food, crochet, merriment
Maude says:
“When I showed some co workers these pictures, they voted for me to make it for another co worker’s wedding shower next Thursday. I’ll be improvising with the pan unless I get one before next Wednesday. (Is that a broad enough hint?)”
…with Caramel Sauce…AND a giveaway. That’s what I said.
Oh baby–the room is starting to spin. Grab something stable and hold on.
For some odd reason, I’ve been fascinated by the idea of making real Plum Pudding–you know just to see if it tastes like…dirt, or if it’s actually good. Now, it takes a special pan to make traditional Plum Pudding, so, I’ve been on the look-out for just such a pan for many years. Finally, after checking each holiday season, at Williams Sonoma–at last, at last, they had one. But, fortunately for all of us–the recipe included with the pan was for “Steamed Chocolate Pudding with Caramel Sauce.”
Oh my…oh my. Are you sitting down? Rock beats scissors. Paper beats rock. Chocolate beats just about anything–but certainly…plum.
Dude.
Steamed Chocolate Pudding with Caramel Sauce
Ingredients:
9 oz. semisweet chocolate, finely chopped
9 Tbsp. butter, cut up
6 eggs, separated
1/3 cup packed brown sugar
1-1/2 Tbsp. vanilla
pinch of salt
1/4 cup sugar
1/4 cup + 1 Tbsp flour
1/2 cup caramel sauce
whipped cream
Directions:
Grease a steamed pudding mold. Melt the chocolate and butter in a double boiler and allow to cool. Beat the egg yolks and brown sugar on high speed for about 4 minutes. Scrape down the sides of the bowl and add vanilla, cooled chocolate and salt and beat until combined–about 1 minute. Transfer mixture into another bowl.
In a clean, dry bowl of an electric mixer fitted with a clean whisk attachment, beat the egg whites on high speed until foamy, 2 to 3 minutes. Slowly add the granulated sugar and beat until medium-firm peaks form–about 4 minutes.
Using a rubber spatula, gently fold the whites and the chocolate mixture together until no whites are visible. Sift the flour over the batter and fold in until well blended. Pour the mixture into the greased mold. Place the lid securely on top.
Next, set the mold on an inverted colander or steam rack, set in a large pot. Fill the pot with water to come halfway up the sides of the mold. Cover the pot, and set over medium high heat. Bring to a boil. Reduce heat to medium and cook for 40 minutes.
Remove mold from pan and let cool on wire rack for about 10 minutes. Uncover the mold and pour caramel sauce over the pudding. Let cool in the mold for another 30 minutes. Invert onto a serving plate and…
and serve warm.
Hot dang.
We loved this so much–especially the Bald Kid and I–that I can’t bear not to have a partner in-steamed-pudding-crime. Therefore my friends–I’m giving away a true, live, steamed pudding pan to one lucky reader–on Friday at 10:00 am…sharp. To enter, leave me a comment on this post. In fact, I’ll give you one entry for each comment you leave on any previous post–from this moment on. Ha ha! Comments for EVERYone!
Yes…you heard me right. I said WINNERS…with an S.
Got in a mood at the last minute and decided to pick TWO winners! So here they are…
Congratulations ladies~ you’ve each won the HP book “Candymaking” along with a incredibly cool candy thermometer to go along with it.
Thanks everyone for entering–you are all fab.
Merry Christmas and ho-ho-ho!
“Giving away Christmas candy!” you say?
Well, not the actual candy—but a new, enhanced ability to create the candy…all by your clever, little old self.
Quite a skill indeed.
Just think of all the family, friends and foreign dignitaries that you will impress when you try the recipes in this pretty little book.
Which is just what I did.
And look what happened. Yeah, I’d invite you over, but as you can see–there aren’t enough Caramel Nougat Swirls for the both of us. Sorry.
But you can certainly get the book yourself either HERE–nice and simple and over 30% off, OR
here–by winning our giveaway! “Oh, Launi, Launi!! How do we do that?” you ask?
Simple, I tell you.
Leave a comment in this post—for one entry.
Become our friend in the Google Friend Connect on the right side bar—for 3 entries.
Follow us on Twitter for 3 entries.
Follow us on Facebook for 3 entries…
for a possibility of 10 entries!!
We’ll announce the winner of the HP book “Candymaking” and a lovely candy thermometer to go along with it–on Monday December 13, 2010 at 10:00 am.
Jump in my friends~
it’s a sweeeet deal!
(Oooh, I crack myself up…)
Ahhh yes…the rumors are true. I am in love.
April and I spent the evening with Dave at Sweet Tooth Fairy in Provo, to make the final arrangements for the Harry Potter Premiere party next week. Look what he gave us.
No, no. Sharing is not an option…sorry.
This Dave fellow is one smart cookie…or should I say cupcake? Perhaps guys don’t actually like being called cupcakes so sufficeth it to say, he knows his stuff. He’s working on some amazing wizard cupcakes for our party and took us in the back to show us how they are made.
We are in soooo much trouble.
Dude.
I’ll tell you, if I wasn’t already committed to finding a cute little farmer man with a Scottish accent, well, I’m quite certain that I could really fall for a guy who is up to his elbows in chocolate all day and has the Top Secret recipe for a Key Lime frosting that could bring world peace ALL. BY. ITSELF.
Alas, I’ll have to be satisfied with being madly in love with…
the cupcakes.
Somehow—it’s enough.
PS— Gracious Rain is being featured this week on Casual Blogger Community–please, please, check it out and leave a comment. Thank my dah-lings!
