Fit for a queen


In observance of National Butterscotch Pudding Day on September 19th, try the recipe below. But first, the royal history…

Butterscotch pudding remains one of the most loved of all pudding varieties. A milk-based dessert prepared with starch, brown sugar, and butter, is thought to have its origins in a butterscotch candy eaten for dessert by England’s royal family. The confectionery was invented purportedly by Samuel Parkinson from Yorkshire, Doncaster. 

Several theories lay claim to the creation of butterscotch. One such theory claims that the name ‘scotch’ was used to denote the cutting or scoring of the candy into pieces before it hardens. Others believe that ‘scotch’ is a derivative of ‘scorched,’ and refers to the heating of sugar at high temperatures. There is also the possibility of the confection being a product of the far north of Scotland, hence the namesake.

Butterscotch pudding is just as much of a mystery as the confectionery that gives it its name. The origins of the custardy dessert continue to elude us. For all we know, this creamy treat could have been created in the United States using the flavor created by the Brits. 

So, go ahead…feel like a Royal and indulge!

Butterscotch Pudding Recipe: (Makes 6 servings)


  • 1 1/2 cups Brown Sugar, Light or Dark 
  • 1/4 cup Cornstarch
  • 1/2 tsp. Salt
  • 3 cups Whole Milk
  • 4 whole Large Egg Yolks (discard or save whites for another use)
  • 2 tbsp. Butter
  • Unsweetened Whipped Cream


  • Gently whisk together the brown sugar, cornstarch, and salt in a medium nonstick pan.
  • In a separate pitcher or bowl, whisk together the milk and egg yolks. Pour it into the pan with the brown sugar mixture and stir to combine.
  • Turn on the heat to medium and cook, stirring gently, until the mixture just starts to bubble up and gets very thick. (This can take a good 10 minutes or so.) When it reaches pudding consistency, stir in the butter until melted, then remove it from the heat and spoon it into bowls, demitasse cups, etc. Chill the pudding for at least 1 hour or until very cold.
  • Top with unsweetened whipped cream and an optional garnish of choice (fruit, crumbled cookie, mint leaf or other).

Reference material taken in part from the following sources: and The Pioneer Woman, recipe by Lee Drummond

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