Butterscotch Pudding

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Here’s a super simple and delicious recipe for Butterscotch Pudding.

Butterscotch Pudding

I can’t even believe it has taken me this long.  I mean… butterscotch pudding is pretty much one of my most favorite desserts to eat in the ENTIRE WORLD… and I just made it homemade for the first time last week.  Phew.  It’s good.  This recipe is a keeper.  I’ll be making it again and again and again!

The Pioneer Woman Cooks: Dinnertime

I have been meaning to make this recipe for the past 5 MONTHS!  It comes from the newest book by Ree Drummond-  The Pioneer Woman Cooks: Dinnertime.  Ree is a super sweet friend of mine.  She started blogging right about the time that I did 10 years ago… and we have been friends for a good many years now.  It’s so neat to see her career to take off- now she’s a sought-after celebrity!  I love her newest book.  It’s similar to her others with beautiful photos of her ranch life with family and step-by-step photos of recipes.  I’ve bookmarked to make: some of the delicious breakfast Egg Scrambles, Ginger Steak Salad, Chicken Taco Salad, Cheesy Cauliflower Soup, Salisbury Steak, Red Wine Pot Roast, Chow Mein, Quick Fudge and the Quick and Easy Apple Tart.  I also really love her chapter on Freezer Foods- things like Ready-to-Go Meatballs, Chili and Baked Ziti!  This is a great cookbook to have in your collection.

Butterscotch Pudding Recipe

This recipe takes all of about 20 minutes to make.  It couldn’t be simpler.  And it turns out absolutely perfect!

Butterscotch Pudding Spoonful

And by “perfect,” I mean creamy and sweet and totally butterscotchy.  My Mom used to make the stuff from the box, which is when I fell in love with butterscotch pudding, but making it homemade is infinitely better.

Butterscotch Pudding Recipe from RecipeGirl.com

We liked ours with a little bit of whipped cream, but I can attest to the fact that eating it plain and simple works out just fine too.

Butterscotch Pudding

Yield: 6 to 8 servings

Prep Time:20 minutes

Cook Time:8 minutes

  • 1 1/2  cups brown sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons butter
  • unsweetened whipped cream, for serving
  1. In a medium saucepan, gently whisk together the sugar, cornstarch and salt.  Pour in the milk and egg yolks; whisk to combine, and stir the together over medium heat.  Continue to whisk... it will look like not much is happening for 3 to 4 minutes... but soon it will be bubbling away!  Cook, stirring, while the mixture thickens.  Once it seems like it has a nice, thick texture for pudding- pull it off the heat and stir in the butter.
  2. Spoon the pudding into small glasses or dishes and chill for at least 2 hours.  Top with whipped cream before serving.
SOURCE:  RecipeGirl.com (shared with permission from The Pioneer Woman Cooks: Dinnertime by Ree Drummond: William Morrow, Copyright 2015)
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  • Christy J wrote:

    This pudding recipe is absolutely delicious and turns out perfect every time. I love the method for combining all the ingredients before putting them on the heat. It’s so much simpler and eliminates any potential issues with the egg and cornstarch getting added to an already heated mixture. I deleted my other butterscotch pudding recipes after trying this one a few times with fantastic results. I love this one as is, but I just made it again and substituted some of the milk with Bailey’s to make a Bailey’s butterscotch pudding and OMG!! Best pudding I’ve ever made. Thank you for this uncomplicated and extremely tasty recipe!

    • Lori Lange wrote:

      What a great tip, thanks!

  • Sara wrote:

    It looks Devine.I’m definitely trying this out.

  • Colbie wrote:

    You could up the cornstarch and egg yolks and cook a bit longer to make a thicker filling for a pie…

  • alia wrote:

    Do you think this will work with Coconut Cream instead of Whole Milk?

    • Lori Lange wrote:

      I’ve never tried making pudding with Coconut Cream, so I can’t confirm that will work.

  • Deb wrote:

    Could you use this as a pie filling? Would there be any changes in the directions?

    • Lori Lange wrote:

      I don’t think so… it’s a pretty creamy, soft pudding. I feel like you’d need a thicker base to use it for pie.

  • Joanne wrote:

    This is my favorite pudding, and my son’s, too! Thank you for this homemade version.

  • Grace @ Herbs and Eats wrote:

    This looks delicious! I love butterscotch and I love pudding. I’m going to have to make this sometime 🙂

  • Mary Gresham wrote:

    This pudding looks divine! So smooth and creamy….perfect. Definitely making soon. Thanks for sharing.