If one thing screams childhood it is most definitely pudding. My mum used to just whip up the store-bought pudding mix for a quick dessert. But as we got older, we began questioning why we were using the ready stuff when it's possible to make the treat from scratch just as fast. And if I do remember right, it is even cheaper to make it yourself. I'm the last to judge anyone who prefers the ready mixes, but once you start making it yourself you'll never look back.

Today lets take a look at three classics: The Ottoman muhallebi that has been around for centuries, the English Trifle which has just as much history attached to it and a simple caramel pudding because that one can be a bit tricky if you don’t have the right recipe (which I’m sharing with you here!).

The Ottoman

When I said that muhallebi has been around for centuries, I meant it. This pudding was around long before the Ottomans, using shredded meat. The dish goes back to Roman times and one iteration that has survived the test of time is Tavukgöğüsü, literally meaning "chicken breast", which is enjoyed as a dessert. Over time, the meat was omitted and it evolved into Italy's panna cotta and France's blancmange. But the Ottoman version kept its same name, muhallebi.

Ingredients