!*
This is my mango pudding! Super creamy as I used whipping cream. You can substitute with evaporated milk too.
It's a real simple treat to make. Perfect for me as, the preparation time is very short. I started making this at 11pm and was done by 11.30pm.
Recipe: (from Food 4-tots)
250g pureed fresh mangoes (approx 2 large mangoes will do, use ripe ones)
1/2 tsp lemon juice (to prevent browning, but I left this out)
9g gelatin powder
50g sugar (may need more if lemon juice has been added)
100ml + 40 ml water
80g whipping cream
- In a small bowl, sprinkle gelatin powder and let it soak in 40ml of water. *It will turn translucent in color and sticky. Set aside.
- Add in 100ml of water and sugar to a medium saucepan. Boil on low heat till sugar has dissolved. Let everything come to a boil, before removing from stove.
- Add in the soaked gelatin. Mix well.
- Add in the pureed mangoes. Mix well.
- Add in the whipping cream. Mix well.
- Let it cool slightly before spooning into ramekins or bowls. Cover with clingwrap and chill in fridge for at least 2 hours.
The taste is good. Definitely more cost-saving than eating at Chinese restaurants, which can be priced at $4 to $6 per serving. Maybe I won't eat mango puddings outside now? Haha... think I would try to choose those I'm not able to replicate at home =P