The past few recipes I have tried for the blog are all from books. This is a little surprising for me since I depend more on the internet than on books for ideas. But now, I am beginning to pay a little extra attention to the books that I already own or the ones I bring in from the library. I feel like I should look first at my collections and try to cover a little more of it before I look for recipes from the net. Not sure how long the feeling is going to last, but I am determined to enjoy it while it lasts.

So, here I am, with a recipe from a very favorite book of mine. Another pudding recipe from Clio Goodman’s book, Puddin’. I have been making way too many puddings and though I am a big fan of the book, it might be taking the back seat for a little while.

This recipe covers three bases for me. Its perfect for this week’s Blogging Marathon where the chosen theme is Kid’s Delight – Family favorites. It also fits the bill for Cooking from Cookbook Challenge  event. Enjoy the dessert and read on for the recipe.

Ingredients:

Butterscotch sauce: 

• 100 gms butter (1 stick)
• 1/2 cup heavy cream
• 1 cup packed brown sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract

Pudding:

• 2.5 cups milk
• 2.5 cups heavy cream
• 6 tablespoons cornstarch (cornflour)
• 2 tablespoon brown sugar
• pinch salt
• 6 egg yolks
• 2 teaspoons vanilla extract
• Butterscotch pudding from above

Method:

1. Make sauce: Melt butter in a thick bottom pan until its golden brown, about 3 minutes. Add cream, sugar and salt. Bring it to a boil, stirring till the sugar is dissolved and the mixture thickens, about 5 minutes. Take off the heat and stir the vanilla in. Set aside.
2. Make Pudding: In a thick pan, whisk everything except vanilla extract and the butterscotch sauce, until no dry lumps remain. Cook, whisking all the time for about 8-10 minutes, until the pudding starts to thicken or when the whisk leaves a shadow when you lift it from the surface). Take off the heat and whisk in the vanilla extract and the warm butterscotch sauce in 2-3 batches. Cool for 10 minutes and chill for at least 2-3 hours before serving.
3. The recipe serves about 10 people.

This post is a part of the Kid’s Delight – Family Recipes, guest hosted by Sandhya this month.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76