Recipe: Perfect Butterscotch pudding

Butterscotch pudding. This butterscotch pudding perfectly captures that brown sugar - butter combo that's so nostalgic and intensely satisfying. While the recipe makes four you'll be hard pressed not to eat them all yourself. Deciding to make a real homemade dessert one night, I mixed up this pudding.

Self Saucing Butterscotch Pudding magic - one batter transforms into a warm butterscotch pudding cake AND butterscotch sauce! The cake is fudgy and moist, and the sauce is rich and indulgent, just. Top with unsweetened whipped cream and serve. You can cook Butterscotch pudding using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Butterscotch pudding

1. You need of For Chinagrass Melting.
2. You need 1 of . Chinagrass - 8 grams.
3. It's 2 of . Water - 1 cup.
4. Prepare of For Nuts.
5. You need 1 of . Badam or cashew nuts - 3 tbspn.
6. Prepare 2 of . Sugar - 2 tbspn.
7. It's 3 of . Water - 1 tspn.
8. You need of For pudding.
9. Prepare 1 of . Milk - 500 ml.
10. You need 2 of . Sugar - 3/4 cup.
11. It's 3 of . Condensed milk - as per your sweet.
12. You need 4 of . Unsalted butter - 50gm.
13. It's 5 of . Vanilla essence - 1/2 tspn.
14. You need 6 of . Water - 3 tbspn.

Butterscotch Pudding Cake Recipe & Video. This is a pudding from my childhood. Warm and homey, it's a white cake baked with it's own butterscotch sauce. Butterscotch pudding is my thing, you guys.

Butterscotch pudding instructions

1. Soak chinagrass in water for about 15 minutes..
2. For Nuts         * Heat sugar and water in a pan and let it melt.         * When it is completely melted add the badam or cashew nuts and heat it on low flame till it slightly changes colour and a nice smell of roasted nuts come out.         * Immediately pour it to a butterpaper and spread.         * When cooled and become hard, break it to pieces and pulse it in a mixer to crush it..
3. For butterscotch pudding       * Melt soaked chinagrass on low flame.       * Meanwhile heat 3/4 cup sugar and 3 tbspn water in a deep pan.       * When it is completely melted and colour changes to brown, switch off the flame and add butter and stir continuously.       * Switch on the flame and add milk and stir continuously till the butterscotch melts completely on low flame.       * Add condensed milk and mix well.       * Add vanilla essence and melted chinagrass to it. Combine well..
4. Let it cook for 2 minutes over medium low flame stirring continuously.        * Switch off the flame and pour this on a pudding tray. Add half of the crushed nuts to it.        * Cool it completely and refregerate it for 3 or 4 hours. Garnish it with remaining crushed nuts. Serve chilled..

Make this homemade butterscotch pudding for your family and get rave reviews! You won't believe how easy it is, and it has the most incredibly nostalgic flavor! I press it through a fine-mesh sieve to ensure that it's silky smooth, then refrigerate for a few hours until it's cold and set. I've got a new favorite low carb ingredient! But, ghee could be used for dairy-free.