David Tennant Pudding

AKA Butterscotch & Mars Bar Pudding

Hello hello! I was recently listening to a podcast (Off Menu) where David Tennant described his dream dessert. Obviously, we already know that David Tennant is a legend and an all-round top guy, but it turns out he also has excellent taste in puddings because this dessert sounds delicious.

Fluffy butterscotch pudding made with egg whites

The dessert he described was incredibly simple: butterscotch Angel Delight with chunks of chopped-up Mars Bar stirred through it. If you're from the UK, I expect you’re already familiar with butterscotch Angel Delight. If not, let me explain! It’s a pudding mix that comes in powder form, whisked with cold milk and left to set, taking on a fluffy, slightly gelatinous texture.

After listening to the podcast, I rushed to make myself a portion of Mars-studded Angel Delight, but I’m sorry to say it fell flat. I think the idea of Angel Delight is somewhat better than the reality, perhaps because, since my childhood, many of the more dubious ingredients and all of the artificial flavourings have been removed. But I wasn’t ready to give up on this dessert.

The original I made for research purposes!

As my experience of the real deal was slightly disappointing, I’ve come up with my own recipe for a creamy butterscotch-y pudding and for paid subscribers, I’m taking it a step further, we're making our own Mars Bars (it’s not as crazy as it sounds!). To further honour David Tennant and his Scottish roots I’ve also included a recipe for the well known delicacy: deep-fried Mars Bar. Click here to make them.

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Diy Mars Bars

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I’m going to give you some options when it comes to the butterscotch Angel Delight, I made it a few ways and I think all are good so let me tell you the differences between the two and you can make your own decision!

• Egg Whites - The first option uses egg whites to lighten the pastry cream base. If you want a more authentic Angel Delight experience, go with the egg whites! They give the pudding an airy, mousse-y texture very similar to that of the powdered stuff (but with loads more flavour!).

• Whipped Cream - This makes for a smoother, creamier dessert, this option would probably be my personal preference but I will say that you get a more intense flavour from the egg white version.

• Both - This is an unofficial option because it crates way too much washing up for me but if you wanted you could add both the whites and the cream (half quantities of each).

Both recipes call for gelatine, this isn’t essential, it just improves the set of the final dessert, feel free to leave it out if you want to make this suitable for vegetarians.

Egg white texture vs. cream texture

Let’s get into it….

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David Tennant Pudding

Ingredients - Makes 4 portions

Crème Pat Base

35g caster sugar

50g whipping cream

1/2 vanilla pod/1tbsp vanilla paste

250g whole milk

Large pinch of salt

20g muscovado or dark brown sugar

15g cornflour

45g egg yolks (about 3 yolks)

15g amaretto or brandy (optional)

2 sheets gold leaf gelatine (about 4g, I used this one)

To Lighten

150g egg whites (about 4 whites)

20g muscovado sugar

OR

200g whipping cream

15g muscovado sugar

To Fold Through

150g-200g chopped Mars Bar or click here to make your own!

Chocolate shavings

Method

1. Scrape the vanilla seeds and add to the double cream.

2. Heat the vanilla and cream either in the microwave or in a pan until just below boiling.

3. Add the caster sugar to a medium pan and heat until the sugar starts to melt and caramelise, stirring every so often.

4. Heat until all of the sugar is dissolved and the caramel is a dark amber colour and just starting to smoke. Turn the heat off and add the warm cream a little at a time, stirring/whisking between each addition, watch your hands for steam!

5. When all of the cream is added, add the milk and salt and heat until just below boiling.

6. Bloom the gelatine in ice cold water.

7. Weigh out the muscovado sugar and cornflour in a bowl and whisk to combine.

8. Add the yolks and whisk until there are no lumps.

9. Pour 1/3 of the hot milk mixture into the egg mixture and whisk to combine.

10. Pour in the rest of the milk and whisk.

11. Sieve back into the pan.

12. Heat on medium whisking constantly until it starts to boil.

13. Once boiling continue to cook and whisk for 3 minutes.

14. Remove from the heat and add the amaretto and the bloomed gelatine.

15. Cover with clingfilm touching the top and chill in the fridge.

Method - Egg White

1. When the crème pat base is cool, whisk it until smooth.

2. Combine the egg whites and caster sugar and whisk to soft peaks, this meringue contains very little sugar so isn’t as stable as a normal meringue, be careful not to over-whisk!

3. Gently fold the meringue in 1/3 at a time.

4. Layer with the chopped Mars Bar, top with chocolate shavings and chill until ready to serve.

   

   good meringue texture (sorry about the weird lighting)

Method - Cream

1. When the crème pat base is cool, whisk it until smooth.

2. Combine the cream and caster sugar and whisk to soft peaks.

3. Gently fold the meringue in 1/3 at a time.

4. Layer with the chopped Mars Bar, top with chocolate shavings and chill until ready to serve.

   

This will keep for 2-3 days in the fridge! I really hope you enjoy this recipe, I think this butterscotch pudding is going to become a staple dessert for me, it’s so easy and delicious, I could eat it by the bucket-load.

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