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Mark Atwood
Real Buttered Scotch Pudding
I am not a fan of "fake" things, including fake flavors. Red "cherry" flavoring tastes nothing like real fresh cherries. Pink "watermelon" tastes almost nothing like a real dark red watermelon, as cold as ice, on a hot summer day.

At the local farmers market there is a lady who grows her own mint bushes, infuses the leaves, and makes REAL mint truffles. After trying one, I can't ever really enjoy standard "chocolate mint" again.

I just had a similar experience. At the newly opened cafe at the new Elliott Bay Bookstore in my neighborhood, they have handmade pudding. And because they were out of the vanilla and chocolate ones, I decided to have butterscotch. It turns out to be made from real butter and real scotch, from an old recipe that one of the baristas researched and tweaked.

It is almost entirely unlike the fake butterscotch-flavor pudding or candies I've had before. I don't think I can face eating that fake flavor again, after having this.

I've asked them for the recipe, and they don't have it there, but will bring it in. And I will be back.

And I suggest that everyone in Seattle, especially here in the Capitol Hill neighborhood, come to the new Elliott Bay Bookstore Cafe, and ask for a buttered scotch pudding.

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Current Location: Elliott Bay Bookstore Cafe, Seattle WA

5 comments or Leave a comment
missdimple From: missdimple Date: July 3rd, 2010 09:02 pm (UTC) (Link)
Can we go when I visit??? Please?
elfs From: elfs Date: July 3rd, 2010 09:28 pm (UTC) (Link)
1/2 cup brown sugar

1/4 cup salted butter

2 tbs heavy cream

1/2 shot scotch whiskey (or to taste)

Melt butter & brown sugar together in a non-stick pan. Remove from heat. Add cream and whiskey. Use soon.
cinema_babe From: cinema_babe Date: July 3rd, 2010 10:18 pm (UTC) (Link)
Ooo, my grandmother used to make this. It was the only time she allowed hard liquor in the house.

* 2 cups cream
* 1 cup milk
* 3/4 cup sugar
* 8 egg yolks
* 1/4 cup brown sugar
* 1 teaspoon vanilla
* 3/4 teaspoon salt
* 2 1/2 tablespoons scotch

Preheat oven to 325 degrees F.

Combine the cream and milk in a heavy-based saucepan and heat until just under a boil.

While cream is heating, place sugar in a heavy-based saucepan and cook until sugar turns a medium amber.

Tilt and swirl the pan until all sugar dissolves.

Remove from heat and add the cream slowly and be careful because it will bubble up and give off a great deal of steam.

Place the pan back on the burner and dissolve any bits of caramel.

In a bowl, whisk together the egg yolks, brown sugar, vanilla, salt and Scotch.

Temper the eggs with a portion of hot caramel cream.

Whisk in the remaining cream.

Strain the custard through a sieve and divide between 6 6- to 8-ounce custard cups.

Place the filled ramekins in a bain marie and place the pan on a lower oven shelf.

Cover the pan with aluminum foil. Bake the pudding at 325 degrees until just set, about 50 to 55 minutes.

They are done when gently shaken, the edges are set and the center is jiggly but not runny. Allow the pudding to cool to room temperature in the water.

Refrigerate the pudding for several hours or overnight before serving. Can be refrigerated for 2 to 3 days.
rhonan From: rhonan Date: July 4th, 2010 01:18 am (UTC) (Link)
The question is Highland or Lowland malt? Islay, while tasty to drink, would probably be too peaty for this.
From: (Anonymous) Date: July 5th, 2010 06:31 am (UTC) (Link)


"hot summer day"? Where are you? In Seattle? where is the summer?
Do you know when is the next MySql meetup? Monday 7/5 is a holiday for most people. not sure if we still meet on Monday.
5 comments or Leave a comment