Malted Pudding with Toffee

February 21, 2011
1 Ratings
  • Serves 4 to 6
Author Notes

This is really really rich and extremely smooth pudding. - thirschfeld

Test Kitchen Notes

This decadent treat is like a grown-up version of a malted milk shake. Thirschfeld has done a masterful job of balancing the malt and chocolate so that both flavors shine. The pudding is not overly sweet, and the malt syrup adds an almost savory note to it. The flavor of the pudding alone is good, and when accompanied by the billowy whipped cream and sweet, crunchy toffee bits it is down-right delicious. This recipe gets an enthusiastic thumbs up. —hardlikearmour

What You'll Need
  • 1 1/4 cups whole milk
  • 3 cups heavy cream
  • 1/2 cup sugar
  • 1/4 cup cornstartch
  • two finger pinch of salt
  • 3 egg yolks
  • 1/4 cup barley malt syrup
  • 2 ounces semi sweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup powdered sugar
  • 3/4 cup your favorite English toffee, crumbled
  • 4 to 6 all natural maraschino cherries
  1. Combine the the milk, barley syrup and 1 1/2 cups of the cream. Combine the sugar cornstarch and the salt in a 2 quart sauce pan. Add the cream/milk and whisk to combine.
  2. Place the egg yolks in a bowl and whisk to combine them. Set the milk/cream sauce pan over medium high heat and bring it to a boil. Remove it from the heat.
  3. Add a ladle full of the hot mixture, while whisking, to the egg yolks. Add the yolks back to the sauce pan and place it back on the stove over medium heat. Bring the pudding to a boil, all the while continue, to stir until it is thick.
  4. Remove the pudding from the heat and add the chocolate, butter and 1 teaspoon of the vanilla. Stir until all is melted and well combined.
  5. Pour the pudding into a bowl and then put a piece of plastic wrap right onto the surface of the pudding to keep it from getting a skin. Place it into the fridge for 4 hours to over night.
  6. Make the whipped cream by whipping the remaining 1 1/2 cups of cream. Once it starts to thicken add the remaining 1/2 teaspoon of vanilla and the powdered sugar. Whip to stiff peaks. This is easiest done in a stand mixer but can also be done by hand with a good whisk.
  7. Place the pudding, whipped cream and toffee in layers into parfait cups. This can be done well ahead of time but you should wait for the final layer of whipped cream so you can cover the parfaits and keep them from absorbing any funky fridge smells. Top with a cherry, more toffee and serve.
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  • lapadia
  • MyCommunalTable
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  • mrslarkin

15 Reviews

beejay45 June 15, 2013
This would work for ice cream wouldn't it? I would love to use it in my Guinness float. I usually use a Dulce de Leche, but this chocolate malt sounds divine. Thanks thirschfeld!
Muse August 14, 2012
Holy cannoli this looks fabulous...will definitely give it a try...yummy!
lapadia February 25, 2011
Chocolate and Toffee and Cream….OH MY!!!
MyCommunalTable February 23, 2011
Oh my! Holy Moly! Of course, yet again, Tom!
thirschfeld February 24, 2011
thanks MyCommunalTable
Aliwaks February 22, 2011
thirschfeld February 23, 2011
thank Aliwaks
dymnyno February 21, 2011
I remember this chocolate pudding...was wondering when you were going to post it...I will be voting for it! I have made it several times and it is toooo good!
TheWimpyVegetarian February 21, 2011
I thought I recognized this! This looks absolutely wonderful, Tom! I'm going have to make it!!
thirschfeld February 23, 2011
thanks dymnyno, glad to hear you made it more than once that really makes my day.
mrslarkin February 21, 2011
Was that breakfast? hoo-wee, that looks good.
thirschfeld February 23, 2011
No I actually managed to control myself this time
hardlikearmour February 21, 2011
Great photo! Pudding sounds ridiculously good, too.
Midge February 21, 2011
What an amazing treat!
testkitchenette February 21, 2011
You had me at malted! What a great use of barley malt syrup and chocolate.