Eggless Butterscotch Pudding Recipe

Cooking Directions

• STEP 1.In a saucepan, heat milk and butterscotch sauce until warm.
• STEP 2.In a separate bowl, mix cornstarch with a little water to make a smooth paste.
• STEP 3.Slowly pour the cornstarch mixture into the warm milk, stirring continuously.
• STEP 4.Cook on low heat until the mixture thickens and coats the back of a spoon.
• STEP 5.Remove from heat and let it cool. Serve warm or chilled, garnished with butterscotch sauce.

Cooking Tips

• Make sure to dissolve the cornstarch completely to avoid lumps in the pudding.
• You can make your own butterscotch sauce or use store-bought for convenience.
• For a richer flavor, you can add a splash of vanilla extract to the pudding.

Storage and Serving

• Eggless Butterscotch Pudding can be stored in the refrigerator for up to 3 days in a covered container.
• Serve chilled or warm in individual bowls or glasses.
• Drizzle extra butterscotch sauce on top for added indulgence.