If you know me well, you probably know that if you call, text, message, or email me, it may be days (or, I’m embarrassed to say, sometimes weeks) until I respond. It’s not for lack of thought. I replay the correspondence in my head a million times and search for the perfect response. In fact, I respond so many times in my head, I think I’ve actually responded. It’s a problem.
I’m the same way when it comes to this space. Comments fly around in my head while I search for a personal and thoughtful response to each. Most times you’re left with radio silence. But it’s not for lack of thought. I think it’s a bit of perfectionism and the need to disconnect from the www all wrapped into one. That’s a deadly combination for communication these days. But with my pinky held high, I promise I’m working on it.
On December 18, 2012, Mary Ann left a comment requesting a butterscotch pudding in time for her birthday in February. 2012! Mary Ann, are you out there? I’m 2 years and a couple birthday’s late, but here’s that recipe just in time for your half birthday. I think it was worth the wait.
Though I can’t take much credit for it. The recipe comes from my friend Nicole Spiridakis’s new book, Flourless—a naturally gluten-free dessert cookbook (you probably know her as Cucina Nicolina). The book is brilliant and fit for every kitchen, whether you ascribe to a GF diet or not. She uses common everyday ingredients, like cornstarch, nuts (to make nut flour), and cornmeal, which are all naturally gluten free. Say it with me now, Brilliant!
This recipe is actually a marriage of two of her recipes that sit side-by-side in the book. I couldn’t decide what to make first. Easy Chocolate Pudding sat on one side of the page with Butterscotch Pudding + Banana Whip on the other. My chocolate craving was strong but the lure of Banana Whipped Cream was even stronger. Then I found myself half way through making the butterscotch pudding with a handful of chocolate chips in my hand and decided, heck, you can never go wrong with chocolate. So in went the chocolate, and the rest is history. Nicole, forgive me for hacking away at this perfectly composed butterscotch pudding.
I hacked away even more and saved the leftover caramelized bits from cooking the bananas (maybe my favorite part) to sprinkle over the pudding before serving. That and another tiny handful of chocolate. This dessert is one for the books. Now it’s your turn. Put out your pinky and promise me you’ll add this to the menu soon. Gluten-free never tasted so good.
This recipe comes from Nicole Spiridakis’s book, Flourless, a naturally gluten-free dessert cookbook. The recipe is originally a butterscotch pudding with banana whipped cream. The chocolate was a last minute addition after seeing chocolate pudding on the page prior. One thing I’ve learned in life, you can never go wrong by adding chocolate. Never. This dessert is a perfect make-ahead recipe. It comes together in less than 10 minutes and needs at least 2 hours to set up. You can even make it with a crawling baby at your feet.
1/2 c. brown sugar, packed
2 tbsp. + 1 tsp. cornstarch
1/2 tsp. sea salt
1 1/2 c. whole milk
1/2 c. heavy cream
1/2 c. dark chocolate, chopped (optional)
2 tbsp. unsalted butter
1 tsp. pure vanilla extract
2 tbsp. unsalted butter
2 tbsp. brown sugar, packed
1 ripe banana, sloced
1 c. heavy cream
Make pudding. In a medium saucepan, whisk together brown sugar, cornstarch, and salt. Stir in milk and heavy cream. Cooking on medium heat, whisk occasionally. Heat milk mixture to a boil. Whisk continually for one minute. Remove from heat. Stir in chocolate (optional), butter, and vanilla. Pour into individual serving dishes and cover with wax paper. Refrigerate for at least 2 hours.
Make banana whip. About 20 minutes before serving, melt butter and sugar in a medium frying pan. Once hot and bubbly, add banana slices, cooking for 1 minute on each side. Remove from pan and allow to cool, reserving leftover caramelized bits. Meanwhile, whip cream until soft peaks form. Once bananas have cooled, lightly chop and fold into whipped cream. If you wish (and I wish), break apart the leftover caramelized bits small enough to garnish.
Assemble. Remove pudding from fridge. Top with banana whip and garnish with caramelized bits and chocolate chunks.
Everyone needs this book on their shelf, whether you ascribe to a gluten-free diet or not, because your best friend down the street probably does. She wants to come over for dessert too. These recipes are stress-free. The ingredients are common. Bake the way you’re used to, just nix the gluten, naturally.
This was hands-down THE best butterscotch pudding we’ve ever eaten in our lives! We didn’t add the chocolate, it was so good on its own. Instead, we melted the chocolate on the side and added a little half and half (didn’t have cream) to thin it slightly, then dolloped it on top. That way, we could add a bit of chocolate as we liked it, with each bite. It was AMAZING! Thank you for this recipe….we’ll be making it more often.
Haha! Better late than never! This looks utterly divine!
I read your first paragraph and laughed out loud. That is me to a T. Nice to know I’m not alone!
Also, the pudding looks divine.
I loved this post and recipe! And the best part is that Mary Ann is still around! Yay!!
I am also SO HORRIBLE at responding to emails! Except my excuse is laziness. Not quite as sound as yours. 😛
Mmm chocolate butterscotch. Mmm banana caramel. All so good.
YUM. This looks amazing!
DUDE!! I am on a huge butterscotch kick and loving it so much. This pudding is insane! I love the fact that is also chocolate. Chocolate and me are bestie, so clearly I love this!!
Hope Mary-Anne see this because if she doesn’t she is so missing out!
OMG yum!! I love love butterscotch but no one talks about it anymore. mm
hahaha! I’m looking for “the absolute best cornbread” recipe. Think you can find one for me by 2016?? I can wait, and this will definitely do in the meantime.
Also, as if Mary Ann commented back. Amazing!
BUTTERSCOTCH PUDDING!!! Okay, only slightly freaking out. My favorite ever Jell-O pudding! I love how you combined both recipes. It seems completely perfect and I’m kind of dying about the banana whip topping. Well done to you + Nicole!
Okay.. here I am reading the post and feeling bad for Mary Ann thinking that she is going to miss it. But then I scroll down and saw that she is there. She wrote a comment!!!!! :))
I am sooooo happy for both you.
Well, I am happy for me too, because this looks delicious, and maybe, just the thing I need for our girlfriend gathering this Sunday.
I haven’t had butterscotch pudding in so long! When my sons were young I used to make them homemade choc. pudding… which is another thing I haven’t made/eaten in a long time. You made a terrific combo here!! Pinning it – of course. And hope to make this soon!!
Hey Melissa, Here I am! Yes, it’s me! Thank you, Thank you, Thank you! I am going to make this recipe this weekend and later, incorporate it into ‘Christmas in a Bowl’ as My Birthday in a Bowl.
It will be the tops in delicious!
Thanks again, and don’t worry, if you were caught up, life would be boring, boring….
I can barely pick my jaw up from the ground! You’re here. Two years later. And you’re here! I hope you love it as much as we did. I owe you! And I can’t imagine it being awful with a layer of broken up brownies in between. Oh gosh, I can feel my hips…
I love, love, love butterscotch pudding! I’m defs gonna try this recipe when I have my kitchen back. Have you tried Zoe Francois’ recipe (it’s available on her blog zoebakes.com)? It’s absolutely wonderful as well!
Oh, I haven’t tried hers yet. This was my first butterscotch pudding rendezvous. I’m hooked! Adding hers to the list.
Oh my gosh, yum! This has all of the components of my favorite desserts wrapped into one. I need to try this recipe this weekend!
Leah! Hi! I haven’t said hi in far too long. Hope you are well my friend! xo