Tuesdays with Dorie - Split Level Pudding

I think I've mentioned the book Baking: From My Home to Yours by Dorie Greenspan, haven't I? I just love this book. Not only are the recipes all for things you'd actually want to eat, but they are things you can imagine making yourself. There are great "learning" recipes for basics like pie crust and whatnot, and then there are "playing around" notes at the bottom of each recipe that encourage you to branch out. And that's what I like best - branching out.

So out there in the blogosphere there is a group of bakers who all make the same Dorie Greenspan recipe and post to their blogs on Tuesday - hence the title of this post.

This is my first week as a member and I'm so happy I got to start with pudding. In the event I ever lose all my teeth, I'm happy to report that many of my very favorite foods require no chewing. I'm not sure what that says about me - I guess I'm lazy. Risotto, creme brulee, custards of any sort, soup, creamed spinach, mashed potatoes, sorta melted ice cream, etc. And if it's not soft to begin with, if it will become soft with the liberal application of gravy, that's good too.

This Split Level Pudding is a layer of chocolate ganache topped with vanilla pudding; I pretty much followed the recipe except that I whisked it all by hand instead of using the food processor. I topped it with a little whipped cream (because that's soft and delicious too!!!!) and garnished with a little triangle of dark chocolate. The panel of judges (John, Anna & Mary) all proclaimed it the best pudding they'd ever tasted and managed to finish every little bit of it, whipped cream, chocolate triangle, and all. Thank you Garrett from The Flavor of Vanilla for picking such a wonderful start for October!