Thanks to our friends at Taste.com.au we have discovered the ultimate dinner party dessert for you to try out this long weekend.
Showcasing (nearly) everyone’s drink of choice, this zesty pudding is infused with a delectable gin and tonic syrup that is equal parts sweet and sour.
The easy to follow recipe only takes 30 minutes to prepare with an hour cooking time and will serve six of your gin crazed friends. Just tell them it’s basically an edible cocktail.
Now for the important part, which gin to choose? If there’s going to be a gin and tonic pudding being served up, you’ll definitely need to fix up a few G&T’s to sip on.
We’ve made it easy for you and found some of our favourites.
Red Hen Gin
Red Hen Gin is crafted in the Adelaide CBD in small batches. It uses native botanicals in a traditional London dry style making it the perfect balance for the citrus notes of the pudding. Because there’s nothing better than a dry style gin with a punchy citrus garnish.
Never Never Distilling Co.
If you’re going with a Never Never Distilling Co. gin, we recommend choosing their Triple Juniper Gin. This twist on a modern classic is a bold juniper-forward gin. The juniper will add another dimension of flavour to the pudding. Using a high quality Adelaide gin makes for a high quality pudding.
Prohibition Liquor Co.
This hand crafted and small batch gin is an ideal match for the gin and tonic pudding. The unique flavour of their Prohibition Gin incorporates blood orange and ruby red grapefruit, as well as coriander, juniper and ginger root. The fresh citrus edge to the gin will enhance the flavour of the pudding’s syrup.
Twenty Third Street Distillery
You’re trying to be nonchalant with your sophisticated botanical gin but all the while tiny explosions of Riverland sunshine tickle your palate. It’s the underlying citrus from fresh local mandarin and lime that makes Twenty Third Street gin a particularly jovial drop.
The gin and tonic pudding recipe is as followed:
What you’ll need
- 355g caster sugar
- 150g self-raising flour
- 375ml milk
- 150g butter, melted, cooled
- 2 teaspoons finely grated lemon rind
- 1 teaspoon finely grated lime rind
- 60ml lemon juice
- 1 tablespoon lime juice
- 4 eggs, separated
- 2 tablespoons your selected gin
- Whipped cream, to serve
Gin and tonic syrup
- 140g caster sugar
- 125ml tonic water
- 60ml (recommended) of your selected gin
- 1 small lemon, thinly sliced
- 1 small lime, thinly sliced
Method
Step 1:
Preheat oven to 170C/150C fan-forced.
Step 2:
Whisk sugar and flour together in a large bowl. Add milk, butter, lemon and lime rind and juice, egg yolks and gin. Whisk until well combined.
Step 3:
Place egg whites in a separate bowl. Using an electric mixer, beat until just-firm peaks. Gently fold egg white into batter in 3 batches. Gently pour into a 7cm-deep, 18 x 29cm baking dish. Place dish in a roasting pan. Add enough boiling water to pan to reach halfway up side of dish.
Step 4:
Bake for 50 to 60 minutes or until top is just firm.
Step 5:
Meanwhile, make Gin and tonic syrup Place sugar, tonic water and gin in a medium frying pan over medium heat. Cook, stirring, until sugar dissolves. Increase heat to medium-high. Bring to the boil. Boil for 5 minutes. Carefully add lemon and lime slices. Boil for a further 5 minutes or until the syrup has thickened and the rind of the lemon and lime is tender. Remove from heat. Set aside for 10 minutes to cool.
Step 6:
Working quickly, dollop top of pudding with whipped cream. Top with lemon and lime slices and drizzle with half of the syrup. Serve with remaining syrup.
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