Episode 24 - Butterscotch pudding
Steamed pudding with buterscotch and chai whipped cream
1/4 Cup Sugar
3/4 Cup Flour
1/4 tsp Baking powder
1/4 Cup Hot milk
1/4 tsp Baking soda
100g Brown sugar
1/4 Cup Slivered almonds
2 Tbsp Golden syrup
1/4 Bag Chai tea
To burn the sugar Place in greased saucepan over heat add in the 1/4 Cup sugar and and leave to cook. Needs to bubble until it reaches a very dark golden colour. Add 1/4 cup of boiling water then stir
Whisk butter and sugar until light and fluffy. Add in eggs. Heat milk and add baking soda until it foams. and the burnt sugar into the mix creamed butter sugar egg mix.
Sift dry ingredients. Fold in the dry mix alternating between the milk .
Fill ramekins 2/3 fill, cover tops with cling film and then tin foil, place ramekins in pot on top of a trivet and add boiling water until they come half way up ramekins, steam with lid on for 25mins.
While the puddings are steaming make butterscotch sauce by placing butter, sugar and cream in a pot and cooking until all the ingredients come together and become golden.
Toast almonds in pan and add golden syrup, coat nuts and place on tray to cool
whizz up chai In spice blender sift in to cream and whip
Turn the pudding out onto a plate and garnish with the nuts and cream. Serve the butterscotch in a jug on the side.