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A homemade pudding stirs memories of grandmothers and their secret knowledge of how to change milk and eggs into creamy textures they poured into dessert glasses. The essence of butterscotch adds a caramel-sweet touch.
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Nutritional Facts 1/2 cup (calculated without whipped cream) equals 273 calories, 8 g fat (5 g saturated fat), 122 mg cholesterol, 198 mg sodium, 45 g carbohydrate, trace fiber, 5 g protein.
Originally published as Homemade Butterscotch Pudding in Taste of Home February/March 2012, p31
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Reviewed on Apr. 09, 2012 by irina wallace
Made this recipe yesterday, following directions even though I wondered about adding nutmeg. The pudding was OK. I don't think I would ever add nutmeg to a butterscotch pudding again.
Reviewed on Mar. 30, 2012 by 2laubenthalc
Great recipe. If you like the real thing, this is for you.
Reviewed on Mar. 03, 2012 by not_a_redneck
I had to throw it away, it was so sweet it is sickening. Very bad recipe!!! I wasted all those ingredients because i doubled it but followed the recipe exactly!!!! Very disappointed!!
Reviewed on Feb. 25, 2012 by sprat888
I just had to review this since it was such a disappointment :-( I followed the directions to a T and before I got to the step to add the eggs, it burned horribly!! What a mess! It looked good, sounded easy and I've made homemade puddings many times so I don't know what the problem was.
Reviewed on Feb. 03, 2012 by rustedgold1
I liked this pudding but I didn't love it. It was a little too sweet for me.
Reviewed on Feb. 01, 2012 by obsessedwithfood
I had a bag of dark brown sugar in my cupboard and was wondering what I was going to do with it. Got excited when I found this recipe. Very easy to make and very good. Loved that I had all the ingredients on hand. May never buy butterscotch pudding at the store again!
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© Reiman Media Group, LLC., 2012