Butterscotch Dom Benedictine pudding with peanut brittle and grilled pineapple
Picture: Robert Duncan

Serves 4-6

3 gelatine leaves

130g raw sugar

20ml Scotch whisky

70g butter

600ml milk

200g cream

5 egg yolks

pinch of salt

3 tbsp custard powder

sponge finger biscuits 40ml Dom Benedictine

butter, extra

fresh pineapple

Peanut and cocoa nib brittle

240g caster sugar

120g golden syrup

100g water

200g peanuts

2 tsp baking powder

60g butter

40g cocoa nibs

Soak gelatine in ice-cold water. Heat up sugar in a heavy-based saucepan until golden caramel and deglaze with the Scotch. Add the butter and dissolve. Add milk, cream, yolks and salt, then custard powder and the gelatine sheets. Constantly whisk and bring to a boil and cook for about a minute. Strain through sieve. Soak sponge fingers in Dom Benedictine. Butter the mould (kugelhupf mould or similar). Start layering: first one layer of pudding then sponge fingers, then pudding and so forth. Once mould is full, bake in the oven at 170C for about 15 minutes. Let cool for a bit and then take out of the mould. To make the peanut and cocoa nib brittle, in a heavy-based saucepan heat up sugar, golden syrup and water until it reaches just above 150C. Quickly add peanuts, baking powder and butter to the mix. Stir until everything has dissolved and pour on to a baking tray lined with baking paper. Quickly sprinkle cocoa nibs on top, let cool and then break into pieces. To assemble, grill pineapple in grill pan and garnish the pudding with pineapple and peanut cocoa nib brittle.

The West Australian

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