Creamy Butterscotch Pudding - Anne of Green Gables

Total Time
55mins
Prep
15 mins
Cook
40 mins

Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "I wish people could live on pudding. Why can't they, Marilla? I want to know." (from Anne of Avonlea, XXVII) Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe.

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Ingredients

Nutrition

Directions

  1. Equipment You Will Need:.
  2. 2 small mixing bowls.
  3. fork.
  4. heavy medium saucepan.
  5. measuring cups.
  6. measuring spoons.
  7. wooden spoon.
  8. serving bowl.
  9. plastic wrap.
  10. Directions:.
  11. Break the eggs and separate them into the two small mixing bowls. Beat the yolks with the fork and set them aside.
  12. Combine the brown sugar, cornstarch, and salt in the medium saucepan. With the wooden spoon gradually stir in the milk.
  13. Place the saucepan over medium heat. Cook and stir the mixture until it is thick and bubbling - about 10 - 15 minutes. Stir and cook for 2 more minutes, and then take the saucepan off the heat.
  14. Dip a measuring cup into the hot mixture and take out about 1 cup. Very slowly stir the cup of hot mixture into the egg yolks. Then stir the hot egg-yolk mixture into the large saucepan.
  15. Stirring constantly, cook over medium heat for 2 more minutes.
  16. Take the saucepan off the heat and add the butter and vanilla. Stir with the wooden spoon until the butter melts.
  17. Pour pudding into the serving bowl. To keep a skin from forming on top, carefully place a piece of plastic wrap over the hot pudding and let it cool - about 1 minute. Remove the plastic wrap and spoon the pudding into small bowls.
Most Helpful

4 5

A Wondeful historical recipe thanks Diana! I mase this as posted and before it set, I poured it into individual bowls for ease and looks! We found it a bit sweet for our tastes and the butterscotch was not as pronounced as we like; BUT, it made a delightful ending to Sunday lunch today, I served it with whipped cream and a dusting of cocoa! Made for the Aus/NZ recipe swap, thanks for posting! FT:-)