Classic Bourbon Butterscotch Pudding (vegan)

I know I have been away for a while now. I was taking a bit of a break from blogging because honestly, I wasn’t really feeling it. You know those phases in your life where you are damn confused and feeling uninspired and all you want to do is lay cozy in your bed, stuffing yourself with all kinds of junk possible. Well, let’s just say I was having one (or a few) of those days, coupled with a flu. However, I’m back and although I’m still struggling on the inspiration front, I’m sure it’s gonna pass. Moving on to happier topics, let’s talk butterscotch.

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Butterscotch pudding 2

Butterscotch and vegan don’t really go together in the same sentence, do they? This recipe has neither the butter, nor the scotch. How is it butterscotch, you ask? Traditionally a butterscotch pudding is made with dark brown sugar, butter, milk and vanilla. This one tastes just as good, or better even, with the added benefit of being dairy free. Woohoo! In all honesty, I was a bit skeptical about this, but I’m so glad I gave it a go nonetheless. I’m not a strict vegan but I do try to eliminate as much dairy as possible from my diet. Looking for easy vegan recipes is not easy, for there are so many ingredients that still aren’t readily available here in India. Also, the focus is easy here. No fancy stuff. This pudding is just that. It literally took me 5 mins to make this, start to end. I love how smooth it is with that depth of butterscotch flavor. To give it a little texture, I added crumbled biscuits at the base. The star that makes this pudding extra special are the butterscotch chips. OH MY GOD. If you haven’t tried them, I warn you. They are HELL addictive. I have used vegan butterscotch chips here which are available on amazon. If you are not vegan, you might find them at FoodHall or INA (if you’re from Delhi). Anyhow, I would just suggest to order them on Amazon. Coming back to the chips, yes. They add so much extra flavor to the pudding along with the much needed occasional crunch. So this pudding is creamy, smooth, occasionally crunchy, unbelievably easy and so ridiculously yum!

Why the bourbon? If you’ve been reading my blogs for a while, you would know I love working with alcohol. No, I’m not an alcoholic but I love the subtle depth of flavor they add to the desserts without being too overpowering. Bourbon here does the exact. It helps balance out the sweetness of the pudding and also adds a very subtle flavor. Plus butterscotch and bourbon are a match made in heaven! 😀 If you don’t want to add bourbon, you will have to reduce the sugar a bit but trust me, I wouldn’t recommend you skipping it. Using a good quality vanilla extract makes all the difference here. I’m a very strong believer of always using good quality ingredients because they are the real deal. I know they can be a bit expensive at times but they are definitely worth it! So go ahead and give it a go because you’re so not gonna regret it 😀

Butterscotch pudding top

Butterscotch pudding 4

Recipe adaptation: PeaceLoveQuinoa

Serves: 4

Ingredients

  • 8-10 crackers (I used oatmeal hobnobb cookies), roughly crumbled
  • 3 tbsp cornflour
  • 110 gms dark brown sugar, packed
  • 1/4 tsp sea salt
  • 400 ml coconut milk
  • 3 tbsp bourbon
  • 1 tsp good quality pure vanilla extract *
  • 60 gms vegan butterscotch chips + extra for garnish
  • Grated dark chocolate, for garnish

Method 

  • Get everything together before starting since the pudding thickens very quickly.
  • Put the crumbled crackers into 4 medium glasses. Keep aside.
  • Meanwhile, mix cornflour, dark brown sugar and salt in a large saucepan. Add 50 ml of the coconut milk and place over low heat. Whisk continuously until the sugar has melted.
  • Add in the remaining coconut milk along with bourbon, stirring continuously so that no lumps form. The mixture will begin to thicken. Once the desired consistency has reached, remove from heat (approx 2-3 mins).
  • Stir in the vanilla. Let the pudding cool for a minute or two before folding in the butterscotch chips  or else they might melt into the pudding.
  • Pour into the prepared glasses and cover with cling film wrap. Refrigerate for at least 4 hours or overnight for the pudding to set. (I like to refrigerate mine overnight. It helps the flavour to develop better.)
  • Garnish with grated dark chocolate and more butterscotch chips if you wish. Serve cold. Enjoy!

 

 

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