Jo and Sue: Single Serving Butterscotch Pudding

You may or may not know this about me.

I’m pretty lazy when it comes to cooking and baking.

Oh sure…I get inspired every once in a while to create something that takes hours to make and is ridiculously complicated, but, generally, if I can make it in 2 seconds then it is usually my new favorite.

Take this Butterscotch pudding, for example.

From start to finish in under 5 minutes. Not even lying.

You make this in the microwave BUT, if you don’t like to cook in the microwave, then you can do this on the stove top as well – it will just take you longer.

Single Serving Butterscotch Pudding

Ingredients

1/4 cup light brown sugar

2 1/2 tsp cornstarch

Pinch salt

1/2 cup milk

1 egg yolk (small)

1/2 Tbsp butter

1/2 tsp vanilla

1 tsp butter ripple schnapps

Directions

In a microwavable bowl, whisk the sugar, cornstarch and salt together with a small whisk or a fork. Add the milk and stir to blend. Microwave on high for 1 minute, whisk vigorously, then microwave 1 more minute. Whisk vigorously again.

In a separate bowl, whisk the egg yolk. Whisk a tablespoon or two of the hot milk mixture into the yolk, then pour the yolk back into the larger container with the milk, whisking the whole time.

Microwave for 30 seconds, then whisk well.

Add in the butter, vanilla, and schnapps - stirring until the butter melts.

Microwave another 30 seconds. Stir.

Eat warm or cold.

Important tip – use a fairly large microwave bowl. I used a cereal bowl and it bubbled up and over and was a little bit messy. And, by little bit, I mean a lot.

Also, use a small egg yolk. I tried it with a large egg yolk and it left the pudding tasting egg-y. If you only have large eggs then I would suggest only using half the yolk.

Oh...and…you don’t have to add the Butter Ripple Schnapps. I find it adds a

lovely extra hint of flavor but it is entirely optional.