Salted Vanilla Butterscotch Pudding - Robyn S.


This gorgeously creamy butterscotch pudding has a secret ingredient that makes it extra complex – a dash of whiskey!


  1. Step 1

    Place cornflour in small bowl, add 1/4 cup milk and mix until a paste is formed, then whisk in eggs. Set aside.

  2. Step 2

    Melt butter over medium heat, add sugar and salt, stir until mixed through (sugar will melt but not dissolve much yet). Remove from heat.

  3. Step 3

    Off the heat, slowly whisk remaining milk into sugar mixture, then gradually add starch & egg mixture. Whisk constantly until smooth. Do this slowly!

  4. Step 4

    Return saucepan to heat and bring to a boil, whisking steadily. Upon bubbling, reduce heat to simmering for one minute whilst still whisking, or until mixture thickens.

  5. Step 5

    Remove from heat and add whiskey and vanilla. Mix well and allow to cool slightly before pouring into ramekins or shot glasses. Chill for at least 3 hours before serving (if you can wait!).

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