Reviewed: May 8, 2012

still learning cook top pudding, but very easy, quick recipe

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

curleyjo84

Cooking Level: Expert

Reviewed: Apr. 3, 2012

This recipe 'may' get the butterscotch flavor using DARK brown sugar. As is, with brown sugar, it tastes like extremely sweet and mostly flavorless pudding. It has a nice texture and consistency, though (I used 2% milk).

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Mar. 21, 2012

My kids liked this more then the version I made that didn't use eggs. It makes more then I needed as well. I would say I got 8 serving out of it. The only change I made was how the dry and wet ingredients are combined to prevent lumps before adding heat. I do suggest using dark instead of the light brown sugar for a more distinct taste. I did use light brown sugar this time. But as is it's still a keeper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JamieTND

Cooking Level: Expert

Reviewed: Feb. 23, 2012

good but next time i will only use 2 egg yolks and watch the heat! My 14 year old says its amazing :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cindy

Cooking Level: Intermediate

Home Town: Waterloo, Indiana, USA

Reviewed: Feb. 11, 2012

This was awesome! Made it to the letter plus one addition of 1T. scotch when I mixed in the butter and vanilla. I gave my roommate the spoon I had cooked with to lick while the cups were chilling and he came back to the kitchen with a clean spoon confessing he might have sprained his tongue.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

slriffle

Reviewed: Nov. 24, 2011

I used this as a pie filling in a crumb crust. The pudding thickened nicely, but lacked a strong butterscotch flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LisaNicholas

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Garland, Texas, USA

Reviewed: Sep. 30, 2011

I am not a fan of this recipe. Even using dark brown sugar, as suggested, it didn't have a strong enough butterscotch flavor. It was extremely sweet, and not creamy enough.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tamara71

Cooking Level: Intermediate

Living In: Plymouth, Massachusetts, USA

Reviewed: Sep. 30, 2011

I have been looking for the recipe that my grandma used to make for me....this is it!!!! I love it...I can't wait to make it again. I have to add to use whole milk...it works best.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

love2bake

Reviewed: Sep. 8, 2011

Yum! We really liked this pudding and it was pretty easy to make. I would like to try it next time with dark brown sugar as some others mentioned because I used light. It only has a mild butterscotch flavor, but we still enjoyed it and will make it again.

Was this review helpful? [ YES ]
1 user found this review helpful