SELF-SAUCING BUTTERSCOTCH PUDDING
Serve this self-saucing butterscotch pudding warm with ice cream for the ultimate treat for the whole family. It's sure to disappear in a flash
Provided by Lulu Grimes
Categories Dessert
Time 1h15m
Number Of Ingredients 8
Steps:
- Boil the kettle and heat the oven to 180C/160C fan/gas 4. Butter a rectangular baking dish (about 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar and a large pinch of salt in a bowl. Put the butter, milk and eggs in a jug and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
- Mix the remaining sugar with the golden syrup and caramel, add 300ml boiling water and stir until the sugar and caramel dissolves. Pour the hot liquid over the pud, then bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve hot with ice cream. If you leave this pudding to sit, the sauce will soak into the sponge, so eat immediately.
Nutrition Facts : Calories 382 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
BUTTERSCOTCH PUDDING
Steps:
- In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
- Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.
BUTTERSCOTCH PUDDING
Don't bother with a box mix -- make homemade pudding that's way better and still so easy with our foolproof recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 8
Steps:
- Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine dark-brown sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
- Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
- Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
- Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.
Nutrition Facts : Calories 362 g, Fat 22 g, Protein 5 g, SaturatedFat 13 g
BUTTERSCOTCH PUDDING CAKE
Make and share this Butterscotch Pudding Cake recipe from Food.com.
Provided by Barb in WNY
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Lightly spoon flour into measuring cup; level off.
- In medium bowl, combine flour, brown sugar, baking powder, and salt; mix well.
- Add milk, margarine, and vanilla; stir to blend. Pour into ungreased 9- inch square pan.
- In small bowl, combine pudding mix and hot water; blend well. Pour slowly over batter in pan. Do Not Mix.
- Bake at 350°F for 30 to 35 minutes, or until center is firm to the touch and toothpick inserted in top half of cake comes out clean.(The top surface of the cake will appear cracked.).
- Cool in pan 5 to 10 minutes.
- To serve: spoon warm cake, pudding side up into dessert dishes. If desired top with whipped topping.
Nutrition Facts : Calories 132.9, Fat 3.4, SaturatedFat 2, Cholesterol 9.3, Sodium 226.4, Carbohydrate 23.7, Fiber 0.4, Sugar 12, Protein 2.1
BUTTERSCOTCH PUDDING II
Chill overnight in individual dishes.
Provided by sal
Categories Desserts Custards and Pudding Recipes
Time 3h
Yield 4
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, stir together brown sugar and flour. Stir in milk. Bring to a boil and boil for 1 minute. Remove from heat and stir in egg yolks and butter until smooth. Pour into serving dishes and chill 3 hours or overnight in the refrigerator.
Nutrition Facts : Calories 429.5 calories, Carbohydrate 65 g, Cholesterol 143.6 mg, Fat 17.3 g, Fiber 0.2 g, Protein 5.7 g, SaturatedFat 10.1 g, Sodium 144 mg, Sugar 58.3 g
BUTTERSCOTCH PUDDING I
This recipe is good as pudding or as pie filling!
Provided by KITTYANN
Categories Desserts Custards and Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving.
Nutrition Facts : Calories 456.3 calories, Carbohydrate 70.9 g, Cholesterol 133.3 mg, Fat 16.4 g, Fiber 0.1 g, Protein 7.4 g, SaturatedFat 9.6 g, Sodium 474 mg, Sugar 59.4 g
BUTTERSCOTCH SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).
- Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.
- To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.
CREAMY BUTTERSCOTCH PUDDING
Deciding to make a real homemade dessert one night, I mixed up this pudding. It's from my favorite cookbook with a few added tweaks-and much better than store-bought! -EMR, Taste of Home Online Community
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.
Nutrition Facts : Calories 221 calories, Fat 5g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 161mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.
OLD-FASHIONED BUTTERSCOTCH PUDDING
This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn't strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here's a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you've ever ended up with thin, runny pudding, undercooking may have been the issue.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
- In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.)
- Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
- Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
- Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don't worry about the eggs curdling. You're going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
- Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don't cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
- When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
COOKING LIGHT BUTTERSCOTCH PUDDING
From the January 2008 Cooking Light magazine. "Vitamin D aids Calcium absorption in dairy foods. One serving of this dish offers about 1/5 of your daily calcium needs. Garnish with fresh grated nutmeg.
Provided by pewpew1982
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first three ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180 degrees or until tiny bubbles form around edge (do not boil.
- Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.
- Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk. Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Remove from heat; stir in butter and vanilla. Place pan in a large ice filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.
Nutrition Facts : Calories 261.4, Fat 5.3, SaturatedFat 3, Cholesterol 73, Sodium 291.8, Carbohydrate 48.3, Fiber 0.1, Sugar 43.2, Protein 5.8
ULTIMATE BUTTERSCOTCH CAKE
This Butterscotch Cake is a moist, from-scratch brown sugar cake topped with butterscotch buttercream made with melted butterscotch chips! The cake is covered in even more butterscotch chips!
Provided by Life, Love and Sugar
Categories Dessert
Time 1h55m
Number Of Ingredients 16
Steps:
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 2
- . Combine the flour, pudding mix, baking powder and salt in a medium sized bowl and set aside.
- . Add the butter, brown sugar and vegetable oil to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- . Add the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- . Add half of the dry ingredients to the batter and mix until mostly combined.
- . Add the milk and mix until well combined. The batter will look a little curdled, but that's ok. 7.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 8.
- Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs. 9.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. 10
- To make the butterscotch frosting, add the butter to a large mixer bowl and beat until smooth. 11
- Slowly add the melted butterscotch chips and mix until well combined. 12
- Add about half of the powdered sugar, the salt and half of the milk or cream and mix until well combined. 13
- Add the remaining powdered sugar and mix until smooth. 14
- Add the remaining milk or cream as needed to get the right consistency of frosting. Set frosting aside. 15
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat, if needed. The cakes should be pretty flat already. Place the first cake on a serving plate or a cardboard cake round. 16.
- pread about 1 cup of frosting into an even layer on top of the cake. 17.
- dd the second layer of cake on top of the frosting. 18.
- dd another cup of frosting on top of the cake and spread into an even layer. 19.
- op the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. 20.
- ress butterscotch chips into the sides of the cake immediately after frosting it. 21.
- se the remaining frosting to pipe shells around the border of the cake. 22.
- tore cake in an airtight carrier. Cake is best when eaten within 3-4 days.
Nutrition Facts : ServingSize 1 Slice, Calories 806 calories, Sugar 99 g, Sodium 461.9 mg, Fat 33.3 g, SaturatedFat 20.6 g, TransFat 0 g, Carbohydrate 123.3 g, Fiber 0.7 g, Protein 6.9 g, Cholesterol 132 mg
HOMEMADE BUTTERSCOTCH PUDDING
This homemade butterscotch pudding recipe makes a delicious dessert with whipped cream or whipped topping, and it's super simple to fix.
Provided by Diana Rattray
Categories Dessert
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk the egg yolks in a small bowl or a 2-cup Pyrex measuring cup and set aside.
- In a medium saucepan or saucier, combine the brown sugar, cornstarch, and salt. Stir with a whisk until well blended.
- Whisk in the milk and cream and place the pan over medium heat. Continue cooking, continually whisking, until the mixture is simmering and thickened.
- Remove the pan from the heat and quickly whisk about 1 cup of the hot mixture into the egg yolks.
- Return the egg yolk mixture to the saucepan and put it back over the heat. Continue cooking, continually whisking, until the mixture is simmering once again. Continue cooking and whisking for 1 minute. The eggs should be thoroughly cooked at this point. If in doubt, use an instant-read thermometer-the minimum safe temperature for eggs is 160 F (per FDA).
- Place a fine-mesh sieve over a bowl and strain the pudding into the bowl. Whisk the butter into the pudding along with the 2 teaspoons of vanilla extract.
- For individual servings, ladle the pudding into ramekins or dessert dishes and place them on a rimmed baking sheet or pan. Cover each serving with plastic wrap, pressing it onto the pudding to keep it from forming a skin. Refrigerate until thoroughly chilled.
- Alternatively, leave the pudding in the larger bowl. Press a piece of plastic wrap over the surface of the pudding to keep the air from forming a skin and then refrigerate to chill thoroughly.
- Top this pudding off with a dollop of whipped cream and a sprinkling of maple flakes, toasted coconut, or cinnamon-sugar, if desired.
Nutrition Facts : Calories 396 kcal, Carbohydrate 42 g, Cholesterol 182 mg, Fiber 0 g, Protein 8 g, SaturatedFat 13 g, Sodium 231 mg, Sugar 36 g, Fat 22 g, ServingSize 6 servings, UnsaturatedFat 0 g
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- In a large, heavy saucepan, melt the butter. Add the brown sugar and cook over low heat, stirring, until the sugar is dissolved and bubbling, about 3 minutes. Stir in the warmed cream.
- In a small bowl, combine the cornstarch with the salt. Add 1/2 cup of the milk and whisk until smooth. Add the cornstarch mixture to the saucepan along with the remaining 1 1/2 cups of milk and cook over moderate heat, stirring constantly, until thickened, about 4 minutes. Off the heat, whisk in the egg yolks, 1 1/2 teaspoons of the vanilla and the bourbon. Return the pudding to the heat and bring to a boil, stirring constantly. Off the heat, whisk in the vinegar. Strain the pudding through a fine sieve set over a bowl. Pour the pudding into six 6- to 8-ounce parfait glasses or dessert bowls. Press a piece of plastic wrap directly on the surface of each pudding and refrigerate until chilled, at least 3 hours, or overnight.
- In a chilled bowl, whip the remaining 3/4 cup of heavy cream with the remaining 1/2 teaspoon of vanilla until soft peaks form. Garnish the puddings with the whipped cream and toffee pieces and serve.
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- Fill a medium bowl with ice water. Set a fine mesh sieve in another medium bowl; set the bowl in the ice water bath.
- In a small skillet, combine 1 1/2 tablespoons of the cream with the Scotch, brown sugar, water and salt and cook over moderate heat just until the sugar is dissolved. Let cool slightly.
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- Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof rubber spatula, until thick, about 15 minutes. Do not let it boil. Strain the pudding into the bowl in the ice bath and stir in the Scotch mixture.
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