Butterscotch Pudding from Scratch

Thursday 26 June 2014

Butterscotch Pudding from Scratch

As you know we had the missionaries over for supper the other night.  I made them a chicken pot pie and then we had mash with it, along with some salad and coleslaw.  Yes, I do feed them well. 

 I wanted to make them something special for dessert and I thought to myself I hadn't had a bowl of pudding in a very long time.  Butterscotch pudding is my favourite pudding of all.

Butterscotch Pudding from Scratch

Now here is an interesting little tidbit about British Food.  Over here Dessert is called Pudding . . .  all desserts. Pie, cake, bakes, etc.   If it is a sweet which comes at the end of the meal it is called Pudding.

Don't ever confuse the word "pudding" over here with what we North Americans loving adore as being a thick custardy dessert which comes in flavours such as chocolate, lemon, coconut cream, pistachio, vanilla and . . . butterscotch!  

They don't do pudding here . . .  they do custard and dessert pudding! Pudding is just a word which means dessert, and they do them very well!

Butterscotch Pudding from Scratch

These are not really good photos I know.  It's kind of hard to take a nice photo of pudding, but don't let the bad photos deter you from making this.  It's fabulous.  Rich.  Creamy.   Butterscotch-ee.  

Like Caramel, but better.   It went down a real treat with the lads.   It's really not that difficult to make pudding from scratch.  

You just have to remember a few things . . . one, don't be in a rush and try to cook it over too high a heat (It will scorch if you do) and two, whisk, whisk, whisk (that way you prevent any lumps from forming).  Other than that, it's a real doddle.

Butterscotch Pudding from Scratch

*Butterscotch Pudding from Scratch*
Serves 6
This is not a pudding in the British sense, but a pudding in the North American sense in that it is a type of custard dessert.   Delicious served ice cold and topped with some whipped cream!  

1/4 cup (38g)  of cornflour (corn starch)
100g light soft brown sugar (1/2 cup, firmly packed)
100g dark soft brown sugar (1/2 cup, firmly packed)
1/2 tsp salt
450ml of whole milk (2 cups)
225ml of single cream (1 cup)
3 large free range egg yolks
(You can freeze the egg whites to lose at a later date.  They are perfect for pavlova and other meringues.)
3 TBS butter, cut into bits
2 tsp pure vanilla extract  

Measure the cornflour and both sugars into a heavy based saucepan.   Whisk together well, then gradually whisk in the milk and the cream.  Place over medium-high heat and bring to a boil, whisking constantly.  Remove from the heat   

Beat the egg yolks together in a bowl.  Slowly whisk in 1 cup of the hot pudding mixture a bit at a time.  (This tempers the eggs and keeps them from scrambling.)  Whisk this mixture back into the hot pudding and return to medium low heat.   Whisk and cook constantly until the mixture comes back to a gentle boil.  Cook, whisking constantly, for a further minute.  

Remove from heat and whisk in the vanilla and butter bits.   Cover and allow to cool to room temperature.  

Divide between individual dishes, or pour into a large serving container.   Cover with some plastic cling film, pressing it onto the surface of the pudding to help prevent a skin from forming.  Chill for at least 2 hours prior to serving.   Serve with or without whipped cream. 

Oatmeal Raisin Cookies  

I baked them some Oatmeal Raisin Cookies to have along with the pudding.   These went down a real treat as well.  This has to be one of my favourite oatmeal cookie recipes.  

Oatmeal Raisin Cookies  

Crisp on the edges and soft in the middle . . . and oh so buttery.  Studded to the hilt with lovely sticky sultana raisins, these are really satisfying.  

Oatmeal Raisin Cookies  

It makes really big cookies, which the lads also enjoyed.   They went down really well with the pudding.  These were perfect together.   

You could make them smaller of course but downgrade the baking time if you do to about 9 to 10 minutes instead.  

Oatmeal Raisin Cookies  

*Oatmeal Raisin Cookies*
makes one dozen LARGE cookies

The ultimate comfort cookie.  This is our favourite. 

140g of plain flour (1 cup)
1/2 tsp bicarbonate of soda (baking soda)
175g of butter at room temperature (3/4 cup)
200g soft light brown sugar (1 cup, firmly packed)
95g of granulated sugar (1/2 cup)
1 large free range egg, at room temperature
2 tsp pure vanilla extract
240g of old fashioned rolled oats (not quick cooking, 3 cups)
150g of sultana raisins (1 cup) 

Oatmeal Raisin Cookies  

Preheat the oven to 180*C.350*F. gas mark 4.  Line a baking sheet with baking paper.  Set aside.

Cream the butter and both sugars together until light and fluffy.  Beat in the egg and vanilla.   Whisk together the flour, soda and salt.  Stir this into the creamed mixture to combine.  Stir in the oats, one third at a time, to combine completely.  Stir in the raisins.   Scoop onto the baking sheet by 1/4 cup portions, placing them 3 inches apart on the prepared baking sheet.  

Bake until the edges of the cookies are lightly browned and the centers are set, 18 minutes or so.   Allow to cool on the baking sheets for about 8 minutes and then remove to a wire rack to finish cooling completely.   Repeat to use remaining dough.  Store in an airtight container for up to 3 days.  

NOTE- You can freeze the unbaked dough.  Scoop into 1/4 cup rounds and place on a lined baking sheet.  Freeze and then transfer into a freezer container for up to one month.  Thaw prior to baking.


  1. "You can freeze the egg whites to lose at a later date." Ha! Ha! You've seen my freezer! ;)

  2. Marie.. one of my fave things to eat as a child was butterscotch pud from a box..I loved seeing the 4 ind. bowls in the fridge!

    The cookies look delicious also..Have a great day1

  3. Marie I lobe this recipe of butterscoth pudding look delicious!:)
    I saved this recipe !

  4. Did you know that I'm the original Cookie Monster? ;-) Both recipes look delish!

  5. haha Laura. Have you been looking in my fridge? lol

    MOnique, I have always loved butterscotch pudding. Homemade is sooooooooooo much tastier than the boxed kind and so easy to make. I hope you will give it a go!!

    Gloria, you are such a sweetie pie! xx

    Valerie you can't be the original cookie monster! I am! lol

  6. Mmmm, I love a good, soft, oatmeal raisin cookie, these look scrumptious! I'm going to have to whip up a batch this weekend. And then, give most of them away of course, or I'll eat them all myself! :)

  7. It sounds a delicious pudding! I must admit whenever I make custard, blancmange or anything similar these days, I use the microwave! It takes a while to work out the best timings for your own model of microwave, but so long as you use a big enough jug or bowl it doesn't boil over. You do have to whisk it regularly, but not continuously and it is much harder to burn.

  8. April, you will love these cookies for sure!

    I use the microwave a lot as well Karen. It does prevent scorching, but, yes, without regular whisking its easy toget lumps!

  9. Hi Marie! Hope you're well. I just made the butterscotch pudding, and wowser, it's fantastic. I've never made this type of pud' from scratch. Thank you! You're my go-to touchstone for recipes anytime I need one, I know they are tried and tested and lovingly shared. Appreciate you so much. :)

    1. Merrypetal! I love that you tried this and then took the time to come back and tell me you enjoyed! Thank YOU so very much! You really made my day! xo

  10. How much salt do we need please in the cookie


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