Salted Whisky Caramel Pudding: The Ultimate Decadent Dessert

No Bake Coconut Cheesecake: the words alone conjure images of creamy, tropical indulgence, don’t they? Imagine sinking your fork into a slice of pure bliss, a dessert so decadent yet surprisingly simple to create. Forget slaving away in a hot kitchen; this recipe is all about effortless elegance and maximum flavor payoff.

While cheesecake itself boasts a rich history dating back to ancient Greece, the addition of coconut brings a modern, tropical twist to this classic dessert. Coconut, a staple in many cultures around the world, adds a subtle sweetness and delightful texture that perfectly complements the tangy cream cheese base. It’s a flavor combination that transports you to a sun-drenched paradise with every bite.

But what is it about no bake coconut cheesecake that makes it so irresistible? Perhaps it’s the incredibly smooth and creamy texture that melts in your mouth. Or maybe it’s the convenience of a dessert that requires no baking, making it perfect for warm weather gatherings or when you simply don’t want to turn on the oven. Whatever the reason, this recipe is guaranteed to be a crowd-pleaser. Get ready to experience a taste of heaven with this easy and delicious treat!

this Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk

Salted Whisky Caramel Sauce:

• 1 cup granulated sugar
• ½ cup (1 stick) unsalted butter, cut into pieces
• ½ cup heavy cream
• 2 tablespoons whisky (I prefer a smooth, slightly smoky variety)
• 1 teaspoon sea salt flakes, plus more for sprinkling

Pudding Assembly:

• Whipped cream or vanilla ice cream, for serving (optional, but highly recommended!)

Instructions:

Preparing the Cake Batter:

1. Cream the butter and sugar: In a large bowl, or the bowl of your stand mixer, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step; it’s crucial for a tender cake. You want the mixture to be pale and airy.
2. Incorporate the eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. After adding all the eggs, beat in the vanilla extract.
3. Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that the baking powder and baking soda are evenly distributed throughout the flour, which is essential for proper leavening.
4. Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. So, add about one-third of the dry ingredients, mix until just combined, then add half of the buttermilk, mix until just combined. Repeat with another third of the dry ingredients, the remaining buttermilk, and finish with the last third of the dry ingredients. Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough cake. Mix only until the ingredients are just combined. A few streaks of flour are okay.

Baking the Cake:

1. Prepare the baking dish: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also use baking spray with flour. This will prevent the cake from sticking to the pan.
2. Pour in the batter: Pour the cake batter into the prepared baking pan and spread it evenly.
3. Bake the cake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown on top and spring back lightly when touched.
4. Cool the cake: Let the cake cool in the pan for at least 15 minutes before poking holes all over the top with a fork or skewer. This is important because it allows the caramel sauce to soak into the cake and make it incredibly moist and delicious.

Making the Salted Whisky Caramel Sauce:

1. Melt the sugar: In a medium saucepan over medium heat, melt the granulated sugar. Stir constantly with a heat-resistant spatula until the sugar is melted and amber in color. Be patient and watch it carefully, as sugar can burn easily. If you see any sugar crystals forming on the sides of the pan, brush them down with a wet pastry brush.
2. Add the butter: Once the sugar is melted and amber-colored, remove the saucepan from the heat and immediately add the butter. Be careful, as the mixture will bubble up vigorously. Stir until the butter is completely melted and incorporated into the sugar.
3. Stir in the cream: Slowly pour in the heavy cream, stirring constantly. The mixture will bubble up again, so be cautious. Continue stirring until the caramel is smooth and creamy.
4. Add the whisky and salt: Remove the saucepan from the heat and stir in the whisky and sea salt flakes. The whisky adds a wonderful depth of flavor to the caramel, and the sea salt enhances the sweetness and creates a delightful salty-sweet contrast.
5. Cool slightly: Let the caramel sauce cool slightly for a few minutes before pouring it over the cake. This will allow it to thicken slightly and prevent it from soaking into the cake too quickly.

Assembling the Salted Whisky Caramel Pudding:

1. Pour the caramel sauce: While the cake is still warm (but not piping hot), slowly pour the salted whisky caramel sauce evenly over the top, making sure to get it into all the holes you poked earlier. The warm cake will absorb the caramel sauce, creating a moist and decadent pudding.
2. Let it soak: Let the cake soak up the caramel sauce for at least 30 minutes, or even longer if you have the time. The longer it soaks, the more flavorful and moist it will become. You can even let it soak overnight in the refrigerator for an even more intense flavor.
3. Cut and serve: Cut the cake into squares and serve warm or at room temperature.
4. Optional toppings: Top each serving with a dollop of whipped cream or a scoop of vanilla ice cream, and a sprinkle of sea salt flakes for an extra touch of flavor and visual appeal.

Tips and Variations:

• Whisky Choice: The type of whisky you use will significantly impact the flavor of the caramel sauce. I recommend using a smooth, slightly smoky whisky for the best results. However, you can experiment with different types of whisky to find your favorite flavor combination. Bourbon also works well.
• Salted Caramel Intensity: Adjust the amount of sea salt to your liking. If you prefer a less salty caramel, reduce the amount of sea salt flakes. If you like a more intense salty flavor, add a bit more.
• Nut Addition: Add chopped pecans or walnuts to the cake batter or sprinkle them on top of the caramel sauce for added texture and flavor.
• Spice it up: Add a pinch of cinnamon or nutmeg to the cake batter for a warm and cozy flavor.
• Make it ahead: The cake can be baked and the caramel sauce can be made ahead of time. Store the cake in an airtight container at room temperature and the caramel sauce in a separate container in the refrigerator. When ready to serve, warm the caramel sauce slightly and pour it over the cake.
• Gluten-Free Option: To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for binding.
• Dairy-Free Option: To make this recipe dairy-free, substitute the butter with a dairy-free butter alternative, the buttermilk with a dairy-free buttermilk alternative (made by adding lemon juice or vinegar to dairy-free milk), and the heavy cream with a dairy-free heavy cream alternative.

Enjoy your Salted Whisky Caramel Pudding!

Conclusion:

This Salted Whisky Caramel Pudding isn’t just dessert; it’s an experience. The rich, decadent caramel, the subtle kick of whisky, and the satisfyingly smooth texture all combine to create a symphony of flavors that will leave you wanting more. Trust me, this is one pudding you absolutely have to try. It’s the perfect balance of sweet and salty, sophisticated and comforting, making it ideal for a special occasion or simply a well-deserved treat on a cozy evening.

But why is this particular recipe a must-try? Beyond the incredible taste, it’s surprisingly straightforward to make. I know, caramel can seem intimidating, but I’ve broken down the process into easy-to-follow steps, ensuring even novice bakers can achieve caramel perfection. Plus, the addition of whisky elevates the flavor profile to something truly special, adding a warmth and depth that you won’t find in your average pudding. It’s a guaranteed crowd-pleaser, and I’ve yet to meet someone who hasn’t fallen in love with it at first bite.

Now, let’s talk serving suggestions! While this pudding is divine on its own, a few simple additions can take it to the next level. A dollop of freshly whipped cream is always a welcome companion, adding a light and airy contrast to the richness of the caramel. For a bit of crunch, consider sprinkling some toasted pecans or walnuts on top. A dusting of cocoa powder adds a touch of bitterness that complements the sweetness beautifully.

And if you’re feeling adventurous, there are plenty of variations you can explore! For a non-alcoholic version, simply omit the whisky or substitute it with a teaspoon of vanilla extract or a splash of strong coffee. You could also experiment with different types of alcohol, such as bourbon or rum, to create your own unique flavor profile. Consider adding a pinch of sea salt flakes on top for an extra burst of salty goodness. You could even layer the pudding with crushed gingersnaps or shortbread cookies for a delightful textural contrast. The possibilities are endless!

I truly believe that this Salted Whisky Caramel Pudding will become a new favorite in your household. It’s a recipe that’s worth the effort, and the results are simply irresistible. So, go ahead, gather your ingredients, and get ready to embark on a culinary adventure. I’m confident that you’ll be delighted with the outcome.

I’m so excited for you to try this recipe! Once you’ve had a chance to whip up a batch of this decadent pudding, I’d love to hear about your experience. Did you make any variations? What did you think of the flavor? Share your photos and comments with me – I can’t wait to see your creations! Let me know if you have any questions along the way, and happy baking! I hope this pudding brings you as much joy as it has brought me. Enjoy!