This weeks Tuesdays with Dorie recipe was chosen by Donna of Spatulas, Corkscrews & Suitcases. She chose Dorie’s Real Butterscotch Pudding, which is located on page 386 in Baking: From My Home to Yours. I was very intrigued when I saw that we were going to make this recipe. All I could think was what is REAL butterscotch pudding. I guess since the only thing that I am used to is the store bought boxes of jello pudding which I LOVE. I guess you could say I love anything butterscotch 🙂
While reading through the recipe I noticed that Dorie uses a food processor. Having made pudding before I knew that I really didn’t need to use a food processor, which I don’t own anyways. I just made the pudding the only way I knew how, without a food processor. Instead of using it to mix together the cornstarch, salt, egg yolks, and sugar; I just used a bowl and a whisk 🙂 Same thing with tempering the eggs and it worked out perfectly.
I had one problem, the scotch. My PapPap gave me a liter of 12 year Glenlivet about 4 years which he had had for I don’t know how long. I didn’t want to use the bottle. I guess it reminded me of the time that my PapPap wasn’t sick and could still drink. When my brother and I were kids, PapPap would have his daily Manhattan and always give us a cherry from the jar when he was making it. My brother swears he got one out of PapPap’s glass, but I don’t really believe him because that would have been a STRONG cherry.
I decided to open the bottle since it was the only single malt scotch that I had in the apartment. I broke the seal pulled the top off and the cork fell apart. It didn’t even come out of the bottle, so I tried to fish it out and ended up pushing it down into the scotch, grrr. While trying to fish the cork out I probably dumped 1/2 cup of scotch down the sink. Then I decided to be smart and got out a couple of glasses to pour the scotch out. Once the bottle was empty, I got the cork out. I rinsed the bottle out and poured the scotch back in and put a spare wine cork in it. In the end, I had scotch on the counter and ended up with probably twice the amount of scotch in the pudding.
The pudding turned out fantastic even thought it was a little SCOTCHY 🙂
I served it with Cool Whip and a few butter pecans and it was perfect.