Butterscotch Pudding

Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      30 min

Appears in
The Times Cookery Book

By Katie Stewart

Published 1974

  • About

Ingredients

  • 4 oz (100 g) granulated or castor sugar
  • 1 pint (

Method

Measure the sugar into a dry saucepan. Set over moderate heat and stir until the sugar has turned to a caramel. At first, as the sugar melts on the base of the pan, the mixture will become lumpy, but continue stirring until all the sugar has dissolved. Allow the caramel to become a good golden-brown colour and then draw off the heat. Add all but a ¼