Tuesday, February 15, 2011

Butter Scotch Caramel Pudding


milk  - 1/2 lt
fresh cream - 1 pac ( I used amul cream - 200ml)
sugar - 15 tbsp
butter scotch essence - 1 tsp
gelatine - 2 tbsp
warm water - 1/2 cup
butter - 1tsp

To make caramel:
sugar - 2 tbsp
water - 1 tbsp

- soak gelatine to the warm water and leave it aside
- bring milk to a boil
- add essence, cream and sugar and mix well
- add the gelatine paste and mix well
- to make the caramel add sugar in a pan and allow that to boil
- add the water and allow that to cook until it turns golden brown switch off the flame
- grease the pudding bowl with butter
- pour in the caramel and spread it on the sides of the bowl
- slowly strain and add the milk mixture in
- close the bowl with an aluminum foil an leave it in the fridge for 4 hrs
- to demould - boil water in a pan
- when the water is hot place the pudding bowl inside the water till the bowl immerses atleast 3/4th inside. 
- leave it to stand for 2 mins
- remove the foil and unmould, the pudding will come out easily.

1 comment:

Priti said...

wow looks so yum...I never ate this pudding too :(