Butterscotch Pudding from The Times Cookery Book by Katie Stewart
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
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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