INGREDIENTS:
 
    1 batch Wholewheat & Oat Butterscotch Blondies, cut into 16 squares
    Vanilla Pastry Cream
    350ml milk, cold
    200g single cream
    2 eggs
    75g brown sugar
    20g cornflour
    1 vanilla bean, scraped
    25g butterscotch chips to top if desired
 
INSTRUCTIONS:
 
Vanilla Pastry Cream
·         Place all ingredients in a bowl of Thermomix. Stir for 20 seconds on speed 4 to mix.
·         Cook for 7 minutes at 90C on speed 4. It should be thick enough now. If not, cook for a further 2-3 minutes.
·         Strain into a pouring jug.
·         Note: Use the same proportions to make it the traditional stove way.
Assembling pudding
·         Crumble up 2-3 squares of blondies. Reserve for topping.
·         Cut the rest up into cubes. Divide half between 6-8 serving glasses/dessert bowls {or a combination of glasses and one large pudding bowl}.
·         Pour over half hot/warm pastry cream, and top with remaining cubes. Pour rest of the pastry cream over. Top the pudding with blondie crumbs and butterscotch bits. Chill for at least 2-3 hours to allow the flavors to marry.
 
 

 

INGREDIENTS:
 
    1 batch Wholewheat & Oat Butterscotch Blondies, cut into 16 squares
    Vanilla Pastry Cream
    350ml milk, cold
    200g single cream
    2 eggs
    75g brown sugar
    20g cornflour
    1 vanilla bean, scraped
    25g butterscotch chips to top if desired
 
INSTRUCTIONS:
 
Vanilla Pastry Cream
 
  • Place all ingredients in a bowl of Thermomix. Stir for 20 seconds on speed 4 to mix.
  • Cook for 7 minutes at 90C on speed 4. It should be thick enough now. If not, cook for a further 2-3 minutes.
  • Strain into a pouring jug.
  • Note: Use the same proportions to make it the traditional stove way.

 

Assembling pudding
 
  • Crumble up 2-3 squares of blondies. Reserve for topping.
  • Cut the rest up into cubes. Divide half between 6-8 serving glasses/dessert bowls {or a combination of glasses and one large pudding bowl}.
  • Pour over half hot/warm pastry cream, and top with remaining cubes. Pour rest of the pastry cream over. Top the pudding with blondie crumbs and butterscotch bits. Chill for at least 2-3 hours to allow the flavors to marry.

 

 
Source: passionateaboutbaking.com

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