Butterscotch Blondie Pudding

Butterscotch Blondie Pudding

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INGREDIENTS:

    1 batch Wholewheat & Oat Butterscotch Blondies, cut into 16 squares

    Vanilla Pastry Cream

    350ml milk, cold

    200g single cream

    2 eggs

    75g brown sugar

    20g cornflour

    1 vanilla bean, scraped

    25g butterscotch chips to top if desired

INSTRUCTIONS:

Vanilla Pastry Cream

·         Place all ingredients in a bowl of Thermomix. Stir for 20 seconds on speed 4 to mix.

·         Cook for 7 minutes at 90C on speed 4. It should be thick enough now. If not, cook for a further 2-3 minutes.

·         Strain into a pouring jug.

·         Note: Use the same proportions to make it the traditional stove way.

Assembling pudding

·         Crumble up 2-3 squares of blondies. Reserve for topping.

·         Cut the rest up into cubes. Divide half between 6-8 serving glasses/dessert bowls {or a combination of glasses and one large pudding bowl}.

·         Pour over half hot/warm pastry cream, and top with remaining cubes. Pour rest of the pastry cream over. Top the pudding with blondie crumbs and butterscotch bits. Chill for at least 2-3 hours to allow the flavors to marry.

INGREDIENTS:

    1 batch Wholewheat & Oat Butterscotch Blondies, cut into 16 squares

    Vanilla Pastry Cream

    350ml milk, cold

    200g single cream

    2 eggs

    75g brown sugar

    20g cornflour

    1 vanilla bean, scraped

    25g butterscotch chips to top if desired

INSTRUCTIONS:

Vanilla Pastry Cream

• Place all ingredients in a bowl of Thermomix. Stir for 20 seconds on speed 4 to mix.
• Cook for 7 minutes at 90C on speed 4. It should be thick enough now. If not, cook for a further 2-3 minutes.
• Strain into a pouring jug.
• Note: Use the same proportions to make it the traditional stove way.

Assembling pudding

• Crumble up 2-3 squares of blondies. Reserve for topping.
• Cut the rest up into cubes. Divide half between 6-8 serving glasses/dessert bowls {or a combination of glasses and one large pudding bowl}.
• Pour over half hot/warm pastry cream, and top with remaining cubes. Pour rest of the pastry cream over. Top the pudding with blondie crumbs and butterscotch bits. Chill for at least 2-3 hours to allow the flavors to marry.

Source: passionateaboutbaking.com

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