What is the Lobster of Pudding?

[MissKittyFantastico84]

Ok, weird thread title but...

I asked this question the other day and no one really cared to answer but - what would you say is the lobster/steak of pudding?

The always high end option? The one you choose when pushing the boat out? Am I right in thinking that there.... might not be one?

I would say starter would be oysters/cavier etc... but pudding?

You have you chocolate melty bomb thing but that's a bit M&S/microwave pud now....

Thoughts?

Anything I wouldn't make myself? Something patisserie style with gold on maybe?

I do a mean choc soufflé but they're a pain. So I could go along with that

A croquembouche?

Pistachio soufflé.

Kerridge’s Grill do a banana soufflé with a hot chocolate and rum sauce, which is heaven. I could never make it at home.

So, that, for me.

Ooo, I might have changed my mind to panna cotta. But a pavlova with whipped cream, raspberries and melted dark chocolate drizzled over so it is solid again when it is ready to eat.

I don't think I can pick.

Maybe a Sachertorte with a shiny glaze, looks like lots of work goes into making it.

Pineapple 3 ways - roasted with caramel / “carpaccio” with chili and lime / some other way with coconut. There’s something luxurious about a really, really good pineapple (even though you can get them all year round in the supermarket these days - wasn’t like that even as recently as the 80s - or am I dreaming that? They certainly never served up fresh pineapple at boarding school in the 80s!)

Zabaglione gets my vote. It's got super simple ingredients, just egg yolk, sugar and marsala but needs skill to make. And it tastes like heaven.

I’ve had lobster three times in my life. Poached twin lobster tails with butter for dipping. Incredible. I’d eat that for my entrée and my dessert to be honest.

Oh, yes – this! And I would never ever bother making it at home (ditto lobster and steak). Changed my mind about my own suggestions, this is the winner.

Ooh, I do love Zabaglione. Sainsbury’s used to do a fantastic one until about 20 years ago.
I’ve tried to make it myself, but it comes out like a custard.

I’m also a huge fan of profiteroles and tiramisu. Yummy.

^This!!!!

Yes a chocolate sphere where you pour something warm on it and it melts to reveal something fabulous. I had it at The Ivy once, it was fabulous!

Chocolate meringue roulade for me!

as for the cheese board instead.... how do you KEEP your friends????

A really fancy pavlova type pudding? A really decent tiramisu? A chocolate souffle?

A really good cheese board and an excellent port

Surely it has to be a tarte tatin

This is just what I meant about "fancy" dishes being based on a very special main ingredient prepared simply, but beautifully.

Souffle, it requires skill, timing, and can only be done fresh.

I agree with this.

A possible equivalent - for me - would be truly exceptional dates, which could be pudding, go with coffee and perfect with cheese.

Zabaglione for me. I made it for the first time for 10 and everyone loved it. With a thin almond biscuit (tuile if we're being posh)

Has nobody suggested mille feuille so far?!

@IbizaToTheNorfolkBroads , yes, not difficult to make, but any such suet pudding takes a long time to cook - and the gooey lemony inside is lush!

Delicious but I’d eat that as a pastry not as a pudding after dinner, you know?

Crème Brûlée - made well with quality ingredients, it’s perfection. I never used to like it but have had a couple of gorgeous ones, including one subtly infused with rosemary, and now love it.

Also, a rich chocolate cheesecake ganache thing (sorry - forgot it’s name) cape gooseberries and gold leaf. Exquisite and delicious.