Butterscotch Pudding

Aside from cookies, the one thing that Xander really misses since going dairy free is caramel and toffee flavours. He even bought me a Heston cooking thermometer for the purpose of making caramel.

But I wanted to try something simple for an initial attempt at this, and I found The Pioneer Woman's recipe for butterscotch pudding. However, naturally, I have to exclude the milk, so I mixed a coconut milk drink with coconut cream for added fat.

This was a creamy, smooth treat.

Ingredients

1 1/2 cups brown sugar
1/4 cup cornflour
1/2 tsp salt
2 1/3 cup/500ml coconut milk drink
2/3 cup/250ml carton coconut cream
4 egg yolks
2 tbsp vegan spread
1 tsp vanilla extract


Mix the dry ingredients in a pan
Mix together the milk, cream and yolks until well combined, mix with the dry ingredients
Put the pan on a medium heat, stirring regularly until the mixture develops a thick, custard consistency.
Add the spread and the vanilla
Pour into your desired dishing glasses and chill for at least an hour before serving.

Comments

Post a Comment

Popular posts from this blog

Coconut and Lime cake

This cake is one that goes down well, even with people who don't even like coconut! The tangy icing lifts the moist sponge. I put this up without photos because I found out that one colleague's niece is coeliac, and wanted him to be able to share it with his sister and her family. Ingredients 150ml coconut milk 50g desiccated coconut 25ml milk (or dairy free alternative) 250g butter or dairy free margarine, softened 250g caster sugar 3 eggs, beaten Juice and finely grated zest of two limes 250g gluten free self-raising flour blend 1tsp Xanthan gum For the icing: 15ml coconut milk 250g icing sugar, sifted Juice 1 lime 50g toasted coconut flakes (optional) Line a 20cm square cake tin with baking parchment and pre-heat the oven to 180 Celsius/Gas Mark 4 Put the coconut milk in a saucepan over a high heat, as soon as it starts to boil, take off the heat and add the desiccated coconut and milk, set aside to cool. Cream the butter and sugar in a
Read more

Coconut and Lemongrass Cake

Earlier this week I brought this cake, admittedly made with spelt flour, to work since I would be at a new branch on my birthday. I was subsequently asked for the recipe, so here it is! The lemongrass provides a light, unique flavour that makes me say 'try this cake at least once'. Recipe from Rachel Allen's book Cake Ingredients 4 stalks of lemongrass, tops and bases trimmed and outer leaves removed 250g caster sugar 4 eggs 200g butter, softened (I used sunflower spread) 125g desiccated coconut 125g plain flour 2tsp baking powder For the syrup: 75g sugar 75ml water lemongrass trimmings Preheat the oven to 170 Celsius (325 Fahrenheit) or Gas mark 3. Line a deep 23cm diameter baking tin with baking paper Thinly slice the lemongrass stalks and put in a food processor with the caster sugar. Run the mixture until the lemongrass is pureed and fragrant Add the eggs, butter and coconut, mix until combined. Sift the flour and baking powder and add
Read more

The Oven is Fixed!

I mentioned this briefly on Twitter, my landlord's handyman came in yesterday and fixed the oven, but before I reveal what happened, let me remind you what prompted me to call in the professional on this. When I used the oven, I realised there was a strong smell, like fish, coming from it. I cleaned it thoroughly with oven spray, let's just say it needed that, but the smell remained. Pattering around on the Internet I came across a thread on netmums wherein one user, Jodie, suggested the smell is a sign of failing electrics and to get them checked. This actually made sense because while the hob is gas my oven is electric. I called my landlord and switched it off at the mains, using matches for my hob so no one forgot to turn it back off. So yesterday, while I was already at work, the handyman arrived. Xander went to work before he could look at it, but what it boiled down to was the plug had shorted. So he cut the burnt off bits, installed a new plug and reassembled
Read more