Butterscotch Ginger Pudding
Our dietitians' favouriteThere’s nothing more comforting than homemade pudding. This version takes classic butterscotch and gives it a twist with the tasty zest of ginger.
- Prep: 5 min - 10 min
- Cooking: 10 min
- Refrigeration: 2 h
Ingredients
- 2 cups (500 mL) milk divided
- 1/3 cup (75 mL) packed brown sugar
- 2 tbsp (30 mL) cornstarch
- 2 eggs
- 1 1/2 tbsp (22 mL) finely chopped crystallized ginger
- 2 tsp (10 mL) butter
- 1 tsp (5 mL) vanilla extract
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Preparation
In a saucepan, heat 1-3/4 cups (425 mL) of the milk over medium heat, just until steaming.
In a bowl, whisk together brown sugar and cornstarch; whisk in eggs and remaining milk until well blended. Gradually whisk hot milk into egg mixture in a thin, steady stream.
Pour milk mixture into pan and stir in crystallized ginger; cook over medium heat, whisking constantly, for about 5 min or until bubbling and thick. Remove from heat and stir in butter and vanilla until blended. Pour into dessert dishes and let cool slightly. Serve warm or cover and refrigerate for about 2 hrs, until chilled, or for up to 1 day.
Tips
Unlike fresh gingerroot, crystallized ginger is perfect for puddings since it won’t curdle the milk, while still providing a terrific ginger flavour. It can be found in the baking or bulk section of the supermarket with other candied fruit.
If you prefer, you can leave the ginger out of the pudding for a plain butterscotch flavour, or just add it to the dessert dishes for those in the family who like it.
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Nutritional information
Per serving| Energy: | 206 Calories |
| Protein: | 7 g |
| Carbohydrate: | 31 g |
| Fat: | 6 g |
| Fibre: | 0.1 g |
| Sodium: | 95 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 17 % / 182 mg |
| Vitamin B12: | 45 % |
| Vitamin D: | 36 % |
| Selenium: | 25 % |
| Riboflavin: | 22 % |
