The weather was just a bit chilly last Saturday but I couldn’t resist a walk in the woods behind our house. The fall canopy was so beautiful that I decided to grab my camera and set up a little impromptu dessert table. It was the perfect backdrop for a new dessert.
I was asked a few weeks ago by Walker’s Shortbread if I’d like to receive some of their products for recipe development. Are you kidding me? I love shortbread! In fact, I like to say that it saved my life when I traveled through part of Scotland feeling rather ill. It was the only thing that settled my stomach.
I love the Walker’s brand, and if you’re not familiar with them then I must tell you, their shortbread is the best! Just read the ingredients on the side of the box: wheat flour, butter, sugar, salt. That’s it folks!
Being on the cusp of the Christmas hustle and bustle, I decided to develop a festive eggnog pudding recipe and layer it between buttery shortbread crumbs. It tastes much like an eggnog pie.
I really enjoyed my little photo-taking journey and dessert “en plein air”, but I grew a little uneasy at being alone in the woods. I kept hearing animals scurrying around and often felt like I was being watched. I saw acrobatic squirrels and a host of crazy-looking fungi on trees and all over the ground.
I couldn’t believe all the neat things just outside my back yard!
Best Shortbread and Eggnog Pudding Trifles
Makes about 4-5 – 8oz. trifles [click for printable recipe]
2 – 5.3oz. boxes of Walker’s Shortbread Petticoat Tails
2 cups of commercially prepared eggnog
Pinch of salt
1/4 cup sugar
3 tablespoons cornstarch
1/2 cup milk -cold
2 egg yolks
1 tsp vanilla extract
2 tablespoons butter
Grated fresh nutmeg for sprinkling
Reserve 4 shortbread petticoat tails for garnish. In a large bowl, crush the remaining shortbread cookies with your hands until crumbs form. Place 2-3 tablespoons of crumbs in the bottom of 4 -5 8oz. glasses (I used small canning jars).
Pour 2 cups eggnog, sugar and salt in a medium saucepan and place over medium-high heat. In a small bowl, make a slurry with the cornstarch and cold milk, whisking vigorously until no lumps remain. Add the two egg yolks to the slurry and whisk again until combined.
When the eggnog mixture has come to a boil, remove from heat and slowly pour in the slurry while whisking constantly. Return to heat and cook again until the mixture thickens but is still pourable (this will only take 1 or 2 more minutes). Remove from heat and add vanilla extract and butter. Stir until combined then pour a layer of pudding over crumbs in each glass. Continue to layer cookie crumbs over pudding until glasses are filled.
1/2 cup heavy cream
3 tbsp extra-fine sugar
In a small bowl, whip heavy cream on medium high speed with an electric mixer. Gradually pour in extra fine sugar, 1 tbsp at a time. Increase speed to high and whip until thick and fluffy. Dollop whipped cream on top of trifles and sprinkle over freshly grated nutmeg. Embellish with reserved shortbread petticoat tails.
*This recipe will be featured at WalkersUS.com.