Reviewed: Sep. 25, 2009

I fully enjoyed this pudding! It was great warm! Reminded me of my childhood back on the mennonite farm. The only thing I did different was use tapioca flour as my thickner. (I prefer it over starch)

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Gala

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Reviewed: Apr. 5, 2009

I tried for zero stars and was forced to rate it. I looked forward to this. It is so sweet. I did follow the directions and added more cornstarch so it would be thicker but I think its inedible. Sorry.

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sueb

Cooking Level: Expert

Home Town: Whitehaven, Cumbria, England, U.K.

Living In: Parksville, British Columbia, Canada

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Reviewed: Feb. 15, 2009

I did as others said and used dark brown sugar and it still tasted nothing like butterscotch. It had a pleasing taste but I will not make again.

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Luvchocolate100

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Reviewed: Feb. 1, 2009

This seemed a tad grainy to me. I wonder if the reason you make the brown sugar slurry to start with is to lessen that effect? It's also not as firm as I normally like my puddings. The taste however was excellent.

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TOMC101

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Reviewed: Dec. 30, 2008

I made this exactly as written. It is absolutely delicious! For us though it would make more like 8 servings because it is so rich... but it was very quick and easy to make... thank you so much for the recipe!

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Chen

Cooking Level: Expert

Home Town: Sundre, Alberta, Canada

Living In: Oslo, Oslo, Norway

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Reviewed: Nov. 16, 2008

Absolutely yummy! The only thing I didn't like was that I had to add dark brown sugar to make it sweeter but other than that it was a perfect dessert! You have to tell me where you get your recipes?!

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Shannon

Cooking Level: Beginning

Home Town: Vancouver, Washington, USA

Living In: Burbank, California, USA

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Reviewed: Oct. 26, 2008

Definitely use DARK brown sugar for this recipe. I used lt. brown and it just doesn't have enough of a butterscotch taste although it's still good. Just the fact that it's home made makes it good and it's so comforting. I'm going to take another reviewers advice and add a bit of butterscotch schnapps.

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Treat

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Harford, Pennsylvania, USA

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Reviewed: Oct. 24, 2008

Yum...It is worth the trip to the grocery store to get the dark brown sugar. Very rich pudding, but oh, so good on a cold evening :)

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traciebeth

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Reviewed: May 28, 2008

I was really looking forward to tasting the result of this recipe, because I live in a foreign country and butterscotch flavored anything cannot be found here. Unfortunately, I found the flavor very mild, with more of just a "sweet" taste than anything else. Mid-way through cooking, however, I tasted the milk/sugar mixture, just before putting in the egg, and before adding the vanilla. I actually thought that it tasted more like butterscotch at that point, than at the end. I think I will try this again, but I will make some changes. I will either increase the amount of brown sugar used in the recipe, or I will try using dark brown sugar instead of the light brown sugar that I used. Also, I think I will omit the vanilla.

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Kelley

Cooking Level: Intermediate

Home Town: Pomeroy, Ohio, USA

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Reviewed: Feb. 19, 2008

Meh, I didn't think this recipe was that great, tasted like milk and brown sugar to me. But I was in a pinch, I ran out of my 5 year old's fav pudding, so i whipped this up, he ate it.

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StaceyL

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Reviewed: May 3, 2007

Awsome. I have been looking for a good butterscotch pudding for a long time! The only change I made was to add a bit of butterscotch schnapps - I like it Really butterscotchy!

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Dawn

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Reviewed: Feb. 14, 2007

I followed this recipe exactly as written, using dark brown sugar. My only confusion was that the ingredients called for 3 cups milk and it wasn't clear in the instructions whether the "enough milk to make thick paste" was from this 3 cups or in addition to the 3 cups. I assumed it was included in the three cups. Anyway, the pudding ended up not setting as well as I would like, after refrigerating overnight it is kind of soft-set. What I don't like about it is it has a floury taste/texture. Since I did not use flour I assume that is the cornstarch. So I obviously did something wrong in the cooking...maybe I didn't get the milk boiling hard enough before adding the cornstarch/sugar mixture? I plan to try this one more time to see if I can get it to come out better, if not I will move on to another recipe:)

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deedee

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Helena, Montana, USA

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Reviewed: Sep. 14, 2006

yum yum! Don't stir again after you finish stirring the butter in, or it will get grainy. I also added about a tablespoon of scotch whiskey for flavor- it is butterSCOTCH, after all.

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BuenaRacha

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Ponce, Ponce, Puerto Rico

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Reviewed: Mar. 27, 2005

I hate to say that I enjoyed the boxed stuff better.

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CHARLIEBUG

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Reviewed: Mar. 27, 2005

Awesome- so super creamy! I added an extra tablespoon of cornstarch because the other reviews had me worried about the pudding setting up. I'm not sure if I really needed it but it turned out fabulous! The perfect comfort food in the middle of a South Dakota snowstorm! My husband snitched so much of it that I had to make another batch to have enough for our kids! :) Enjoy!

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BOOKEMDANO

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Reviewed: Jan. 29, 2005

YUM! I wish I had used dark brown sugar but it still was a wonderful treat! Thanks for sharing.

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Jennifer : )

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Mar. 3, 2004

Very Rich and Very Sweet. You could probably forgo the butter and use less sugar and it would be perfect.

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RCL

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Reviewed: Apr. 8, 2003

I made pie for dessert with this recipe. Everyone really loved it. Will make again and again.

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LinD

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Reviewed: Oct. 27, 2002

I don't think I'll make this again. the mixture didn't firm up until completely cooled (2 hrs). It was too sweet to be eaten alone. Maybe if the cornstarch was increased this could be used as a pie filling.

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