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Macanese Sawdust Pudding aka Serradura

 

 
Last week my friend Nina Chonker had called from Pune. As the conversation went along, she asked me how my cooking is coming along and that’s when I told her about my blog. Next was her request to put up some ‘quick to make’ recipes. After we hung up, I went through my ‘quick to make’ folder and came across this recipe, which I hadn’t tried for a long time. I still remember how we all relished this dessert the first time I made it last year.
 

 
The recipe I am talking about is Macanese Sawdust Pudding aka Serradura, which is a Portuguese dessert. I got this recipe from Wendy’s blog, My Buttery Fingers. I was amazed at the talent of this 17 year old girl. Back to the recipe, it’s very simple to make and tastes awesome. Even though Myself and J have been trying to cut down our sugar intake, we couldn’t resist ourselves. Meanwhile, D polished off two bowls of it in a go. 🙂 Why don’t you try it out yourselves?? Here’s the recipe..
 

 
Macanese Sawdust Pudding aka Serradura
Source: My Buttery Fingers

Macanese Sawdust Pudding aka Serradura

Last week my friend Nina Chonker had called from Pune. As the conversation went along, she asked me how my cooking is coming along and that's when I told her about my blog. Next was her request to put up some 'quick to make' recipes. After we hung up, I went through my 'quick to make' folder and cam
Servings 6 servings

Ingredients
  

  • 250 ml Whipping cream (I used Amul cream)
  • 100 g Marie biscuits
  • 50 g Condensed milk
  • 2 teaspoons Vanilla essence

Instructions
 

  • Crush Marie biscuits finely in a food processor.
  • Whip whipping cream to soft peaks.
  • Add vanilla essence and condensed milk (Wendy suggests you add 2/3 first, taste, then add more if it needs sweetening).
  • Continue whipping until stiff peaks are formed.
  • Transfer the cream into a piping bag fitted with a plain 1 or 2 cm nozzle.
  • Place a layer of biscuit powder into your bowl and pipe a layer of cream on top.
  • Repeat until vessel is filled.
  • Don't put too much biscuit, or the cream will adhere to only the top bits and the dessert will look messy.
  • Chill in the freezer for two hours.
  • When serving, leave it out for a while (around 10 minutes) for it to soften.

Notes

Next time you hear guests are coming, all you need to do is whip up some cream, crush some biscuits, layer them up, freeze and proudly present it. I am sure that the guests wouldn't stop praising.... 🙂

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