For the Babes: Butterscotch Pudding

 

"To see the world in a grain of sand, and to see heaven in a wild flower, hold infinity in the palm of your hands, and eternity in an hour."  William Blake

Just two years ago my sweet niece, Miss M, was a little pink bundle of cheeks and chins.  A good baby; a content baby.  Today she is of the bluest eyes and sweetest nature - asking if she can have more of my Lypsyl (she takes after her Aunty's affinity for all things lip balm) and a follower of my every move.  When her soft little hand (with fingertips of pink) is placed in mine, it's a moment I clasp onto; eyes closed, etched in the bank of memory.  Sweet Margaret Rose do not grow up too fast.

Anticipating my nieces' visit this past weekend, I whipped up a batch of butterscotch pudding, because you know, little kids (and big ones too) love their pudding.  They devoured this delicious chocolate pudding that was in their Mom's Birthday Trifle, but I decided to bust out the butterscotch this time around.  Full of brown sugar goodness, whole milk, a couple of eggs and a sniff of whiskey (optional if you are feeding wee ones), you'll wonder why you don't have more butterscotch in your life.  Poured into a buttery pie crust, it would make the most luscious pie - noting that to self right now.

Terribly, terrible creamy (and dreamy!) this butterscotch pudding really does put any of those fake boxes of pudding you find on store shelves to shame.  The best part is that you know what is in it and the fun part is all of the whisking and bubbling and pouring into your favourite vintage mugs...

...or the cheap and cheerful Ikea.

Seeing whipped cream on little faces, toothy grins flashed my way, I know this recipe is a keeper.  Images, loaded into the memory bank of little kid bliss.

Butterscotch Pudding


4 tbsp (60g) butter (I used salted)
1 cup (180g) packed dark brown sugar
3/4 tsp coarse sea salt
3 tbsp cornstarch
2 1/2 cups (625ml) whole milk
2 large eggs
2 tsp whiskey (optional)
1 tsp pure vanilla extract

Melt butter in a medium saucepan over medium heat.  Add the brown sugar and salt, stirring until sugar is well moistened and bubbles form around the edge of pot.  Remove from heat.  In a small bowl, whisk together cornstarch and 1/4 cup milk until smooth, then whisk in eggs.  Gradually pour remaining milk into melted brown sugar, whisking constantly, then whisk in cornstarch mixture.  Return pan to heat and bring mixture to boil, whisking frequently.  As soon as it begins to bubble, reduce heat to low simmer and cook for one more minute, and do not stop whisking!  You want the consistency to be fairly thick, like hot fudge sauce.  Remove pan from heat, stir in whiskey and vanilla.   Pour into 4-6 serving dishes.  Let cool for a bit, and if you don't want the icky skin on top, place small pieces of plastic wrap directly on top of pudding.  Refrigerate for about 4 hours, then top with whipped cream and chocolate shavings.