Sunday, October 09, 2016

custard's last stand

So my quest for the perfect use of my original fruity clafoutis recipe continues, with the expectation that eventually we'll hit on the ultimate one, at which point there'll be some sort of quantum singularity, the universe will fold in on itself and our current reality will be replaced with a new one featuring peace, harmony and a slightly differently-shaped gearstick on the Honda Civic.

This one may not be that recipe, but it's getting close. Or, alternatively, maybe it is, and the entire fabric of space-time has turned inside-out without my noticing. Then again I drive a Ford Mondeo and a Mini, so why would I notice?

So we've diverged from the original fruit-based recipes to a series of variations on what you might call bread-and-butter pudding. The plot twist this time was firstly to use a combination of diced-up Aldi vanilla brioche and McVitie's Jamaican Ginger Cake (two of them, actually) as the solid ingredients, and secondly to kick it up a notch by making some delicious toffee fudge sauce to go with it (as well as the obligatory ice cream). So the basic batter recipe is the same as for the pain au chocolat version, as follows:
  • 80g plain flour
  • 140g caster sugar
  • 5 eggs
  • a pinch of salt
  • 750ml milk
Zizz all that together in a blender and you're done. More interestingly, the toffee sauce, the recipe for which I basically nicked from here (with some adaptations), is ridiculously easy to make and even more ridiculously delicious, though of course not especially suitable for those on a calorie-controlled diet. You will need:
  • 300ml double cream (i.e. one standard-size pot)
  • 175g soft brown sugar
  • 175g butter
  • one standard-size Cadbury's Fudge bar (or approximately 4-5 fun-size ones)
Melt the butter and sugar, stir in the cream, chop up the Fudge bar(s) into small bits, throw them in, stir it around till everything's melted and it thickens up a bit, serve. This makes over half a litre, so you might want to scale the quantities down. My batch served six people last night and a couple more with some breakfast pancakes this morning and there's still a bit left.

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