Photo: Lindsay Hunt
I imbue family recipes with importance I don’t even give to published cookbooks. Something about knowing it worked for my mother or grandmother, or even great-grandmother, makes me hesitant to change the way they’ve written a recipe. At culinary school I even centered my big project around my grandmother’s recipe box. One recipe for a Ham Souffle she called for spam instead of ham. That time I allowed a modification to the ingredient list.
So with most recipes, I am constantly making notes as I cook. Measuring and weighing here, timing there. So for my mom’s Butterscotch Pudding, origins unknown, I hesitated to change the recipe one bit. The directions are sparse, but they work.
Other than weighing the brown sugar and butter for other digital scale-lovers like me, I only added one note: this pudding only takes 15 minutes to make. That’s worth saying, because when you want a homemade dessert, that urge can be overwhelmed by a long recipe with many steps. This is measure, stir, go out for a walk and come home to chilled, delicious butterscotch pudding.