Nothing beats the taste of homemade Butterscotch Pudding! This rich, creamy dessert will bring back memories of afternoons at grandma’s house.
If you were to ask me to choose between butterscotch and chocolate, I would, hands down every time, choose butterscotch. I don’t even give it a second thought. I have loved the rich, sweetness of butterscotch since I first started eating solid foods.
My mom used to make Butterscotch Pudding from the packaged mix. Sure, they were yummy and everything, but you really cannot beat the taste of homemade.
Homemade Butterscotch Pudding is just so much better.
This is a vintage recipe from my grandmother’s era. She would never dream of using a packaged mix when it’s so easy AND so much better to make it from scratch. If you try this recipe, you will understand exactly what I mean.
Butterscotch Pudding Ingredients
Ditch the mix and grab these items from your fridge and pantry!
- Brown Sugar
As you can see, there are NO eggs in this recipe.
How to Make Butterscotch Pudding
Grab a medium pot and add butter and sugar over low heat. Stir constantly until the sugar melts.
Add sugar mixture to scalded milk, slowly, and stir until blended.
In another bowl, mix together cornstarch and cold milk. Add to the scalded milk mixture.
Cook on low heat until thickened, stirring constantly. Cool slightly and then add vanilla. Stir.
Pour the pudding into individual serving dishes.
Butterscotch Pudding Toppings
You can serve Butterscotch Pudding either warm or cold. Elevate it to the next level with some decadent toppings.
Here are a few ideas:
- Chopped pecans or walnuts
- Whipped cream
- Toffee bits
- Caramel sauce
- Bacon bits (it works!)
Helpful Kitchen Tools
Here are some kitchen tools that will help you make this recipe.
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What Does Butterscotch Pudding Taste Like
Rich. Creamy. Velvety smooth. It leaves a sweet aftertaste that makes you want to eat more. One bite of Butterscotch Pudding is never enough.
How Long Does Butterscotch Pudding Keep in the Fridge
I would recommend eating your Butterscotch Pudding in three days. Cover the dishes in plastic wrap to prevent the refrigerator smells from permeating the pudding.
More Butterscotch Recipes
- Apple Cake with Butterscotch Sauce – Moist apple cake filled with chunks of fresh apples. The sweet, silky butterscotch sauce is a delicious finishing touch.
- Butterscotch Sauce – Silky and sweet! This easy homemade sauce tastes amazing on ice cream, cheesecake or bread pudding.
- Butterscotch Blondies – Each bite is sweet, chewy and full of delicious butterscotch flavour. The pecans add a little crunch.
- Butterscotch Cheesecake Bars – This cheesecake has a rich butterscotch base, smooth, creamy cheesecake filling and topped with some butterscotch crunch.
- No-Bake Butterscotch Cookies -Perfectly sweet and chewy, these no-bake cookies never last long in my home.
Are you a fan of Butterscotch Pudding? If so, how do you normally make yours?
- 1 tbsp butter
- 1/2 cup brown sugar
- 2 cups scalded milk
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1/4 cup cold milk
- 1 tsp vanilla
- Add butter and brown sugar to a medium pot over low heat and stir constantly until sugar melts. Add sugar mixture to scalded milk, slowly, and stir until blended.
- In another bowl, stir together cornstarch and cold milk. Add to scalded milk mixture.
- Cook on low heat until thickened, stirring constantly. Cool slightly and then add vanilla. Stir.
- Pour pudding into individual serving dishes. Serve warm or cold, topped with nuts or whipped cream.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 208 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 19mg Sodium: 247mg Carbohydrates: 35g Fiber: 0g Sugar: 22g Protein: 5g