Tuesdays With Dorie: Real Butterscotch Pudding

December 23, 2008

This week’s recipe was selected by Donna of Spatulas, Corkscrews & Suitcases.  I might need to rename mine Real Butterbrandy pudding, because I replaced the scotch with brandy.  I couldn’t find a really tiny bottle of scotch, so I went with brandy because I had it and I like it.  There were some discussions about omitting the alcohol, so I’ll be checking out the other TWD bakers to see who did what.


What I did: Aside from subbing the liquor, the only other change I made was using all whole milk instead of whole milk plus heavy cream. This reduced the fat a little bit, plus I didn’t have to throw away part of a carton of cream. I wanted to make half a recipe, but when I looked at the recipe and saw all the back and forth between the saucepan and the food processor, I decided it would be easier with the full amount.

How it went: It went well until…I had the full batch of liquid in the food processor and was ready to transfer it back to the pan. I removed the blade because I didn’t want it dropping into the pan, unlocked the bowl and picked it up to bring it to the stove. And then the pudding started coming out the hole in the bottom of the bowl (usually covered up by the blade, which I removed). There was pudding all over the food processor, all over the counter, all over the floor, and all over the stove. I haven’t had my food processor for very long and I’ve never made such a large amount of liquid in it, so it didn’t occur to me that this was something to watch out for. Now I know! 

One thing that seemed odd is that as soon as the milk boiled, the pudding got really foamy. It remained foamy in the food processor and just about filled up the large work bowl. After I got everything cleaned up, I saw that there’s a line on the side of the work bowl that indicates the max fill, or at least the max fill for liquids. But I don’t know how I would have done this in batches. Maybe it wasn’t supposed to be so foamy? Maybe Dorie has an industrial-sized food processor?  Maybe an immersion blender would work?  So many questions, but all I can see is the giant mess it made. This picture doesn’t nearly do it justice – I had already cleaned up a big pool of glop.


Once it went back in the pan, it thickened up nicely and didn’t scorch, and I managed to get it back into the food processor and then into bowls without another disaster. It firmed up nicely and I was even able to get it to easily unmold from the bowl. At first I thought that six servings was too many, but this is pretty rich, so that’s probably a sensible size for a serving, especially if you embellish it with whipped cream or buttered pecans, as Dorie suggests.

How it tasted: I tried a spoonful when it was warm, and I could really taste the brandy. After chilling for four hours, the brandy flavor was still there – I would say it was just the right amount of alcohol. Not so little that you can’t taste it but not so much that you feel like you’re eating a shot (although jello shots are popular…perhaps pudding shots are next?).  Even aside from the alcohol, it tasted really good!  I was surpised at the texture – it was like a flan or a custard, and kind of gelatinous.  (Though maybe I’ve been eating too much sugar free instant pudding and my view is distorted.) 

Would I make this again?: Although I liked it a lot, I doubt I’d make it again because it was a hassle to keep moving back and forth between the saucepan and the food processor. Even if I didn’t have pudding covering half my kitchen, this recipe still would have been kind of a hassle. I guess if I’m going to hassle with something, I’d rather have it be a fantastic chocolate torte or something like that with more wow factor.

One comment

  1. Jill, your pudding looks fantastic! I love that plate you have it on – gorgeous! I skipped this week… but I’m planning to make the cheesecake next week for sure!

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