This week is brought to us by Donna of Spatulas, Corkscrews & Suitcases. I hate to state this so bluntly, but I’m afraid this was a big loser for me. I could not eat this…period. My Mom loved it though, so I guess it’s a wash. I still ended up spending $5 on a munchkin-sized bottle of scotch just so I could make this recipe. I think the foundation of the recipe was fine (if you were making a custard and not a pudding but more on that in a bit) but the liquor I chose was abysmal. I had no idea what to pick. I have a feeling that this probably would have tasted fine with a different liquor, but I was limited to the selection of tiny bottles up at the front of the counter that my local liquor store had in stock. If it wasn’t in a little bottle, well, tough luck. I’m not spending $20+ on a bottle of liquor for a recipe that I’m not sure I’ll ever make again. I got the cheapest “scotch” that was available and it was a blend – they were all blends, so I figured I’d go cheap. Despite the gah! factor, I’m glad I only spent five bucks on the booze.
Seeing as I STILL do NOT own a food processor, I used my trusted friend, the blender. There was a lot of discussion as to the food processor method on the TWD site and I think I’ll be doing things by hand in the future…at least until I get a food processor. I agree with Margot of Effort to Deliciousness, that the food processor/blender method seems a bit cumbersome. Madam Chow said that this method is supposed to produce a silkier texture but I didn’t end up with those kind of results unfortunately. Regardless of the crap flavor I got from my scotch selection, this still didn’t hit me as a pudding. It came out more as a custard for me, and a heavy one at that. While a custard like this can be rather tasty, it just didn’t seem right, if ya know what I mean.
Something did seem right for my Mom though because she gobbled it all up (hence the empty pudding cup pic)! Yet again, maybe it’s just me and my taste buds with the problem 
Last edited on January 24, 2009
