Back in Glasgow, Auntie Betty had all the lads and lassies running home from school for this delicious treat.
| Ingredients (Kitchen-friendly) |
|
Ingredients (Metric) |
| 2/3 c brown sugar |
150 g brown sugar |
| 2 T cornstarch |
15 g cornstarch |
| 1 can (12oz) evaporated milk |
354 ml (377g) evaporated milk |
| 1/3 c water |
70 ml water |
2 tsp D.D. Williamson
Caramel Color Powder |
4 g D.D. Williamson
Caramel Color Powder |
| 1 large egg |
54 g egg |
| 3 T butter or margin |
45 g butter or margarine |
| 1/2 tsp vanilla |
2 g vanilla |
Directions:
- Combine sugar and cornstarch in medium saucepan.
- Stir in milk, caramel color, and water (see Tips), while cooking on medium heat.
- Heat milk mixture until boiling then remove from heat.
- Beat egg by hand with a whisk or fork in a small bowl.
- Add three spoonfuls of milk mixture to the beaten eggs and continue to beat.
- Pour the egg with the milk mixture into the saucepan and cook over medium heat for one minute.
- Remove the pan from the heat.
- Stir in the butter and vanilla.
- Pour into dessert dishes and chill for about one hour or until firm. Serve and enjoy! Serves 4.
Serving Suggestions:
Topping the pudding with whipped cream is tasty.
Tips:
- Sometimes adding some of the uncooked milk mixture to the beaten egg helps to keep the egg from cooking to fast once it is added to the remaining cooked milk mixture. This may help from having “egg lumps” in your pudding.
- Additionally, adding the D.D. Williamson Caramel Color Powder to the water before the addition of the water eases the distribution of the color.