Father’s Day Pudding!

I hope you guys had a fabulous father’s day! We did too! True to our style, we celebrated with lots of food and family. Now, perhaps I should have posted this a wee bit earlier (there’s always next year right?) seeing as Father’s Day has come and gone, but I’ll share with you anyway! It was a booze-themed dinner and normally I’m not big on drinking myself or cooking with it actually but in spirit of father’s day, I added a little here and there. The menu read – Pasta in Vodka Sauce and Potato Salad and for dessert some Butterscotch Pudding with Whiskey Vanilla Sauce!
Honestly, it didn’t make too much of a difference with the pasta but the whiskey vanilla sauce was definitely worth it! It was an accidental discovery too because I forgot to add whiskey and vanilla to the pudding but I wanted to incorporate it anyhow and so, the whiskey vanilla sauce was born!
    Butterscotch Pudding
    Yields: 4 to 6 ramekins
    Slightly adapted from: David Lebovitz
    180gms brown sugar
    4 tbs/60gms butter
    2 eggs
    3 tbs cornstarch
    2 1/2 cups/625ml milk
    Before you start this, it helps to gather around everything you need. Especially if you haven’t made pudding before, it has a tendency to burn or split, so keep a large bowl filled with ice water ready, just in case. Although, this is a pretty simple one and no such splitting/burning happened to mine.
  1. Add butter and sugar in a large thick saucepan and stir till the butter has melted and the sugar has moistened. Remove from the heat and set aside.
  2. In a separate, large bowl (preferably glass so you can tell if the cornstarch is dissolved) mix together about 60ml or 1/4 cup of the milk and cornstarch. Add the eggs and whisk till combined. This mixture will be a bit thick.
  3. Slowly add the remaining milk in a steady stream to the brown sugar and butter mixture. Add the cornstarch mixture as well and put the saucepan back on the stove.
  4. On a medium flame, let it come to a boil. Turn down the flame and keep stirring non-stop till its thickened to a “hot fudge like consistency”.
  5. Whiskey Vanilla Sauce
    Yields: Lots!
    Slightly adapted from: about.com
    4 tbs/60gms butter
    1/2 cup/100gms caster sugar
    1 egg
    2 tbs whiskey (or more if you like) 1 tsp vanilla (again, in proportion to the whiskey)
  6. Cream butter and sugar together till pale and fluffy. Add the egg and whisk to combine. Add whiskey and vanilla.
  7. Over a double boiler, melt the butter mixture till thick and the sugar has melted. Store it in a cool, dry place but don’t refrigerate it.


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