9 months ago
Sunday, January 31, 2010
Sweet Melissa Sundays: Butterscotch Pudding
There are many things I have learned to make from scratch since starting this blog. I began as a novice baker, and now, I've baked all kinds of cakes, cookies, brownies, blondies, frostings, fillings, ice creams, truffles, and more. One thing, however, I had not tried until yesterday, was pudding. The instant kind is so easy, I just never saw the need to make my own. But when it came up in Sweet Melissa Sundays and I saw how simple the recipe looked, I decided to give it a try.
The one thing that made me nervous was boiling the granulated sugar and water down to an amber colored syrup. I have tried in the past and wound up with clumpy, burnt, sticky messes far too many times. This time, though, everything went smoothly. I watched it like a hawk and stirred it constantly (even though the recipe didn't say to... but I was afraid of it sticking!). When it started to turn the color of clover honey, I immediately took it off the heat and it was fine.
I made the recipe according to the book with two minor changes. One, I used fine sea salt instead of table salt (much yummier). Second, I used all half-and-half instead of heavy cream and milk.
Judging by Daniel's reaction, I'd say my first pudding-making was a success! It is very sweet, but very good. Perfectly smooth consistency and mild butterscotchy-caramelly flavor.
Don't forget to see how it came out for the other SMS bakers! And make sure to visit Jennifer's blog, Maple N' Cornbread, to see the recipe for Melissa's Butterscotch Pudding.
PS - Just wanted to let you all know we have a Valentine's apron on TheSmartBaker.com. We have added a cute little heart detail to the pocket of the monogrammed aprons! Go check it out!