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Cadbury Bread Pudding
Ingredients:
- packet instant pudding mix
- cups milk
- packet cream (200ml)
- Daily Milk Chocolate 2 packets of 90g
- Bread Slices as required (3-4)
- Cut the brown edges of bread slices. Take a dish and Make layer of bread slices . Now pour hot pudding mix over it. Make sure bread is soakedIn milk properly. Let it cool down at room temperature.
- Now heat water in a saucepan & put a glass bowl over it. Add 180g of Dairy milk chocolate. Let it melt. Then add 200ml heavy cream. Mix until well combined.
- Pour Chocolate Sauce on bread pudding. Add cream on top & make swirls. You may add Cadbury’s dairy milk chunks on top too.
Method:
Heat milk in a saucepan & add pudding mix. Boil for a minute.
Chill in fridge for a few hours before.
@cyras.photo.stop
Cadbury Coffee Delight
- 90 gm Cadbury chocolate
- 300 ml dairy cream
- 2 cups milk
- 2 tbsp coffee
- 2 tbsp sugar
- Cake rusk
- Melt in Cadbury chocolate using double boiler method. In a large bowl, add 3 packs of dairy cream. Next, add the melted chocolate into the cream. Fold using a spatula until well combined. Place in the freezer for 10 mins. Boil 2 cups of milk, adding coffee and sugar. Next, bring it to room temperature. Dip cake rusk in the mixture and assemble on a serving glass dessert dish. Add the Cadbury chocolate mix on top then repeat the process twice. In the end, sprinkle some shredded Cadbury chocolate and coco powder. Refrigerate for at least 5 hours. Serve cold.
Instructions:
@foodiemanic_
Cadbury Caramel Triffle:
- Cadbury Dairy Milk: 90gram bar
- 1 cup sugar
- 1/4 cup cream
- 3 tablespoons cornflour
- 3 cups Milk
- 1/4 cup cream for custard
- Any brownie/cake for layers
@islamabadfoodgram – Ayman Ahmad
DOUBLE CHOCOLATE TART
Chocolate is melted over a double boiler before adding the butter, cocoa powder and cream to create the filling.
@khayalipulaopk – Aitazaz Asrar
Cadbury Strawberry Mousse:
Used double boiled Cadbury Dairymilk instead of cooking chocolate and it turned out SO good! Here are the ingredients:
- 10-12 crushed biscuits (you can add butter too, I didn’t add because it wanted to have that crisp element)
- sugar
- 1/2 cup milk
- 2-3 tbsp cream (you can adjust milk and cream as per the consistency)
- 1 tbsp butter
- Fresh Strawberries purée (1 cup)
- 200 ml whipping cream
- 1/3 cup condensed
For strawberry mousse you need:
Whip it for 4-5 minutes until it forms peak.
Refrigerate it for 2-3 hours! ENJOY!
@thefoodloverfromcapital – Raiha Khan
Cadbury CHOCO CROSSIANT
- you’ll need the following ingredients.
- 60g unsalted butter
- 500g flour
- 50g granulated sugar
- 2 tsp salt
- 1 tbsp active dry yeast
- 360ml cold milk
- 140g Cadbury chocolate bar
- 345g unsalted butter
- 1 egg
- Make the dough: Cut the butter in four 1-Tablespoon slices and place in the bowl of an electric stand mixer fitted with the dough hook attachment (or you can use a handheld mixer or no mixer, but a stand mixer is ideal). Add the flour, sugar, salt, and yeast. Turn the mixer on low-medium speed to gently combine the ingredients for 1 minute. With the mixer running, slowly pour in the milk. Once all of the milk is added, turn the mixer up to medium speed and beat the dough for at least 5 full minutes. (If you don’t have a mixer, knead by hand for 5 minutes.) The dough will be soft. It will (mostly) pull away from the sides of the bowl and if you poke it with your finger, it will bounce back. If after 5 minutes the dough is too sticky, keep the mixer running until it pulls away from the sides of the bowl. Remove dough from the bowl and, with floured hands, work it into a ball. Place the dough on a lightly floured silicone baking mat lined, lightly floured parchment paper lined, or lightly floured baking sheet. (I recommend a silicone baking mat because you can roll the dough out in the next step directly on top and it won’t slide all over the counter.) Gently flatten the dough out, and cover with plastic wrap or aluminum foil. Place the entire baking sheet in the refrigerator and allow the covered dough to rest in the refrigerator for 30 minutes. Shape the dough: Remove the dough from the refrigerator. I like to keep the dough on the silicone baking mat when I’m rolling it in this step because the mat is nonstick and it’s a handy guide for the exact measurement. Begin flattening out the dough with your hands. You’re rolling it out into a rectangle in this step, so shaping it with your hands first helps the stretchy dough. Roll it into a 14×10-inch rectangle. The dough isn’t extremely cold after only 30 minutes in the refrigerator, so it will feel more like soft
- played. Be precise with the measurement. The dough will want to be oval shaped, but keep working the edges with your hands and rolling pin until you have the correct size rectangle. Long rest: Place the rolled-out dough back onto the baking sheet (this is why I prefer a silicone baking mat or parchment because you can easily transfer the dough). Cover the rolled-out dough with plastic wrap or aluminum foil, place the entire baking sheet in the refrigerator and allow the covered dough to rest in the refrigerator for 4 hours or overnight. (Up to 24 hours is ok.) Butter layer (begin this 35 minutes before the next step so the butter can chill for 30 minutes): In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and flour together until smooth and combined. Transfer the mixture to a silicone baking mat lined or parchment paper lined baking sheet. (Silicone baking mat is preferred because you can easily peel the butter off in the next step.) Using a spoon or small spatula, smooth out into a 7×10-inch rectangle. Be as precise as you can with this measurement. Place the entire baking sheet in the refrigerator and chill the butter layer for 30 minutes. (No need to cover it for only 30 minutes.) You want the butter layer firm, but still pliable. If it gets too firm, let it sit out on the counter for a few minutes to gently soften. The firmer the butter layer is the more difficult it will be to laminate the dough in the next step. Laminate the dough: In this next step, you will be rolling out the dough into a large rectangle. Do this on a lightly floured counter instead of rolling out on your silicone baking mat. The counter is typically a little cooler (great for keeping the dough cold) and the silicone baking mat is smaller than the measurement you need. Remove both the dough and butter layers from the refrigerator. Place the butter layer in the center of the dough and fold each end of the dough over it. If the butter wasn’t an exact 7×10-inch rectangle, use a pizza cutter or sharp knife to even out the edges. Seal the dough edges over the butter layer as best you can with your fingers. On a lightly floured counter, roll the dough into a 10×20-inch rectangle. It’s best to roll back and forth with the shorter end of the dough facing you. Use your fingers if you need to. The dough is very cold, so it will take a lot of arm muscle to roll. Again, the dough will want to be oval shaped, but keep working it with your hands and rolling pin until you have the correct size rectangle. Fold the dough lengthwise into thirds as if you were folding a letter. This was the 1st turn. If the dough is now too warm to work with, place folded dough on the baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 30 minutes before the 2nd turn. I usually don’t have to. 2nd turn: Turn the dough so the short end is facing you. Roll the dough out once again into a 10×20-inch rectangle, then fold the dough lengthwise into thirds as if you were folding a letter. The dough must be refrigerated between the 2nd and 3rd turn because it has been worked with a lot by this point. Place the folded dough on the baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 30 minutes before the 3rd
- turn. 3rd turn: Roll the dough out once again into a 10×20-inch rectangle. Fold the dough lengthwise into thirds as if you were folding a letter. Long rest: Place the folded dough on the lined baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 4 hours or overnight. (Up to 24 hours is ok. At the end of the next step, you’ll need 2 baking sheets lined with silicone baking mats or parchment paper. The dough is currently on a lined baking sheet in the refrigerator, so you already have 1 prepared! Shape the croissants: Remove the dough from the refrigerator. On a lightly floured counter, roll the dough out into an 8×20-inch rectangle. Use your fingers if you need to. Once again, the dough is very cold, so it will take a lot of arm muscle to roll. The dough will want to be oval shaped, but keep working it with your hands and rolling pin until you have the correct size rectangle. Using a pizza cutter or sharp knife, slice the dough in half vertically. Each skinny rectangle will be 4 inches wide. Then cut 3 even slices horizontally, yielding 8 4×5-inch rectangles. See photo above for a visual. Cut each rectangle in half lengthwise so you have 16 2×5-inch rectangles. Work with one rectangle at a time. Using your fingers or a rolling pin, stretch it to be about 8 inches long. Do this gently as you do not want to flatten the layers. Place a few small pieces of chocolate in a single layer at one end and tightly roll the dough up around the chocolate. Make sure the end is on the bottom. Repeat with remaining dough, placing the shaped croissants on 2 lined baking sheets, 8 per sheet. Loosely cover with plastic wrap or aluminum foil and allow to rest at room temperature (no warmer! I suggest just keeping on the counter) for 1 hour, then place in the refrigerator to rest for 1 hour or up to 12 hours. (Or freeze, see freezing instructions. I prefer the shaped croissants to be cold going into the oven. Preheat oven to 400°F (204°C). Egg wash: Whisk the egg wash ingredients together. Remove the croissants from the refrigerator. Brush each lightly with egg wash. Bake the croissants: Bake until croissants are golden brown, about 20 minutes. Rotate the pans halfway through baking. If croissants show signs of darkening too quickly, reduce the oven to 375°F (190°C). Remove chocolate croissants from the oven and place on a wire rack to cool for a few minutes before serving. They will slightly deflate as they cool. If desired, dust with confectioners’ sugar before serving. Croissants taste best the same day they’re baked. Cover any leftover croissants and store at room temperature for a few days or in the refrigerator for up to 1 week. You can also freeze for up to 3 months, then thaw on the counter or overnight in the refrigerator. Warm up to your liking.
Cadbury Bread Pudding
- You’ll need the following ingredients.
- • 453g bread cubes
- • 255g Cadbury chocolate chopped
- • 198g sugar
- • 43g unsweetened cocoa
- • 680g milk
- • 6 large eggs
- • ½ tsp salt
- • 2 tsp Vanilla
- Directions
- Lightly butter the bottom and sides of a 2-quart baking dish, 9" x 13" pan, or equivalent. Toss the bread cubes with 1 cup (170g) of the chopped Cadbury chocolate, and place in the prepared pan. Combine the remaining 1/2 cup (85g) chopped Cadbury chocolate with the sugar, cocoa, and 1 1/2 cups (340g) of the milk or half & half in a saucepan set over low heat. Cook, stirring, until the chocolate is melted and the mixture is thickened and smooth Transfer to a large bowl, and whisk in the remaining 1 1/2 cups (340g) milk or half & half. Whisk in the eggs, salt, and vanilla. Pour the mixture over the bread cubes and let rest for 30 minutes or so at room temperature, until the chocolate custard has been absorbed by the bread. Preheat the oven to 325°F. Bake the pudding for 45 to 50 minutes, until it's set. Remove from the oven and let cool for 10 minutes to allow the custard to fully set before serving. Serve warm with whipped cream, ice cream, or dusted with confectioners' sugar. Store, refrigerated, for up to 5 days.
Cadbury CHIA PUDDING
- You’ll need the following ingredients.
- 1/4 cup cocoa powder
- 50g Cadbury chocolate melted
- 1/2 tsp ground cinnamon
- 1 pinch salt
- 1/2 tsp vanilla extract
- 1 1/2 cups milk
- 1/2 cup chia seeds
- Directions
- To a small mixing bowl add cacao powder (sift first to reduce clumps), Cadbury chocolate melted, ground cinnamon, salt, and vanilla and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste form. Then add remaining milk and whisk until smooth. Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it’s achieved a pudding-like consistency). It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes. Leftovers keep covered in the fridge for 4-5 days, though best when fresh.Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.
Cadbury choco mini donuts
- You’ll need the following ingredients.
- • 250g Flour
- • 50g Sugar.
- • 25g Cocoa Powder..
- • 1 tbsp Espresso Powder.
- • 1tsp Salt
- • 1tsp Baking powder
- • 2 Eggs
- • 200g Cream.
- • 100g Oil
- • Vanilla Extract.
- • 200g of Cadbury chocolate
- Directions
- Preheat the oven to 375 F. Spray your doughnut pans with nonstick baking spray. In a large bowl, sift together the flour, sugar, cocoa powder, espresso powder, salt and baking powder. Separately, whisk together the eggs, sour cream, oil and vanilla until smooth. Add the wet ingredients to the dry, and mix just until combined. The batter will be thick. Scrape the batter into a piping bag (or freezer bag) and snip off the end. Pipe the batter into the doughnut molds, filling them no more than halfway full. Bake mini doughnuts for 7 1/2 – 8 minutes (or standard-sized doughnuts for 9-10 minutes) until the tops spring back when lightly touched. Let cool in the pan for several minutes, then use a spoon to help lift the hot doughnuts out of the pan and onto a cooling rack. Cool the doughnuts until warm, then coat in the glaze. Dip In Glaze Cadbury Chocolate In a bowl, add melted Cadbury choclate on top until smooth and drizzly coat on top.
@aaliyakhan
For this chocolate cake, you’ll need the following ingredients.
- all-purpose flour
- sugar
- unsweetened cocoa powder
- baking powder
- baking soda
- salt
- espresso powder – I give more information on the espresso powder below
- milk – you can also use buttermilk, almond milk, oat milk, or coconut milk
- oil – you can use vegetable, canola or melted coconut oil eggs – when baking, I like to use room temperature eggs
- vanilla extract
- boiling water
Aaliya khan
6 days ago