Sunday, 17 May 2015

Butterscotch Pudding | Kukskitchen

Butterscotch Pudding | Kukskitchen

Want a quick and easy recipe for a pudding for your dinner party or a special Sunday Lunch? I have got the perfect recipe for you. This recipe involves making pudding mix that you can use time after time producing delicious pudding each time.

To make Praline:

Take 50g sugar and 100g cashew nuts.  Place the sugar and nuts into a saucepan over a medium heat and caramelise gently, stirring to coat the nuts. Once browned, pour the mixture out onto a non-stick baking sheet, spread out and leave to cool. Once cooled and set, smash the praline in to big chunks using rolling pin. Then add to a blender/mixie and pulse till desired particle size.


Butterscotch Pudding

Prep Time15 Mins
Cook Time10 - 15 Mins
Serves 2


For Butterscotch Mix (makes 3 cups):
Brown sugar - 1 1/2 cup
Caster sugar - 1/3 cup
Milk powder - 3/4 cup
Corn flour - 1 cup
Salt - 1/2 tsp

To make Pudding for two:
Butter scotch mix - 1/4 cup
Butter 2 tbsp
Vanilla essence - 2 tsp
Milk 1 cup


For Butterscotch Mix
Combine all ingredients and store in container with tight-fitting lid. 

For Pudding:

  • To make the pudding, combine butterscotch mix, butter and milk in a small saucepan.
  • Cook on low heat, stir constantly until mixture boils.
  • Boil gently, stirring constantly for one minute or until it thickens.
  • Pour into serving dishes and chill until set.
  • Serve topped with fresh Praline.
Butterscotch Pudding | Kukskitchen

Also check out: Beef in Red wine

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Thank you xx

Sherin Deepu


  1. I love Praline toppings for breads and desserts. They take the desserts to another level.

    1. Me too. they make your dessert a bit fancy and certainly creates a wow factor for your eyes and palate. Not tried them on bread yet. What breads do you top them with?



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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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