When I was a little girl most of the Mothers in our neighborhood made pudding from a box, but my Mother made it from scratch. She insisted that it didn’t take any longer to make pudding “the real way” and whole milk, cream, butter, eggs, sugar, and cornstarch (pre-GMO) were staples in our home. Her pudding repertoire included vanilla, banana, chocolate and my favorite…butterscotch. I remember being in the kitchen after school watching as she poured the hot pudding into ramekins, placing them in the refrigerator to cool. She did not cover the pudding with waxed paper or plastic wrap, and a beautiful chewy skin would form on top of each portion, which she topped with a dollop of homemade whipped cream just prior to serving….what a treat!
The other day the D-Man and I were in the grocery store and he eyed a box of Butterscotch Pudding. He picked up the box and read the ingredients with a look of consternation on his face. Placing the box back on the shelf he asked “Momma, do you know how to make REAL butterscotch pudding”. I was curious what he had read on the back of the box and this is what I found:
I quickly realized that this product was not gluten or grain free and as the D-Man noted was chock full of “nasty chemicals”. I decided to try to create a healthier version of my Mother’s butterscotch pudding from memory. When we arrived home I pulled out the needed ingredients including the bottle of Frangelico Liqueur which I thought might boost the flavor. The D-Man and I whipped up a batch of creamy and delicious “real” butterscotch pudding in approximately 15 minutes. I served it after dinner with a dollop of freshly whipped cream as a tribute to my Mother, and I believe that the D-Man enjoyed his real butterscotch pudding as much as I did when I was a child.
- 4 Tablespoons Pastured Butter
- 1 Cup of Coconut Sugar or Palm Sugar
- ¾ teaspoon Sea Salt
- 2 to 3 Tablespoons Tapioca or Arrowroot Starch
- 2½ Cups Whole Milk (Coconut Milk for my Casein Sensitive friends)
- 2 large Pastured Eggs
- 2 ½ teaspoons Vanilla Extract
- 2 to 3 teaspoons Amaretto or Frangelico Liqueur (optional)
NOTE: For a richer pudding try 2 Cups of Milk and ½ Cup of heavy cream
Melt the butter in a medium-sized saucepan. Add the Coconut/Palm Sugar and salt, stirring until the sugar is well-moistened. Remove from heat.In a small bowl, whisk together the Tapioca or Arrowroot Starch with about 1/4 cup of the milk until smooth (there should be no visible lumps of starch), then whisk in the eggs. Slowly pour the remaining milk into the melted butter/coconut sugar mixture, breaking up the clumps with a spoon until the milk is incorporated.
Add the egg/starch mixture to the saucepan containing the sugar and milk mixture stirring to combine. Over a low heat bring the mixture to a boil, whisking or stirring frequently.
When the mixture begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of fudge sauce (see, I’m thinking about my chocoholic friends all the time).
- Remove from heat and stir in the vanilla extract and optional liqueur.
- Pour into custard cups and chill thoroughly, (at least 3 hours), before serving.
- Serve plain, with a dollop of whipped cream or drizzled with a bit of heavy cream.