Lewis Road Creamery has released yet another new limited edition milk. This time it is a classic NZ flavour – hokey pokey. This is marriage between honeycomb and caramel, and it tastes just like the ice cream Kiwis are familiar with.
Of course I am going to make a dessert out of it – it’s my routine. I was craving for something subtle and soft, and settled on this twist on another classic – the Hokkaido milk pudding.
With just 5 ingredients, this wobbly dessert was made in 5 equally quick and simple steps (this is important as I didn’t want to use up precious commodities whilst locked down at home in a pandemic).
If you prefer sturdier desserts, then you can increase the gelatin to 2 teaspoons. As written, this liquid-to- gelatin ratio gives the best wobble and it feels like you are eating milk that magically obtained anti-gravity abilities.
Lastly, a confession: I accidentally discovered that if you left the honeycomb pieces on on pudding over a few hours, it will melt into a sauce which is even tastier! Think creme caramel but without eggs.
- 300ml Lewis Road Creamery Hokey Pokey flavoured milk
- 150ml Lewis Road Creamery Double Cream
- 15g (1 tbsp) caster sugar
- 1/4 tsp vanilla paste
- 5g (1 1/2 tsp) gelatin powder
- Honeycomb pieces (optional)
- Add milk, cream, sugar, vanilla to a large pot. Sprinkle gelatin over the top. Stir with a whisk until gelatin is almost dissolved.
- Place the pot over a low heat and warm up the mixture. Continue to stir with whisk while heating, till gelatin and sugar are completely dissolved. Remove from heat.
- Pour pudding into small jars. This recipe gives 5 servings of 90ml each.
- Place pudding containers into the fridge to set, for a minimum of 5 hours.
- Serve with chopped honeycomb pieces.