This pudding may appear to be a regular children’s lunch-box staple, but don’t be fooled. It is a most decadent, and certainly adult version of the old favourite. Hidden in between layers of rich dark chocolate, lie silken folds of creamy vanilla, pecan -- and heady bourbon.
Although not particularly a recipe created for those on a diet, a single serving of this luscious dessert goes a long way in satisfying your sweet tooth, as well as your hankering for a tipple. Savour each spoonful, enjoy with a modicum of caution (or not), and most definitely do not pack it in your kid’s lunch!
Make the double chocolate pudding by whisking sugar, cornstarch, cocoa powder, and salt in a saucepan. Slowly whisk in milk, cream and 2 tablespoons bourbon. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking until mixture thickens, 1 to 2 minutes.
Remove saucepan from heat and add chocolate, butter, and vanilla. Whisk until chocolate melts and mixture is blended.
Scrape pudding into a bowl and press plastic wrap over the surface. Refrigerate until chilled.
While it chills, whip heavy cream, confectioners' sugar, and remaining 1 1/2 tablespoons bourbon until soft peaks form. Alternate layers of pudding and whipped cream in each of 4 glasses. Top with whipped cream and toasted pecans.
When bad weather forced a transatlantic flight to return to Foynes Port, Limerick, in the winter