butterscotch pudding

Recipe video above. One batter magically transforms into a warm butterscotch pudding with PLENTY of butterscotch sauce bubbling underneath! This pudding has terrific butterscotch flavour from the dark brown sugar as well as the golden syrup (see recipe for subs).

Self Saucing Butterscotch Pudding

(50 grams) dark brown sugar (, packed (Note 1))

(185 grams) plain flour ((all purpose flour))

2.5 tsp baking powder

/ 7 tbsp unsalted butter (, melted)

(125 milliliters) milk ((full

golden syrup ((Note 2))

(150 grams) dark brown sugar (, packed (Note 2))

tbsp cornflour / corn starch

(500 milliliters) boiling water

Vanilla ice cream

Preheat oven to 180°C/350°F (160°C fan).

Grease a 6 cup baking dish (1.6L/1.6Q) with butter.

Butterscotch Sauce: Whisk sugar and cornflour in bowl. Set aside.

Pudding batter: Place sugar, flour and baking powder in a separate bowl. Whisk to combine.

Add butter, egg, milk and golden syrup. Whisk until mostly lump free.

Scrape into baking dish and smooth surface.

Sprinkle Butterscotch Sauce sugar mixture all over surface.

Pour boiling water over the surface over the back of a dessert spoon held as close to the batter as you can (to soften the pour so it doesn't break the surface of the batter).

Transfer to oven, bake 40 minutes or until skewer inserted into the cake part comes out clean.

Cut through pudding to reveal butterscotch sauce underneath.

To serve, scoop pudding into a bowl then douse with butterscotch sauce. Top with ice cream!

Homemade Butterscotch Pudding For One - rich, creamy and so good! An easy to make, single-serving recipe that&#x27;s perfect for those cooking for one.

Butterscotch Pudding For One

cornstarch

salt

milk

salted butter

brown sugar

heavy cream

vanilla extract

whipped cream (, optional)

Whisk the cornstarch with the salt in a small bowl. Slowly add the milk and whisk until the mixture is smooth. Make sure there are no lumps.

Whisk in the egg yolk and set the bowl aside.

Melt the butter in a deep saucepan set over medium-high heat. When the butter has melted, whisk in the brown sugar.

The brown sugar will look grainy at first, but whisk vigorously until the brown sugar completely melts and becomes a liquid.

Remove the pan from the heat.

Slowly whisk in the cream. (The sugar and cream will steam but continue to whisk. The sugar will clump together, this is normal). Return the pan to the stove, reduce the heat to low and continue to whisk until the sugar has melted and is smooth.

Very slowly add most of the hot butterscotch liquid to the bowl with the cornstarch and milk and whisk. (You want to add the hot butterscotch slowly because you don't want the heat from the butterscotch to "cook" the eggs.)

Return the tempered cornstarch slurry to the pan and cook. Raise the heat to medium-high and whisk vigorously until it comes to a boil.

Continue whisking and cooking for an additional 2 minutes. Remove the pan from the heat and whisk in the vanilla.

Carefully spoon into a bowl or a glass and chill for at least an hour.

Top with whipped cream, if desired.

This creamy old fashioned butterscotch pudding can be served as is or folded together with whipped cream for a lighter texture. Either way, the butterscotch flavor is intense and perfect.

Old Fashioned Butterscotch Pudding

dark brown sugar, packed

oz (3/4 stick or 6 Tablespoons) unsalted butter

In a medium bowl, whisk the yolks and...

In a medium bowl, whisk the yolks and cornstarch together. Mixture will be very thick. Set aside convenient to the stove.

Put the vanilla extract in another medium bowl...

Put the vanilla extract in another medium bowl and place a fine mesh strainer over the top. Set aside convenient to the stove.

In a heavy-bottomed saucepan, melt the butter.

Add the dark brown sugar and salt, and...

Add the dark brown sugar and salt, and cook the two together over medium-high heat, stirring constantly with a wooden spoon or high-heat spatula. The mixture will look very creamy and bubbly, and then all of a sudden, the butter will separate out and the whole thing will look kind of sad and like a failure. Keep going. In another couple of minutes, the mixture will come back together again. Don't stop stirring.

As soon as the butterscotch comes back together,...

As soon as the butterscotch comes back together, pour in the milk, all at one time and remove the pan from the heat. Do it carefully. The butterscotch will hiss and bubble and then turn into a hard mass. Carefully pry the hard mass off the bottom of the pan with your spoon or spatula and then return the pan to medium low heat.

Stir until all the butterscotch has melted back...

Stir until all the butterscotch has melted back into the milk. This could take 4-5 minutes. Just be patient and stir and stir. You will most likely have butterscotch stuck to your spoon or spatula. That's okay. It will melt too. Just keep stirring.

Once the butterscotch milk is nice and smooth,...

Once the butterscotch milk is nice and smooth, continue to heat until the milk is steaming. Then, temper about half the butterscotch into the egg yolk mixture, whisking very well.

Pour the tempered yolks back into the pan...

Pour the tempered yolks back into the pan and bring to a boil, stirring constantly. Allow the mixture to boil for 2 full minutes, whisking constantly..

Pour the pudding through the fine mesh strainer...

Pour the pudding through the fine mesh strainer into the bowl with the vanilla. The mixture will be very thick, so use the pack of your spatula to press it through.

Stir until the vanilla is mixed in.

At this point, you can pour into small...

At this point, you can pour into small bowls or leave it in the large bowl and press plastic wrap down onto the surface of the pudding. Either way, refrigerate until cold, or you can eat it warm. I won't judge you.

See NOTES below for how to serve. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/umrnjcn3ceuucyecmpd2.mp4

Butterscotch Creme Brulee

This butterscotch pudding comes together in about 10 minutes on the stove. In this recipe, you're combining the outstanding flavors of caramelized brown sugar and butter with vanilla and, if desired, a splash of bourbon. This butterscotch pudding recipe is luxuriously creamy, velvet-rich, and totally unforgettable with salted caramel and fresh whipped cream on top.

Homemade Butterscotch Pudding

(360 milliliters) whole milk

(240 milliliters) heavy cream cream

(150 grams) packed dark brown sugar

water

Tablespoons (45 grams) unsalted butter, softened to room temperature

whipped cream

Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.

Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).

Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.

Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla and bourbon.

Cool for 5 minutes, then pour into serving glasses or bowls. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for 4-6 hours or overnight until chilled and thickened.

Serve with optional toppings. Cover and store leftovers in the refrigerator for up to 4 days.

Thank you for providing me with a very valuable website to obtain nutritional values.

Made the recipe exactly how is and it came out beautifully smooth and delicious! it was my first time making butterscotch pudding and this will be my go to recipe from now on!

Hi Sally,

First, I have to say that your recipe was delicious.  However, I am looking to get the color of the pudding to more of a caramel (light brown).  I believe cooking the dark brown sugar and butter together would help to achieve this.  What are your thoughts?

I prepared exactly as written rum and all. DELICIOUS I also did crumble a bit of a Heath bar YUM!

I used Widow Jane Decadence bourbon, and it was amazing!  However, I think I may have scraped against the inside of the pot with I was pouring it into the glasses, as there are small lumps here and there in the pudding.  Am I right to assume that's the cause?

I used almond milk with vanilla flavoring. Usually when I make pudding I cut the milk back by 1/4 cup but since I did use the heavy cream I’m hoping it comes out alright. It tastes great but I have to cool it still and see if it thickens. We love butterscotch so I know we will eat it anyway!

The pudding is fabulous for sure.  I had the semi-bright idea of making it into a pie with a gingersnap crust.  The pudding was amazing, the crust was also amazing.  It would have been a great combination except the flavor of the crust tended to overwhelm the flavor of the butterscotch.  I will make this again, but will re-think the crust.

Just okay, in my opinion. I made the recipe exactly as written without substitutions. I am an experienced baker and cook who has tempered eggs many times before. I had the same problems as others. The butterscotch flavor wasn't rich enough, the pudding didn't set enough (was not thick enough, which is unfortunate because I was going to fill a cake with it), and it was not totally smooth - it was grainy. Interestingly, I didn't have any issues during the tempering stage and the pudding appeared completely smooth in the pot. I tasted it while it was warm and didn't notice any lumps, nor did I see any lumps when pouring from the pot into a bowl for refrigerating. I was shocked to find lumps in it the next day, but, they're definitely there! I guess I just didn't notice them before. Won't be making this one again.

https://www.youtube.com/watch?v=W_2sj1KgKxk

Learn how to make luxuriously creamy and velvet-rich homemade butterscotch pudding. It's totally unforgettable with salted caramel and fresh whipped cream on top!

Get the full recipe: https://sallysbakingaddiction.com/butterscotch-pudding/

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Butterscotch Pudding | Sally's Baking Addiction

The from-scratch bourbon butterscotch pudding is made with brown sugar, butter and bourbon. Plus this pie is topped with a bourbon whipped cream.

No-Bake Bourbon Butterscotch Pie

graham cracker crumbs

unsalted butter

heavy whipping cream

corn starch

bourbon

sugar

pecans, crushed

Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.

Grind the graham crackers into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. Pour the melted butter into the graham cracker crumbs and stir until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.

For the crust:

Measure out all of the ingredients for the pudding prior to starting. You will need to work quickly to prevent the eggs from becoming scrambled.

In a medium-size saucepan, melt the butter over medium-low heat. Once the butter is melted, add the egg yolks, whisking continuously until well combined. Immediately add the brown sugar and whisk into the eggs.

Quickly add the milk and heavy whipping cream, continuing to whisk over medium low heat. Add the cornstarch 1 tablespoon at a time, and whisk until dissolved.

Once the pudding starts to thicken, continue cooking for another couple of minutes until it&#8217;s bubbling lightly. Remove the pudding from the heat and whisk in the bourbon (if desired), stirring rapidly until the pudding is well blended.

Strain the pudding through a fine sieve into the prepared crust. This step is optional, but it will help catch any lumps of ingredients that did not get blended.

Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick. Allow it to cool on the counter for at least 1 hour before refrigerating. Refrigerate the pie for 4 to 6 hours until the filling is firm before adding the topping.

For the pudding:

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream and bourbon (if desired) into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.

Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.

Spread the whipped cream over the top of the pie and garnish with crushed pecans.

For the topping:

Best butterscotch pudding indeed! I used evaporated whole milk 240 g instead of the heavy cream, because I needed to use up a partial can. This would make a perfect pie filling. Texture is creamy and rich and a little thicker. I still used the full 3 Tbsp of butter, so it was still plenty rich for us. Simmering the butterscotch mixture is a brilliant addition to the recipe and allowed for a richer butterscotch flavor without having to increase the quantity of brown sugar (which would make it too sweet). 

I need to make this recipe again as a pie filling. I think it’d be especially nice with Sally’s crust recipe and piped whipped cream curls on the top.

I have been baking for over 60 years, and I use your site as my primary reference for all baking recipes, however this pudding was a total disappointment.  I followed the instructions exactly, having my ingredients mise en place. The pudding had zero butterscotch flavor and even after being refrigerated overnight still didn't thicken. My husband took one taste and refused to eat it. Very disappointing.

Sally, I love your tutorials and recipes, and your homemade butterscotch pudding is a huge hit with everyone who has tasted it. My boyfriend asked for it for his birthday instead of a cake. I love the character and flavor of the pudding itself, so I keep it simple with a few chopped pecans and unsweetened whipped cream on top. I had only Raynall VSOP brandy on hand when I first made it and found that is the spirit I prefer in it in addition to double fold vanilla.  I always make sure I boil the sugar to 240 F, and it turns out perfect every time I make it! Thank you so much for this recipe.

Wait! I have to wipe my mouth off. The author isn't lying. Puts store bought pudding to shame ( although store bought has it's place). Creamy, decadent,loads of flavor. If a newbie cook follows this recipe to the letter,they will be very happy

I subbed Trader Joe’s coconut sugar because it was that or light brown- and other reviews indicated darker was better.  It was insanely flavorful and I’d highly recommend. I think it takes less time to brown so you have to keep and eye on it. But it’s stellar! I also did vanilla bean paste (1 tsp) and spiced rum.    Amazing recipe. So glad I took a chance. Thanks sally for another great win!

My go to every year for Thanksgiving.  Adding Scotch takes it to the next level.  A friend of mine works for Jonnie Walker.  I gave him the recipe for a chef's dinner.

This banana and date pudding is elevated by the ultimate combination of hazelnut and butterscotch.

Banana and date pudding with hazelnut butterscotch recipe

tsp bicarb soda

bananas

(260 grams) self-raising flour

unsalted butter, melted, cooled

dark brown sugar

(250 milliliters) buttermilk

eggs, lightly beaten

Thickened cream, to serve

unsalted butter, chopped

(180 milliliters) pure (thin) cream

tbs Frangelico

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981848096001&=domain=del

5348771529001-5981848096001

This easy homemade Butterscotch Pudding comes together in minutes! Silky smooth, rich and creamy, this easy pudding recipe will have you saying buh-bye to boxed pudding mix forever!

Butterscotch Pudding

brown sugar (firmly packed, dark or light)

tsp sea salt

half and half OR whole milk

unsalted butter (cubed)

tsp vanilla extract

Set out six small ramekins or bowls. (I like to place them on a quarter sheet pan so it&#039;s easier to move to the fridge.)

Whisk together egg yolks, brown sugar, cornstarch, salt and about a 1/4 cup of the half and half (or milk) in a 2 or 3 quart saucepan. Continue whisking until mixture is smooth and lump-free.

Gradually whisk in the remaining half and half (or milk).

Place over medium heat and bring to a simmer, whisking frequently.

Once the mixture is at a simmer, whisk constantly for 2 minutes keeping it at a simmer - do not let it come to a boil.

Remove the saucepan from heat and whisk in the cubed unsalted butter and vanilla extract.

Pour the pudding mixture through a fine mesh sieve and into a large measuring cup. Divide the pudding evenly among the ramekins and cover with plastic wrap.

Refrigerate until the pudding is set and chilled, about 4 hours or overnight.

Remove plastic and serve chilled.

I just made this and it was the best butterscotch pudding I've ever had. Very custard like and so quick and easy to make. I cut the recipe in half because I just wanted a small batch but kept all the proportions the same, except for the sugar. I only lightly packed the sugar and it was more than sweet enough for me. Thank you for this simple yet delicious recipe!

I have made this many times and it is delicious! Highly recommend and easy!

https://content.jwplatform.com/videos/AKncFQK5.mp4

Top 8 butterscotch pudding recipes from across the web

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Self Saucing Butterscotch Pudding

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Top 8 butterscotch pudding recipes from across the web

The most viewed butterscotch pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Self Saucing Butterscotch Pudding

Butterscotch Pudding For One

Old Fashioned Butterscotch Pudding

Homemade Butterscotch Pudding

No-Bake Bourbon Butterscotch Pie

Homemade Butterscotch Pudding

Banana and date pudding with hazeln...

Butterscotch Pudding

The most viewed butterscotch pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine