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September 3, 2010

Homemade Butterscotch Pudding

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Homemade butterscotch pudding is ultra creamy, thick, and buttery, with a deep butterscotch flavor. You’ll never go back to the boxed variety after having this homemade pudding!

  Homemade Butterscotch PuddingButterscotch is similar to caramel, but it contains more butter and a richer flavor from the molasses in the sugar. For this recipe, I used sucanat which is organic cane sugar without the molasses removed.

Here are some tips for making homemade pudding:

1. Use a whisk instead of a wooden spoon. The whisk will ensure the pudding is ultra creamy.
2. Allow the pudding to cook until it’s thick and coats the back of a spoon. To see if it’s ready, dip a spoon into the pudding and run your finger through the pudding. If it makes a visible line, then it’s ready.
3. Make sure to refrigerate it until it’s completely chilled all the way through. This will ensure a nice, thick pudding!

Homemade Butterscotch PuddingI like to serve this homemade butterscotch pudding with pecans and whipped cream. You could also top it with some sliced bananas, cinnamon apples, or cherries soaked in framboise.

Serves: 6

Butterscotch Pudding

Adapted from Baking by Dorie Greenspan.

10 minPrep Time

20 minCook Time

4 hr, 30 Total Time

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Ingredients

  • 1/2 cup sucanat
  • 3 tablespoons water
  • 1 3/4 cups whole milk (I used raw milk)
  • 1/2 cup heavy cream (I used raw cream)
  • 1/4 cup arrowroot flour
  • 1/4 teaspoon Celtic sea salt
  • 3 tablespoons sucanat
  • 3 large egg yolks
  • 3 tablespoons unsalted butter, room temperature, cut into 3 pieces
  • 2 teaspoons vanilla extract
  • 2 tablespoons whisky (optional)
  • 1/2 cup whipped cream
  • 1/4 cup toasted pecans (optional)

Instructions

  1. Whisk together the scant and water in a medium sauce pan. Place the pan over medium heat and bring to a boil. Boil for two minutes, while stirring (you may need to lower the temperature a little). Slowly, pour 1 1/2 cups milk and the cream into the sugar mixture and bring to a boil. Don't worry if the mixture curdles.
  2. While the sugar mixture is heating to a boil, combine the arrowroot and salt in a small bowl. Put 3 tablespoons whole cane sugar and egg yolks in the bowl of a processor and blend for one minute. Scrape down the sides of the bowl then add the arrowroot mixture one tablespoon at a time, pulsing after each addition. Add the remaining 1/4 cup milk and pulse to blend.
  3. Slowly pour the hot milk mixture into the food processor, with the machine running, then pour everything back into the pan. Whisk without stopping over medium heat until the pudding thickens and coats the back of a spoon, about 2-3 minutes. If necessary, lower the temperature to avoid boiling.
  4. Pour the pudding back into the food processor and pulse a few times. Add the butter, vanilla, and whiskey and pulse until blended and smooth. Divide the pudding into 6, 1/2-cup ramekins. Refrigerate for 4 hours before serving.
  5. Serve with a dollop of whipped cream and a sprinkling of pecans (if desired).
7.8.1.2
3399
https://deliciouslyorganic.net/butterscotch-pudding/
Copyright 2016 Deliciously Organic

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Filed Under: Desserts, Gluten Free Recipes, Grain Free Recipes, Holiday, Nut-free, Uncategorized | 19 Comments

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19 Comments

  1. Maria

    September 3, 2010 at 3:41 pm

    Homemade pudding is the best! I love the whisk photo:)
    to Maria" aria-label="Reply to this comment to Maria">Reply to this comment
  2. Cathy @ ShowFoodChef

    September 3, 2010 at 3:49 pm

    This looks like you made some wonderful healthy changes! I can't wait to try yours. I love that it's REAL butterscotch - I've been looking for that and it's weird how so many just gave me chips or something to use. Wonderful pics and thx for your post.
    to Cathy @ ShowFoodChef" aria-label="Reply to this comment to Cathy @ ShowFoodChef">Reply to this comment
  3. Erika

    September 3, 2010 at 4:09 pm

    I love butterscotch pudding; I'll have to try this.Sorry your main dish didn't turn out as well as expected; that is so frustrating.
    to Erika" aria-label="Reply to this comment to Erika">Reply to this comment
  4. marla {family fresh cooking}

    September 3, 2010 at 4:30 pm

    Sorry to hear that the magazine recipe was a disaster. Thankfully the butterscotch pudding more than made up for it. Love the photo with the whisk!
    to marla {family fresh cooking}" aria-label="Reply to this comment to marla {family fresh cooking}">Reply to this comment
  5. LA

    September 4, 2010 at 1:59 am

    i know EXACTLY what you mean about the magazine thing :/ i ALWAYS have to read the comments below online posts to see if recipes actually worked for at-home cooks. Very excited to see your book tho!!!
    to LA" aria-label="Reply to this comment to LA">Reply to this comment
  6. Kate

    September 7, 2010 at 2:39 pm

    This has happened to me on many occasions from some very reputable magazines and I can attest to the extreme frustration involved. I've taken to reading the recipe thoroughly, trying to determine if the instructions seem accurate. I can't even tell you how many recipes I come across that can't possibly work in the way it's laid out. Totally feeling your frustration......
    to Kate" aria-label="Reply to this comment to Kate">Reply to this comment
  7. Julie

    September 8, 2010 at 7:39 pm

    I hate when that happens, this pudding looks like the perfect save :)
    to Julie" aria-label="Reply to this comment to Julie">Reply to this comment
  8. Amanda@EasyPeasyOrganic

    September 9, 2010 at 10:56 am

    yum, never made butterscotch pudding! yet ...But I agree with Maria - that whisk photo is so beautiful!
    to Amanda@EasyPeasyOrganic" aria-label="Reply to this comment to Amanda@EasyPeasyOrganic">Reply to this comment
  9. application development

    September 11, 2010 at 11:52 am

    Wow! It sounds yummy, delicious! I can't wait more for such great drink. Thanks for its recipe as now I can make it easily.
    to application development" aria-label="Reply to this comment to application development">Reply to this comment
  10. Gaby @ What's Gaby Cooking

    September 13, 2010 at 9:03 pm

    I love homemade pudding!!! Making this for the kids at work something this week - they are going to flip!!
    to Gaby @ What's Gaby Cooking" aria-label="Reply to this comment to Gaby @ What's Gaby Cooking">Reply to this comment
  11. Sally

    December 31, 2011 at 6:05 am

    One of the first things I learned from my mentor (French-chef-neighbor) when we had our restaurant was that no matter how mediocre the dining experience might be, you can save it with a killer dessert. I haven't made butterscotch pudding in ages, but it was one of the few desserts my mom made us (my-t-fine!). This one is on my list for my next having people over. Pudding is so reassuring. Maybe I'll make it tonight for our stay-at-home New Year's Eve. Happy new year!
    to Sally" aria-label="Reply to this comment to Sally">Reply to this comment
  12. lynnita

    April 17, 2014 at 5:10 am

    Can I substitute coconut sugar for the cane in this recipe. I just bought some @ a terrific price. Thank You, Lynnita
    to lynnita" aria-label="Reply to this comment to lynnita">Reply to this comment
    • Deliciously Organic

      April 17, 2014 at 5:43 am

      That sounds like a great substitute!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  13. Pamela Caldwell

    April 11, 2017 at 5:34 pm

    No idea what I did wrong, the sugar never darkened with this time in the recipe and as soon as I poured the whole mixture back into the pot it turned gloopie, I added the butter, whiskey and vanilla but it stayed gloopie. It is now in the fridge cooling and its very pale, I liked the spoon and there is no butterscotch flavor.
    to Pamela Caldwell" aria-label="Reply to this comment to Pamela Caldwell">Reply to this comment
    • Deliciously Organic

      April 13, 2017 at 9:17 am

      Hmm...I'm not sure what happened. Did you make any substitutions? If it was "gloopie" then it was probably overcooked.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  14. Lisa

    January 18, 2023 at 8:32 pm

    Can you substitute with a nondairy milk?
    to Lisa" aria-label="Reply to this comment to Lisa">Reply to this comment
    • Deliciously Organic

      January 23, 2023 at 8:19 am

      I don't test my recipes with substitutions, so I don't know what would lend the exact same flavor and texture.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  15. Carol L

    July 19, 2023 at 6:14 pm

    I've looked 4 times now, and there is no whisk to be seen in ANY photo..... But I'd sure like to know where you bought the dishes used, both the straight sided and the 'fluted' sided... This looks really good, I'm going to try it with some substitutions for being diabetic.
    to Carol L" aria-label="Reply to this comment to Carol L">Reply to this comment

Trackbacks

  1. Sugar Free Champagne Vanilla Pudding Recipe: New Year’s Eve Dessert — Family Fresh Cooking says:
    December 30, 2010 at 5:57 am
    [...] Butterscotch Pudding Deliciously Organic [...]
    to Sugar Free Champagne Vanilla Pudding Recipe: New Year’s Eve Dessert — Family Fresh Cooking" aria-label="Reply to this comment to Sugar Free Champagne Vanilla Pudding Recipe: New Year’s Eve Dessert — Family Fresh Cooking">Reply to this comment

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Hi, I’m Carrie Korem, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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