Marble Pudding

       Pudding has always been a great cold dessert that is easy to prepare and very economical to the household budget.

       The best time to eat this chilled, smooth and rich custard-like mixture is during breaking fast. The silky smoothness that slides down you throat will satisfy your sweet tooth immediately.

       This marble pudding recipe can also be used to make puddings of other flavours - chocolate, vanilla, orange, peach etc. The most important thing is not to boil the jelly strips too long so as not to reduce the water too much. 

       The ingredients you need are a packet of jelly strips, a liter of water, a liter of fresh milk, a can of evaporated milk, 2 cups of sugar, a cup of custard powder, a tablespoon of cocoa powder mix with a tablespoon of hot water, 30 grams of melted butter, few drops of vanilla essence and 3 large eggs. 

        In a large pot, boil the jelly strips, sugar and vanilla until the jelly strips dissolve. In the meantime, mix the egg and custard powder with milk. Then add the egg-custard mixture into the jelly pot stirring continuously. Keep on stirring until the mixture thickens. Turn off heat. Keep on stirring the mixture and after 5 minutes add the melted butter and mix well. Take one third of the mixture and add the cocoa paste. 
 

        Use a 9 X 9 or 10 X 10 inch square tin as the mold. Begin with a scoop of vanilla mixture placed in the middle of the tin. Then on top of the vanilla mixture, place half scoop of the chocolate mixture.

        This is to create a zebra-marbled effect. Continue with this step until all mixture has been used. Shake the tin lightly to level the pudding mixture. Chill for at least 2 hours. Serve plain or with fruits. 
 

        This pudding can also hold its shape in a fancy mold. You can also use small dessert cups or aluminium cups as the mold. That would be great for tea and celebrations. Have a great pudding!