*Creamy Butterscotch Pudding*

Serves 8

There is something about butterscotch pudding that speaks to the soul. It is home, love and comfort all rolled up into one sinfully rich and creamy dessert that smacks of wonderful buttery and caramel flavours. Deliciously pleasing on any level, it‘s worth all the trouble to make.

3/4 cup caster sugar
1/4 cup water
1/4 cup double cream

1/2 cup (packed) soft light brown sugar
1/3 cup cornflour
1 teaspoon salt
3 cups whole fat milk

4 large egg yolks
1/4 cup unsalted butter, cut into small pieces, room temperature
1 teaspoon pure vanilla essence

OPTIONAL TOPPING:

4 bananas, sliced
Whipped cream
1/2 cup English toffee bits

Mix the caster sugar and the water together in a heavy medium sized saucepan. Cook, stirring, over low heat until the sugar completely dissolves. Turn heat up to high and boil without stirring until the sugar turns an amber colour. Watch carefully as it turns very quickly when it starts and you don’t want to burn it. Take it off the heat as soon as it begins to turn amber. Carefully stir in the cream right away. It will bubble up furiously, so be careful. Stir until smooth and set aside.

Combine the brown sugar, cornflour and salt in the top of a double boiler. Slowly whisk in the milk. Set pan over simmering water and cook, stirring, until mixture boils and thickens. Remove from heat. Whisk in the caramel sauce. Beat the egg yolks and temper them whisking in 1 cup of the hot mixture, then gradually whisk it back into the cooked mixture. Set back over the simmering water and bring the mixture back to simmer whilst whisking. Cook for a further minute, then whisk in the pieces of butter and the vanilla essence. Remove from the heat and divide amongst 8 dessert dishes. Chill until cold, approximately 6 hours or up to one day.

Serve garnished with banana slices, whipped cream and toffee bits. I prefer mine unadulterated and plain….ahhhhh…. bliss.