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Butterscotch pudding

 


Method 1

Ingredients

2½ tbsp cornflour

3 egg yolks

(freeze the whites for another recipe)

500ml whole milk

300ml double cream

50g butter

125g light muscovado sugar

grated dark chocolate

to serve (optional)

step 1

Whisk the cornflour and egg yolks together in a bowl or jug. Pour the milk and half the cream into a second jug and set both aside.

step 2

Melt the butter in a large saucepan over a low heat with the sugar until the sugar has melted, about 2-3 mins. Turn up the heat to medium and simmer for 1-2 mins to bring out the caramel flavours, being careful not to burn the sugar. Remove from the heat and gradually whisk in the cream mixture. Do this slowly and carefully, as the hot sugar mixture may spit a little.

step 3

Return to the heat and bring to a simmer, whisking continuously. Remove from the heat and spoon 3-5 tbsp into the egg yolk and cornflour mixture to loosen slightly, then tip it all into the saucepan, and whisk everything together. Return to a medium heat, whisking until the mixture comes to a simmer and begins to thicken into a custard. Remove from the heat and pour into four or six serving glasses or ramekins, then chill for 4 hrs or overnight until set.

step 4

Just before serving, whisk the remaining 150ml cream to soft peaks using an electric whisk, and pipe or spoon this over the puddings. Grate over some chocolate to serve, if you like.


Method 2

🍮 Homemade Butterscotch Pudding

✅ Serves: 4–6

⏱ Prep + Cook Time: ~20 mins | Chill: 1–2 hours (or enjoy warm)

🔸 Ingredients

100g (½ cup) light brown sugar (for classic butterscotch flavor)

2 tbsp unsalted butter

¼ tsp salt

2 tbsp cornstarch (aka cornflour)

2 cups (500ml) whole milk

2 large egg yolks

1 tsp vanilla extract

Optional: 2 tbsp heavy cream (for extra richness)

Optional: 1 tsp dark rum or bourbon for depth (adults only)

🔪 Instructions

🔥 1. Melt the sugar and butter:

In a medium saucepan over medium heat:

Combine brown sugar, butter, and salt.

Stir until the sugar is dissolved and mixture bubbles (2–3 mins).

🥣 2. Mix cornstarch slurry:

In a bowl, whisk together:

Cornstarch,

Egg yolks, and

A splash of the milk (about 2–3 tbsp) until smooth.

🥛 3. Add milk to pan:

Gradually whisk the rest of the milk into the saucepan with the sugar mixture.

🥄 4. Temper the eggs:

Slowly whisk some of the hot milk mixture into the egg/cornstarch mix to warm it up (prevents curdling).

Then pour the egg mixture back into the saucepan.

🔄 5. Cook until thick:

Continue cooking over medium heat, whisking constantly, until the pudding thickens and just starts to bubble (about 5–7 minutes).

Simmer for 1 more minute to fully cook the starch.

✨ 6. Finish:

Remove from heat.

Stir in vanilla (and optional cream or booze).

Taste and adjust salt if needed.

❄️ 7. Chill or serve:

Pour into individual cups or ramekins.

Optional: Press plastic wrap directly on the surface to prevent a skin from forming.

Chill for at least 1–2 hours until set — or serve warm for cozy comfort.

🥄 Optional toppings:

Whipped cream

Crushed toffee or caramel bits

Sea salt flakes

Toasted pecans or walnuts

Banana slices or stewed apples (so good!)

✅ Tips:

For extra smoothness, strain through a fine sieve before chilling.

Can be made up to 2 days ahead.

Want it egg-free? I can give you a cornstarch-only version too.



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