This is specially for the vegetarians. Very simple, easy to prepare and light for the tummy too !. and of course kids favorite..

Preparation time : 10 mts

Cooking time : 30 mts

Serves : 6 – 10

Ingredients for the pudding:

  • Fresh Milk – 1/2 liter
  • Fresh cream –  3/4 cup
  • Sugar – 1/2 cup
  • Cornflour – 4 1/2 table spoon
  • White chocolate – 1 cup
  • Vanilla essence – 1 tsp

Ingredients for the Butterscotch sauce :

  • Sugar – 1/2 cup
  • Butter – 2 table spoon
  • Warm water – 1/4 cup
  • Fresh cream – 3/4 cup

Method of making the pudding:

  1. In a 2 liter pan keep half of the milk ,sugar and fresh cream to boil.
  2. Add cornflour to the rest of the milk.
  3. Pour the cornflour milk mix in to the pan and stir continuously.
  4. Heat should be at medium low.
  5. IMG_1521.jpgresize
  6. When the custard starts to thicken  add grated white chocolate and vanilla essence.
  7. Cook it for few more minutes and take it off the stove.
  8. In a wet mould, pour this mixture and leave it to set.
  9. When slightly cooled you can keep it in the fridge to chill.

Method of making the sauce :

  1. In a wide mouth pan keep the sugar to caramelize.
  2. Once you add the sugar don’t try to stir it till it starts to bubble in the sides.
  3. Heat should be at medium-low.
  4. when the sugar starts to bubble, slowly stir it so that all the sugar is equally roasted.
  5. when the sugar melts and has the colour of honey add the butter.
  6. when you add butter to the sugar it will start to bubble vigorously.
  7. Keep on steering till the mixture calms down a bit and then add the warm water, let it boil and reduce slightly.
  8. The warm water we added should be evaporated completely.
  9. Switch off the gas and combine the fresh cream.

De-mould the pudding and pour the sauce over it.

Tip:

  1. You can use half and half for the pudding instead of milk and fresh cream.
  2. Keep the gas at low, it’ll take a few more minutes but its worth it.
  3. You can serve the pudding chilled and the sauce warm.
  4. The key point to note when making the sauce is the colour of the sauce. Do not allow it darken than the honey colour otherwise it’ll be bitter.