Butterscotch Pudding
Ingredients
. Sugar 200g
. Butter 2Tbsp
. Baking soda 1Tbsp
. Milk 500ml
. Cornflour 2Tbsp
. Egg replacer powder 10g
. Vanilla 2-3drops
. Butter 2Tbsp
. Baking soda 1Tbsp
. Milk 500ml
. Cornflour 2Tbsp
. Egg replacer powder 10g
. Vanilla 2-3drops
Method
1. Caramailize the sugar until brown.
2. Don’t ad water in it.
3. After caramelisation, add the butter and baking soda.
4. When butter melts down completely, add the milk.
5. After adding the milk, the caramelisation will harden but don’t worry stir it in a low flame it will melt down completely within two or three minutes.
6. Take a separate bowl and dissolve completely the egg replacer powder and corn flour with the warm milk.
7. Pour the mixture into the milk.
8. Add few drops of vanilla for flavour.
9. When the mixture becomes thick turn off the gas and pour into serving glass or bowl.
10. Put the serving glass or bowl in a refrigerator for 1-2 hours until it becomes solid ( not runny).
2. Don’t ad water in it.
3. After caramelisation, add the butter and baking soda.
4. When butter melts down completely, add the milk.
5. After adding the milk, the caramelisation will harden but don’t worry stir it in a low flame it will melt down completely within two or three minutes.
6. Take a separate bowl and dissolve completely the egg replacer powder and corn flour with the warm milk.
7. Pour the mixture into the milk.
8. Add few drops of vanilla for flavour.
9. When the mixture becomes thick turn off the gas and pour into serving glass or bowl.
10. Put the serving glass or bowl in a refrigerator for 1-2 hours until it becomes solid ( not runny).
By Gourav Biswas
