Butterscotch pudding is one thing I’m new to. However, the name alone appealed to me so much that I really needed to know what exactly it was. The Original Pudding, as the name suggests, is made with Scotch and provides a little buzz. Do not worry, because the recipe that we make together today is completely without alcohol. But this does not mean that the taste suffers, because it tastes just wonderful. I have also reduced the fat content a little, because in the original recipes sometimes half a packet of butter is used (pacemaker says hello). This is now also the last recipe before Christmas and maybe you’ll make it right away as a dessert to round out the Christmas menu. At this point I wish you and your loved ones a cozy and contemplative holiday.
Butterscotch pudding vegan
It took me a while to get the hang of this pudding. The first attempts were rather suboptimal and the pudding was too firm, or did not bind at all. Eventually, however, it was perfect and I must confess that it is really delicious and almost a little addictive.
Let’s start with the ingredients. Vegetable milk, corn starch, water, coconut blossom sugar (preferably mixed with brown sugar), a pinch of salt, coconut milk, margarine, bitter almond flavoring and bourbon vanilla.
TIP: I find the pudding very tasty with a fine cream topping. Either make a homemade cashew cream or use a vegan spray cream, which can now be bought in any well-stocked supermarket.
Make vegan butterscotch pudding yourself
This recipe is really simple and almost nothing can go wrong. It is important to stir constantly so that everything really combines well. It is essential to dissolve the starch in the vegetable milk beforehand and not add it directly to the pudding. Otherwise it would form lumps and the recipe would be gone. Also, be careful with the melted sugar as it can get very hot. Now those were all the pitfalls and I would say nothing stands in the way of this fine dessert.
TIP: Have you heard about my brand new book coming out next year? If you want, you can pre-order it now.
If you’re in the mood for a different Christmas dessert today, I highly recommend the following treats:
- Chocolate Soft Serve
- Marzipan dessert
- Chocolate dessert
- Pumpkin Mousse with Nut Brittle
- Giotto dessert
- Peanut mousse
- Panna cotta with strawberry sauce
The butterscotch pudding is:
Do you love vegan pudding as much as I do? Then I look forward to a review at the bottom of this page. If you post a picture, then like to use the hashtag #veganevibes.
Butterscotch pudding vegan
FOR THE PUDDING:
- Vegetable cream to taste
- FOR THE PUDDING Mix the vegetable milk with the cornstarch and set aside.375 ml Plant milk, 30 g Cornstarch
- Put the coconut blossom sugar in a saucepan with the water and salt and bring to the boil while stirring. Simmer over medium heat for about 5 minutes, until the sugar has completely dissolved and the liquid slowly caramelizes a bit.120 g Coconut blossom sugar, 45 ml Water, 1 Pinch Salt
- Stir in the vegetable milk-cornstarch mixture and bring to a boil again.
- The pudding should now thicken slightly with the help of the starch. Remove heat and stir in coconut milk. At the very end, stir in margarine, bitter almond flavoring and bourbon vanilla.400 ml Coconut milk, 15 g Margarine, 2-3 Drop Bitter almond flavor, ¼ tbspn Bourbon vanilla
- Pour into dessert glasses while still hot and allow to set for at least 6 hours or preferably overnight.
- Just before serving, remove from the refrigerator, garnish with cream (and cookies) and enjoy!Vegetable cream to taste, Cookies
- Store in an airtight container in the refrigerator for up to 5 days.