sri lankan caramel pudding

This is the Sri Lankan version of caramel pudding. I use palm jaggery, which gives a nuttier flavor. The addition of nutmeg and cardamom makes it special, and very seasonal!

INGREDIENTS

4 eggs

100g palm jaggery, grated

1 cup thick coconut milk

2 tablespoons brown sugar (more or less, to taste)

½ teaspoon grated nutmeg

3 cardamom pods, crushed

1 teaspoon vanilla

25g chopped cashews (raw, unsalted)

pinch of salt

METHOD

• Beat eggs, then mix well with all the other ingredients – that’s it!
• Pour into an ovenproof dish, cover and steam for 40 minutes (or set in a bain marie and bake at 160 degrees for 30 minutes – it is cooked when a skewer comes out clean)
• Garnish with sliced cashews

Mixed Vegetable Bake.

This simple low-fat dish is inspired by the European tradition, and is very popular with vegetarians. You can use whatever vegetables you like or have in the fridge, apart from green vegetables which would lose their nutritional content and colour. For best results, use mostly root vegetables such as potato, sweet potato, celeriac, carrot, and parsnip. You can include squash (zucchini, butternut, etc.), cauliflower and aubergine (eggplant). If you use aubergine, panfry it in a little oil first to keep the colour and the flavour. Whatever vegetables you decide on, make sure to cut them in very thin slices, as this will save on cooking time and will make the finished dish more appetising to the eye. A mandolin will make the preparation easier.

Use a selection of root and other vegetables (I have used cauliflower, carrot, sweet potato, parsnip and zucchini). Slice 1 white onion, and chop a handful of parsley

Thin slices… (I used a knife, but a mandolin is easier)

Arrange the vegetable slices in an ovenproof dish

Make a white sauce using 4 tablespoons half fat creme fraiche, 2 tablespoons of flour, 1 tablespoon butter, 1/2 pint vegetable stock and 3 bay leaves

First melt the butter on a low heat, add the flour then gradually add the stock and bay leaves, add the creme fraiche and season

Whisk until smooth, pour the sauce over the vegetables and finish with the chopped parsley

Cover with foil and bake at 180c for 30 minutes. Remove foil and grill for a further 10 minutes until golden brown

Enjoy either alone or as a vegetable side dish.
© Ajith Perera. All rights reserved.