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Butterscotch Pudding

From When Sue Began to Cook by Louise Bennett Weaver
Course: Dessert, Snack
Cuisine: American
Keyword: Bettina, pudding, Ruth Ann, Sue
Servings: 4

Equipment

  • 1 double boiler pan set or use a heavy pan and keep an eye on it

Ingredients

  • ½ cup dark brown sugar
  • ¼ cup flour
  • ⅛ tsp salt
  • 2 cups milk
  • 1 tsp butter
  • 1 egg, beaten until it is light yellow
  • ½ tsp vanilla

Instructions

  • Put sugar, flour, and salt into the upper part of a double boiler and mix it all together until it is lump free. Pour in the milk a little at a time, stirring all the while so it doesn't lump. When all the milk is added, set the upper part of the double boiler over the lower part which is filled halfway with water, and turn on the heat. After the water begins to boil, cook the pudding for 25 minutes by the clock. Every few minutes give it a stir to keep it smooth and even.
  • At the end of the 25 minutes, add the beaten egg and the butter, and cook the pudding two more minutes. Then remove it from the heat and beat it with a spoon for one minute. Add the vanilla and mix it in well. Pour into serving cups and refrigerate.