When I was about 10, individual servings of pudding hit the big time. And by big time, I mean my lunch.
These puddings were the highlight of my lunch, which otherwise consisted of rye bread and some kind of meat or cheese from the German delicatessen. (Not exactly easy to trade.)
Even then, I was quite discriminating in my pudding tastes. No low-brow Jell-O or no-name brands for me. I insisted on Laura Secord chocolate or butterscotch puddings.
But one day, it hit me. I could make my own pudding.
I don’t know where I got this butterscotch pudding recipe from, but my handwriting tells me I was probably in Grade 5. (When it was still cool to make little circles over certain letters.)
I just came across this old recipe card and thought I should try it again. I mean, how could I resist a recipe where I wrote at the end, “Then eat your heart out on that butterscotch pudding”?
I made it and I did eat my heart out.
This pudding tastes homemade, without even a hint of processed butterscotch flavour. Brown sugar and butter make the butterscotch and that’s really all you need.
I did add some Frangelico because I love the little hazelnut monk. I bet you could add any nice liqueur you’d like, or just more vanilla.
makes 2 bowls
2 c. + 1/4 c. milk
3 tbsp. cornstarch
1 tbsp butter, melted
1/2 c. brown sugar
pinch of salt
2 tsp. Frangelico
2 tsp. vanilla extract
In a heavy-bottomed pot, heat 2 cups of milk over medium-low heat.
While it’s heating, mix the cornstarch and 1/4 cup of milk in a separate bowl till it’s smooth.
Once the hot milk has just started boiling, whisk in the butter, brown sugar, salt and milk-cornstarch mixture. Keep whisking until it’s fully incorporated.
Stirring often, bring to a low boil for 10 minutes.
Remove from heat. Stir in the Frangelico and vanilla. (It will seem a bit thin at this point. Don’t worry – it will thicken in the fridge.)
Scrape into pretty bowls.
Refrigerate until it has thickened – about 3 hours.