A tale of two puddings.

Don’t tell anyone but I have had two puddings today….sssh!

The first was provided by a friend Sue and her mum. They joined me for lunch and had offered to provide a suitable pudding that would fit my programme. Sue’s daughter made the purée.

What arrived was an egg custard with a pear purée.

This was lovely, the texture of the custard was a little different to the standard one but was still delicious. Whilst waiting for the recipe to wing its way to me this afternoon I found a similar one on a new site called Andy’s Kitchen. I have added a link in the Resources and Links section. I have not vetted everything as it is a general foodie site but there are some good recipes on it. I can recommend this dish as a nice treat.


  • 3 eggs, beaten
  • 1 Muller light vanilla or custard
  • a few drops of vanilla essence
  • 2 tsp sweetener, you can leave out if you wish
  • Nutmeg


1. Combine the eggs, muller light, sweetener and vanilla essence in a bowl and give it a good mix

2. Put the mixture in the silicon cupcake cases or ideally ramekins.

3. Sprinkle the nutmeg over the top of the egg custards

4. Place the individual egg custards in a baking tray filled with water. Make sure there is enough water in without the water going into the egg custards.

5. Cook for about 20 minutes, until the mixture is set. Make sure the oven isn’t too hot (180 degrees/Gas Mark 5) or the yoghurt will curdle.

6. You can leave until they have cooled, or eat them warm.

The purée was made from cooked unsweetened pears and with a little cinnamon added.

Now having had one pudding already having a second seems an extravagance but hey ho. I had an old faithful. It incorporates ‘no added sugar’ jelly with some fruit and one of my fellow slimmers recipes she calls ‘Pink Stuff’ thank you Roz.

It is very simple and makes 4 portions.

In four large wine glasses drop a small quantity of soft fruit (I used raspberries and blue berries) and cover with jelly mix of a flavour you like. This is then left to set.

Once set your then pour on a second mix made up of a jelly mix which, instead of the cold water being added you add yoghurt (no fat of course) of a flavour you like and goes with your chosen second jelly. Mix this well and then pour over the set jelly. Now I was impatient today and added the second too early today. I still had both layers but some did mix with the bottom layer. It still tasted very good however.

Once the second layer is set a dollop of sweetened creme fraiche is added to the top and then you eat it. A light sprinkle of grated chocolate is the only naughtiness in this dessert.

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