Butterscotch Pudding
Silky pots of dark sugar and butter, thickened with cornflour and topped with softly whipped cream. A proper old-school pudding.
- Time2 hr 30
- LevelEasy
- Costabout £0.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
In a bowl, whisk the egg yolks and cornflour with 100ml of the milk until smooth.
- 2
Melt the butter and sugar together in a medium saucepan over a medium heat. Let it bubble for 2 minutes, until it smells like toffee.
2 min - 3
Pour in the rest of the milk, the 100ml cream and the salt. Heat, whisking, until steaming and the sugar has dissolved. It may look split for a moment but it will come back together.
- 4
Pour the hot milk slowly into the yolk mixture, whisking all the time. Return everything to the pan.
- 5
Cook over a medium-low heat, whisking constantly, for 3 to 4 minutes until thick and bubbling. Stir in the vanilla.
4 min - 6
Pour through a sieve into four glasses. Press a piece of cling film onto the surface to stop a skin forming. Chill for at least 2 hours.
- 7
Top with the softly whipped cream and a pinch of salt before serving.
120 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
