Butterscotch Pudding

The recipe for butterscotch pudding came from Desserts for Two, one of my favourite blogs. Dad generously donated a teaspoon of his McClelland’s Scotch Whisky to make this creamy and flavourful dessert – and my family absolutely loved it! Homemade pudding made from scratch is just so silky and delightful.  My Dad grew up eating Jell-O brand pudding, and he loved my version, especially since I’m sure Jell-O doesn’t use real scotch!  The flavour from the scotch, vanilla, milk and fresh whipping cream was to die for – it was perfectly creamy and heavenly.  I would even venture to say that it is better than strawberry mousse.  Perhaps I will have to experiment with other pudding flavours.

My family is a bit larger than just two people so I increased the recipe from the Desserts for Two website.  I put the pudding into fancy cups that are probably about a half-cup serving size, so it was enough for eight people to enjoy this rich dessert.  Now, a really important part of the recipe that you should not ignore is that once you have made the pudding, make sure the plastic wrap touches the pudding so that it is air tight – this way, a pudding skin does not develop.

After a short four hours, a delightful treat awaits!


  • 1 cup brown sugar
  • 4 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 2 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon McClelland’s Scotch (or regular whiskey)
  • 2 tablespoons unsalted butter
  • extra cream for topping


  1. In a medium glass bowl, add the brown sugar, cornstarch and salt. Stir lightly with a whisk to blend.
  2. Then, slowly pour in 1/2 cup of the cream and whisk vigorously to dissolve the sugar and cornstarch. Add the last of the cream slowly, still whisking.
  3. Add the milk slowly and whisk very well to ensure all the dry ingredients are dissolved.
  4. Pour the milk and cream mixture into a saucepan and turn the stove onto medium. Bring the pudding to a simmer while constantly stirring with a wooden spoon. Be sure to scrape the sides and bottom of the saucepan during cooking.
  5. Once the pudding starts to gently simmer, turn the heat to low and cook another 1 minute. Turn off the heat, and then stir in the butter, vanilla, and scotch.
  6. Pour the mixture into dessert cups, cover with plastic wrap and refrigerate at least 4 hours before serving. If you don’t like a pudding skin, press the plastic wrap directly on the surface of the pudding before chilling.

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