Monday, 9 August 2010

Butterscotch pudding using evaporated milk

Not deterred by the mixed results of my attempt to make a creamy chocolate pudding using evaporated milk, I decided to try another cornflour-thickened dessert: butterscotch pudding.

The recipe, like many of the evaporated milk recipes on, involves adding water, which seems to defeat the point of using evaporated milk. The end result was much smoother than the chocolate pudding, but incredibly rich due to the sheer amount of butter and sugar.

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