I certainly do (even though I’m still a 10 fan at heart! <3 you DT!), and his quirky charm just gets even better as he grows into the role. One of my favorite scenes of Matt Smith’s was his introduction to the show really, where he experiences the side effects of a brand new regeneration: new tastebuds.
Here’s the youtube link to the clip, but you can watch the whole episode on Netflix, if you haven’t already gotten into the show…which you should do…like, now.
Anyway, as you can see from the clip, the doctor’s new tastebuds are very picky. Yogurt is just stuff with bits in it, beans are evil, and are you trying to poison him?
What he needs is…fish fingers and custard.
But, in honor of tomorrow night’s season finale where we might actually learn his name (!!!), I whipped up some delicious boozy pudding with faux fish fingers for you to munch on while you watch.
For the fish fingers:
This recipe was adapted from my Doctor Who Cookbook, Dining with the Doctor. While unfortunately a lot of the recipes look pretty unappetizing, these faux fish fingers came out great!
You simply take a store bought pound cake, and cut it into fish finger sized strips. Mix an egg with a few tablespoons of whole milk or heavy cream, and dip the strips into this to cover them. Then, coat the strips in graham cracker crumbs to make them look like the crumbly fried outside of a fish stick!
Spread them out on a lined baking sheet and bake them at 350 for 10 minutes, flipping halfway through.
For the custard, I adapted this recipe for vanilla pudding shots from Paleyellow.net. You will need:
- about 1.5 oz vanilla instant pudding (roughly half of a box)
- 1/3 cup cold milk
- 4 tablespoons cake vodka
- 2 1/2 tablespoons whipped vodka
- 4 oz cool whip
Whisk together the pudding and milk in a large bowl, then add the vodkas and fold in the cool whip. Transfer to containers and let sit in fridge for about an hour. (I didn’t let mine sit enough, as you can see in the picture. It was too thin)
*Note: For a fun twist on a martini, I dipped the glasses into some milk and then into the graham cracker crumbs to line the rim.
Use your fish fingers to scoop up the custard, or just drink it!