Butterscotch Pudding
January 12, 2009
I am really enjoying my subscription to the food blog “The Way the Cookie Crumbles”. I have posted quite a few of the recipes here on our Chocolate Heaven blog.
Not only do the recipes sound delicious, the photographs that go with the recipes make them look even more tempting!
Here is a recipe that looks tasty – it kind of reminded me of how much I used to love the Butterscotch “Angel Delight” desserts when I was a kid. Do you remember them?!
Anyway, enough nostalgia – here is the recipe: (originally posted as a Butterscotch pie here)
- 1/2 cup (packed) light brown sugar
- 3 Tablespoons water
- 1 3/4 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 Tablespoons sugar
- 3 large egg yolks
- 3 Tablespoons unsalted butter, cut into 4 pieces, at room temperature
- 2 teaspoons pure vanilla extract
- 2 Tablespoons Scotch whiskey (preferably a strong single malt) – You may want to half this is you don’t want the whiskey flavour to dominate too much)
- Have six ramekins or pudding cups, each holding 4 to 6 ounces 1/2 to 3/4 cup), at hand.
- Put the brown sugar and water in a medium heavy-bottomed saucepan, put the pan over medium heat and bring to a boil, stirring to dissolve the sugar. Stirring and lowering the heat if necessary, boil for 2 minutes. Add 1 and a 1/2 cups of the milk and the cream and bring to a boil–don’t worry if, as it’s heating, the mixture curdles.
- While the milk is heating, put the cornstarch and the salt in a food processor and whir to blend. Turn them out onto a piece of wax paper, put the sugar and egg yolks in the processor and blend for 1 minute. Scrape down the sides of the bowl, add the remaining 1/4 cup of milk and pulse just to mix, then add the dry ingredients and pulse a few times to blend.
- With the machine running, very slowly pour in the hot liquid, process for a few seconds, then pour everything back into the saucepan. Whisk without stopping over medium heat–making sure to get into the edges of the pan–until the pudding thickens and a couple of bubbles burble up to the surface and pop (about 2 minutes). You don’t want the pudding to boil, but you do want it to thicken, so lower the heat, if necessary.
- Scrape the pudding back into the processor (if there’s a scorched spot, avoid it as you scrape) and pulse a couple of times. Add the butter, vanilla and scotch and pulse until everything is evenly blended.
- Pour the pudding into the ramekins. If you don’t want a skin to form, place a piece of plastic wrap against the surface of each pudding to create an airtight seal. Refrigerate the pudding for at least 4 hours.
- Makes 6 servings.
Hot Fudge Pudding Cake
December 30, 2008
Now this recipe looks way too good not to post!!
It is definitely on my list of recipes to try (my favourite two so far that I have tried are Jamie Oliver’s Gooey Chocolate Cake, and my White Chocolate and Raspberry Mousse).
The recipe is from Ezrapoundcake.com.
Here is the description and recipe from the website:
“Most chocolate pudding cake recipes involve a cake mixture that resembles brownie batter, a sprinkling of cocoa powder and sugar, and boiling water. The ingredients aren’t stirred, so some parts are cakey, and others form pockets of chocolate sauce. Pure edible magic, no Kitchen-Aid required.
This Hot Fudge Pudding Cake, developed by Cook’s Country, has even more chocolate flavor than others, because the recipe contains double the cocoa powder in the batter and a handful of chocolate chips. It also skips the vegetable oil in favor of four tablespoons of melted, golden, delicious butter.
The end result is a messy, gooey, scrumptious cake that you couldn’t slice if your life depended on it. I like to just scoop it into bowls or mugs and top it with ice cream or whipped cream. Very “rustic.” But if you’d like to take this cake uptown, try baking it in eight 6-ounce ramekins or coffee cups. Each cup will get two tablespoons of batter, 1 1/2 tablespoons of cocoa mixture and two tablespoons of boiling water. Bake the cakes for 20 to 25 minutes, until the tops are cracked. Hot Fudge Pudding Cake
From Stephanie Alleyne for “Cook’s Country”
Serves 6-8
* 1 cup sugar
* 1/2 cup Dutch-processed cocoa powder
* 1 cup all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 4 tablespoons (1/2 stick) unsalted butter, melted
* 1 large egg yolk
* 2 teaspoons vanilla extract
* 1/2 cup semisweet chocolate chips
* 1 cup boiling water
* Vanilla ice cream or whipped cream
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch square glass or metal cake pan with cooking spray. Whisk 1/2 cup sugar with 1/4 cup cocoa in small bowl.
2. Whisk flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder, and salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips.
3. Using rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa mixture evenly over top. Gently pour boiling water over cocoa. Do not stir.
4. Bake until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey areas comes out with moist crumbs attached, about 25 minutes. Cool on rack for at least 10 minutes. To serve, scoop warm cake into individual serving bowls and top with vanilla ice cream or whipped cream.”
White Chocolate Mousse
November 13, 2008
Melt 175g white chocolate (or white chocolate with raspberry pieces) in a bain-marie.
Add 90ml milk, stir and set aside. Whip up two egg whites and 1tblsp lemon juice until stiff, and fold into the chocolate.
Whip 225ml cream also until stiff and fold that into the whole mixture too.
Fill half a glass or small dish with the mousse, then put on a thin layer of mashed raspberries, and then fill the glasses up with the rest of the mousse.
Put in the fridge for at least 2 hours. Add some dark chocolate flakes on top, and a whole raspberry to decorate.
Video Recipe
October 18, 2008
I am looking forward to trying this one! You could use any good quality 70% chocolate bars, or even 85% or 99% if you wanted a really rich taste. Or why not try a bar with a slight flavour? Such as Orange or mint?
Let us know if you try it out how you get on!
Thanks to the Chocoblog for finding this one!
Have you ever tried an Affogato?
October 2, 2008
This is an absolutely gorgeous treat for ice-cream and coffee lovers alike.
Affogato is an Italian dessert (Affogato literally means “drowned”) made simply by pouring a shot of freshly made espresso over a scoop of icecream. It is then topped with chocolate sauce and decorated with dark chocolate flakes.
As the hot coffee begins to melt the icecream, the flavours mix to make a delightful combination.
Come in to Chocolate Heaven and try one!!