At Bible study on Thursday, we discussed the topic of pudding. I recalled how my Grandma Royuk often made butterscotch pudding. It made me want some. I mentioned that her pudding had a skin on top. The other Bible study people said that was because she made the cooked kind rather than the instant kind. I resolved to find some cook-kind butterscotch pudding and eat it.
Yesterday on my way home from some errands, I stopped at the grocery store to get my pudding. All they had was instant butterscotch. I got some anyway. But I also got some cook-to-prepare chocolate pudding.
The butterscotch mixed up quickly and easily. I enjoyed the flavor, but there were two things wrong with it. The first problem was how it looked. It was kind of translucent at the edges. It was really quite off-putting. The other problem was the texture. It wasn’t thick enough. It didn’t feel proper. I ate it anyway.
I also made the chocolate right away. Since I was in an experimental mood, I made it with soy milk. The instructions said to stir constantly until it came to a full boil. “Full” was bolded on the box. It made me a little anxious. Would I stop it too soon? Would my boil not be “full” enough?
The pudding turned out well. I did not notice any weird flavor because of the soy milk. The look and texture were proper as well. Now I just need to find the cook-type pudding in butterscotch…
It’s fortified for kids. Adults, too, I presume. Now your pudding is fortified.
Because nothing beats a well defended dessert.
If all else fails, you can get it at Amazon in a case of 24 boxes. http://www.amazon.com/Jell-O-Pudding-Filling-Butterscotch-3-5-Ounce/dp/B000E1BLOY/ref=sr_1_1?ie=UTF8&s=grocery&qid=1235306764&sr=1-1
I love the cooked kind of butterscotch pudding. That’s the kind we always had at my grandpa’s house. It was sooooooo good!
I’ve never eaten butterscotch pudding, but one year on Top Chef one of the chefs made a salted butterscotch pudding that the judges all raved about. It just had some smoked salt sprinkled on top. I’d try a bite of that.
By the way, it’s hilarious that it was kind of weird and you ate it anyway. Don’t you usually throw it out back for the rats?
Perhaps you could mix the butterscotch pudding with white glue and make a bouncy ball?
HA!
I’ve never had butterscotch pudding either…but now I’m craving the extreme creaminess of cooked pudding…skin removed…no one eats the skin do they? ewww skin….
Maybe all desserts should be covered in a real skin, that bleeds when removed…I know I’d be alot healthier!
“Speak for yourself, Miles!” (re.: who eats the skin anyway) I used to LOVE pudding “skin” but rarely had the patience to make cooked pudding so rarely got any. That was one of my late friend, Sandy’s, gifts – patience, and wielding a mean wooden spoon for stirring cooked pudding until it hit just the right temperature. Hers always had the best skin…I miss that…maybe she’s still cookin’ in heaven? Hope so…and my Mom is still cranking out those great pineapple upside-down cakes in the cast-iron skillet…and Dad’s on the propane grill flipping dogs and burgers…
* Apologies to the LC-MS today for my loose eschatology – it sure provides comfort, though, to think one might recapture those tasteful joys in the future. Sigh
Oh and btw: if you used skim milk to make the instant pudding, it might explain why it was not thick. And instant shouldn’t be whisked real fast.
And, what’s with the soy milk? Do you drink that like regular milk? I’ve never had that either.
Soy milk??? My stomach churns just from the site of it!!
Just a warning, don’t be surprised to get a swat in the face by a crap filled tail. Those cows are devious, you know.