Recipe: Buttersctoch Squares (using pudding mix)

Hi Kim, Al and bme,

The pudding mix in the states is something that I really dread to use eh, it's got to do with "culture shock" I must admit when I first went to the states, I was staying in a university dormitory. I ate cafeteria food daily and didn't find it interesting (well, not tolerable, to be honest ) anyway, I tried the "vanilla pudding" one day and nearly vomited! Growing up in Taiwan, our "pudding" was more similar to what you would call "cream caramel" in a western country. I didn't imagine the "pudding" I tried would be, eh, "slimy" and so sweet. It tasted more like improperly cooked custard sauce to me. (A bit like that someone here on TKL once claimed that "corianders" being the least liked herb coz it "tasted like children's diapers" ) I just couldn't eat it So from then on, I never use pudding mix in my baking or never want to try those recipes called for pudding mix. However, now I think I may have to look for these packets in the local supermarkets here. (Malaysia was one of the British colonies so it's rather westernized in some aspect. I might be able to find these pudding mixes?) Anyway, thanks for your inputs and I think I need to have the courage to try this new dessert as my good friend bragged about it so much And here is the recipe, if you are also interested (In case any of you tried it out before I do, please do tell me the result. I am dying to know if it works! I was reluctant to post any "untried" recipes as I have gotten unfriendly E-mail about me sharing recipes!)

Thanks!

'Cheat' Butterscotch Squares
Make 15 squares

120g/ 4 oz slivered almonds
150g/ 5 oz plain flour
120g/ 4 oz butter
100g/ 3 1/2 oz icing sugar sifted (divided into 30g/ 1 oz, 60g/ 2 oz & 10 g/ 1/2 oz)
225g/ 8 oz full-fat soft cheese, softened
450 ml/ 3/4 pint double or whipping cream
2 x 69 g/ 2.4 oz packets butterscotch-flavor dessert whip (pudding mix)
450 ml/ 3/4 pint milk

with sharp knife, finely chop 2/3 of slivered almonds; coarsely chop remaining slivered almonds into 2 or 3 pieces to use as decoration.

Preheat oven to 180C/350F/ gas 4.

In medium bowl, with fingers, mix flour, butter, finely chopped almonds and 30g/ 1 oz icing sugar until crumbly.
With fingers, press mixture firmly into 33 x 23 cm/ 9 x 13" baking dish.

Bake shortbread base for 15-20 minutes until golden brown. Cool in dish on wire rack.

While shortbread is cooling, in same bowl with spoon, beat soft cheese and 60g/ 2 oz icing sugar until light and fluffy.

In medium bowl, whip double or whipping cream until stiff peaks form.

With rubber spatula, fold 1/3 of the cream into soft cheese and icing sugar mixture; spread over shortbread base. Reserve remaining whipped cream.

In large bowl, with wire whisk, prepare dessert whip according to packet instructions, but prepare both packets together and use only 450 ml/ 3/4 pint milk in total. Spread dessert whip over soft cheese layer.

Fold remaining 10g/ 1/2 oz icing sugar into reserved whipped cream; spread over dessert whip. Refrigerate until firm, about 4 hours.

Toast coarsely chopped almonds until golden; cool. Cut dessert into 15 squares, remove from dish, then sprinkle each square with some toasted almonds.

Editor's Note:
Recipe corrected 7-4-2001, 9:30am EST.

Ingredient amounts changed:
120g/ 4 oz butter
100g/ 3 1/2 oz icing sugar sifted (divided into 30g/ 1 oz , 60g/ 2 oz & 10 g/ 1/2 oz)

Instruction changed:
Fold remaining 10g/ 1/2 oz icing sugar into reserved whipped cream;...

End of Note