Simple Way to Cook Delicious Butterscotch pudding

Butterscotch pudding Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Butterscotch pudding” recipe we have found so far. This is gonna really delicious.

Ingredients of Butterscotch pudding

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

It evokes wonder and amazement — did you really make this from scratch? — and yet it is so easy and homey, made from fresh milk and cream.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.This easy homemade Butterscotch Pudding comes together in minutes!

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..

1. 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..

1. 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..

Stovetop butterscotch pudding uses this same process, adds a little thickener and then milk instead of cream, although you can use some of both if you're a resolution-snubber.I was originally thinking Chocolate Pudding, which is really just the Chocolate Pie Filling I always make, but then I decided to make Butterscotch Pudding.Butterscotch pudding is my thing, you guys.

Silky smooth, rich and creamy, this easy pudding recipe will have you saying buh-bye to boxed pudding mix forever!This homemade classic butterscotch pudding recipe is a nostalgic treat.If you think you don't like Real, homemade butterscotch pudding, friends!Find the rest of my butterscotch recipes all in one.You can (probably) use half and half in place of the milk and cream if you like.