After my post today on Reinventing Angel Delight, I experimented this evening making a CF-friendly version, aiming for as high a fat content as possible!
(Little People with Cystic Fibrosis find it hard to digest fat, so often need to take enzymes to boost fat absorption. They’re also encouraged to have a high calorie diet.)
The result wasn’t as pretty as my family version (above). Indeed, I thought it might end up labelled a fail and sent to the composter. Another page in my Car Crash Cooking Manual.
Thankfully, I was wrong. Tonight’s pudding certainly isn’t going to win any beauty pageants (further experiments centred around its aesthetic qualities will follow). But it has three big things in its favour.
- It’s very quick and easy to make.
- It packs a massive 50 grams of fat a portion.
- It tastes good. So good even OH came off his low-fat diet to taste it (and ended up eating more.)
Ingredients for my CF friendly pudding
- Butter scotch Angel Delight mix.
- 300 ml double cream
- Chocolate buttons (optional)
- Glitter sugar (optional)
- Raspberry coulis (I used Rouse’s Raspberry Desert Sauce)
- Sponge based biscuits (for example, I used 3 Tesco’s Everyday Value Chocolate Chip Cake Bars)
How to make CF-friendly Angel Delight
Simply make up the Angel Delight. Follow the instructions but substitute double cream for the milk. Whisk hard. Add chopped up biscuits by folding in. Add chocolate buttons, coulis and glitter sugar and chill. Serve. I divided into three. But it is very rich so, if you’re not aiming for high calories, scale it back!
Proof of the pudding is in the eating, not the picture. But here goes. The spoon and mess are testimony to it’s popularity (and I promise to work harder at making it pretty!)