Butterscotch Pudding

Aside from cookies, the one thing that Xander really misses since going dairy free is caramel and toffee flavours. He even bought me a Heston cooking thermometer for the purpose of making caramel.

But I wanted to try something simple for an initial attempt at this, and I found The Pioneer Woman's recipe for butterscotch pudding. However, naturally, I have to exclude the milk, so I mixed a coconut milk drink with coconut cream for added fat.

This was a creamy, smooth treat.

Ingredients

1 1/2 cups brown sugar
1/4 cup cornflour
1/2 tsp salt
2 1/3 cup/500ml coconut milk drink
2/3 cup/250ml carton coconut cream
4 egg yolks
2 tbsp vegan spread
1 tsp vanilla extract


Mix the dry ingredients in a pan
Mix together the milk, cream and yolks until well combined, mix with the dry ingredients
Put the pan on a medium heat, stirring regularly until the mixture develops a thick, custard consistency.
Add the spread and the vanilla
Pour into your desired dishing glasses and chill for at least an hour before serving.

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