Butterscotchbananapudding Recipes

BUTTERSCOTCH PUDDING II

Steps:

• In a medium saucepan over medium heat, stir together brown sugar and flour. Stir in milk. Bring to a boil and boil for 1 minute. Remove from heat and stir in egg yolks and butter until smooth. Pour into serving dishes and chill 3 hours or overnight in the refrigerator.

BUTTERSCOTCH PUDDING

Steps:

• In a saucepan, combine sugar, flour, eggs, salt and milk. Cook over medium heat, stirring constantly, until mixture starts to bubble and thicken. Remove from heat. Blend in vanilla with hand beater. Pour into dessert cups and chill.

GRILLED BANANA BUTTERSCOTCH TOFFEE PUDDING

Steps:

• Combine the butterscotch pudding mix, condensed milk and 1 1/2 cups water in a bowl and use an electric mixer to mix well. Refrigerate until set up according to the package directions.
• Whip the cream in another bowl until soft peaks form. Gently fold half of the whipped cream into the set pudding. Fold in the second half until it's light and fluffy, taking care not to overmix. Refrigerate until ready to assemble the banana pudding.
• Preheat an outdoor grill or a grill pan to medium-high heat.
• Brush the cut side of each banana with the melted butter. Grill, cut-side down, until grill marks appear, about 2 minutes. Flip and let cook an additional 30 seconds to 1 minute. Remove from the grill and let cool until cool enough to touch. Peel, then slice 1/4-inch-thick.
• Line the bottom of a 9-by-13-inch baking dish with a layer of vanilla wafers. Layer on half of the butterscotch pudding, then half of the bananas, then a light sprinkle of crushed toffee bar. Repeat the layers, for a total of 2 layers. Refrigerate 4 hours or up to overnight before serving.

BUTTERSCOTCH BANANA PUDDING

Steps:

• PREHEAT oven to 180 C/ 350°F.
• COMBINE brown sugar, golden syrup and boiling water in a put; bring to a boil for about 2- 3 minutes; set aside.
• SIFT flour, sugar, baking powder and salt into a bowl.
• ADD beaten egg, melted butter, vanilla extra and mashed banana.
• POUR combined mixture (Steps 3 and 4)into greased casserole dish (use 3.5 Litre pyrex). THEN very slowly, pour brown sugar/golden syrup over what is in the casserole dish.
• Bake uncovered 30-40 minutes.
• ENJOY!
• Can serve with you favourite ice cream!
• NOTE Golden Syrup = Light Treacle or Light Molasses.

BUTTERSCOTCH PUDDING

Steps:

• In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
• Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.

KELLY'S BUTTERSCOTCH PUDDING

Steps:

• In a small bowl, mix together brown sugar, cornstarch and salt. Add enough milk to make thick paste. In a saucepan over medium heat, bring milk to a boil. Stir in brown sugar mixture, return to a boil, and cook for 1 minute.
• Place egg yolks in small bowl. Temper the yolks by quickly stirring in about 1/4 of hot milk mixture. Pour yolk mixture back into hot milk mixture, and return to heat. Cook, stirring constantly, for 1 minute; remove from heat. Stir in butter and vanilla until butter is melted. Pour into bowls, and let cool slightly.

CREAMY BUTTERSCOTCH PUDDING

Steps:

• In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.

CREAMY BUTTERSCOTCH PUDDING WITH BANANAS

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min.
• Refrigerate 5 min.
• Spoon into 4 dessert dishes. Top with bananas and nuts.

BILL GRANGER'S BANANA BUTTERSCOTCH PUDDING

Steps:

• Preheat the oven to 350°F.
• Sift the flour and baking and powder into a bowl. Add the sugar. Mix together the mashed banana, milk, butter, egg and vanilla extract. Pour into the dry ingredients and mix until well combined. Pour into a greased 9 inch pie dish and place on a baking sheet.
• To make the topping, place the brown sugar, corn syrup and water in a small pot and bring to a boil. Drizzle the mixture carefully over the pudding, then bake for 30-40 minutes or until it feels slightly firm in the center.

BUTTERSCOTCH-BANANA CREAM PIE

Steps:

• Mix pudding mix and milk in medium saucepan. Bring to full boil on medium heat, stirring constantly.
• Slice 1-1/2 of the bananas; spread onto bottom of crust. Cover with pudding.
• Refrigerate 4 hours. Spread COOL WHIP over pie just before serving. Slice remaining banana; arrange over pie.