I feel pudding gets the short stick of the dessert world--it's often relegated to summer camp and hospital dessert options, where the best you're going to get is a plastic cup full of shivery chocolate-ish goo.
Homemade pudding, however, can be an absolutely delicious treat. You can customize it to any flavor you're feeling, control the amount of sugar (we don't put very much), and best of all, the milk, eggs, and sweeteners used can all be homestead-derived if you have the animal resources to harvest them! We really look forward to that day.
Here's my recipe for Andrew's favorite butterscotch pudding. You can click HERE to watch this recipe in action on our YouTube channel.
1 cup and 1/4 cup whole milk, divided (grass-fed will give you the best result)
1/4 cup unrefined, cane sugar -or- unrefined sweetener of your choice
1 Tablespoon butter (again, grass-fed will taste best!)
1/4 teaspoon sea salt
1 Tablespoon Blackstrap molasses
1 egg (even better if you can find it free-range)
4 teaspoons starch (I used arrowroot powder, but tapioca starch can also work) Just try to avoid GMO corn starch.
3/4 teaspoon pure vanilla
1. In a small saucepan, mix the sugar, molasses, salt and butter, and heat until the butter is completely melted. Add 1 cup milk, whisk thoroughly, and turn off the heat.
2. In a bowl, whisk egg with 1/4 cup milk and 4 teaspoons starch. Mix well, ensuring that the starch is completely incorporated
3. Add egg-milk-starch mixture to the saucepan and turn the heat to medium-ish, whisking to combine. Heat steadily until you see little bubbles starting to appear at the edges.
4. Reduce heat to low and whisk gently until the pudding has thickened to the consistency of fudge sauce. Be sure to NOT OVER WHISK--otherwise, you'll break up the starch too much and your pudding will never set.
5. Turn off the heat and add the vanilla.
6. Pour into little ramekins (this is enough for 4 dessert-sized servings) and chill in the refrigerator for at least four hours before serving. Leave uncovered so that the steam doesn't condense back onto the surface of the pudding.
7. Top with whipped cream and bananas for a truly decadent treat!
We are a husband and wife who are trying to live simply. We are learning much as we transition from life in the city to life in the country. Come along with us, and maybe you can also learn a thing or two as well.
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Simple Life Homestead