Posted by: Jonjon | January 31, 2009

Puddings! – Pudding – Chocolate Pudding Cake III 9/10 & Pudding – Bread Pudding with Whiskey Sauce III 5.5/10




Pudding – Chocolate Pudding Cake III 9/10
February 01 2009

http://allrecipes.com/Recipe/Chocolate-Pudding-Cake-III/Detail.aspx

INGREDIENTS (Nutrition)
• 3 tablespoons all-purpose flour 25g
• 2 tablespoons and 2 teaspoons white sugar 35g (use 75% only) 21g
• 2 tablespoons unsweetened cocoa powder 10g
• 1/4 teaspoon baking powder 2g
• 1/8 teaspoon salt 0.8g
• 2 tablespoons milk 30ml
• 2-1/4 teaspoons vegetable oil 10ml
• 2 tablespoons and 2 teaspoons packed brown sugar 35g (use 75% only) 21g
• 1 tablespoon miniature semisweet chocolate chips 10g
• 1/4 teaspoon vanilla extract 1ml
• 1/4 cup and 1 tablespoon hot water 75ml

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 – 8×8 inch square pan.
1. Preheat oven to 350 degrees F (175 degrees C).
2. In an 8×8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. Add milk and oil, mix well. Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture. Add the vanilla to the hot water, then pour the water over the top.
3. Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. Serve warm with a spoon or at room temperature.

Conclusion
As usual, the round (detachable) oven ware that I used to bake the cake in started leaking again so most of the water was lost during the baking process. I also forgot to put in the semisweet chocolate chips during baking. It was done in about 30 minutes, with the top appearing quite dry. I took it out, and had a taste. It had not much flavor, no sweetness or saltiness, just a gooey cake. However, when I realized that I had forgotten to put in the chocolate chips, I amended my mistake and then put the cake with the chocolate chips back into the oven for about 2 minutes just to let it melt. After taking it out, it tasted great. It was like 5x better than the cake without it. The semisweet chocolate chips somehow added saltiness and sweetness to the chocolate. I think the chocolate chips are just nice enough on their own.

Pudding – Bread Pudding with Whiskey Sauce III 5.5/10

January 29 2009

http://allrecipes.com/Recipe/Bread-Pudding-with-Whiskey-Sauce-III/Detail.aspx

INGREDIENTS (Nutrition)
• 1 eggs, lightly beaten 50g
• 1/4 cup white sugar 50g
• 2/3 cup milk 160ml
• 2 tablespoons and 2 teaspoons heavy cream 40ml
• 1/2 teaspoon vanilla extract 3ml
• 1/4 teaspoon ground cinnamon 0.6g
• 1/8 (1 pound) loaf bread, cut into 1 inch cubes 125g
• 1 tablespoon and 1 teaspoon golden raisins 15g

• 1/4 cup white sugar 50g
• 2 tablespoons butter 30g
• 2 tablespoons corn syrup 30g
• 1 tablespoon and 1 teaspoon whiskey 20ml
DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 12 servings.
1. Preheat oven to 300 degrees F (150 degrees C). maybe 350 degrees (176)
2. In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
3. Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
4. Bake 45 minutes in the preheated oven, until lightly browned.
5. To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.

Conclusion
I took it out when the breadcrumbs were turning really brown. This was about 1 hour into the baking at 175 degrees. However, umm, the bottom was still a bit runny, so although the top had set, the bottom was still not baked properly. Anyways, I made the sauce. I couldn’t quite dissolve the brown sugar, so I turned on high heat. That didn’t work, so I just poured whiskey inside after it had cooled a bit. And wow, did it make a fizz. A huge fume of alcohol evaporated from the pan and went straight into my nostrils. The syrup had a taste of butter and brown sugar. However, with the whiskey poured in, that kinda mellowed things out. It just made it 20% nicer. The sauce could be cut down by 50%, because there was just too much.

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