Hey, puddin?, you?re going to love this recipe

When we were kids, the most exciting dinners were when my sister and I would peek into the fridge to discover bowls of chocolate pudding chilling for dessert.

We never argued about cleaning our plates on those nights, because chocolate pudding was this wonderful, rare treat, and we weren?t about to screw that up. If only my mother would have discovered the power of pudding, she may have found a way to keep my sister and I from ever fighting again.

I had this same feeling of anticipation when I made pudding from scratch last week. It wasn?t chocolate pudding, but to be honest, I don?t think I?ve met a flavor of pudding I don?t like, and this one was for butterscotch pudding, which is pretty high on my list.

The recipe I used comes from Ree Drummond at ?The Pioneer Woman.? You can find it at http://thepioneerwoman.com/cooking/butterscotch-pudding/. I didn?t change a single ingredient, and I regret nothing.


Butterscotch Pudding


1 1/2 cup brown sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups whole milk

4 egg yolks

2 tablespoons unsalted butter


In a saucepan, whisk the brown sugar, cornstarch and salt together.

In a small bowl, whisk together the milk and egg yolks.

Add the milk and egg mixture to the pan and whisk until everything is well-combined and there are no lumps.

Place the pan over medium heat, and continue to whisk gently as the mixture heats up (you?ll want to do this pretty much constantly once it starts getting hot to avoid lumps?but the lumps are still tasty if you get some!).

After around 10 minutes, the mixture will suddenly thicken and bubble. Once it reaches the consistency you want, remove it from the heat and add in the butter and stir until it?s melted and well-incorporated.

Pour the pudding into cups or bowls that you?ll want to serve it in and then chill for about an hour, or until the mixture is nice and cold. (I covered mine with plastic wrap over night, and that worked well.)


I managed to get four large portions out of this recipe, because I chose to chill it in cereal bowls, but the recipe says you should be able to get at least six out of it.

It was creamy and had all the flavor of a yummy butterscotch candy. I was so sad when it was gone that I made sure to buy more brown sugar on my next shopping trip, and I?ll be making this again very soon.

I may be grown up, but seeing bowls of pudding in my fridge definitely made me excited for dessert. And I promise, Mom, I did clean my plate first.

When not helping husband Joey with newspaper work, Lindsey teaches speech, debate and forensics at Haven High School. She can be reached at lindseyclarion@gmail.com.

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