Forty Creek Pudding

Valerie Lana


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


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4 Hr 35 Min
30 Min


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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


  • 1For 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.
  • 2Mix 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.
  • 3For the Topping: Preheat oven 350F. Combine first 6 ingredients. Rub in butter with fingertips until clumps form. Mix in walnuts.
  • 4Bake on parchment-lined sheet about 30 minutes or until golden brown, stirring gently once or twice.
  • 5Cool 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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