Butterscotch Nut Pudding

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Butterscotch Nut Pudding

A good dessert to serve when the main course is a light one.

Yield: Serves 6.


  • 2 tablespoons butter or margarine
  • 1/2 cup white sugar
  • 1 cup milk or light cream
  • 1 cup sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 1/3 cup chopped walnuts
  • 2 cups lukewarm water
  • 1 cup brown sugar
  • 1 tablespoon butter
  • 1 tablespoon cornstarch


Cream the 2 tablespoons butter or margarine with the 1/2 cup of white sugar. Add to this the milk or cream, flour, baking powder, salt, raisins and nuts.

Mix the water, brown sugar, butter, and cornstarch. Boil for 5 minutes.

Grease a 2-quart casserole. Pour in the syrup first, then spread the batter over it. Bake for 1 hour at 350 degrees F.
Serve warm with whipped cream.


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