Reviewed: Dec. 8, 2009

Absolutely fantastic! This pudding makes me wonder why I ever bought the powder packs at the store.

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Reviewed: Dec. 7, 2009

This one's just OK. It tastes starchy and perhaps has too much cornstarch in it. I would increase the egg count by at least one and reduce the cornstarch to see if it'll set the same. People enjoyed it though (I used it in a trifle with devil's food cake chunks, butterscotch chips, and walnuts), and it made a pretty presentation against the dark chocolate cake in the bowl.

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MAMATAREDDY

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Reviewed: Dec. 5, 2009

So good and easy to make. Used a wisk while making the pudding. Will try light brown sugar next time, dark was a bit strong.

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Resizzy

Cooking Level: Expert

Home Town: Wellsburg, New York, USA

Living In: Addison, New York, USA

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Reviewed: Oct. 31, 2009

This tasted wonderful - I LOVE brown sugar - but unfortunately I ended up with a not-completely-smooth texture even though I used a whisk during cooking. Another thorough whisking off the heat took care of that problem, and the pudding was just the right thickness while it was warm. After it cooled...it was much TOO thick. So I guess the amount of cornstarch used depends on whether or not you plan to eat this warm or store in the refrigerator. Next time I would follow the same cooking method I use for vanilla & chocolate puddings - mix the milk into the dry ingredients and cook until thick, THEN add the egg (tempered with a little of the hot milk) and continue cooking for another minute or so. Adding all of that butter seemed unnecessary - half of it was plenty for me.

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gapch1026

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Reviewed: Jul. 20, 2009

Just remember a rule of thumb for puddings...usually the ratio of cornstarch is 1Tbs to 1c milk. ALWAYS mix in cornstarch when liquid is cool. Eggs have to be brought up to temprature VERY SLOWLY. A secret to good butterscotch flavor is browning the butter first in a small pan. Make sure it's a pan with a thick bottom. You don't want it to burn.

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huntswife

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Reviewed: May 6, 2009

This was very good, but I think it has a little too much cornstach in it. I used it as a pie filling, and once it sat in the refrigerator for awhile it was a bit too firm/rubbery in texture. Next time I make it I think I will cut the cornstarch down to 1/4 cup.

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Josie1

Cooking Level: Expert

Living In: Woodinville, Washington, USA

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Reviewed: Apr. 8, 2009

This was pretty good. It definitely needs all the corn starch stated in the recipe. I followed other reviewers about putting in less, and it was not a smart idea. Don't leave your pudding alone with the eggs in it! Stir constantly, or your eggs are sure to curdle like mine did!

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 4, 2009

I really like this recipe. I did not find it too sweet at all. I did not have any corn starch, and substituted flour. I think it would have been creamier with the corn starch. I also cooked it in the microwave. This was great served with cake.

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Sherry Silveira

Cooking Level: Intermediate

Home Town: Smithers, British Columbia, Canada

Living In: Grants Pass, Oregon, USA

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Reviewed: Jan. 12, 2009

It was pretty good- there were LOTS of chunks in it... but I ran it through the blender quick and solved that, completely. It tasted kind of salty at the first bite, but after that it tasted better- so maybe it was just me not used to it.... but beware because of all the chunks... but they don't ruin it if you blend it.

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DaniJeanne

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Reviewed: Oct. 9, 2008

Far too sweet. would not make again. Even my 9 & 11 year old daughters could not finish a bowl.

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Blackbird

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

Too sweet for me, but my kids loved it (of course)!

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PhPhear

Cooking Level: Intermediate

Living In: Winchester, Virginia, USA

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Reviewed: Jul. 9, 2008

this is delicious. i cut the cornstarch down to 1/4 a cup, and used a bit less sugar. i also used soymilk because i'm lactose intolerant- worked fine. i would recommend keeping a whisk handy. if it tries to lump, that'll take care of it nicely.

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heavymetalchef

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2007

good recipe. use more milk,a little less sugar and a little less cornstarch to improve this pudding. here's a helpful hint. I had my mixer handy and right after it thickened I beat it for about a minute with the mixer on medium speed. all the lumps disappeared and the consistency was perfect.

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nadezda53

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Reviewed: Feb. 24, 2007

Easy trick to keep your cornstarch from lumping in any recipe, not just this one. Mix cornstarch thoroughly with COLD liquid (water, milk, etc.) to dissolve, THEN place on stove & heat, stirring constantly. You will end up with completely lump-free sauce (pudding, etc.)

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Florida Cook

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Reviewed: Jan. 22, 2007

I've used this recipe numerous times and it has always turned out wonderfully. I went with other reviewers using only 2 tblsp cornstarch, and dark brown sugar has too much molasses for my taste so I always use light brown instead. Don't stint on the amounts of sugar and butter too much - they're the ingredients that make it "butterscotch." Also, many cooks seem to be having a problem with lumps. Cornstarch has a nasty habit of lumping when mixed with sugar. You can eliminate them almost entirely by mixing the starch in well with the sugar and salt before adding the other ingredients. Lastly, instead of tempering the eggs, mix them well and add them, along with the milk, to the entire recipe before you even turn on the burner. Some recipes are fussy about when certain ingredients are added. This isn't one of them. Remember to stir *constantly* once it's on the burner or else the lumps you got rid of from the above step will come back to haunt you! -grin- Once again, this recipe makes a delicious pudding and Maryann, I thank you so much for submitting it. It's truly a favorite here at home.

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CNile

Cooking Level: Expert

Home Town: Nichols, New York, USA

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Reviewed: Jan. 10, 2007

Good pudding- easy to make and tasty. It is very sweet, and I cut the brown sugar down to 2/3 cup! I can't imagine what it would have been like with the full cup...wow. I used 1% milk and only used 1 tablespoon of butter- I think that is all it really needs. I made this with my little girl tonight, who wanted "hop-scotch" pudding for dessert. :) It is really good with a handful of real white chocolate chips sprinkled on top while still warm, so they melt into the pudding.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2006

I found this OMG good. Granted, I made in in an attempt to sate a generalized "pudding" pregnancy craving, but I think it is wonderful. I went with 2 T cornstarch, I whisked everything well before putting it on the heat, and had no lumps to speak of. Yum. I did portion it into 6 ramekins instead of just 4...it's good, but rich.

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jphilg

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Reviewed: Jul. 23, 2006

This was my first time making this kind of pudding and it did not turn out very well(extremely lumpy). It might have just been me and I think I will try it again to see if I can get better results.

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Kristen

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cary, North Carolina, USA

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Reviewed: May 30, 2006

Almost inedible. Too much cornstarch by about a mile, so it had a weird, grainy/powdery texture. The flavour wasn't the best, either, with the butter really overwhelming things, and it was far too sweet! I wouldn't even attempt to make this again with changes - there are better recipes out there!

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MSFLISS

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Reviewed: Apr. 25, 2006

After a few adjustments, this recipe was perfectly good. 2 tablespoons cornstarch was more than enough. I mixed the brown sugar, 2 tablespoons cornstarch, and salt in a 1 quart saucepan, then slowly stirred in milk. I brought this to a boil over medium heat while I beat eggs in a smal bowl. When the sugar mixture came to a boil, I removed it from the heat and added about 1/2 to 3/4 cup of it into the eggs, beating constantly, and poured everything back to the saucepan. Keeping on stirring, I brought this back to a boil, removed from heat, and stirred in butter and vanilla. It came perfect for me after cooking it this way. I hope it can help!

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