Butterscotch reinvented
 

About a month ago we were talking about butterscotch pudding and I
posted the recipe that I use, which, if not as buttercotchy as it's
competition, wads incredibly simple to make.

A few days ago my wife made a few alterations on it and came up with an
entirely new dish that was really good.

She switched the brown sugar for white and cut back on the butter and
added a bit of vanilla extract. So it was now a vanilla pudding instead
of butterscotch, and the pudding itself was pretty good. But then she
dressed it up a little, topping it with grated lime zest and slivers of
candied ginger. It would never have occurred to me to do try that, and
I wasn't even sure it was a good idea. After tasting it I have to say it
was incredible.

Butterscotch reinvented
 

On 2011-03-10, Dave Smith > wrote:

> She switched the brown sugar for white and cut back on the butter and
> added a bit of vanilla extract. So it was now a vanilla pudding instead
> of butterscotch.......

It's always been vanilla! Good vanilla, but jes vanilla nontheless.
Butterscotch carmelizes the sugar in hot butter, butter is not added
as a later ingredient.

nb

Butterscotch reinvented
 

On 3/10/2011 11:50 AM, Dave Smith wrote:
> She switched the brown sugar for white and cut back on the butter and
> added a bit of vanilla extract. So it was now a vanilla pudding
> instead of butterscotch, and the pudding itself was pretty good. But
> then she dressed it up a little, topping it with grated lime zest and
> slivers of candied ginger. It would never have occurred to me to do
> try that, and I wasn't even sure it was a good idea. After tasting it
> I have to say it was incredible.

Thanks, I will look up that recipe, later, I love butterscotch pudding.
Lately, I've been making sugar free chocolate pudding in the microwave
that is pretty good.

Becca

Butterscotch reinvented
 

On Thu, 10 Mar 2011 16:38:19 -0600, Ema Nymton >
wrote:

> On 3/10/2011 11:50 AM, Dave Smith wrote:
> > She switched the brown sugar for white and cut back on the butter and
> > added a bit of vanilla extract. So it was now a vanilla pudding
> > instead of butterscotch, and the pudding itself was pretty good. But
> > then she dressed it up a little, topping it with grated lime zest and
> > slivers of candied ginger. It would never have occurred to me to do
> > try that, and I wasn't even sure it was a good idea. After tasting it
> > I have to say it was incredible.
>
> Thanks, I will look up that recipe, later, I love butterscotch pudding.
> Lately, I've been making sugar free chocolate pudding in the microwave
> that is pretty good.
>
I made yours substituting regular sugar for whatever it called for.
The two recipes are basically the same (very tasty IMO) and easy
enough for 9 year olds to make, supervised but w/o assistance.


--

Today's mighty oak is just yesterday's nut that held its ground.