| about us |
| recipe index |
| substitutions |
| ingredients |
| glossary |
| conversions |
| weight vs volume |
| apple recipes |
| pumpkin recipes |
| cranberry recipes |
| chocolate recipes |
| healthy baking |
| eggless recipes |
| comfort foods |
| blueberry recipes |
| biscotti recipes |
| pudding recipes |
| english tea party |
| trifle recipes |
| ice cream recipes |
| strawberry recipes |
| lemon recipes |
| thanksgiving baking |
| candy recipes |
| halloween baking |
| valentine's baking |
| christmas cookies |
| christmas baking |
| christmas candy |
| easter baking |
| baking history |
| bibliography |
 | |
| Subscribe Now | |
| Printer Friendly Page | |
| I'm all for puddings as they're the ultimate in comfort food. Perfect hot on a cold winter's day or when you're feeling under the weather. Perfect cold on a warm summer's day. And perfect for children or those who can't eat solid food. This Butterscotch Pudding is especially good as it has a delightfully rich toffee-like flavor and creamy smooth texture. I often like to serve it with a dollop of whipped cream and a sprinkling of chopped chocolate and pecans (or walnuts). Unfortunately there is a trend for making puddings from a box but I encourage you to try making this recipe. Homemade Butterscotch Pudding uses everyday ingredients, most of which you will already have in your cupboard. When you make this pudding what you are really doing is making a 'cooked' custard. There is only one real difference between a pudding and a custard, and that is cornstarch (corn flour). Cornstarch is added to a cooked pudding so it becomes thick enough to eat with a spoon.The important thing is that puddings have to be cooked carefully as we do not want lumps or even worse, scorching.So keep the heat fairly low and use a heavy bottomed saucepan, making sure that you stir constantly with a large heatproof rubber spatula.When stirring it is important to reach the bottom, sides and corners of the saucepan. Once the pudding has become thick, like mayonnaise, remove it from the heat and strain the pudding to get rid of any lumps that may have formed. Then add the butter and vanilla extract. If you like your pudding warm, then by all means eat it right away. But if you like your pudding cold, simply press plastic wrap onto the surface of the puddings and refrigerate until firm (a couple of hours).For those who like a skin (film) on the top of their pudding, let the pudding cool uncovered and then cover with plastic wrap and refrigerate. | |
| ||||
| |||
| New Videos
| ||||||||||||||||||||||||||||
