Butterscotch pudding from Heartlandia: Heritage Recipes from Portland's The Country Cat (page 255) by Adam Sappington and Jackie Sappington and Ashley Gartland

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla paste for vanilla extract.

  • hillsboroks on November 08, 2017

    This is the most luscious butterscotch pudding ever. I have made it several times and found that I needed to reduce the oven heat to 300F to prevent it from curdling. With the lower heat I let it cook a bit longer and the result is ultra smooth, creamy and full of butterscotch flavor. It takes a bit of work but it is so worth it.

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