I've used the newspaper recipe to prepare Bradley Ogden's Butterscotch
Pudding and it is divine. But I wonder whether there's a better way
to present it than simply to spoon a dollop of whipped cream on top?
Do you suppose some sort of wafer cookie might add a touch of elegance
to what is, at heart, a simple comfort-food dessert? Ladyfingers?
Madelaines? Any suggestions gratefully received -- we're having the
boss & her husband over to dinner, and hoping to make a favorable
impression.

Thanks,
Alice Parker

On Mon 12 May 2008 09:06:47a, told us...

> I've used the newspaper recipe to prepare Bradley Ogden's Butterscotch
> Pudding and it is divine. But I wonder whether there's a better way
> to present it than simply to spoon a dollop of whipped cream on top?
> Do you suppose some sort of wafer cookie might add a touch of elegance
> to what is, at heart, a simple comfort-food dessert? Ladyfingers?
> Madelaines? Any suggestions gratefully received -- we're having the
> boss & her husband over to dinner, and hoping to make a favorable
> impression.
>
> Thanks,
> Alice Parker
>

I would think a wafer or gaufrette, definitely something crisp, so as to
provide a contrast in texture as well as flavor.

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/12(XII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 6dys 13hrs 40mins
-------------------------------------------
I have a speech impediment... my foot.
-------------------------------------------

> wrote in message
...
> I've used the newspaper recipe to prepare Bradley Ogden's Butterscotch
> Pudding and it is divine. But I wonder whether there's a better way
> to present it than simply to spoon a dollop of whipped cream on top?
> Do you suppose some sort of wafer cookie might add a touch of elegance
> to what is, at heart, a simple comfort-food dessert? Ladyfingers?
> Madelaines? Any suggestions gratefully received -- we're having the
> boss & her husband over to dinner, and hoping to make a favorable
> impression.
>
> Thanks,
> Alice Parker

An oatmeal tuile? Maybe with the edge dipped in bittersweet
chocolate...mmmm (If you don't want to do it yourself I think Pepperidge
Farm has something similar)

wrote:
> I've used the newspaper recipe to prepare Bradley Ogden's Butterscotch
> Pudding and it is divine. But I wonder whether there's a better way
> to present it than simply to spoon a dollop of whipped cream on top?
> Do you suppose some sort of wafer cookie might add a touch of elegance
> to what is, at heart, a simple comfort-food dessert? Ladyfingers?
> Madelaines? Any suggestions gratefully received -- we're having the
> boss & her husband over to dinner, and hoping to make a favorable
> impression.
>
> Thanks,
> Alice Parker


Tuiles.

gloria p

On Mon 12 May 2008 08:43:12p, Gloria P told us...

> wrote:
>> I've used the newspaper recipe to prepare Bradley Ogden's Butterscotch
>> Pudding and it is divine. But I wonder whether there's a better way
>> to present it than simply to spoon a dollop of whipped cream on top?
>> Do you suppose some sort of wafer cookie might add a touch of elegance
>> to what is, at heart, a simple comfort-food dessert? Ladyfingers?
>> Madelaines? Any suggestions gratefully received -- we're having the
>> boss & her husband over to dinner, and hoping to make a favorable
>> impression.
>>
>> Thanks,
>> Alice Parker
>
>
> Tuiles.
>
> gloria p
>

I've never used butterscotch chips before. Are they real butterscotch
flavor or imitation? I've tasted them in cookies I didn't bake and didn't
care for the flavor. If they're imitation, I'd rather stick with my
totally homemade butterscotch pie filling that can be used as a pudding.

Having said that, I already suggested crisp wafers or gaufrettes. Tuiles
would be great, too. Anything crisp which will contribute a light and
different texture.

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/12(XII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 6dys 3hrs 15mins
-------------------------------------------
At any moment during a
twenty-four-hour day only one-third of
the people in the world are asleep.
The other two-thirds are awake and

On Mon, 12 May 2008 21:43:12 -0600, Gloria P >
wrote:

wrote:
>> I've used the newspaper recipe to prepare Bradley Ogden's Butterscotch
>> Pudding and it is divine. But I wonder whether there's a better way
>> to present it than simply to spoon a dollop of whipped cream on top?
>> Do you suppose some sort of wafer cookie might add a touch of elegance
>> to what is, at heart, a simple comfort-food dessert? Ladyfingers?
>> Madelaines? Any suggestions gratefully received -- we're having the
>> boss & her husband over to dinner, and hoping to make a favorable
>> impression.
>>
>> Thanks,
>> Alice Parker
>
>
>Tuiles.
>
>gloria p

I think strong coffee will be fine. Butterscotch pudding is sweet
enough, any more accompanying sweetness will rot your teeth.

--
See return address to reply by email
remove the smile first

On Mon 12 May 2008 09:22:13p, sf told us...

> On Mon, 12 May 2008 21:43:12 -0600, Gloria P >
> wrote:
>
wrote:
>>> I've used the newspaper recipe to prepare Bradley Ogden's Butterscotch
>>> Pudding and it is divine. But I wonder whether there's a better way
>>> to present it than simply to spoon a dollop of whipped cream on top?
>>> Do you suppose some sort of wafer cookie might add a touch of elegance
>>> to what is, at heart, a simple comfort-food dessert? Ladyfingers?
>>> Madelaines? Any suggestions gratefully received -- we're having the
>>> boss & her husband over to dinner, and hoping to make a favorable
>>> impression.
>>>
>>> Thanks,
>>> Alice Parker
>>
>>
>>Tuiles.
>>
>>gloria p
>
> I think strong coffee will be fine. Butterscotch pudding is sweet
> enough, any more accompanying sweetness will rot your teeth.
>

There you go again, assuming people have teeth! (Or at least the type that
rot.)

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/12(XII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 6dys 2hrs 20mins
-------------------------------------------
Useless Invention: Candy bars with
stannous fluoride added.
-------------------------------------------

On Tue, 13 May 2008 04:41:35 GMT, Wayne Boatwright
> wrote:

>There you go again, assuming people have teeth! (Or at least the type that
>rot.)

<slapping forehead> Will you ever forgive me for that faux pas?

--
See return address to reply by email
remove the smile first

On Mon 12 May 2008 09:50:40p, sf told us...

> On Tue, 13 May 2008 04:41:35 GMT, Wayne Boatwright
> > wrote:
>
>>There you go again, assuming people have teeth! (Or at least the type
>>that rot.)
>
> <slapping forehead> Will you ever forgive me for that faux pas?
>

Only if you leave the fox out of this. He's innocent.

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/12(XII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 6dys 2hrs 10mins
-------------------------------------------
I am not a free man... but I'm reasonable!
-------------------------------------------

Here's the one I use
http://www.mercurynews.com/ci_7809778

And here are a few more
http://www.epicurious.com/recipes/food/views/107528
http://www.epicurious.com/recipes/food/views/100630
http://www.epicurious.com/recipes/food/views/5145

Alice Parker
alice at nancy1234.com

> wrote in message
...
> Here's the one I use
> http://www.mercurynews.com/ci_7809778
>
> And here are a few more
> http://www.epicurious.com/recipes/food/views/107528
> http://www.epicurious.com/recipes/food/views/100630
> http://www.epicurious.com/recipes/food/views/5145
>
> Alice Parker
> alice at nancy1234.com

Thanks, Alice. I've copied down the Mercury News recipe because any pudd
that starts with 4 cups of heavy cream is worth noting. Someday I may even
have the nerve to make it.

Felice

On Tue 13 May 2008 06:46:50a, told us...

> Here's the one I use
> http://www.mercurynews.com/ci_7809778
>
> And here are a few more
> http://www.epicurious.com/recipes/food/views/107528
> http://www.epicurious.com/recipes/food/views/100630
> http://www.epicurious.com/recipes/food/views/5145
>
> Alice Parker
> alice at nancy1234.com
>

Thank you, Alice, for all the alternatives. I think I would be most drawn
to the second Epicurious recipe. Sounds like exactly how I would want it
to turn out.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 05(V)/13(XIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 5dys 15hrs 35mins
-------------------------------------------
I didn't cheat, I just changed the Rules!
-------------------------------------------

On Tue 13 May 2008 07:23:48a, Felice told us...

> > wrote in message
> ...
>> Here's the one I use http://www.mercurynews.com/ci_7809778
>>
>> And here are a few more
>> http://www.epicurious.com/recipes/food/views/107528
>> http://www.epicurious.com/recipes/food/views/100630
>> http://www.epicurious.com/recipes/food/views/5145
>>
>> Alice Parker
>> alice at nancy1234.com
>
> Thanks, Alice. I've copied down the Mercury News recipe because any pudd
> that starts with 4 cups of heavy cream is worth noting. Someday I may
even
> have the nerve to make it.
>
> Felice
>
>
>

Since I have an adversion to the chips, I had thought of eliminating the
chips, using dark brown sugar and increasing the amount tl 1-1/2 cups,
along with a half cup of melted butter. That, along with all that
delicious cream, should be enough to kill anybody. :-)

--
Wayne Boatwright
-------------------------------------------
Tuesday, 05(V)/13(XIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 5dys 15hrs 30mins
-------------------------------------------
I tried being reasonable once. I
didn't like it!
-------------------------------------------

Felice wrote:

>
> Thanks, Alice. I've copied down the Mercury News recipe because any pudd
> that starts with 4 cups of heavy cream is worth noting. Someday I may even
> have the nerve to make it.

I am not sure that Butterscotch pudding needs the cream in it since it has
butter in it, and i usually top it with whipped cream. I got the following
recipe out of the LCBO FOod and Drink magazine and it is simple and delicious.
It is a pudding recipe but I also use it for pie filling and it is the best
butterscotch pudding I have ever tasted.


Butterscotch Pudding


2/3 cup (150 mL) dark brown sugar
3 tbsp (45 mL) cornstarch
Pinch salt
2 cups (500 mL) milk
1 egg, lightly beaten
1 tsp (5 mL) vanilla
2 tbsp (25 mL) butter
½ cup (125 mL) whipping cream (optional)


1. In a medium saucepan, whisk brown sugar with cornstarch and salt until
evenly mixed. Whisk in ½ cup (125 mL) milk until smooth. In a large measuring
cup, whisk remaining milk with egg until well blended. Whisk into milk mixture
in pan.

2. Set pan over medium heat and stir continuously until mixture boils. Reduce
heat to low, continue to stir and simmer 1 minute. Remove from heat. Stir in
vanilla, then butter. Strain if necessary to remove any lumps.

3. Transfer to individual dessert dishes or to a serving bowl. Refrigerate,
until firm, 2 to 3 hours.

4. Whip cream until soft peaks form. Serve in dollops on pudding.


Makes 4 to 6 servings

> wrote in message
...
> I've used the newspaper recipe to prepare Bradley Ogden's Butterscotch
> Pudding and it is divine. But I wonder whether there's a better way
> to present it than simply to spoon a dollop of whipped cream on top?
> Do you suppose some sort of wafer cookie might add a touch of elegance
> to what is, at heart, a simple comfort-food dessert? Ladyfingers?
> Madelaines? Any suggestions gratefully received -- we're having the
> boss & her husband over to dinner, and hoping to make a favorable
> impression.
>
> Thanks,
> Alice Parker


Maybe stir in some crushed toffee and top with shaved dark chocolate.
or swirl in some chocolate or fudge and top with nuts or toffee.

Robert

On May 12, 9:06*am, wrote:
> I've used the newspaper recipe to prepare Bradley Ogden's Butterscotch
> Pudding and it is divine. *But I wonder whether there's a better way
> to present it than simply to spoon a dollop of whipped cream on top?
> Do you suppose some sort of wafer cookie might add a touch of elegance
> to what is, at heart, a simple comfort-food dessert? *Ladyfingers?
> Madelaines? *Any suggestions gratefully received

Haven't had butterscotch pudding for years, but the traditional family
favorite way to serve it was with vanilla wafers and no whipped
cream. The family didn't pay much attention to presentation but knew
what it liked. -aem