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Tuesday, September 19, 2006

Butterscotch Pudding day

Today September 19,  is National Butterscotch Pudding day, why you may ask, just because we need a day to celebrate. it seems unclear where the original recipe comes from but it is clear that the roots of the the pudding is butterscotch candy.

It seems that the candy was created in Doncaster, England in around 1848 by HRM confectioners' S. Parkinson & Sons which even today sells Royal Doncaster Butterscotch. It is also not clear the meaning of the scotch part of the word as no scotch is actually used in the making of the candy or pudding. It may be that it is derived from the word “scorch,” since the sugar is heated to a fairly high temperature or to score as is done just before the candy cools to mark it off in portions.

Butterscotch is not caramel, caramel is sugar, melted into a syrup and cooked until the sugar crystals turn into a dark amber liquid. Butterscotch is far more complex, however both when made into candy contain sugar, butter and cream.Milton Hershey began his chocolate empire by seeking a way to coat his caramels made in his Lancaster Caramel Company.

Soc elebrate with some very good Butterscotch pudding recipes, enjoy.

Butterscotch Pecan Ice Cream Pie

One half gallon French Vanilla Ice Cream
½ quantity butterscotch pudding
1 teaspoon vanilla
1/2 cup chopped pecans
2 cups heavy cream

Ice Cream Pie Shells

Cut ice cream into 1/2-inch slices and place on the bottom of two 8" pie pans. Cut remaining slices in half and place around the pie pans to form a rim; fill spots where ice cream is needed. With the tip of a spoon dipped in hot water, smooth the ice cream crust. Freeze 6 hours or until firm.

Pie Filling

Whip the cream. Add the pecans to the butterscotch pudding and fold in the whipped cream. Pour into the ice cream pie shells.
Freeze 6 hours or until firm. Thaw 20 minutes. Cut into slices and serve.

Butterscotch Pudding

12 tb Unsalted butter (6 ounces); cut in small pieces
2 1/2 c Brown sugar
1 Vanilla bean; slit down the centre, scraped
4 1/2 c Milk
2 c Heavy cream
1/2 c Plus 2 tablespoons cornstarch
1/2 ts Salt
6 Egg yolks
1 tb Vanilla extract

In a large saucepan, over medium heat, melt the butter with the brown sugar and the vanilla bean, stirring occasionally. Cook 3-5 minutes to develop the butterscotch flavor.

In a medium saucepan, bring the milk and the cream to a boil. Slowly whisk into the butter mixture, whisking well. The mixture may break at this point. If it does, remove from the heat and continue to whisk until it becomes smooth.

In a small bowl, combine the cornstarch and the salt. Whisk in some of the hot milk mixture to dissolve the cornstarch, then whisk back into the milk and bring to a boil.

In a medium mixing bowl, whisk the egg yolks. Whisk in some of the hot mixture, and then whisk back into the milk. Cook for 30 seconds, stirring all the while. Stir in the vanilla extract and strain through a fine strainer. Pour into twelve 3/4 cup ramekins and let cool. Refrigerate, covered, until needed.

Presentation: Pipe whipped cream around the edge of the pudding and place a few raspberries or a strawberry, partially sliced and fanned, in the center.
To Prepare ahead: Through step 4. The pudding can be prepared the day before needed.

Butterscotch Pudding Cake

1 yellow cake mix
2 T. oil
2 eggs
1 ½ cups butterscotch pudding
12 oz. butterscotch bits
1 c. chopped pecans

Mix cake mix, oil, eggs and pudding together. Pour into a greased 9×13 inch pan. Top with butterscotch bits and pecans Bake at 350° for 45 minutes

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