Wednesday, March 08, 2017
Cookies and Pudding
I had this grandiose idea of inventing some sort of new banana pudding, only not using bananas, and with a different flavor of pudding. The La Mere Poulard cookies I was sampling would be the base of the not-banana-pudding, the vanilla wafer replacement. Only they were so tasty, I didn't want to cover them up with other flavors. All three types of cookie I received--sables, shortbread, and caramel biscuits--are buttery and crispy and smell simply wonderful, particularly the caramel ones. Two or three with a cup of tea is a perfect midday pick-me-up.
Although I no longer wanted to use the cookies in a recipe, I still wanted to make something to go with them. Since I had pudding stuck in my head, I went with it. This recipe is based on the classic Hershey's chocolate pudding recipe, and is so fast and easy I don't know why anyone would ever buy instant pudding. I added peanut butter and rum, just to be different. The result was rich and chocolaty, with a distinct peanut flavor. Eating it with a couple of crispy cookies (the ones in the top photo are the sables) adds a bit of extra texture. You could, if you'd like, crumble some cookies on top of the pudding and pretend you've invented a new dish. Or just skip the pudding and have some of the cookies with a cup of tea.
Chocolate Peanut Butter Pudding
2/3 cup sugar
1/4 cup cocoa powder
3 tablespoons cornstarch
1/4 teaspoon kosher salt
2 1/4 cup 2% milk
3 tablespoons peanut butter
2 tablespoons butter
1 teaspoon vanilla extract
Splash dark rum
Handful dry roasted unsalted peanuts
La Mere Poulard cookies
Combine sugar, cocoa, cornstarch, and kosher salt in a saucepan. Slowly whisk in the milk, first making a paste of the milk + dry ingredients, then adding the rest of the milk. Cook over medium high heat until it comes to a boil, stirring regularly. Boil for 1 minute, until thickened.
Turn off the heat and stir in the peanut butter and butter until combined. Add the vanilla and a healthy splash of dark rum (a few tablespoons worth) and stir until combined. If the mixture seems too thick while it's still warm, thin out with a few tablespoons of milk. Stir in the peanuts, leaving a few for garnish.
Store in the fridge in a covered container until ready to eat. If you're not a fan of pudding skin, then press a piece of plastic wrap directly onto the pudding.
Spoon into bowls and garnish with peanuts and a sprinkle of sea salt. Serve with cookies.
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Posted on Minxeats.com.