Yazdi Cupcake Pudding with Cherry and Blueberry-Pom Compote

Yazdi CupPudding

I figured that if you can make bread pudding out of old bread, then you can make cake pudding out of old cake… as long as there’s no icing involved.

Since cakes are already full of butter, eggs, and sugar, I thought that a good goal was to make my pudding moist and smooth, without being too rich or sweet. Since the floral cardamom flavor was so pronounced in my Yazdi Cupcakes, I wanted a garnish that would match that, so I decided on a compote made with cherries and the remains of a Blueberry-Pom pomegranate juice drink in my refrigerator for the liquid.

I cut up about 9 remaining yazdi cupcakes, toasted them at 350 for about 15 minutes to dry them out more, and soaked them (and occasionally pressed down on them) for half an hour in 3/4 of a mixture of 1.5 c milk, 1/4 c cream, 1.5 eggs, and 1/8 c sugar. I didn’t cook the milk mixture beforehand into a custard, because I didn’t want it too cloying with the cake. I topped it off with the remaining 1/4 of the milk mixture, and baked it in an 8×8 glass dish covered with aluminum foil at 350 for 30 minutes, then uncovered it, sprinkled it with chopped pistachios, and baked it for 20 more minutes until it was puffed up and golden.

It turned out like a good custard-y pudding…. It had soaked up a lot of liquid, and also puffed up and toasted quite nicely. The cardamom and pistachio flavors remained nicely intact. It wasn’t as creamy as many bread puddings, but that’s what I was going for. I might decrease the egg to just 1 for this amount, though, as it was just a bit too eggy.

I looked around for a compote recipe and fashioned mine after this Emeril recipe. I halved the recipe, used defrosted frozen cherries and their juices, used blueberry-pomegranate juice for the total liquid called for, and a combo of rose water and maraschino liqueur for the alcohol component. Although the cherry and pomegranate melded nicely, the blueberry ended up dominating the flavor, and it was a bit too liquid-y. Next time, I’d use regular Pom (or cherry-Pom) and maybe dilute it with some water, and either simmer it longer or use less liquid; the juices from the frozen cherries probably put it over the top. I’d also add a little bit of cardamom or cinnamon, because the flavor of the cupcake could get overpowered if eaten with too much compote.

Actually, next time, if I wanted to make it a little richer and spicier, I’d add dried cherries plumped in maraschino liqueur to the pudding, nix the compote, and top it with my clove ice cream.

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