Butterscotch Pudding

How to Make Butterscotch Pudding

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1. Melt the butter in a large, heavy saucepan over medium heat. Stir in the brown sugar and salt and cook for 3 to 4 minutes, stirring, until the mixture bubbles and smells like toffee.

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2. Carefully pour in the cream, which will bubble up, and stir until the butterscotch is smooth. Take the pan off the heat.

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3. Whisk the milk, egg yolks and cornflour together in a bowl until smooth.

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4. Slowly pour a third of the warm butterscotch into the milk mixture, whisking constantly, then pour it all back into the pan.

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5. Cook over medium heat, whisking without stopping, for 4 to 5 minutes until the pudding is thick and bubbling, then cook for 1 minute more.

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6. Stir in the vanilla, then pour the pudding through a sieve into 6 glasses or ramekins.

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7. Press cling film onto the surface of each pudding and chill for at least 2 hours until cold and set.

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8. Top with whipped cream and a few flakes of sea salt to serve.

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Tips for Making Butterscotch Pudding

• Cook the sugar and butter until it smells like toffee. Underdone, it tastes only sweet, and overdone, it goes bitter.
• Add the warm butterscotch to the milk slowly at first. Adding it all at once can scramble the egg yolks.
• Strain the pudding into the glasses. It catches any small lumps of cooked egg and gives a perfectly smooth finish.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Butterscotch Pudding

• Whipped cream
• Shortbread biscuits
• Fresh pears

Storing & Reheating Butterscotch Pudding

Keeps covered in the fridge for up to 3 days. It does not freeze well, as the texture turns grainy.

Butterscotch Pudding FAQ: Common Questions

Butterscotch Pudding Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.