Hello everyone, welcome back to "Amanda Tastes"
The weather is getting colder these days
so I really want to eat some warm and sweet desserts
So recently, I've gotten nostalgic about the old highschool days
especially this favourite dessert of mine in the canteen
It is an English dessert called toffee pudding
After returning back to China
I would modify it to bear some influences from Chinese cuisine
So today I will replace milk with soy milk,
making it into a soy milk flavoured hot pudding
Preheat the oven to 180°C
Combine and sift low-gluten flour, baking powder and baking soda
Cream the softened butter with a whisk
Add brown sugar and continue mixing it
Then add the egg and vanilla extract
Beat until the butter completely absorbs the egg
Add half of the sifted flour and into the wet ingredients
Stir well
Now add 125mL of soy milk
Today I'm using soy milk made by using this Onecup capsule soy milk machine
The soy milk is as rich as freshly grounded soy milk
Also it's very fresh and there is not much bean dregs
I usually drink this in the morning
If you have ample time, you can also use freshly grounded soy milk
Add the cooled soy milk
Followed by the remaining flour
Stir until well combined
Rub some butter around the muffin pan to prevent sticking
Pay attention to not lay any muffin cups in the mould
The recipe for this batter may stick onto the muffin cups
Use an ice cream scoop for better control of amount while you pour in the batter
The measurements I gave can yield approximately six muffins
Slightly knock the muffin pan
and bake in the oven immediately
Bake at 180°C for about 30 minutes
Remove from the oven when done
Let it cool down first
On the surface of the baked puddings
are these small grains
These are actually the previous sugar grains
They're not completely dissolved nor melted
Hence it will become like this after baking
I don't think it's necessary to let the brown sugar dissolve in completely
It will become caramelized
which actually contributes to a better taste
Next, let's make the toffee sauce
In a clean pot
Add butter
and equal halves of brown sugar and white sugar
Melt the sugar under medium to low heat
until the surface produces bubbles like this
Then pour in the cream
Allow the toffee mixture to boil
After boiling for almost two to three minutes
the caramel sauce is done
Pout into a small glass jar to keep it
We'll then proceed with the soy milk custard
Remember we have made a soy milk box before?
We also used the soy milk made with the Jiuyang Onecup capsule machine
The procedure here is similar to that
Separate the yolks from the whites
Combine sugar
Salt
Beat with a whisk
Vanilla extract
Pour two tablespoons of soy milk into the mixture
Add cornstarch and stir well
Pour the remaining soy milk into a small pot
Heat the soy milk until it boils slightly
Then slowly pour it into the egg yolk mixture
Be sure to keep stirring while pouring in the soy milk
Pour it back into the pot and simmer under low heat
Keep stirring with a spatula
When the custard is thick and forms bubbles
it is done
Now the pudding is cool enough to be removed from the mould
Poke some small holes on the surface with a toothpick
Apply a layer of toffee sauce on the surface
to allow the pudding below to fully absorb the sauce
If you have time, you can wait for a while
For a few hours, or even overnight
This helps the pudding to fully absorb toffee sauce
Let's make some coffee after completing the toffee pudding
The weather is a bit chill right now
It feels comforting to enjoy the warm toffee pudding with some coffee
I still can recall when I was young and ignorant
Whenever I pour this toffee sauce I will drench the whole plate with it
But now I've learned how to be more controlled
But you should still pour a little more
to cover the pudding with the sauce entirely
This will taste the best
Of course, there's the warm custard as well
Cover the pudding with two layers of sauce
Finally I like to garnish the surface with a little soy flour
As it is of soy milk flavour
adding some soy flour will complement the flavour better
Dig the toffee pudding with a fork like this
The flavour profile of this pudding is very rich
and it tastes a little sticky
Served with this toffee sauce
and the warm custard
It feels pleasant and comforting when you eat them together
Not to mention it’s very simple to do, right?
So if you have some free time over this weekend
do try it at home
I'm still using the same beverage capsule machine
which the design is elegant and artistic
This machine is really convenient
You can drink a variety of hot drinks anytime, anywhere
Options such as soy milk, coffee, milk tea are available