I was thrilled when I saw that Butterscotch Pudding was on the December schedule for Tuesdays With Dorie. I tagged a bunch of “must-try” recipes when I first purchased my copy of Baking and this was one of them yay! The night I decided to make the pudding was my first night home alone with our new dog, Eloise. I had a sweater sleeve to finish for my knitting class, but my little gray ghost tends to behave better when I am in the kitchen than when I’m on the couch knitting. I decided my sweater might bear greater resemblance to a wearable garment if Mr. Penpen were around to help ward Eloise away from it. I also knew I would be serving kind of a boring/healthy squash dinner the next evening, so a special dessert would be appreciated.
I wasn’t completely delighted with the results; I suppose my expectations might have been a bit high since I had book-marked this recipe back in August. I thought the pudding was tasty and creamy, but nothing special. The scotch to butter ratio was a bit high for my taste. If I made it again, I would add the scotch while the pudding was on the stovetop so the alcohol would evaporate. Or leave it out – I sampled the pudding pre-scotch and really liked the flavor. This recipe exemplifies why I am so happy to belong to a baking group: I have loved some of the recipes I never would have glanced twice at and one I had been anticipating for months was disappointing. I gave this recipe a 6 for D and 3 for E, giving it an EDR of 2.