#Foodnflix Pan’s Labyrinth Frog Guts Pudding

I’ve looked on from afar for too long. This month I am participating in Foodnflix’s Pan’s Labyrinth roundup hosted by Katharina at Pretty Cake Machine.

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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.

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Makes 5

Ingredients

Pudding

  • 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

Instructions

For the Pudding

  1. Preheat the oven to 350 °F/175 °C.
  2. Heat the milk and when it starts to simmer add in the sugar. Cook until dissolved.
  3. 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.
  4. After this, mix in the egg and flavoring until smooth. Then add in the dried blueberries.
  5. Take out a greased popover pan and fill the spots with the mixture.
  6. 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

  1. Heat the sugar in a saucepan until it becomes a brown liquid.
  2. 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.

Assembly

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!

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