Butterscotch dairy pudding with tiny teddy biscuits

September 6 2015
by emma

Butterscotch dairy pudding with teddy bear biscuits l a splash of vanillaThis is a real treat today you guys!  Silky smooth, creamy sweet butterscotch custard, cool cream and crunchy Tiny Teddy bikkies (tell me I’m not the only one who loves these)!

It’s super easy to whip up (it’s egg and oven free) and all you have to do is wait a bit for it to set.

And spot the cranky bear in the middle!  I only noticed after I took the photos and it made me laugh.

tiny teddies l a splash o vanilla
Butterscotch dairy pudding with teddy bear biscuits l a splash of vanilla
Butterscotch dairy pudding with teddy bear biscuits l a splash of vanilla
Butterscotch dairy pudding with teddy bear biscuits l a splash of vanilla

Recipe for butterscotch dairy pudding:

40g unsalted butter, chilled & cubed
1/3 cup + 1 x 20ml tblspn brown sugar, packed
3 x 20ml tblspns cornflour + 1/4 cup full cream milk
2 cups full cream milk
1 tspn vanilla concentrated extract
Decent pinch coarse sea salt
Thickened cream, to serve
Demerara sugar, for sprinkling
Teddy bear biscuits, optional

Set aside 4 pretty dessert glasses, dishes or mugs.  Add cornflour to a small mug, pour in 1/4 cup of milk and stir until mixture is smooth.

Add the butter to a medium sized, heavy based pan over medium heat and melt.  Add brown sugar, allowing the butter to sizzle gently for a couple of minutes, stirring, making sure it doesn’t burn.  Find a whisk then gradually add in the milk, whisking until smooth;  quickly stir cornflour mixture again then add to the custard, continuing to whisk until mixture is smooth.  Increase heat to medium/high and use a wooden spoon to stir custard continuously for around 8-10 minutes, until it starts to bubble and thicken considerably.

Remove pan from the heat and add in vanilla and salt, stirring briskly to combine.

If your dessert glasses aren’t heat-proof, allow the pudding to sit for 5-10 minutes in the pan to cool; I placed some plastic wrap over the top of the pudding so it didn’t develop a skin.  Pour into dishes, apply plastic wrap straight on the puddings and chill for about an hour until they set with a bit of a wobble.  If you chill them for longer, they tend to firm up a lot – I prefer a silky texture so only chill for an hour.

Serve with dollops of cream, a sprinkle of Demerara sugar and teddy bear bikkies.

Serves: 4

Adapted from and inspired by:  Smitten Kitchen

5 Responses leave one →
  1. Oh tiny teddies! I do love them! This is the cutest treat ever! The pretty Demerara sugar sprinkled looks so good too! I’m definitely making these puddings, sadly I’ll have to substitute the only thing I can think that’s close in Canada, animal crackers… Not the same.
    My sister says she only continues to go to her hairdresser because they serve her coffee and multiple bags of tiny teddies, while other salons are coffee only 🙂

  2. I envy those tiny teddies getting to take a dip in luscious butterscotch dairy pudding! And I love the little cranky guy in the middle! Cheer up bud, you’re in a sweet place 🙂
    I love your pink dessert glasses, just gorgeous. I can’t wait to make this as a family treat soon. Butterscotch pudding is always welcome 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *