What is your favorite sweet thing to eat? Bread pudding? Chocolate chip oatmeal cookies? A smooth and creamy piece of cheesecake? Tell us all about the anticipation and delight of eating your favorite dessert.
I like dessert and while I am probably to be the first of the group to opt for dessert when dining out, I’m more a savoury than sweet kinda guy…that being said, this prompt could have only one response…a family favourite, our butterscotch pudding…
What really floats my boat with this one is the crunchy caramelised crust that goes so well with cream and, if available, ice cream – if you have to choose between one or ‘tother, go for the cream…When it is about three-quarters done the caramel flavour will waft across the living area from the kitchen, building anticipating…I normally drop it in the even just before serving up the mains – the bake time provides just enough time to eat the main, enjoy some good conversation and let the previous course settle before serving it up…
Now, yes, I did make this one specially for this post – none of that “here’s one I prepared earlier malarkey” – and, no, it doesn’t mean that I fell off the dairy-free wagon…just jumped off to check the tyres…
What you need
1 cup of flour
1 1/2 teaspoons of baking powder (or just use self-raising flour if you lean that way)
60 grams of butter melted, 30 grams of butter
1/2 cup of milk
pinch of salt
1/2 cup of sugar (sounds like a lot but the original recipe demanded a full cup)
2 tablespoons of golden syrup
2 cups of hot water
What you do
Heat the oven to 180 degrees
Mix the flour, baking powder, salt, sugar milk and melted butter together.
Pour into a greased pan.
Mix the hot water, golden syrup, and 30 grams of butter together until the syrup and butter have dissolved into the water.
Pour this over the dough in the pan.
Fan bake for 40-45 minutes or until golden brown and crusty on top.
Remove the pan from the oven and let sit for five minutes
Serve with cream and ice cream (vanilla preferred)Now, this being a (probably temporarily) dairy-free home, a couple of minor issues arose. As a part of a related programme, we had, at some time last year, replaced the the white sugar with raw sugar. Shouldn’t make a difference and didn’t but adds to the “it’s healthier” ambience of the dish…
There was also no cow in the fridge…only varieties of not-cow milk…vanilla almond milk volunteered to take the plunge and in it went…also didn’t make a difference to the finished product…a good lesson learned…
This is the most popular dessert in this household and production is only second to the dateless/sauceless version of Dinner Dates that I knock up when attacked by the late night dessert munchies…the recipe will happily feed six people and has been doubled with a good result…It freezes well and the source caramelises even more when reheated…a real winner and now done healthier…