Did you know yesterday which was September 19th was National Butterscotch Pudding Day #ButterscotchPuddingDay? I didn’t and I can tell you both David and I would have liked to have a bowl of Butterscotch Pudding. How about you?
National Butterscotch Pudding Day is celebrated each year on September 19th in the United States and so I don’t miss out next year I’m adding Butterscotch Pudding Day to my #Holiday calendar. What about you?
There are tons of Puddings out there, although Butterscotch Pudding remains one of the most loved. This Milk-based dessert is prepared with Starch, Brown Sugar, and Butter and it is left to cool and set before consumption. Did you know Butterscotch could also have several other ingredients including Corn Syrup, Lemon, Salt, Vanilla, and Cream.
Butterscotch Pudding was created as far back as 1817, when members of England’s Royal Family ate Butterscotch Candy as a dessert. Many believe the confectionery was invented by a man from Yorkshire, Doncaster Samuel Parkinson. Records indicate that a recipe for Butterscotch Candy was included in a newspaper issue in 1848.
Although several theories lay claim to the creation of Butterscotch, the origin of Butterscotch remains elusive. One such theory claims that the name ‘Scotch’ was used to denote the cutting or scoring of the Candy into pieces before it hardens. Others believe that ‘Scotch’ is a derivative of ‘scorched,’ and refers to the heating of Sugar at high temperatures.
There is also the possibility of the confection being a product of the far North of Scotland because the name ‘Butterscotch’ cannot be dismissed either. This is another reason for the uncertainty behind the origin of Butterscotch Pudding.
Butterscotch Pudding itself is just as much of a mystery as the confectionery that gives it its name. The origins of the Custardy dessert continue to divide opinion. The creamy treat could very well have been created in the United States using the flavor created by the British. The first recipe for Butterscotch Pudding would include Milk, Butter, Eggs, and Brown Sugar, giving Butterscotch Pudding the delicious taste it’s well known for.
Today, we celebrate the deliciousness that is this tasty dessert. Join food lovers across the nation in celebrating Butterscotch Pudding. If you’ve never tasted Butterscotch Pudding, this is the ideal opportunity to start your love story and find out for yourself why people love this sweet treat.
How to Celebrate National Butterscotch Pudding Day
- Celebrate Butterscotch Pudding Day by purchasing Butterscotch Pudding from a local store or making Butterscotch Pudding at home and don’t forget to share with friends and family.
- If you don’t know how to make Butterscotch Pudding why not take lessons from someone who does or look up the steps online. If you’re a pro at making Butterscotch Pudding, then teach someone who would like to learn.
- Try searching for a new recipe online or get creative and create one yourself and remember to let your imagination run wild!
Facts About Butterscotch Pudding
- Did you know Butterscotch’ is also used to refer to the flavor of a Butter and Brown Sugar mix, even if the real Butterscotch confection isn’t included.
- Here is a fun fact for you. Norway holds the record for the largest Butterscotch Candy ever made which measured a staggering five feet and weighed over 3,500 pounds.
- Did you know Caramel is similar to Butterscotch, although they are made with different Sugars: White Sugar for Caramel and Brown Sugar for Butterscotch.
- Pudding was the main course in England’s Royal Navy between the 1700s and 1900s.
- Pudding’ is a derivative of ‘Boudin,’ which is the French word for ‘Black Pudding.’
Why People Love National Butterscotch Pudding Day
- Everyone deserves a treat from time to time and a national holiday that offers an excuse to enjoy a sweet treat is something to make me dance about. What about you?
- You can add lots of fun ingredients to your Pudding for a unique taste including Salt, Lemon, or even Corn Syrup, the choice is up to you!
- People love that you can get a little naughty and add a splash of Rum or Bourbon to there dessert. Did you know Pudding Shots make the tastiest Cocktails which I hadn’t heard of. Had you? Have you tried a Pudding Shot or Jello Shot because I’ve tried neither and don’t think I want to.
Recipe for Butterscotch Pudding
Ingredients
- 1 and 1/2 cups (360ml) whole milk
- 1 cup (240ml) heavy cream or heavy whipping cream
- 3 large egg yolks
- 2 Tablespoons cornstarch
- 3/4 cup (150g) packed dark brown sugar
- 3 Tablespoons water
- 1/2 teaspoon salt
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.
- Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).
- Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
- Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla and bourbon.
- Cool for 5 minutes, then pour into serving glasses or bowls. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for 4-6 hours or overnight until chilled and thickened.
- Serve with optional toppings. Cover and store leftovers.
Thank you,
Glenda, Charlie and David Cates
