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  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.”)


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Chocolate bread pudding with butterscotch sauce

Although I didn’t give Chris any Valentine’s Day gifts, I did make him, what I thought was, a delicious meal.

The highlight, I think, was the dessert — chocolate bread pudding with butterscotch sauce.

I found the recipes earlier in the month when checking on one of my favorite blogs — Amy Karol’s angry chicken. You can find the post here.

Reading through the recipes and Karol’s post about her experience with the desserts, I knew then I’d found a way to my hubby’s heart! 🙂

The dessert wasn’t as chocolatey as I would have liked, but it’s still delicious, especially warmed. I used homemade wheat bread, not the cinnamon-raisin suggested in the recipe. And I sprinkled powdered sugar on top.

Since butterscotch is one of Chris’ favorite flavors, I doubled the recipe, making a little more than a pint of gooey sauce. It’s got a nice, rich flavor. I couldn’t find heavy cream at our local Super Dollar grocery store, so I used whipping cream instead, which worked out well.

I never did decide on a main course so I had Chris choose.

He liked the sound of Rachael Ray’s Rosemary Chicken Breasts and Brown Butter and Balsamic Ravioli from her “30 Minute Meals: Get Togethers.”

I used apple cider vinegar in place of balsamic vinegar in both recipes.

Both recipes are keepers. The vinegar gave the chicken an added layer of flavor and mixed well with the rosemary and garlic. (I used dried rosemary since I already had that on hand. I hope to start some rosemary from my parents’ garden later this year.)

I was most surprised about the ravioli. I didn’t know how vinegar would taste with the pasta but it had surprising flavor created by the vinegar, (dried) parsley and parmesan cheese that I added.

I’m certain these recipes will make a return appearance on our plates sometime down the road.