Time flies, so they say (was it Virgil?) and it certainly has. It’s been a year since I started this blog, and it went by so fast that it felt like only six months.
To celebrate the one year anniversary of my blog, I gave the page a new look. Also, I am going to share my famous (not really) recipe for butterscotch pudding.
I realize home made butterscotch pudding may sound like an odd thing to make, but trust me, it is one of the simplest things you could ever make, and comfortingly delicious.
Get out a medium sized pot, and melt 6 tbsp of butter over low heat. Add 1 1/4 cups of brown sugar, and melt these together. Slowly stir in 1 cup of cream and 2 cups of milk. In a separate bowl, mix three egg yolks and 1/4 cup of corn starch. Pour this concoction into the pot with the milky, sugary mixture, and turn up the heat to medium. Stir the ingredients together until it starts to thicken, which may take a few minutes. It tends to thicken all at once, and start to bubble. Let it bubble about 6 times, then add 2 tsp of vanilla, although I will admit that I often substitute coconut Malibu rum instead, and I think the coconut adds a nice hint of flavour in the pudding. (Same goes for cookies, actually. Now that I’m not 19, I cannot really recommend Malibu rum for drinking, but I wholeheartedly do for baking). Remove the pot from the heat, and pour the pudding mixture into little bowls or ramekins, pushing it through a strainer with a spatula to hold back any lumps of corn starch. It tastes like caramel while warm, so enjoy licking off the spatula once you’re done, and put the individual servings into the fridge to chill for a few hours. This will make 4-6 servings, depending on the size of your ramekins. Sometimes I put them into teacups, because I have a set of short squat ones that work well for this.
Now, I have to get back to – you guessed it – editing. Have a great week!