Deepdelve Puddingstones
"For iron hearts and quiet kitchens."
Deepdelve Puddingstones are a rare, soft, melt-in-the-mouth Dwarven confection, known only within hearth-clans and secretive forge-families. These little desserts are the exact opposite of Dwarven public food — they are gentle, sweet, and forgiving, with textures like steamed custard wrapped in a chewy glaze.
To outsiders, Dwarves only eat gravelly breads, bitter broths, or spicy meat. The very existence of something soft and delicate in their cuisine is a deeply held secret. Recipes are passed down matrilineally, whispered between grandmothers and daughters, often during funeral weeks or winter quiets, when the house is closed to all non-Dwarves.
Description
Small, softly glazed confections the size of a child’s fist. Inside is a delicate, spiced cream-and-root pudding, bound in a chewy shell of honeyed glaze, dusted lightly with powdered sugar and ashmint.
They are served lukewarm, alongside forge-milk tea or emberbrew — and only in trusted company.
Manufacturing process
“If it jiggles, it’s joy. If it cracks, you stirred too hard.”
Instructions
- Make the Pudding Base
Heat the stone-milk gently over coals. In a separate bowl, mix starch, spice, and honey. Slowly pour hot milk into the mix, whisking gently. Return to pot. Stir over low heat until it thickens like custard. - Temper and Finish
Crack in the egg and stir quickly to avoid curdling. Add ashmint. The result should be glossy, rich, and barely hold shape. Let cool completely. - Form Puddingstones
Scoop cooled pudding into small mounds with damp hands. Chill in an ice nook or saltbox until firm. - Glaze the Shell
Heat syrup and tallow until bubbling, then dip each mound quickly to coat. Let set for a slight chew. If you want a soft skin, double-dip after five minutes. - Final Touch
Dust each stone with sugar and mint. Store in silk-lined stone boxes for best presentation. Best served within a day — or they’re too soft to hold.
Significance
Cultural Lore
- Kept Hidden: Even the most adventurous dwarves won’t serve this to non-Dwarves. If a foreigner even sees a Puddingstone, it’s usually eaten or hidden before questions can be asked.
- Used in Mourning and Mirth: Served during quiet wakes, birth feasts, and bonding nights — moments where the Dwarves can let their pride rest.
- Guarded by Matrons: In older clans, the "Puddingstone Matron" is an informal role of deep respect.
What Happens If Outsiders Find Out?
- It is said that Gord Rammson once caught a human bard describing a Deepdelve Puddingstone as “cute.” The bard woke up a day later in a coal cart headed the wrong direction.
- A Halfling cook tried to make her own version. The clan that hosted her has never been seen again. Dwarves just shake their heads and mutter, “Baked secrets crumble.”
Ingredients (Makes 10 Puddingstones)
Pudding Base:
- 2 cups fermented stone-milk or heavy cave cream
- ½ cup mossbarley starch or arrowroot
- ¼ cup smokebloom honey
- 1 tsp fireroot spice blend (cinnamon, cracked embernut, charcoal salt)
- 1 egg (or two quailforge eggs)
- Pinch of ashmint or sweet cave sage
Shell Glaze:
- 1½ cups boiled sugar syrup
- 1 tbsp tallow or cave-butter
- ½ tsp powdered stoneflower (for elasticity, optional)
Dusting:
- Fine sugar dust
- Crushed ashmint or pink salt flakes
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