Instant Butterscotch Pudding Food

SELF-SAUCING BUTTERSCOTCH PUDDING

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.

THE EASIEST BUTTERSCOTCH PIE

Steps:

• In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving.
• Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.

DOUBLE BUTTERSCOTCH PUDDING COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, mix cookie mix, dry pudding mix, softened butter, water and egg with spoon until soft dough forms. Stir in butterscotch chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 8 to 11 minutes or until edges are set. Immediately sprinkle each cookie with sea salt. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• Store in airtight container.

BUTTERSCOTCH PUDDING COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.
• In a medium bowl, whisk together flour, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.
• Slowly add in the dry ingredients until just combined. Fold in the chocolate and butterscotch chips with a spatula.
• Drop cookies onto baking sheet with a cookie scoop (I used a medium cookie scoop) and bake for 10 minutes or until slightly golden around the edges.
• Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely.
• Store in an airtight container for up to 5 days.

BUTTERSCOTCH AND PUMPKIN PUDDING

Steps:

• Mix pudding mix, milk, pumpkin, cinnamon and nutmeg well and pour into individual pudding containers. Top with sugar free Cool Whip and vanilla.
• Note: If you want to make butterscotch pumpkin pie instead just put 1 cup milk in the ingredients.

BUTTERSCOTCH MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

OATMEAL CARAMEL (OR BUTTERSCOTCH) PUDDING COOKIES

Steps:

• Prepare a cookie sheet with parchment paper or line with foil and spray with non-stick cooking spray.
• In a large mixing bowl, stir together melted and cooled butter, both sugars, pudding mix and both extracts; stir well to combine.
• Stir in eggs and water; mix well to combine.
• In another bowl, mix together the oatmeal, rolled oats, coconut, flour, baking soda, and salt; mix to combine.
• Mix the dry mixture into the egg/butter mixture; stir well to combine.
• Fold in baking chips and pecans.
• Chill the dough for about 30 minutes.
• Set oven to 350 degrees.
• Remove from fridge, and shape into large balls (about 2 tablespoons each).
• Place on prepared baking sheet, and press down the dough slightly.
• Bake for 11-13 minutes, or until JUST set and golden brown around the edges.

BUTTERSCOTCH PUDDING DESSERT

Steps:

• Mix together graham cracker crumbs, sugar and melted butter. Press mixture into the bottom of a buttered 9×9 baking dish.
• In a medium bowl, beat cream cheese and powdered sugar using a hand mixer. Fold in half (4 oz) of the Cool Whip. Spread over graham cracker crust.
• Combine the milk and pudding mix and whisk together for 1 to 2 minutes, or until smooth and thickened. Pour over cream cheese layer.
• Spread remaining Cool Whip on top and sprinkle with toffee bits (if desired). Refrigerate for several hours before serving. Store in refrigerator.

21 OF THE BEST INSTANT PUDDING DESSERTS

Steps:

• Choose your favorite dish!
• Prepare ingredients according to the recipe.
• Be ready in 30 minutes or less!