Ingredients
3
cups Gold Medal™ all-purpose flour
1/2
cup granulated sugar
3
teaspoons baking powder
1/2
teaspoon salt
1/2
cup cold butter
3/4
cup whipping cream
3
eggs
1
to 2 tablespoons coarse sparkling sugar
1/3
cup granulated sugar
1/4
cup cornstarch
1/8
teaspoon salt
3
cups milk
4
oz semisweet chocolate chips
1
tablespoon butter, softened
1
teaspoon vanilla
Fresh raspberries
Small fresh mint leaves
Preparation
Heat oven to 400°F. In large bowl, mix flour, 1/2 cup granulated sugar, the baking powder and 1/2 teaspoon salt until blended. Cut in 1/2 cup butter, using pastry blender or fork, until mixture looks like coarse crumbs. In small bowl, mix whipping cream and 2 of the eggs until blended. Add to crumb mixture; stir with fork just until soft dough forms.
On lightly floured surface, knead dough 3 or 4 times. Pat dough to 1-inch thickness. Cut with 1 3/4-inch round cutter. On ungreased cookie sheet, place rounds about 1 inch apart. Beat remaining egg; brush over dough. Sprinkle with coarse sugar. Bake 18 to 20 minutes or until golden brown. Remove shortcakes from cookie sheet to cooling rack.
In top of double boiler, mix 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt. Gradually add milk, stirring with wire whisk until blended. Cook over simmering water, stirring constantly, until mixture thickens and coats the back of a metal spoon, about 10 minutes. Remove from heat. Add chocolate chips, 1 tablespoon butter and the vanilla; stir until smooth. Pour pudding into bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 30 minutes.
Split shortcakes. Stir pudding with whisk. Spoon about 2 tablespoons pudding onto each shortcake bottom; cover with shortcake tops. Garnish with raspberries and mint.
