I don't know who thinks up the various food holidays but today is National Butterscotch Pudding Day. I don't think that many people make the cooked type pudding anymore or even the instant type. The ubiquitous ready to eat pudding cups seem to have taken over.
There are some make food from scratch only people out there though. This recipe would be for them:
Butterscotch Pudding
1/2 cup plus 1 tablespoon brown sugar, firmly packed
4 tablespoons cornstarch
1/8 teaspoon salt
2-3/4 cups milk
1 teaspoon vanilla extract
2 tablespoons butter or margarine
Mix sugar, cornstarch, and salt in a saucepan. Very gradually, stir in the milk until blended. Cook over very low heat, stirring constantly, until the mixture thickens and comes to a boil. Continue stirring and let the pudding simmer rapidly for 1 minute. Remove from heat and stir in vanilla. Swirl in the butter until melted. Pour the pudding into 6 half-cup glasses and let cool slightly. To prevent a skin from forming cover each glass or the surface of the pudding itself with plastic wrap. Serve warm or chilled.
From More Make YOur Own Groceries by Daphne Metaxas Hartwig
3 comments:
Cooked pudding is so much better tasting than the instant variety. I think many people may have forgotten just how good it is.
I never really thought about what constitutes "Butterscotch" but that sounds much better than the instant version.
Hi,
I just love cooked pudding, I have always liked the film on top-I know many people like to prevent this when cooking pudding, but I like it :)
I also don't like the "new" butterscotch flavor-butterscotch chips, butterscotch instant pudding, etc. I love the "real" butterscotch like in this pudding. I have a "butterscotch bars" recipe using brown sugar--people don't realize until they eat it that it is not the butterscotch they know.
Thank-you for a great blog!
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