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This butterscotch pudding recipe — from The Joy of Vegan Baking — is a very nostalgic one for me. I have fond memories of eating this, albeit not from scratch, when I was a youngster. I love the color as well as that slightly burnt flavor, which comes from the cooked molasses in the brown sugar. It brings me right back to my childhood.
3 tablespoons non-dairy butter
1/2 cup packed dark brown sugar
2 cups plant-based milk, divided
1/4 teaspoon salt
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon vanilla extract
Directions for Butterscotch Pudding
- Melt the butter over low heat in a small but heavy saucepan. Stir in the brown sugar, and cook, stirring constantly, until it’s melted and bubbling.
- Gradually stir in 1/2 cup of the milk. Continue stirring over low heat until the sugar is dissolved. Add the remaining 1-1/2 cups of milk and the salt, and stir until blended.
- In a small bowl, dissolve the cornstarch in the water. Mix until smooth.
- Stir this cornstarch mixture into the milk mixture, and while the mixture is still on low-medium heat, stir constantly until the mixture begins to thicken. Reduce the heat to low, and stirring briskly, bring to a simmer and cook for 1 minute. Remove from the heat, and stir in the vanilla.
- Pour the pudding into bowls, cups, or ramekins. Cover the surface of the warm puddings to prevent a skin from forming. If you like skin on your pudding (like I do!), simply leave the pudding uncovered until cooled and then cover with plastic wrap.
- Refrigerate for at least 2 hours and up to 3 days.
Yield: 2 servings
Did you make this recipe? Let me know what you think!
For more recipes like these, join me in my live-in-real-time online vegan cooking classes.
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Hi! I’m Colleen.
Hello, and welcome. I’m Colleen, aka The Joyful Vegan, and I’m here to give you the tools and resources you need to eat, cook, travel, and live compassionately and healthfully.
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