Tag Archives: One-Pot

Fruit Bread Pudding Using Condensed Milk

Hello Everyone…!!

Fruit Bread Pudding
Fruit Bread Pudding

This post is in continuation of my previous post about the “Quick Bread Pudding”. As I had mentioned in my earlier post that I will be sharing the two recipe versions of the bread pudding, this post is all about the second version made using the sweet fruit bread. This recipe for Fruit Bread Pudding is of my friend Madhu Dhawn, and uses the condensed milk instead of sugar and uses both cream and milk. This pudding comes out to be richer and creamier than the regular Bread Pudding. I sprinkled some brown sugar and chocolate chips over the pudding just before baking to get a nice crunchy texture in the final dessert.

Fruit Bread Pudding
Fruit Bread Pudding

Preparation Time: 5 minutes
Baking Time: 50-55 minutes

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Perfectly Baked

For this version of the “Fruit Bread Pudding”, you’ll need:


  • 6-7 slices of Britannia fruit bread, it has tiny cake like slices
  • 1/2 cup fresh cream/malai/Amul Cream
  • 1/3 cup milkmaid, increase it if you like it sweeter
  • 1/2 cup milk
  • 2 eggs
  • 2 tsp vanilla extract
  • Pinch of cinnamon
  • 1 tsp brown sugar (optional)
  • A handful of chocolate chips (optional)



  1. Preheat the oven at 180 degrees Celsius.
  2. Cut the bread slices into triangles or 1 inch cubes. Keep aside.
  3. Whisk together the milk, cream and milkmaid.
  4. Add the eggs and vanilla and whisk again.
  5. Grease a baking dish and arrange the cut bread slices in an overlapping pattern till all the slices are used up.
  6. Pour the milk and egg mixture over the bread. Press the bread pieces with a spatula so that the bread is easily soaked in the mixture. Let the mixture soak the bread slices for 5 minutes.
  7. Sprinkle cinnamon, brown sugar and chocolate chips over the bread before baking.
  8. Take a large oven-proof pan/tray, pour hot water and then place the baking dish in it.
  9. Bake it at 180 degrees Celsius for 40 minutes or till done. Insert a knife or skewer to check if it’s done. The knife/skewer will come out clean. Let it stand for 10 minutes before digging in.
Perfect Crispy Crust
Perfectly baked Crispy Edges & Crust
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Yummy Creamy Pudding… Crispy Outside and Custard-y inside



  • The bread pudding will rise beautifully while baking but eventually will sink down upon taking out of oven.
  • You can skip milkmaid in case you want and add sugar according to your taste. You can skip cream also and make it only with milk.

Thanks for reading..!!

Bread Pudding

Hello Everyone..!! Welcome to the first post of 2017 by thehungrybelly.com..!!

Here’s wishing all the blog readers a very Happy New Year 2017…!!

Bread Pudding…!!!

I thought a lot about what to post as the first thing in 2017 but couldn’t decide easily; but I knew that the first post had to be really special. My hubby is the most special person in my life right now and I suddenly realised that I will bring to you guys one of his favourite thing as my New Year post.

Bread Pudding with dried cranberries…!!!

As you all know, my husband has a really big sweet tooth and I owe all my baking experiments to his sweet tooth. Hence, I knew I would post about one of his childhood favourite wintery dessert – delicious yet super simple to make “Bread Pudding”. He can have this dessert on all cosy winter nights and I personally love to make it for him. I usually mix all the ingredients and pop them in the oven before we sit for dinner, so that by the time our dinner is done, my hubby’s favourite hot pudding is ready to be devoured. This pudding is best when you are craving for a dessert and don’t want to spend long hours in the kitchen to make it. This dessert requires a few basic ingredients and literally takes about 5 minutes to assemble and put in the oven to bake. After the bake time is over, you will have a scrumptious dessert to gorge on.

The leftover bread in your house can easily be converted into this yummy dessert without much work, and there is a whole lot of customisation you can do to your bread pudding – make it with your regular white bread or sweet fruit bread, and consider adding fresh or dried fruit; spices like cinnamon, and cardamom; or a handful of chocolate chips or butterscotch nuts or dry fruits like raisins, almonds or walnuts before baking for a totally divine dessert. Serve your bread pudding with custard, maple syrup caramel sauce, or chocolate sauce or eat it as it is; it tastes equally delicious.



I have tried this pudding several times now and it has never disappointed me and my family. I will be sharing two recipe versions for this bread pudding – one made with the regular white bread in this post and the other one I tried with the sweet fruit bread in the next related post for Fruit Bread Pudding. The first recipe is my mother-in-law’s recipe and uses all simple ingredients from your pantry; and the other recipe was given to me by my very good friend of mine – Madhu Dhawn.

Preparation Time: 5 minutes
Baking Time: 40-45 minutes

For the first version of the “Quick Bread Pudding”, you’ll need:




  • 6-7 slices of white bread, broken into bite size pieces
  • 1 & 3/4 cup warm milk
  • 4-5 tbsp sugar
  • 3 medium eggs
  • Pinch of cinnamon powder or about 1/8 – 1/4 tsp
  • Few chopped nuts of your choice (almonds, cashews, raisins), purely optional {I didn’t use}
  • Few dried cranberries, blueberries or raspberries as per your choice (I used dried cranberries)
  • 2-3 tbsp melted butter, to be used for greasing the baking dish and the remaining will be used in the pudding


  1. Grease the baking dish and layer it with the bread pieces till all bread pieces are done. In case, you want to have nuts and fruits in each layer, you can add them between the bread pieces.
  1. In a mixing bowl, break the eggs and whisk well with the sugar. NO NEED TO USE ELECTRIC BEATER. Normal whisk will do the trick.
  1. Slowly add warm milk in the egg mixture and keep on mixing. Make sure the milk is not too hot, else it will curdle the eggs. Now add cinnamon and mix well.
  1. Pour the above egg and milk mixture on the bread pieces in the baking dish. Keep pressing the bread pieces with the spatula so that the bread is easily soaked in the mixture. Add melted butter on the top and press again. Add nuts and fruits as the topping. Press them lightly.
  1. Bake in a preheated oven at 180 degrees Celsius for about 35-40 minutes till the top gets nicely crisp and brown and the pudding is set. Test it by inserting a knife; if it comes out clean, it’s done.

Note: The pudding will be crispy from the top and soft from inside. The pudding will rise very nicely in the oven and will deflate the moment u take it out from the oven, so no need to panic.


Thanks for reading…!!

Note: Please excuse me for the bad photography in this post as the pics were clicked long before the blogging was on the cards.

Eggless Microwave Chocolate Cake

Eggless Microwave Chocolate Cake

CHOCOLATE – One word which takes me out of stress and depression and uplifts my mood instantly. Who doesn’t love chocolates?

I guess no one….!!

I like all the sweet things chocolatey and given a choice, I always opt for chocolate desserts ranging from chocos to shakes to chocolate biscuits to ice creams to cakes. I don’t have a major sweet tooth but I do crave for a chocolate cake every now and then. One slice of chocolate cake with a cup of tea or with a scoop of ice cream is an absolute bliss for me. But, sometimes you are too impatient to wait for an hour to get the fresh out-of-oven cake.

For those such days, today I am sharing a super easy and quick to make “Eggless Chocolate Cake in Microwave”. Yes…!! You heard it right..!! It’s eggless and made in microwave in just 10 minutes from start to end. No elaborate beating required, no fancy beaters or equipment required, just stir, whisk, mix and bake; and your super chocolatey and super yummy cake is ready.


I had seen a video from Bakers Delight for this recipe on my Facebook news feed a few days back but I was sceptical if this will come out good as me not too good with and not too fond of eggless cakes, but nevertheless still shared the video and saved the video with myself, and I must say it looked superbly spongy. I had posted this recipe on my various Facebook food groups and on BetterButter, and I have received a tremendously amazing response for the same.


So, don’t wait up, go and gather up all the easily available ingredients and simply bake this scrumptious chocolate cake. To bake this cake, the ingredients you will need are:


  • Sugar – 1 cup
  • Oil – 1/4 cup
  • Milk – 1 cup
  • Lemon juice – 2 tsp
  • Vanilla essence – 1 tsp
  • All-purpose flour/maida – 1 1/4 cups
  • Cocoa Powder – 1/4 Cup
  • Salt – 1 tsp
  • Baking powder – 1/2 tsp
  • Baking soda – 1/2 tsp


  1. In a mixing bowl, add sugar and oil and whisk till sugar dissolves.
  2. Add milk, lemon juice, and vanilla essence to the sugar mixture and whisk to combine everything.
  3. Sieve the maida, cocoa powder, salt, baking powder and baking soda together.
  4. Add the sieved dry mixture to the wet mixture and mix till everything gets combined and the batter is smooth.
  5. Pour the batter in a greased microwave safe bowl.
  6. Put the cake in the microwave and microwave on high for 5-6 minutes till the toothpick comes out clean.
  7. Cool the cake for 5-10 mins in the tin and then invert it on to a plate. Let the cake cool completely.
  8. Dust the cake with icing sugar, slice it and enjoy.


NOTE: Make sure to check the cake at 4 mins and if undone, microwave at 1 minute intervals at a time. Serve this cake warm with a chocolate ganache on top and a scoop of vanilla ice cream drizzled with chocolate sauce to make it a heavenly dessert.


Thanks for reading..!!


Spinach & Carrot Rice

Spinach & Carrot Rice
Spinach & Carrot Rice


Hi friends..!! Thanks for your wonderful response on my first post for the Double Chocolate Cake. After the success of my first post, I am back with my second post on the blog; this time I thought of sharing a recipe for a savoury dish. This dish is a one-pot meal and a perfect recipe for those days when cooking seems to be a task.

All you want to do on lazy days is whip up a quick one-pot meal for yourself & laze around in your pyjamas. If you are married, you can spend the time saved from cooking with your spouse. This was one such day when I was too lazy to cook an elaborate meal and was bored of regular subzi. I was craving for something spicy, so I took out my recipes’ collection, and stumbled upon this really old recipe, which has been with me since my school days. I had learnt this recipe in one of my cookery classes which I used to join in my school vacations.

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I checked the ingredients in the recipe and realized that it can be made with readily available ingredients; so I went straight into the kitchen & gathered all the ingredients to make this super simple & super spicy rice. (Spices can be adjusted though, but I made it really spicy as was craving for it 😛)

This dish is a perfect meal option for lunch, dinner and is a tiffin friendly recipe for your kids or spouse. This rice can be made in 2 ways: with boiled rice (fresh or leftover) and with soaked rice as a one-pot dish. Hence, it can be made to use up all those leftover plain boiled rice kept in your fridge ☺️😀). Here, presenting you my version of “Spinach & Carrot Rice”.

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Serves: 6-8 people

Preparation Time: 15 mins
Cooking Time: 30 mins

For the recipe, you will need:


  • 1 3/4 cup rice, soaked in water for an hour; or boiled rice, cooled at room temperature
  • 3 spring onions, chopped without the greens
  • 1 medium onion, chopped
  • 3 tomatoes, chopped finely
  • 1 capsicum, chopped finely
  • 2 carrots, grated
  • 1 cup spinach, chopped and washed
  • 6-7 tbsp oil
  • 1 tsp jeera/cumin seeds
  • 1 tsp mustard seeds
  • 1 tbsp ginger garlic chilli paste
  • 2 tsp chopped mint leaves, fresh or dried
  • 2 tbsp sambhar powder
  • 1/2 tbsp red chilli powder
  • 1/2 tsp haldi/turmeric powder
  • 1 tbsp pav bhaji masala
  • Salt to taste
  • 1/2 tsp garam masala powder 
  • 1/2 tsp dhania powder/coriander powder
  • Spring onion greens for garnishing


  1. Heat oil in a wok. Add cumin seeds and mustard seeds. Once they crackle, add chopped spring onions and chopped onions and ginger garlic chilli paste. Saute till pink and translucent.
  2. Add chopped tomatoes, capsicum, grated carrots and spinach leaves. Add salt, red chilli powder, turmeric powder, sambhar powder and pav bhaji masala. Add 5 tbsp water and cover the wok with a lid for about 5 mins till veggies are little tender.
  3. After a few minutes, add the soaked rice without water and mix everything well. Than add about 1 cup water and cook on high flames till bubbles appear on the surface of the rice.
  4. Once you see the bubbles, add mint leaves, garam masala and dhania powder and switch the flame to low and cook the rice with the lid on till the rice is cooked. You can add more water in case required.
  5. Serve hot garnished with chopped spring greens and mint leaves. Serve with raita and mint chutney for a wholesome experience.
    Method for the boiled rice version:

    Boil the rice in sufficient water separately and cook the veggies separately as mentioned till Step 2. Once the veggies are cooked and water is evaporated from the veggies, add mint leaves, garam masala and dhania powder. Mix well and then add boiled rice and mix with light hands so that rice grain does not break. Serve hot garnished with spring greens.


    Thanks for reading..!!!