Butterscotch Ginger Pudding
Creamy homemade butterscotch pudding gets a delicious upgrade with the warm, zesty flavour of ginger. It’s a comforting dessert that’s both classic and unexpected.
Preparation time
5 – 10 minutes
Cooking time
10 minutes
Refrigeration
2 hours
Yield
4 servings
Unlike fresh gingerroot, crystallized ginger is perfect for puddings since it won’t curdle the milk, while still providing a terrific ginger flavour. It can be found in the baking or bulk section of the supermarket with other candied fruit.
Nutritional information
Energy
220 Calories
Protein
7 g
Carbohydrate
31 g
Fat
7 g
Fibre
0.0 g
Sodium
116 mg
Top 5 Nutrients
(% DV*)
Calcium
14 % / 186 mg
Vitamin B12
50 %
Riboflavin
29 %
Selenium
26 %
Pantothenic Acid
23 %
*percentage of daily value
Ingredients
- 2 cups (500 mL) milk divided
- 1/3 cup (75 mL) packed brown sugar
- 2 tbsp (30 mL) cornstarch
- 2 eggs
- 1 1/2 tbsp (22 mL) finely chopped crystallized ginger
- 2 tsp (10 mL) butter
- 1 tsp (5 mL) vanilla extract
Preparation
- In a saucepan, heat 1-3/4 cups (425 mL) of the milk over medium heat, just until steaming.
- In a bowl, whisk together brown sugar and cornstarch; whisk in eggs and remaining milk until well blended. Gradually whisk hot milk into egg mixture in a thin, steady stream.
- Pour milk mixture into pan and stir in crystallized ginger; cook over medium heat, whisking constantly, for about 5 min or until bubbling and thick. Remove from heat and stir in butter and vanilla until blended. Pour into dessert dishes and let cool slightly. Serve warm or cover and refrigerate for about 2 hrs, until chilled, or for up to 1 day.
If you prefer, you can leave the ginger out of the pudding for a plain butterscotch flavour, or just add it to the dessert dishes for those in the family who like it.
For more great recipes, visit Dairy Farmers of Canada
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