Sunday, 12 March 2017
Slow Cooker Butterscotch Pudding
I use my slow cooker quite a lot but never really for desserts. I have a book called The Slow Cooker and it has a section at the back on cakes and desserts and decided a little while ago to try a butterscotch pudding.
It's not very healthy - full of sugar and cream - but as an occasional treat I think it would be OK! I reduced the quantities to serve two, and definitely wouldn't have been able to get six ramekins into my slow cooker at the same time. You cook the puddings in a water bath so they set like a custard - they taste really good.
To serve two, you need:
1 tbsp. butter
pinch of salt
137g soft brown sugar
150ml double cream
2 egg yolks, beaten
1 tsp vanilla extract
Melt the butter in a small pan and mix in the sugar and salt. Pour in the cream and milk and heat until just simmering but don't allow the mixture to boil.
Put the egg yolks into a bowl and pour in the cream mixture slowly, whisking as you go. Stir in the vanilla extract and pour the mixture into two ramekin dishes.
Put the ramekin dishes into the slow cooker and carefully pour water into the slow cooker, taking care not to get any water into the puddings, until the water comes half way up the sides of the ramekins.
Cook on low for about two hours or until the puddings are set.
Cool the ramekins on a wire rack for 15 minutes then cover with clingfilm and refrigerate for 2 hours.
Top with whipped cream to serve
These are very sweet as you might imagine and I could only eat half of one- but I couldn't have made them smaller as these were the only ramekins I have! My husband had no problem polishing one off anyway!
I'm sharing this with the Slow Cooked Challenge, hosted by Lucy at BakingQueen74 and also Treat Petite, hosted by Stuart at Cakeyboi and Kat the Baking Explorer.