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?

made to order pistacchio souffle. I've had it in good restaurants. It is food of the gods.

Eton Mess, without a doubt.

I quite like that smoked chocolate cake at Wagamamas. But it's not posh.

We had vanilla panna cotta served for pudding at our wedding.

I'd say on par with lobster, it could be a simple pudding with very few organic, seasonal local ingredients, tartes or mousses.

Or arctic roll!

The arctic roll comment was in reply to this!

Beanbagtrap · Today 20:04

My 12 year old self in the 90s would say viennetta

On the basis of lobster, caviar and steal being quality simple ingredients prepared well, Gould rye pudding equivalent be figs?

Eton mess or tarte Tatin for me!

I made that for a dinner party once (it's actually pretty easy) with mini shortbread biscuits. DH made a Bird's Trifle for a laugh. I ate a lot of lemon posset that week 😠

Proper Black Forest Gateau.

I’d also have said something like honey roast figs , I’d serve with walnuts or pistachios and a small spoon of mascarpone.

Mont Blanc aux marrons. Just lovely.

M & S used to sell it, if you don't want to make, but I haven't seen it for some time.

Zabaglione. Rich, sweet and boozy.

And nice topped with a single marron glacé

one of the nicest different desserts i have tasted was a fruits of the forest tiramisu in a small bistro in Paris

In India when you want an extravagant dessert, you cover it in gold leaf. Nigella does this hot her Christmas crème brûlée. Makes something everyday quite beautiful and special.

www.nigella.com/recipes/christmas-creme-brulee

I had a soufflé at the ritz this year at the end of my birthday treat lunch. The meal it’s self was poor, overly rich, salty and tiny. And I had to send my cod back as it was sitting in a pool of red blood, revolting.
i chose soufflé as my dessert and it had a rancid pool of oil in the bottom of the ramekin.
a terrible meal with a inedible pudding.

I felt both hungry and sick when I left.

Because I sent my fish back DH and I ended up eating at different times. Never going back.

Zabaglione?

Macarons? Pretty expensive for a mouthful!

I think the fanciest, most decadent and best dessert you can order is actually a dessert platter - you get three different mini desserts like a small crème brulée, a little chocolate torte and a mini cheesecake. All this would be followed by tiny exquisite petite fours that just arrive automatically at the end of the meal - you don't even have to order them.

Agree the difference is those are expensive ingredients. I’ve just had a piece saffron cake, must have been expensive - just checked and 1gram £5.95.

impressive at the table crepe Suzette
from watching Masterchef soufflé and chocolate fondant both very hard to get right.

Salzburg Nockerl with raspberry sauce. That milky meringue is amazing.
Or a similar French vanilla custard dessert, île flottante.
I’d be very happy with a tiny rich chocolate pot served in an espresso cup.Maybe with lacy tuille biscuits.

A rich chocolate mouse for steak

Syllabub for lobster (dunno why)

Chocalate Fondant with ice cream

All melty in the middle

I think you're right, OP, that there isn't one. High value proteins don't have equivalents in the world of desserts. Even the fanciest puddings don't have extravagant ingredients to the extent of quality beef and lobster. They are just sugar, eggs, fruit, chocolate, cream - that kind of thing. Which are delicious but are all much cheaper than a lobster.

I noticed that almost all of the suggestions here take time and skill (obviously rare and dear in themselves) rather than expensive raw ingredients.