Saturday, August 22, 2009

Butterscotch Pudding

Hello, this is my first post on my first blog. I know that so far no one reads this, but oh well, here goes!
Last night I made butterscotch pudding and shortbread cookies for my roommates' bi-weekly game of Dungeons and Dragons. I've never made pudding, except out of a box, and butterscotch happens to be my favorite pudding, so it's what I decided to make.

I didn't have any pretty serving dishes to put it in, so I put the pudding in some tumblers we already had.
Both recipes are in cups, teaspoons, etc, which, I'm sorry for. The next time I make these, I'm going to weigh the ingredients, and get them scale worthy.

Butterscotch Pudding:

4 tblsp Butter
1 cup Dark Brown Sugar
3/4 tsp Salt
2 1/2 cup Whole Milk
3 tblsp Corn Starch
2 Large Eggs
1 tblsp Vanilla Extract

Melt butter in a medium sized sauce pan. Add sugar and salt and stir to combine. Allow to boil until the sugar mixture is very moist and no longer looks granular. Remove from heat. Combine 1/4 cup milk and the corn starch, whisk together until there are no lumps. Add eggs to the corn starch mixture and whisk together. Slowly add the remaining milk to the sugar, whisking as you pour. Once all the milk is in, add the egg mixture to the pan. Return to a medium-high heat and bring to a boil. Once boiling, lower heat to medium-low and allow to boil at least 1 minute. The pudding should resemble fudge sauce. Add vanilla and pour into desired dishes. If you don't want a skin cover the pudding directly with plastic wrap . Chill for at least 3 hours.

Shortbread Cookies:
8 oz (2 sticks) Softened Butter
1/2 cup Powdered Sugar
1/4 tsp Vanilla Extract
2 cups Flour
1/4 tsp Baking Powder
3/8 tsp Salt

Preheat oven to 350°
Mix flour, salt, and baking powder together in a small bowl.
Using the paddle attachment, cream butter until fluffy. Add powdered sugar and mix until light. Add vanilla extract and combine. Pour flour mixture into bowl and mix until a thick dough forms. Form dough into a disk and wrap in plastic wrap. Chill at least one half hour and then roll out to 1/4 inch thick and cut into nifty shapes with cutters or a knife. I sprinkled a little bit of vanilla sugar on mine, you could also do that. Bake for roughly 14 minutes. The cookies will be lightly browned at the bottom edges.

I love pudding and cookies!

1 comment:

  1. Have you ever noticed that the butterscotch you get in the US is different from the ones from the UK. If you have noticed it, do you know what the difference in ingredients are?