Butterscotch Pudding Recipe (A Tasty Holiday Treat!)

There's just something right about warm pudding dessert over the holiday season.  My mother used to always make homemade vanilla pudding and I remember eating it right after it was cooked, still warm and perfectly creamy, a taste you can only find in homemade pudding.  Sometimes she would add some chocolate chips and other times some bananas and vanilla wafers.

 

This recipe is a spin on my mother’s classic, making her classic vanilla pudding into Butterscotch Pudding.  The butterscotch flavors add a new depth to the simple dessert and make for an even more impressive and comforting treat!  I like to garnish the warm pudding with leftover gingersnap or gingerbread crumbs and some fresh whipped cream but you could also make a trifle and layer the gingerbread or gingersnaps alternating with the pudding. This is an easy, make-ahead dessert that pleases the whole family.  I usually make it a day or two in advance and keep it in the fridge until the gathering of family or friends happens. You can also serve it fresh and warm right from the stove, but if you do, I warn you, there may not be any leftovers!

INGREDIENTS

1/4 cup butter

3/4 cup packed dark brown sugar

1/2 cup heavy cream

2 cups whole or 2% milk

3 tablespoons water

3 tablespoons cornstarch

1 teaspoon whiskey (optional)

gingersnaps and whipped cream for serving

 

DIRECTIONS

Melt butter over medium low heat.  Add in brown sugar and stir until sugar dissolves and gets bubbly (about 5-10 minutes).  Gradually add in heavy cream while stirring. Mix to thoroughly combine cream with sugar.  Add milk and whiskey (optional) and remove from heat.  In a separate bowl mix together 3 tablespoons of cornstarch with 3 tablespoons of water. Once the cornstarch mixture is well combined, mix this into the pudding.  Return pan to heat and simmer for about 10-15 minutes stirring frequently to prevent the pudding from sticking to the bottom and sides of the pan. Once pudding is thick and can coat a wooden spoon, remove from heat.  Serve with whipped cream and gingersnaps or store in an airtight container (up to 3 days) until ready to serve. 

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Butterscotch Pudding Recipe (A Tasty Holiday Treat!)

Becky Rosenthal has a confession to make. Without shame she romanticizes her grandmother's era. Perhaps she's a victim of Golden Age thinking, but she believes her grandma could teach us a few things about hosting a party, warming up a room, welcoming strangers, cooking for them and striking up a conversation. We could all benefit from sitting down around a great meal and simply enjoying our families and friends more often. Enter Vintage Mixer. She originally started Vintage Mixer to share ... More

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1 comment

  1. Pegasus72 says:

    I have made this but only used whole milk and it turned out fine.

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