I’m still on a butterscotch pudding kick. My first ST used to bring a tray into the room with little muffin liners on it filled with dollops of puddings etc. so patients could practice swallowing. The first time I tried to swallow cranberry nectar (thickened juice) I choked and coughed madly. I think you were going to cough anyway, she said kindly. I’m going to give you the benefit of the doubt. So I moved on to butterscotch pudding and the rest is history.
This is a Vitamix/high speed blender recipe that you can make in less than 10 minutes. You dump the ingredients in the canister and turn it on the highest/scary setting + turbo for 6 minutes. I don’t know what model I have – but I just use the cooking time I’d use for soup. It will be steaming hot so be careful when taking the lid off. The eggs will be fully cooked. I loved the results bc I love hot puddings but am not interested in honing my kitchen mobility enough to use the stove to make a traditional pudding. So I tweaked that delicious custard recipe (I used it in trifle) and the results were golden and wonderful. If you like chocolate pudding, add two tablespoons of unsweetened cocoa powder.
Yield: about 3 cups
- 2 cups whole milk
- 2 Tb butter
- 2 eggs
- 1/3 c dark brown sugar
- splash of vanilla
- 3 Tb arrowroot powder (sub cornstarch)
- pinch of salt (omit if using salted butter)
- optional: 2 Tb cocoa – for chocolate pudding
Combine everything in the canister. Blend on the highest setting for 6 minutes or however long you usually cook soup for. Be attentive – in my experience very thin liquids might foam up out of the hole in the top but this settles down nicely after 4.5-5 minutes and it thickens significantly. Be careful – it’s going to very hot when you’re done – serve at whatever temperature you like.