Butterscotch Pudding

Butterscotch Pudding is yummy dessert made by refrigerating a blend of milk, butterscotch flavors, china grass and sugar. It has a nice rich taste and smooth texture. This recipe is one of those easy desserts that look fancy but actually very simple to prepare. It tastes sweet, creamy and very delicious.

This pudding does not need long setting time like other desserts. Just one hour in the fridge is enough for it to set nicely. The butterscotch flavor comes out really good and kids love it lot. It is perfect for weekends, small parties or when the guests come suddenly. You can easily plan it last minute also.

Jump to:

• About Butterscotch Pudding
• Butterscotch Pudding Ingredients
• How to make Butterscotch Pudding Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Butterscotch Pudding

Butterscotch pudding is a milk based dessert set using china grass instead of gelatin. This recipe has a soft set texture and holds shape well. China grass helps the pudding to set nicely and gives a soft jelly like texture. It is commonly used in many Indian puddings and desserts. 

The texture of this recipe is silky smooth and slightly firm, it should not be sticky when you touch it once it is set properly. Milk makes it creamy while the china grass gives structure. Butterscotch chips add little crunch in between which makes it more interesting. You can feel the bits while eating.

The flavor is mild sweet with strong butterscotch taste. It has a nice aroma when essence is added. I feel using essence gives good aroma and color also. If you are using normal white sugar then reduce the quantity a bit. This is not overly sweet so it feels good even after a heavy meal.

Mittu loves to munch butterscotch chips as such just like chocolate chips so apart from using it for recipes I always reserve a small portion for her sake. Puddings are always our family favorite and should I have to mention about this butterscotch pudding?! It was super hit at home, I also shared a portion with my neighbor and they too loved it.

I usually make this when on weekends without too much effort. This recipe is easy to make and does not need the oven also. 

Butterscotch Pudding Ingredients

• Milk - I add as it's the base of pudding. It gives creamy texture and richness. You can use full fat milk for better taste.
• China grass / agar agar - I have used this for setting the pudding. It helps pudding to hold shape well. 
• Water - I used to dissolve the china grass. It helps in melting it evenly. Do not reduce water too much.
• Sugar - I have used cane sugar for sweetness. It gives mild caramel taste. You can use white sugar also but reduce little.
• Butterscotch chips - I have used this for flavor and crunch. I also use some for garnish. You can slightly crush it for better mixing.
• Butterscotch essence - I have added this for strong butterscotch flavor. It gives nice aroma. Add only after milk cools little.

Why This Recipe Works

• It is very easy and quick to make dessert.
• This uses simple ingredients available at home.
• China grass sets pudding fast without long wait.
• Butterscotch flavor gives rich taste.
• It's perfect make ahead dessert for parties.

Similar Recipes

• Chocolate pudding
• Tender coconut pudding
• Vanilla cheese cake
• Mango cheese cake
• Shahi Tukda

How to make Butterscotch Pudding Step by Step

1.Take milk in a sauce pan, then add cane sugar to it.Whisk it well.

2.Strain to remove any impurities. Boil for 3-5 minutes till its slightly thick.Now switch off, cool down for few minutes, then add butterscotch essence and Set aside.

3.Cut china grass into thin strips. Add water to it

4.Boil it until the china grass is completely dissolved. Once dissolved completely, set aside to cool. Take butterscotch chips to a mixer.

5.Pulse it few times to get a coarse mixture. Add it to milk and mix well.

6.Now add china grass mixture, I used a metal strainer. Now transfer the milk to a tray.

7.Cover with aluminum foil and refrigerate it for at least and hour for the pudding to set. When you touch the pudding will be non sticky, this shows that the pudding is set well. Cut into squares, sprinkle butterscotch chips and serve chilled.

Serve chilled.

Expert Tips

• China grass - I dissolve china grass fully in water. If not dissolved properly, pudding will not set evenly. I always boil till no strands are seen and it is dissolved completely.
• Adding china grass - I usually add china grass mixture when it is warm only. If it cools down, it will start setting fast and form lumps.
• Milk consistency - Do not boil milk too much. Just slightly thick is enough. Over boiling will make pudding heavy.
• Straining step - I always strain the china grass mixture before adding. This avoids any undissolved bits in pudding.
• Chilling time - Refrigerate at least one hour. Touch and see if it is non sticky, then it is ready to cut and serve.

Serving and Storage

Serve this pudding chilled for best taste. It tastes really good after proper chilling too. You can just cut them into squares or serve in cups as you like. Sprinkle the butterscotch chips on top before serving also. Store leftover in the fridge. It stays good for two days only.

FAQS

1.Can I skip the butterscotch chips?

Yes you can skip it if not available. But chips give nice crunch so taste will be little different.

2.Why my pudding did not set properly?

This happens mostly if the china grass not dissolved fully or quantity was less, dissolve it completely in boiling water.

3.Can I use gelatin?

Yes you can use gelatin but method and quantity will change. China grass is vegetarian option and works well here.

4.Can I make this in advance?

Yes you can make it few hours before serving. Keep it refrigerated till serving time.

5.Is this pudding very sweet?

No it is mildly sweet. You can increase or reduce sugar based on your taste.

If you have any more questions about this Butterscotch Pudding Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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