A Post about Pudding: A Baking with Dorie Challenge

As I mentioned a week ago, I joined a blog baking project called, "Baking with Dorie."The mission is to bake recipes from Dorie Greenspan's  Baking: From My Home to Yours. I thought it would be fun to join the group and convert the recipes to gluten-free.

Well, I didn't need to do any converting for the first recipe of the challenge. Split-Level Pudding (page 384) was on the agenda and this recipe, like most puddings, was already gluten-free. This was my first recipe of the challenge. Fellow bloggers Susie and Grapefruit had already baked Lemon Poppy Seed muffins and I couldn't wait to dive in.


For some reason, probably because I didn't read the description of the pudding when the recipe was assigned, I thought this recipe made a pudding with a chocolate pudding bottom and a vanilla top. How wrong I was!

The recipe makes a vanilla pudding that is hiding a chocolate ganache layer. Ganache hidden in pudding? I knew at that moment that this pudding would be amazing. In my opinion, ganache, that silky combination of chocolate and heavy cream, makes life better.

I dove into reading the recipe. And I stopped. I re-read. A food processor? Dorie wanted me to use a food processor to make a pudding? Oh dear.

Let me just say that I love how specific Dorie is with her directions. Reading her books, you get the sense that she is standing in the kitchen with you. And like all cookbook authors, Dorie wants you to succeed. Hence the blender. Sometimes when making a pudding, you get lumps. Using a food processor eliminates any lumps that might have crept into your pudding. Dorie also mentions that by using a food processor you end up with a lighter pudding. I get this. I just didn't do it.

There are a few things in this life that I am good at: Listening to friends. Navigating any subway system in the world. Making puddings.

I can thank my Alma Mater, the Culinary Institute of America, for my pudding-making prowess. While at the CIA, I learned how to make all sorts of custards. Gallons and gallons of custards. Pastry cream, pudding, creme anglaise. You name, I made it. And I never used a food processor. Ever. A whisk and a strong upper arm was what I'd always used to make puddings. I decided now was not the time to change my technique. Sorry Dorie!

With the exception of the food processor step, I followed the rest of the directions to the letter. Oh wait. I didn't. Dorie mentioned that the ganache might run up the sides of the custard cups when you pour the warm vanilla pudding over it. Since ganache sets up pretty quickly, I chilled my ganache in the custard cups while I made the pudding. It was a good fudgy consistency when I pulled it out of the refrigerator to top with the pudding. 

The resulting pudding was delicious. I passed several cups along to friends. They all loved it!

Would I make this recipe again? Yeah, I think I would. I'd still use my whisk and not a food processor because, well, I can make a mean pudding without a processor. Why mess with success?

For the complete recipe, which is gluten-free, head over to Susi's blog! Or turn to page 384 in Dorie's book.

If you want to join our little group--one we hope gets bigger--contact either Susi or Grapefruit. We'd love to have you!