Pan’s Labyrinth has tons of food, but that was not what inspired me. I was instead inspired by the guts of the frog that Ofelia has to get the key from. I decided to make a steamed pudding to capture the wetness of the guts, cover it in caramel for the salvia and top it with dried blueberries for the bugs.
- 1 Heaping C of Cake Crumbs (I used pound cake)
- 1 C Milk
- 5 T Sugar
- 5 C Butterscotch Chips
- 1 Egg
- 1 t Rum flavoring or Just Rum
- 1/4 C Orange-Juice Soaked Dried Blueberries
- Dried Blueberries to sprinkle
Sauce (Adapted from Just One Cookbook)
- 3/4 C + 2 T Sugar
- 1/2 C Warm Heavy Cream
- 1/4 C Salted Butter
For the Pudding
- Preheat the oven to 350 °F/175 °C.
- Heat the milk and when it starts to simmer add in the sugar. Cook until dissolved.
- Turn off the heat and mix in the butterscotch chips until combined into a smooth mixture. Add in the cake crumbs and let sit for 10 minutes.
- After this, mix in the egg and flavoring until smooth. Then add in the dried blueberries.
- Take out a greased popover pan and fill the spots with the mixture.
- Place the popover pan in a pan filled with an inch of water and put in the oven for an hour. Make the Carmel sauce while they cook
For the Sauce
- Heat the sugar in a saucepan until it becomes a brown liquid.
- Add the cream and combine. Then add in the butter and take the mixture off the heat when it is combined. Let cool a bit.
Carefully take out a pudding and put it on a plate, pour some caramel syrup over it. Sprinkle some dry dried blueberries over the top. Repeat with the rest. If you want, hide a key in one of them for someone to find.
Enjoy your guts!