The pudding bug has bitten me again. It’s honestly like a fever. I can go on forever about how convenient this type of dessert is.

After referring many butterscotch pudding recipes, I finally gathered even data to make my own with pudding making methods I had used before.

On a rainy gloomy day, if you’re looking for that sweet and comforting kick this recipe is for you. Though it has that sort of mustardy colour, please do not be put off by it. It would be doing this sweet delight a severe injustice.

Ingredients

Directions:

In a small bowl beat the egg and set aside.

Add the corn flour in to a bowl. Whisk in ¼ cup of that milk until fully combined (no lumps).

Whisk in slowly the egg mixture in to the corn flour mixture and set aside.

On a low flame, melt butter in a heavy based pan.

Once completely melted, add the sugar in to the melted butter and whisk. Ensure the sugar is fully merged with the butter.

Add the remaining milk in to the pan and whisk.

Stir in egg-corn flour mixture in to the pan.

Add the vanilla essence in to the pudding mixture.

Whisk until mixture starts to thicken.

Once mixture has thickened, pour it in to a cup.

Disasters, Warnings and Tips

Add a dash of brown colouring to really get that toffee colour.

If the pudding starts sticking around, use an electric mixer and whisk until smooth.

The darker the sugar granules, the darker the pudding would be.

A recipe I read somewhere recommended a teaspoon of whiskey to be added. So I did.

Have this warm. Like all puddings this is heaven when eaten warm.

Garnish with grated chocolate.

 By Shazzana Hamid