Pudding

Maple Butterscotch Pudding

~ Lynn ~ 22 Comments

I’ve been really behind in my blog reading lately. There are so many posts and so little time!

This week I spent a few evenings catching up on some of my favourite blogs and came across this post by Jamie at My Baking Addiction. I started reading the post because A. I love her blog, and B. I’m obsessed with Cranberry Bliss Bars. But what really caught my attention was the contest. My Baking Addiction and Good Life Eats are giving away Kerry Gold Butter.

Yes, butter. My favourite ingredient. Clearly I had to enter.

All we had to do to enter the contest was post one of our favourite recipes that use butter. I racked my brain for something to post. For some reason everything I thought of had butter in the name, Buttered Rum, Buttered Popcorn, Butter Cookies. And then it hit me, Butterscotch!

There are a lot of butterscotch recipes out there, all fairly similar. For this recipe I based myself on recipes from David Lebovits and Joy of Baking. I decided to give this recipe a local twist by adding some Gelinotte, a maple liqueur made in Quebec, instead of scotch. Butterscotch does’t actually require alcohol, the name is believed to come from the words butter scorched.

Come join the fun at the My Baking Addiction and Good Life Eats Holiday Recipe Swap sponsored by KerryGold. Voting begins December 19th at 12AM. Please visit either site and vote for your favourite recipe (hopefully mine!)

Maple Butterscotch

  • 4 tablespoons butter, salted or unsalted
  • 3/4 cup packed dark brown sugar
  • 1/4 cup maple syrup
  • 1/2 teaspoon salt
  • 3 tablespoons cornstarch
  • 3 cups whole milk
  • 3 egg yolks
  • 2 teaspoons Gelinotte Maple Liqueur (if unavailable use whiskey or rum, or omit the alcohol)
  • 1 teaspoon vanilla extract
  1. Melt the butter in a medium sized saucepan. Stir in the sugar, maple syrup and salt. Set aside.
  2. In a small bowl mix the cornstarch with 1/4 cup of the milk until the cornstarch is completely dissolved. Whisk in the egg yolks.
  3. Slowly pour the remaining milk into the butter and sugar, whisking constantly. Then add the cornstarch mixture.
  4. Return the saucepan to the heat. Whisk constantly until the mixture starts to boil. Lower the heat and continue to whisk for one minute. The mixture should be quite thick.
  5. Pour into 4 serving bowls and chill for at least four hours.

Enjoy!