Butterscotch Sticky Pudding

It’s interesting what leads you down a path and where that ends up. In this case, a tweet by one Simon Pegg, about having a sponge with cream.

So obviously, (in my head this all makes sense. So if you’re shaking your head already, don’t worry, I’m the crazy one), this led to about sticky pudding. It’s cake that is sticky and you eat it with cream.

Research lead to all kinds of strange things with nuts, dates and prunes. I skipped that part.

• 1 pint of whipping cream
• 1 box of angel food cake mix
• 1 box of cook and serve butterscotch pudding
• 1 8 ounce can of condensed milk
• Grand Mariner
• A thick pat of butter
• Sea Salt of some sort
• 2 cups milk (for the Pudding)

Pour the cream in a bowl and set your mixer on medium. Now leave that alone until it forms stiff peaks. That takes forever but you can use a hand mixer, or, if you’re into pain, a whisk. I can get this whole recipe done and in the oven before those peaks form. DON’T PUT ANYTHING IN THE CREAM.

Cook the pudding according to directions. Do not put it in the fridge to set.

Preheat the oven to 350 degrees.

Ignore the back of the angel food cake box. In a bowl, combine the angel food cake mix and 1 1/4 cup of pudding. Give leftover pudding to a handy child or starving artist. Take out a large casserole dish, spray with cooking spray or otherwise grease. Put cake/pudding mixture in dish. Cook for 45 min in the oven.

At about min 30, combine condensed milk, butter and salt in a pot. Cook over medium heat until it begins to bubble, stirring constantly. Remove from head and stir in some Grand Mariner.

When the cake is done, poke holes in it. Pour the condensed milk mixture over the cake and use a spatula to make sure it covers the cake entirely.

Cover the cake with the unsweetened whipping cream. Serve immediately or let it sit over night in the fridge with a cover on.

Too sweet? Variations (or things I did after eating the first batch to other people):

If you have Sourdough Starter lying around (that’s a whole nother post), replace 1/4 a cup of pudding with sourdough starter. This will do two things: make your cake rise and fall like crazy, and give it a tangy flavor. Seemed to go over well at work.

Different puddings: Chocolate, vanilla, pistachio, there are a lot of puddings out there to use. Just make them and add to cake mix.