Butterscotch pudding


  • 1 cup brown sugar, loosely packed
  • 2 tablespoons flour
  • 2 eggs, separated
  • 2 cups milk
  • 1 pinch salt, optional, to taste
  • 1 teaspoon vanilla extract
  • 1/2 cup caster sugar


This recipe is from the Rouse family’s collection of manuscript recipes, the majority from unspecified friends or family members across several generations. The recipe is written in ink on lined notepaper, so probably dates to the early to mid-1900s.

The pudding can be served warm or cold; it is lightly textured but rich and sweet – the butterscotch has a rich custard-like quality rather than setting firm like a pie. The pinch of salt is my addition as the pudding is very sweet, and the trend for salted caramel applies itself well for the butterscotch, so go according to your taste.


Preheat oven to 180°C. Grease with butter a 16-cm pie dish, or 4 individual 250ml souffle dishes or ramekins.

Bring a medium saucepan half filled with water to the boil. Combine brown sugar, flour, beaten egg yolks, milk and vanilla in a heatproof mixing bowl that will fit over the saucepan without touching the water. Place the bowl over the saucepan and mix with a wire whisk until the mixture starts to simmer and thicken (about 5 minutes). Add the butter and stir as it melts and is incorporated into the mixture.
Spoon into greased dish or dishes and set aside while you make the meringue topping.
Using a clean bowl, whisk the egg whites until soft peaks form, adding caster sugar little at a time until very thick and glossy and stiff peaks hold their form. Spoon over the butterscotch layer and place in the oven, reduce heat to 150°C for about 15 minutes and the tips start to colour.
Remove from oven and allow to cool slightly before serving, or chill and serve cold. It is probably best spooned from the dish in true pudding style, rather than sliced, as the butterscotch layer remains fairly soft.

This recipe appeared in the post Beating 'round the bush on November 13, 2014.

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