Have you heard about Pudding Club yet? You haven’t? Well then where the hell have you been? Pudding Club ROCKS. Pudding Club was created by the awesome Domestic Sluts because quite frankly, there is a big pudding club shaped hole in our lives that needed to be filled (with mountains of pudding obviously). Can you tell I’m feeling the love for pudding right now?
You look like you need more pudding in your life too so I highly advise you get involved. Its dead simple too! Here are their guidelines for Pudding Club: (from DomesticSluttery.com)
- Each month, we’ll announce a different pudding theme and we’ll share an awesome pudding recipe with you.
- If you want to get involved, you make your pudding and blog the recipe and photos, linking back to us and mentioning the pudding club.
- You can either email us to tell us about your recipe, leave us a link in the comments on this post or use the Twitter hashtag #SlutteryPuddingClub so we can find it (we may miss them on Facebook). We’ll try any retweet any mentions throughout the month so people can see what you’re up to.
- On the first Monday of every month, we’ll do a round up of all of your amazing recipes and link to them all so readers and other pudding club members can try them out for themselves
See it’s dead easy!
Now when it comes to dessert I can’t be arsed faffing about, I want something that can be thrown together in under 10 minutes that looks and tastes amazing and basically makes me want to bathe in it. I’ve gone one further here and made one that not only ticks all those boxes but you can carry around in your handbag too for all those pesky pudding emergencies, or just throw a few in your bag and take them round your mate’s house for a Pudding Party (I need more of those in my life).
This little dessert kicks serious ass, it’s really indulgent and contains all my favourite things. I’ve used Amaretto in this one and Golden Syrup sponge but I often make it with golden rum and ginger sponge which is divine.
Ingredients: (makes about 6 generous servings)
- Lyle’s Golden syrup cake
- 100g dark chocolate (plus a little but extra to grate for garnish)
- 500g pot fresh custard, must be nice and cold.
- 1 x 397g tin Carnation Caramel (or Dulche du Leche)
- 300ml whipping cream
- 1 tablespoon stem ginger syrup (optional)
- cherries to garnish
- Slice some of your cake and put it in the bottom of your clean jam jar then pour over your Amaretto (about 25ml for each jar is about right but add more if you want it more boozy)
- Break your chocolate into pieces and put it into a glass bowl set above a saucepan of simmering water. Make sure the water doesn’t touch the glass bowl. When fully melted remove from the heat and whisk in half of your cold custard.
- Spoon a layer of caramel over your booze soaked sponge then top that with a layer of plain custard. Follow this with a layer of your chocolate custard.
- Whip your cream. If adding the stem ginger syrup or some more booze then do this before you start whipping. You want it to be quite firmly whipped. Spoon it over the chocolate custard.
- Top with a cherry and some more grated chocolate. It can be eaten straight away or pop a lid on it and it will keep happily in your fridge for another day, although I recommend taking them round to your favourite friend’s house and having a Pudding Club party and basically totally making their day.
So thats my chocolate Pudding Club recipe, whats yours?