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Hi again, This pud involves a lot of whisking but boy it was worth it! As I said, I enjoyed it so much I was sorely tempted to lick the dish! (but I didn't, honestly!)
Here then with the recipe. It was an from an American recipe so am showing English measurements as well. Please don't let the 10 stages put you off. It was really easy to do in the stages showing.
BUTTERSCOTCH PUDDING FOR ONE.
1/2 teaspoon cornflour
small pinch of salt (1/2 of a quarter teaspoon)
3/4 cup whole milk (12 tablespoons)
1 egg yolk
1 tablespoon butter
1/4 cup brown sugar (50g or 1.7oz)
1/4 cup double cream (60g or 2fl.oz)
1/8 teaspoon vanilla extract(1/2 of a quarter teaspoon)
whipped cream (optional)
1... Whisk the cornflour and the salt in a small bowl.whisk in
the egg yolk and set aside.
2... Slowly add the milk, whisking to ensure no lumps left.
3... Melt the butter in a deep saucepan set over a medium
heat. when melted, whisk in the brown sugar.
4... The Sugar will look grainy at first but continue whisking
vigorously until the brown sugar melts completely and
becomes a liquid.
5... Remove the saucepan from the heat.
6... Slowly whisk in the cream (the sugar and cream will
steam but continue to whisk, don't worry if the sugar
clumps together, keep whisking until the sugar has
melted and is smooth. Return to the heat and turn down
to low heat
and continue to whisk until nice and smooth.
7... Very slowly, add most of the hot butterscotch liquid to
the bowl with the cornflour and milk and whisk. (you
need to add it very slowly because you don't want the
heat from the butterscotch to "cook" the eggs.)
8... Return the tempered cornflour slurry to the pan and
cook.Raise the heat to medium/high and whisk
vigorously until it comes to the boil.
9... Continue whisking and cooking for a further 2 minutes.
Remove the pan from the heat and whisk in the Vanilla.
10...Carefully spoon into a bowl or a glass and chill for
minimum 1 hour.