What makes Real Butterscotch Pudding real? Scotch whisky! The Tuesdays with Dorie bakers are probably a bit sauced today because this pudding is creamy, delicious, and packs a punch. This isn’t after school pudding, but grown-up, fit for a fancy dinner pudding.
photo by David Peterman
Surprisingly, pudding is a quick dessert to make, even from scratch. I don’t think it really takes much longer to make pudding from scratch than from a box. I will admit, however, that there are more dishes to wash with homemade pudding but the taste is worth every dirty bowl and pot that ends up in the sink. Dorie Greenspan’s recipe in Baking: From My Home to Yours
I don’t allow pudding skin, so plastic wrap is pressed right down on the surface of the pudding before it goes in the refrigerator to ensure a leathery top layer doesn’t form. I did end up with plastic wrap wrinkles on the surface of my puddings, but was able to down-play them with a sprinkling of powdered sugar and a dusting of freshly grated nutmeg. Nutmeg works really well with the butterscotch flavor and look nice too.
If you are looking for a comforting but sophisticated dessert for Christmas, Real Butterscotch Pudding is perfect. It is a quick, make a head of time, dessert that will impress; and if you have a house full of visitors, get them to do the dishes! Donna of Spatulas, Corkscrews & Suitcases selected the recipe for this week and you can find it posted on her blog or of course in Dories Book, which should be on your Christmas list if you don’t already own a copy.
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Looks yummy!
Carol. yours turned out lovely! What the heck happened to mine? Mine jiggles and feels and tastes like scotch milk. I refrigerated mine overnight, too. Oh well, you win some, you lose some. Share your thoughts!
I love the idea of sprinkling some sugar and nutmeg on top. It looks beautiful!
Ooh, these puddings look so tasty. I’ll be making these for next week’s post, and am trying to decide how much scotch to put in – we’ll do at least some without scotch or with another liquor. This might be our Christmas dinner dessert (I’d been planning to make a buche de noel, but that is looking increasingly unlikely.
Thanks for your comment on my cheesecake. I’ve since bought the really big heavy foil. With the smaller pan, I thought the regular size would suffice, but it looks like I was mistaken!
Nancy
They look like they turned out really well. And the pudding skin is the BEST part!!!
Simple, yet as always… perfect, Carol! I too did enjoye them very much!
Wishing you and your family, a very merry Christmas!!!
yum–delicious! no pudding skins allowed at my house either!
happy holidays!
It looks delish! Nice touch with the nutmeg.
I wasn’t sure whether to cover with plastic wrap or not, so I left it off. Turns out the skin wasn’t really very tough… I didn’t notice it at all. Just fyi
they look wonderful
i am anti-skin too… the nutmeg sprinkle looks so nice!