Reviewed: Jul. 16, 2009

This is an excellent pudding, I do not find the texture to be a problem as some of the other reviewers have stated. It is however far too sweet, Seriously far too sweet. A little alarm should go off in everyone's head when there is 1 cup of sugar to 2 cups of milk. For my first attempt I reduced the sugar to 3/4 cup, and actually it will be reduced more when I make it again. It seems like 1/2 cup of sugar will actually be plenty. Tastes change, something this sweet certainly would have been the way to go years ago. Another small thing is that I whisked in 1/2 tablespoon of butter with the vanilla extract. Butterscotch has butter as one of it's flavor components, it really needs it or it should be called brown sugar pudding. All that aside, I liked it, and will make it again.

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baldurbear

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Reviewed: Apr. 22, 2009

This pudding was pretty good, but very very sweet. I think it's rich and sweet enough that you could make this into five or six servings instead of just four. I don't know if I will make this again since my husband thought it was too sweet, I'll see what my son thinks of it before I decide. However, I thought it tasted pretty good for being so quick and easy.

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Kristen B.

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

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Reviewed: Jun. 21, 2008

My husband and children love pudding, so I try to experiment with and try new pudding recipes. The other day hubby requested butterscotch, so I tried this one, and both he and I were a bit disappointed in it, mostly because it lacked the creamy texture that a pudding is supposed to have. Also, the flavor was very sweet, but not the characteristic butterscotch flavor I look for. When I realized the flavor was off, I added about 1/4 C butterscotch baking chips, which I happened to have. This made a huge difference in the flavor! I think this recipe can be made still better in a couple of ways. Next time I will use 3-4 T. of cornstarch as a thickener rather than flour, so that it is less like a roux and more like a pudding. Also, I think using about 3 egg yolks added after thickening (and removed from heat to avoid scrambling) will also improve the texture. All in all, I give this recipe 3 stars as is, and maybe next time I can make it 5!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: May 12, 2008

this was good but needed more flavor.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Apr. 21, 2008

I was quite disappointed in the recipe. I certainly didn't have the traditional butterscotch flavor I was looking for (its more like brown sugar pudding) & its texture wasn't as smooth and creamy as I would have liked. I was looking forward to this one, but I won't be making it again.

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klb520

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Reviewed: Feb. 19, 2008

Yum! I told my boyfriend I'd make him anything he wanted for Valentine's Day and he chose this. It was delicious and very easy. I used light brown sugar, but I'd definitely recommend using dark to add more flavor. Also, I cut back on the sugar by ~1/4 cup and still think I could have cut back more - it was tasty but very sweet.

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 29, 2008

Really good recipe. I followed one reviewer's advice and added the egg to the dry ingredients first. I also added a 1/2 stick of butter to make it a little richer. Super yummy! Thanks for sharing the recipe!

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ENCHANTEDWRITER

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Reviewed: Oct. 20, 2007

Good taste, but kind of a weird texture, but that may be my fault. I ate all of it though, good stuff. Comfort food at its best.

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sbruins79

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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Reviewed: Jun. 16, 2007

I followed the advice of two other reviewers. I added a Tbs of butter, and I also mixed the eggs in with the dry ingredients, then slowly added the milk. I also did all of my stirring with a wire wisk, which helped create a very smooth pudding. The consistancy was perfect! This is a very good pudding, but keep in mind it tastes more like brown sugar pudding, not butterscotch. I will be making it again though, because I love brown sugar!

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MKAUTHEN

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Reviewed: Apr. 16, 2007

This was really good for being so simple!! I just threw everything together in the order given (except the vanilla) and whisked it over medium heat. The only change I made was adding 1TBS of butter when I added the vanilla after removing it from the stove. The kids loved it!!

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CookingSherri

Home Town: Thunder Bay, Ontario, Canada

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Nov. 3, 2006

Great recipe! I used light brown sugar and it turned out great. Mixing the eggs in first, with the dry ingredients produces a smooth blend, then slowly add milk. No lumps, and no egg not getting incorporated. Thanks!

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SARBAR

Cooking Level: Expert

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Reviewed: Oct. 29, 2006

Assertive! too-sweet, brown sugar flavor. Didn't have the silky in-the-mouth feel that I think is ideal in a pudding. I think this recipe is probably very homey and some would find it appealing, but alas, it's not one that I would make again. Thank you for the submission though. Generally, I do love old-timey flavors.

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