Merry Christmas (or Happy Holidays if you prefer to be politically correct)! This Tuesday we are making (or at least presenting) Real Butterscotch Pudding found on page 386 of Dorie’s Baking: From My Home To Yours and our holiday week hostess is Donna of Spatulas, Corkscrews & Suitcases.
This week’s TWD post is going to be pretty short for 2 reasons:
1) I made this recipe during a period of time when “Prince Charming”‘s camera was strictly off limits due to work requirements so I was only able to get pictures of the final product.
2) We are off on a plane to the other side of the country today to celebrate Christmas with my family.
To be honest, I think I’m a tad relieved the camera wasn’t available. I made an absolute mess of my kitchen with this. I really didn’t think it would be that difficult (and it wasn’t), but my food processor managed to froth the mixture right up through the lid making a lovely butterscotch puddle on my counter. Since my counter-top is tile, the grout acted as perfect little channels to carry said puddle as far as possible from the site of origin and onto my floor. Oh well, it is all washable right?
The only change I made to the basic recipe on this one was to add the scotch to the mixture while it was over the heat and thickening. I cannot abide the taste of alcohol so I was hoping to cook off as much as I possibly could and that was fairly successful.
Here we have my finished product. I used the last of my heavy cream in making the pudding so I used the canned stuff on top. Rather than using Dorie’s butter pecans I used my own glazed pecans.
Both “Prince Charming” and I found this to be just okay, not bad, not great and I found it to be a trifle too thin. The alcohol flavor of the scotch still came through a little more than I would have liked too. So, I thought, what can I do with the rest of this pudding??
Ice cream of course! I slapped my ice cream attachment on my Kitchenaid mixer and set the remaining pudding to churning. After it got to about soft serve consistency I added crushed toffee and glazed pecans to the mix. I gave “Prince Charming” a taste off the spoon I used to transfer the ice cream to a freezer safe container and he didn’t even want to wait for it to firm up in the freezer before he had his first serving. It was very similar to butter pecan ice cream but with a more complex and deeper flavor. We both loved this, and next time I will just make the entire batch as ice cream!
Head on over to Donna’s site to get the recipe and as usual make sure you check out the other TWD-ers‘ efforts for the week.