Tuesday, December 23, 2008

TWD - Real Butterscotch Pudding Et Al

The TWD pick this week is Real Butterscotch Pudding and was chosen by Donna of Spatulas, Corkscrews and Suitcases. I think I mentioned when we made the chocolate pudding that in NZ pudding is not really a common thing – other than instant pudding that comes in a packet and was something we used to have when we were kids. I really enjoyed the home made chocolate pudding and was keen to try the butterscotch version.

When I think of butterscotch I think of something caramel flavoured – it never occurred to me to include real scotch (whiskey) as part of the butterscotch flavour. This recipe had the addition of scotch, but I didn’t include it as I didn’t have any on hand, and I was only making this recipe for the TWD event, so didn’t go and especially buy it. I did add more vanilla though which was delicious! I actually just made 1/3 of the recipe and it was the perfect amount for the mini part of my food processor. 1/3 of the mixture made two little ramekins – which is just as well, because I think if I had made the whole recipe we would have eaten the whole lot – this was so yummy! My only criticism is that I could ever so slightly taste a cornflour taste – but that is probably my fault for not cooking the pudding more at the end – it seemed to thicken quite quickly. The only other thing I did differently was that I used all milk and no cream, and the pudding was still yummy and creamy.

Check out what the other TWDers thought here.

This will be my last post before Christmas – we are down to Christchurch first thing in the morning for Christmas with my family. I am then on holiday until January 12, but I will try and post my TWD recipes during the holiday break – this will depend on my access to a computer over the break. Even though it is a TWD day, I thought I would share some of theother “wee treats” which I have been baking for Christmas gifts.

Firstly are these chocolate peanut butter blossoms (the recipe is on the Hersheys site) which are peanut butter and chocolate flavoured cookies with a hersheys kiss pressed into them immediately after baking. A yummy little treat.

And then there is these salted caramels. I have wanted to make these for ages, but it took a while to track down the fleur de sel (special French salt with a delicate flavour). I managed to get it at La Cigale and had to use it given that it was $22 for a smallish bag (that is about US$14). I made the recipe that was in Dish magazine last year and followed it to the letter, resulting in caramel that wouldn’t set. So I re-boiled the whole lot until it reached about 140c (just over soft crack stage) and I got these perfect caramels – they are a bit like a hard caramel, hard to start with but then soften deliciously in your mouth.

And very lastly, thank you so much for reading my blog this year – I hope you have enjoyed it and I also hope that you have a wonderful Christmas and happy holidays!!!

Salted Caramels (adapted from Dish magazine)

1 c cream
60g butter
1 ½ tsp fleur de sel
1 ½ c sugar
¼ c water
¼ c liquid glucose

· Bring cream, butter and salt to the boil and set aside
· Stir sugar, water and glucose in a heavy based pot over a low heat until sugar is dissolved. Brush down sugar crystals with a damp pastry brush and then boil until pale golden
· Stir in the cream mixture, being very careful as it will spit
Boil, stirring occasionally until the temperature is 140c, then pour into a lined 20cm square tin. When set cut into pieces with a large sharp knife.


Anonymous said...

Your pudding looks delicious. Mine's chilling in the refrigerator right now. I love your fleur de sel caramels too.

kim said...

Glad you liked the pudding :) I thought it was great! Your cookies and caramels look delicious too. Have a wonderful Christmas!

Jennynz said...

Merry christmas Tammy!

The Food Librarian said...

Tammy, all these treats look great. Merry Christmas to you and your family!

Anonymous said...

I really liked the cookies with the kisses.Merry Christmas Tammy,I have enjoyed your blog more than any other this year.I hope you have a very relaxing break with your family.

Jess said...

Glad you liked your pudding - it's great to see you can use milk and still have a rich, creamy result. Merry Christmas!

Cakelaw said...

Looks great Tammy. Also love your other caramel treats, especially the biscuits. Have a great holiday, and all the best for the coming year.

Di said...

Everything you made looks yummy! I've been wanting to try salted caramels, too, but haven't found the time yet. Enjoy your vacation! =)

Megan said...

I haven't made this yet, but thanks for letting me know that you can leave out the scotch and still have it turn out right.

Have a wonderful Christmas!

Jules Someone said...

Glad you enjoyed the pudding. I liked the addition of the scotch. You might want to try it one day. Merry Christmas!

Zeetra said...

Merry Christmas Tammy. Thank you for the inspiring treats you have shared with us this year, I for one am very grateful. Have a happy and safe holiday.

spike. said...

double vanilla butter pudding sounds delish, as do the other treats. Have a nice Christmas

Kristin said...

Your pudding looks great! That is interesting that pudding is not common in NZ. Hope you are having a great holiday season!

Megan said...

Hey Tammy. Those caramels are so delicious. I made them last year and this year too. I found they set easily at the temperature they said but were a bit hard to cut and the colour (like yours) wasn't as dark as the the photo. However they are well worth the effort and far too moreish. Just as an aside the salt can also be found at Pyrenees in Mt Albert for about half the cost. Merry Xmas and thanks for your fantastic blog!

Jacque said...

It all looks fantastic! I would be happy with any of the three.

Hope your holiday is going well and that you get a nice break from work.

Anonymous said...

All your creations are lovely!

Happy New year....and hope your holiday was lovely!