Butterscotch Pudding Recipe
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.
Servings3 cups
Ingredients
- 1 ½ cups milk
- 5 gms china grass
- ½ cup water
- ½ cup sugar I used cane sugar
- ¼ cup butterscotch chips + few for garnish
- ¼ teaspoon butterscotch essence
Instructions
- Take milk in a sauce pan, then add cane sugar to it. Whisk it well.
- Strain to remove any impurities.
- Boil for 3-5mins till its slightly thick. Now switch off, cool down for few minutes, then add butterscotch essence and set aside.
- Cut china grass into thin strips. Add water to it.
- Boil it until the china grass is completely dissolved. Once dissolved completely, set aside to cool.
- Take butterscotch chips to a mixer. Pulse it few times to get a coarse mixture.
- Add it to milk and mix well. Now add china grass mixture ,
- I used a metal strainer. Now transfer the milk to a tray.
- Cover with aluminium foil and refrigerate it for at least an 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 Butterscotch Pudding chilled.
Notes
- 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.
Nutrition Facts
Butterscotch Pudding Recipe
Amount Per Serving (100 g)
Calories 211
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 15mg5%
Sodium 51mg2%
Potassium 203mg6%
Carbohydrates 41g14%
Fiber 0.1g0%
Sugar 40g44%
Protein 4g8%
Vitamin A 198IU4%
Calcium 162mg16%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!