Here’s a Threptin Pudding recipe shared by one of our enthusiastic participants!

Ingredients

1. Eggs – 6
2. Whole wheat bread – 3 slices
3. Vanilla essence – 1 tsp
4. Threptin Diskettes – 8
5. Toned milk – 750 ml
6. Sugar (for pudding) – 90 gms or 18 tbsp
7. Sugar (for caramel) – 9 tbsp

METHOD

1. Put the sugar for the caramel in an uncoated, thick-bottomed pan. Turn on the gas to low heat.
2. Stir constantly to prevent the sugar from burning. Once the sugar turns light brown, turn off the gas, add 3 tablespoons of water, and stir well.
3. Pour the caramel into a butter-coated metal bowl in which the pudding will be made, and allow it to cool to room temperature.
4. Stir the pudding mixture and pour it into the bowl containing the caramel.
5. Put a lid on the bowl and place it in a pressure cooker containing sufficient (but not excessive) water.
6. Pressurise the cooker, allow for ten whistles, and then switch off the gas.
7. Once the pressure normalises, remove the bowl and allow it to cool to room temperature.
8. Place it in the refrigerator with the lid on. After it has cooled completely, turn it upside down and tap the bowl lightly.