Apple and Butterscotch Pudding

by NanoRobotGeek

2.1K10211

Intro: Apple and Butterscotch Pudding

This is an easy recipe that doesn't require much hard work. The three layers include a crunchy biscuit base, then a smooth butterscotch pudding and to top it all off a spoonful of warm juicy caramelised apples. Its a fun little project that is also delicious for everyone :)

STEP 1: Ingredients and Equipment

Biscuit Base:

3/4 cup wholewheat biscuit crumbs

2 tablespoons brown sugar

pinch cinnamon

3 tablespoons melted butter

Butterscotch Pudding:

4 tablespoons butter

2/3 cup brown sugar

1/2 teaspoon sea salt

2 tablespoons cornstarch

1 1/4 cup milk

1 1/4 cup thickened cream

2 eggs

1 teaspoon vanilla

Caramelised Apples:

4-5 apples

3 tablespoons butter

1/4 cup brown sugar

pinch salt

pinch cinnamon

Equipment:

4 large or 8 small jars

2 small mixing bowls

whisk

saucepan

frying pan

STEP 2: Make the Biscuit Base

First in a bowl add your wholewheat biscuit crumbs, brown sugar and cinnamon and mix until combined. Then add in your melted butter and stir until the mixture resembles wet sand. Evenly divide your base into your jars and leave in a fridge for 30 minutes until firm.

STEP 3: Make the Butterscotch Pudding

Melt the butter and brown sugar in a saucepan over medium heat. When the sugar has dissolved and the butter has melted let the mixture simmer for 2-3 minutes on a steady heat. Next pour in the milk and thickened cream and whisk until incorporated. In a small mixing bowl whisk your eggs and cornstarch together. Add around a cup of the hot butterscotch mixture to the eggs and mix together. This step is important as it will stop your eggs from cooking when it gets added to the hot mixture. Next add the whole egg mixture to the saucepan of butterscotch pudding and turn the heat back on and let it cook for around 2-3 minutes. The mixture will thicken and become nice and silky. Remove the mix from the heat and stir in your slat and vanilla. Leave to cool for 5 minutes then strain the mixture through a sieve and pour on top of your chilled biscuit bases. Lay a piece of cling film on top touching the butterscotch pudding which will prevent them from forming a "skin" in the fridge. Return the jars to the fridge for 3-4 hours or overnight. Alternatively you can put the jars into the freezer until cold to touch and leave in the fridge for 1-2 hours (this is what I did and they turned out the same).

STEP 4: Make the Caramelised Apples

Peel and core your apples then chop them into small bite sized pieces. Place the butter, brown sugar, cinnamon and salt into a frying pan and cook over medium heat. Again let the mixture simmer for 2-3 minutes on a steady heat. Add the chopped apples and turn the heat down to low. Move the apples around the pan with a wooden spoon and cook for 5-6 minutes or until the apples are soft but still hold their shape. Take the apples off the heat and leave to cool slightly. Their will be juices from the apples left in the pan after they have been cooked. Take your jars out of the fridge and top them off with a generous spoonful of the caramelised apples. To garnish sprinkle over some wholewheat biscuit crumbs. Serve while the apples are still warm.