Forty Creek Pudding

Valerie Lana


I got this recipe from Vancouver's Well Seasoned: A Gourmet Food Store via Forty Creek Whisky.


☆☆☆☆☆ 0 votes

4 Hr 35 Min
30 Min



  • 1 1/4 c
    whipping cream
  • 1/2 c
    forty creek cream whisky
  • 3/4 c
    brown sugar
  • 6 large
    egg yolks
  • 1/4 tsp
  • 1/4 c
    forty creek cream whisky
  • 1/2 c
    whipping cream

  • 1 c
    old fashioned oats
  • 3/4 c
    all purpose flour
  • 1/2 c
    brown sugar
  • 2 tsp
    instant coffee crystals
  • 1/4 tsp
  • 1/4 tsp
  • 1/2 c
    chilled butter in 1/2" pieces
  • 3/4 c
    coarsely chopped walnuts

How to Make Forty Creek Pudding


  1. For the Pudding: Place over saucepan of simmering water (don't allow bottom of bowl to touch). With electric beater, beat to thicken until thermometer registers 160F, about 8 minutes. Remove from hot water and beat until cool, about 8 minutes.
  2. Mix in another 1/4 cup Forty Creek Cream. In medium bowl, beat 1/2 cup whipping cream to medium peaks. Fold into custard. Cover and chill at least 4 hours or overnight.
  3. For the Topping: Preheat oven 350F. Combine first 6 ingredients. Rub in butter with fingertips until clumps form. Mix in walnuts.
  4. Bake on parchment-lined sheet about 30 minutes or until golden brown, stirring gently once or twice.
  5. Cool completely. Sprinkle topping over pudding just before serving.

Printable Recipe Card

About Forty Creek Pudding

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: Canadian
Other Tag: Quick & Easy

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