Aaah, butterscotch, remember this from last time?! No, you can’t see a theme developing. Well, maybe just a tiny one. Yes, I admit it, I’m in love with butterscotch.
Do you remember Angel Delight? That powdered pudding you whisk with milk, which gives a lovely whipped mousse-like pudding? Especially the butterscotch flavour one? Well, this recipe is a home-made version of this.
I saw the recipe for Salted Butterscotch Whip in the March 2018 issue of Olive Magazine. I had to make this! It is oh, so easy to make, minimal effort and not many ingredients.
The only thing I did differently was that I used light muscovado sugar instead of, as the recipe called for, soft dark brown sugar.
This particular recipe has the addition of some sea salt flakes (that delicious sweet/salty combination). It is, to cut it down to basics, a cornflour and milk based pudding, but certainly not reminiscent of any of the disgusting wobbly versions I ate as a child.
The butterscotch is made, milk is added and this is all thickened with cornflour. The mixture is then refrigerated and once cold, softly whipped cream is folded into it. I made the mistake of over-whisking the cream (unfortunately I seem to keep doing this unintentionally) and so it was slightly too stiff, but nevertheless I managed to combine it with the butterscotch mixture. I should have piped the pudding into the glasses, as it would have looked so much better, and I should have topped the puddings with a sprinkling of grated dark chocolate……..but, it is ALL about the taste after all, isn’t it! Now, don’t let’s waste any more time, grab a spoon and join me!
Wherever you are, whatever you are doing, I wish you a peaceful day 🙂