Butterscotch Pudding from The Times Cookery Book by Katie Stewart

Butterscotch Pudding from The Times Cookery Book by Katie Stewart

app.ckbk.com

Measure the sugar into a dry saucepan. Set over moderate heat and stir until the sugar has turned to a caramel. At first, as the sugar melts on the base of the pan, the mixture will become lumpy, b...

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Ingredients

  • 1½ oz (40 g) cornflour
  • few drops vanilla essence
  • ½ oz (15 g) butter
  • 1 pint (generous ½ litre) milk
  • 4 oz (100 g) granulated or castor sugar
  • chopped walnuts

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