So here it is, the first North American SDP we've come across. Ironically, it was made by not only an Australian chef, but a Melburnian. And the other dessert was another Aussie icon, the pavlova.
The pudding was moist, and was served with whipped cream. There was adequate butterscotch sauce, and the surface of the pudding was delightfully caramelised.
Mmm, sticky.
2 comments:
It was incredibly yummy. I loved the caramelized top. A crunchy extra to a yummy desert.
Also, it was coupled with a lovely port. Mmmmmm.
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