Food & Drink Magazine

Butterscotch Pudding from Scratch and the Best Oatmeal Raisin Cookies

By Mariealicerayner @MarieRynr
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As you know we had the missionaries over for supper the other night.  I made them a chicken pot pie and then we had mash with it, along with some salad and coleslaw.  Yes I do feed them well.  I wanted to make them something special for dessert and I thought to myself I hadn't had a bowl of pudding in a very long time.  Butterscotch pudding is my favorite pudding of all.
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Now here is an interesting little tidbit about British Food.  Over here Dessert is called Pudding . . .  all desserts. Pie, cake, bakes, etc.   If it is a sweet which comes at the end of the meal it is called Pudding, so don't ever confuse the word "pudding" over here with what we North Americans loving adore as being a thick custardy dessert which comes in flavours such as chocolate, lemon, coconut cream, pistachio, vanilla and . . . butterscotch!  They don't do pudding here . . .  they do custard and dessert pudding!
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These are not really good photos I know.  It's kind of hard to take a nice photo of pudding, but don't let the bad photos deter you from making this.  It's fabulous.  Rich.  Creamy.   Butterscotch-ee.  Like Caramel, but better.   It went down a real treat with the lads.   It's really not that difficult to make pudding from scratch.  You just have to remember a few things . . . one, don't be in a rush and try to cook it over too high a heat (It will scorch if you do) and two, whisk, whisk, whisk (that way you prevent any lumps from forming).  Other than that it's a real doddle.
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*Butterscotch Pudding from Scratch*Serves 6Printable Recipe  

This is not a pudding in the British sense, but a pudding in the North American sense in that it is a type of custard dessert.   Delicious served ice cold and topped with some whipped cream!  

63g of cornflour (corn starch)100g light soft brown sugar (1/2 cup, firmly packed)100g dark soft brown sugar (1/2 cup, firmly packed)1/2 tsp salt450ml of whole milk (2 cups)225ml of single cream (1 cup)3 large free range egg yolks(You can freeze the egg whites to lose at a later date.  They are perfect for pavlova and other meringues.)3 TBS butter, cut into bits2 tsp pure vanilla extract  

Measure the cornflour and both sugars into a heavy based saucepan.   Whisk together well, then gradually whisk in the milk and the cream.  Place over medium-high heat an bring to a boil, whisking constantly.  Remove from the heat   Beat the egg yolks together in a bowl.  Slowly whisk in 1 cup of the hot pudding mixture a bit at a time.  (This tempers the eggs and keeps them from scrambling.)  Whisk this mixture back into the hot pudding and return to medium low heat.   Whisk and cook constantly until the mixture comes back to a gentle boil.  Cook, whisking constantly, for a further minute.  Remove from heat and whisk in the vanilla and butter bits.   Cover and allow to cool to room temperature.  Divide between individual dishes, or pour into a large serving container.   Cover with some plastic cling film, pressing it onto the surface of the pudding to help prevent a skin from forming.  Chill for at least 2 hours prior to serving.   Serve with or without whipped cream. 

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I baked them some Oatmeal Raisin Cookies to have along with the pudding.   These went down a real treat as well.  This has to be one of my favorite oatmeal cookie recipes.  

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Crisp on the edges and soft in the middle . . . and oh so buttery.  Studded to the hilt with lovely sticky sultana raisins, these are really satisfying.  

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It makes really big cookies, which the lads also enjoyed.   They went down really well with the pudding.  These were perfect together.   You could make them smaller of course, but downgrade the baking time if you do to about 9 to 10 minutes instead.  

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*Oatmeal Raisin Cookies*
makes one dozen LARGE cookies
Printable Recipe 

The ultimate comfort cookie.  This is our favorite. 

140g of plain flour (1 cup)1/2 tsp bicarbonate of soda (baking soda)175g of butter at room temperature (3/4 cup)200g soft light brown sugar (1 cup, firmly packed)95g of granulated sugar (1/2 cup)
1 large free range egg, at room temperature
2 tsp pure vanilla extract240g of old fashioned rolled oats (not quick cooking, 3 cups)150g of sultana raisins (1 cup) 

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Preheat the oven to 180*C.350*F. gas mark 4.  Line a baking sheet with baking paper.  Set aside.
Cream the butter and both sugars together until light and fluffy.  Beat in the egg and vanilla.   Whisk together the flour, soda and salt.  Stir this into the creamed mixture to combine.  Stir in the oats, one third at a time, to combine completely.  Stir in the raisins.   Scoop onto the baking sheet by 1/4 cup portions, placing them 3 inches apart on the prepared baking sheet.  

Bake until the edges of the cookies are lightly browned and the centres are set, 18 minutes or so.   Allow to cool on the baking sheets for about 8 minutes and then remove to a wire rack to finish cooling completely.   Repeat to use remaining dough.  Store in an airtight container for up to 3 days.  

NOTE- You can freeze the unbaked dough.  Scoop into 1/4 inch rounds and place on a lined baking sheet.  Freeze and then transfer into a freezer container for up to one month.  Thaw prior to baking.

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