Butterscotch Pudding

Name: Butterscotch Pudding
Total time: 3600 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 5-6 slices white bread; 20 cashews; 20 almonds; 1 cup Whipping cream; 1/2 cup sugar; 50 gas butter; 1/2 cup fresh cream; 1-2 tsp butterscotch essence

Susan Bijoy @cook_25973552

Abu Dhabi

#Ilovecooking

Susan Bijoy @cook_25973552

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Ingredients

1 hour

5-6 servings

5-6 sliceswhite bread
20cashews
20almonds
1 cupWhipping cream
For butterscotch sauce
1/2 cupsugar
50gas butter
1/2 cupfresh cream
1-2 tspbutterscotch essence

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Steps

1 hour

1

Heat a pan on a low flame, add 1/2 cup of sugar and 2 tbsp water and caramelise this well. Add the nuts to this and mix well. Set aside to cool down.
2

Once the caramelised nuts have cool down,in a mixer crush them.
3

To make the butterscotch sauce. In a pan add 1/2 cup of sugar and 2 tbsp of water and caramelise in a low flame.
4

Once caramelised add in butter and mix it.After being well combined add fresh cream and butterscotch essence it. Keep stiring untill you achieve the desired color.
5

In a bowl add whipping cream and butterscotch essence and whip untill stiff peaks appear.
6

SETTING THE PUDDING: dip each slice of bread into the sauce and place one by one in a rectangular glass roaster. Pour the leftover sauce on top of bread slices.
7

Add half of caramalised and crushed nuts over the bread slices.
8

Pour in the whipped cream over the layer of nuts.
9

Add the rest of the nuts. Refrigerate for about 2 to 3 hours before serving