Elizabeth A.S. Brooke

Crafting, traveling and everything in between.


Homemade butterscotch pudding

Have you ever ate homemade pudding? It’s by far lots better than the box pudding you can buy in the store. Sure, the box saves some time, but it doesn’t beat the flavors and texture of the real thing. You should try to make homemade pudding at least once.

We used to keep box pudding on hand, particularly for pudding pie, which Chris loves, but we didn’t use them often enough and the last boxes I bought went bad. Though it looked like chocolate pudding, it was a tasteless mass of ย dark goo. Ugh!

I found a recipe for vanilla pudding in a cookbook that Chris’ parents gave to me for Christmas a couple of years ago. It also has instructions to alter the recipe into chocolate and butterscotch puddings. This is the butterscotch:

This pudding would be darker if I'd used dark brown sugar instead of light.

This pudding would probably be darker if I’d used dark brown sugar instead of light.

It’s really easy to make and I usually have everything on hand so it comes together quickly. Here’s what you do:

1. Mix 2/3 cup brown sugar, 1/8 tsp. salt and 2 tbsp. cornstarch.

Mix sugar, salt and brown sugar.

Mix sugar, salt and brown sugar.

2. Slowly mix in 2 cups of milk. Cook over medium heat, stirring often, until the mixture thickens and boils.

Slowly mix in the milk.

Slowly mix in the milk.

3. After the mixture boils for 1 minute, add half of the mixture to 2 egg yolks. Mix well and return to pot.

(I forgot to snap a photo of this step!)

4. Cook until mixture boils again. Allow to boil for 1 minute.

5. Remove from heat and add 1 tsp. vanilla and 2 tbsp. butter.

Add in the vanilla.

Add in the vanilla.

Stir in the butter.

6. Pour into serving containers or pie shell and refrigerate until set (a few hours).

That’s it! Really easy and delicious.

(This is from a 1989 “Betty Crocker’s Cookbook.”)


Pineapple Upside Down Cake

My first attempt. Waiting for the moment of truth.

We’ve been back from a weeklong vacation for about a day and, of course, Chris didn’t fail to remind me that there’s no dessert in the house. I wanted to make something quick and easy, but I wasn’t sure what that should be. I’m not a big fan of cake, but Chris is so I thought I’d make him one.

I found a recipe for Pineapple Upside Down Cake in my “Betty Crocker’s Cookbook” (published 1989) and thought that might be a good way to use up some canned pineapple in the frig. Chris had never had Pineapple Upside Down Cake, but he was game to try it.

The recipe calls for buttermilk baking mix, but I don’t keep that on hand. So I subbed 1 1/2 cups cake flour, 1 1/2 tsp. baking soda and 1 tsp. salt for the baking mix. I wasn’t sure about the proportions or the substitution, but I thought I’d give it a try. To give the cake a buttermilk flavor, I added a squirt or two of lemon juice to 1/2 cups of milk.

As you can see in the picture above, the bottom of the cake didn’t turn out too bad. I baked it for 30 minutes instead of 35.

Here’s the cake flipped right side up:

Chris’ description: That’s the sorriest excuse for a cake ever.

I’m proud of it, but Chris didn’t know what to think. His description, “That’s the sorriest excuse for a cake ever. I hope it tastes better than it looks.” He wanted to know if it was supposed to look that way. And, in case you don’t know, it is. ๐Ÿ™‚

He was also hoping it was a cake that requires icing. He likes eating icing and graham crackers. Many times I only making icing for him to eat as dessert. ๐Ÿ™‚

Anyway. Though the cake was falling apart, it was tasty!