Pudding

Ivy on July 15th, 2015

Creplan is a recipe I created combining two recipes:  Crêpes and Flan.  All the ingredients of a flan are combined with flour to make this very thin batter, like crêpes, which is then baked in the oven.  I baked it in a 12 inch by 7.75 inch loaf cake pan in a cathedral shape sent to […]

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Ivy on July 26th, 2013

I made this cake last Saturday when a friend of mine called me to tell me that she was coming to visit and stay with us for a few days.  Of course this was discussed the previous week but she wasn’ t sure when she would be coming.  On Saturday I got a last minute […]

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Continue reading about Cherry Compote Torte

Ivy on April 22nd, 2012

Bread Pudding is an old fashioned dessert which is made in many countries which had an English influence. Cyprus was a British colony for many years so this dessert was known in Cyprus as well. Puddings were originally made from stale leftover bread that was simply moistened in water, to which a little sugar, spices […]

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Continue reading about Tsoureki Pudding and Other Bread Puddings

Ivy on May 3rd, 2011

Last week we were without electricity for three days, so on Saturday evening when the electricity was restored it was too late to go shopping. On Sunday I wanted to make a dessert but unfortunately there was no fresh milk, no eggs, no butter, no heavy cream (you get the point), so  I opened the […]

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Continue reading about Caramelized Rice Pudding

Ivy on February 20th, 2011

  Today is my mum’s memorial day, she died 15 years ago but it also coincides with my brother’s memorial as it is six months since he left us, so it’s a very emotional day for me but so long as we remember them, they will always stay alive.   May they both RIP. Subconsciously I […]

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Continue reading about Ekmek Kataifi Orange Pudding

The history of Greek red saffron or Krokos Kozanis (Crocus Sativus Linneaus plant) dates back to prehistoric Greece. In modern Greece, it starts again in the 17th century when traders from Kozani, Macedonia, bring the red saffron back from Austria. For 300 years, Greek red saffron is systematically cultivated under the warmth of the Greek […]

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Continue reading about Krokos Kozanis (Crocus) or Zafora (Greek Saffron) & Ryzogalo

Ivy on October 23rd, 2008

It’s not the kind of thing we think of every day-eating roses, that is. Yet, the noble rose has had a place in our kitchen for eons, tantalizing, seducing, intoxicating people more than any other flower. Roses, which were used as a seasoning, were sold by the roadside in fourth-century BC in Athens. In ancient […]

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Continue reading about Mahalebi and Rose Water

Ivy on December 8th, 2007

This is one of those recipes we used to make in Cyprus, which is probably again another recipe we learned making from the British who were (and still hold Cypriot territory by having two Sovereign base areas) on the island for so many years. My mother used to make this pudding with biscuits and condensed […]

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Continue reading about Caramel Biscuit Pudding

This dessert is a favourite with my family, not only as a dessert, but as a special treat. The end result of this version should be more a cream than a “set” pudding, and instead of chilling, try serving it at room temperature. This recipe is easy and has few ingredients, but it needs pretty […]

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Continue reading about Classic Ryzogalo (rice pudding) & Dulce de Leche Ryzogalo


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