Licorice Pudding Recipes

LIQUORICE PUDDING

Steps:

• Put the water and liquorice pellets in your smallest pan and bring to the boil, stirring or whisking frequently to help the liquorice melt. Once it starts bubbling, turn off the heat and leave for 5 minutes, stirring or whisking every now and again. Turn the heat back on and whisk in the sugar, then the cream, and bring to a bubble. Remove from the heat. Spoon the cornflour into a little bowl, cup or ramekin and slake it with the milk: which is to say, whisk in the milk until you have a smooth paste. Pour this, whisking as you go, into the mixture in the saucepan. Still whisking, put the pan back on the heat and bring back to a bubble, whisking all the while, for 20-30 seconds, or until thickened. Divide between 2 heatproof glasses or cups and - unless you want to eat this hot - cover, touching the surface of the puddings, with clingfilm or baking parchment that you've wet with cold water then wrung out (this is to prevent a skin forming, a thing I cannot tolerate), and put them in the fridge to chill for at least 2 hours or overnight. Let the puddings come to room temperature before serving, and remove the clingfilm or baking parchment and smooth the tops with the back of a teaspoon. Put the soft sea salt on the table to sprinkle over as you eat, if wished. For those of us who love liquorice, this pudding is a sheer, spine-tingling joy.

LICORICE PUDDING

Steps:

• Combine licorice, salt, 4 cups milk, and 1/3 cup sugar in a 2- to 3-quart heavy saucepan and heat over moderately low heat (do not let boil), stirring frequently, until licorice is dissolved, 18 to 20 minutes. (If licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.).
• Increase heat to moderate and bring milk mixture to a bare simmer.
• Stir together cornstarch and remaining 1/2 cup milk in a small bowl.
• Whisk cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken.
• Whisk together egg yolks and remaining 2 1/2 tablespoons sugar in a medium bowl until combined well, then add hot milk mixture in a slow stream, whisking. Return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170°F Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated.
• Chill pudding, its surface covered with a round of wax paper, until very cold, about 4 hours.
• Just before serving, gently whisk pudding, then divide among 6 glasses or bowls.
• Serve with almond cakes.

CHAI LATTE PUDDING

Steps:

• Pour milk into medium bowl. Add dry pudding mix and tea mix. Beat with wire whisk 2 min. or until well blended. Cover.
• Refrigerate at least 1 hour.
• Top with the whipped topping just before serving. Sprinkle with cinnamon.

BLACK LICORICE PUDDING

Steps:

• Combine licorice, salt, 4 cups milk, and 1/3 cup sugar in a 2- to 3-quart heavy saucepan and heat over moderately low heat (do not let boil), stirring frequently, until licorice is dissolved, 18 to 20 minutes. (If licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.).
• Increase heat to moderate and bring milk mixture to a bare simmer.
• Stir together cornstarch and remaining 1/2 cup milk in a small bowl.
• Whisk cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken.
• Whisk together egg yolks and remaining 2 1/2 tablespoons sugar in a medium bowl until combined well, then add hot milk mixture in a slow stream, whisking. Return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170°F Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated.
• Chill pudding, its surface covered wax paper, until very cold, about 4 hours.
• Just before serving, gently whisk pudding, then divide among 6 glasses or bowls.