Nothing beats the taste of homemade Butterscotch Pudding! This rich, creamy dessert will bring back memories of afternoons at grandma’s house.
Butterscotch Pudding
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.
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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!
- Butter
- Brown Sugar
- Milk
- Cornstarch
- Salt
- Vanilla
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.
- Butterscotch Bars – Super sweet and rich! This easy dessert is a bit like a brown sugar fudge, but with more goodness added.
Are you a fan of Butterscotch Pudding? If so, how do you normally make yours?
You’ll also enjoy these Butterscotch Pudding Cookies.
Butterscotch Pudding
Nothing beats homemade pudding. This vintage recipe has only six ingredients and no eggs! It's rich, buttery sweet and so creamy.
Ingredients
- 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
Instructions
- 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, salt 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.
Notes
Scalded milk is when milk is heated to nearly boiled and then cooled.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 208Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 247mgCarbohydrates: 35gFiber: 0gSugar: 22gProtein: 5g
Rena says
I’m really convinced this pudding is super yummy!
xx from Bavaria/Germany, Rena
http://www.dressedwithsoul.com
2pots2cook says
Stacie, you bring the memories back,definitely. My grandmother was making puddings of all sorts and those were much better than store bought ones. Thank you so much for this one 🙂
Thomas K. Altman says
Hi- I just tried your recipe for Butterscotch pudding. It was great, bu tI think there are a few edits you need to make.
First, when do you add the salt?
Second, Light or Dark Brown Sugar?
Third, and most importantly, add some water, maybe two teaspoons, to the sugar and butter mixture. It would not dissolve with just butter, and the first time I tried to add a little of it to the scalded milk, it turned into hard sugar candy. I took out the lump, put it back into the pan with a teaspoon of water added. It started to melt, but I needed to add a little more to create a syrup. Most of the water evaporated, so it was not too watery in the end.
Because of this, it took nearly 30 minutes to make the pudding.
Other than that, it’s a good, tasty simple recipe!
Pam Wright says
The salt is added in step 2.
Barb Jacobs says
Never thickened and followed recipe for exactly. Good taste but soupy
Blue says
The directions reference adding to the scalded milk, but is there any directions for scalded milk? Feels like it’s missing a part
Stacie Vaughan says
Thanks for pointing that out! I need to update the post with instructions on that part. This is how you scald milk: https://www.foodnetwork.com/recipes/packages/baking-guide/how-to-scald-milk Basically just heating it up very hot.
Scott says
This recipe came out beautifully and it’s delicious! But I changed the battle order a bit.
First step: The butter isn’t enough to dissolve the brown sugar. So I added the scalded milk a teaspoon at a time, which did the trick. I continued to slowly add the milk, stirring after each addition. LOTS of stirring.
3 tablespoons cornstarch sounded like overkill but the texture was heavenly.
susan s. says
how come no egg yolks?