You can make your own home-made pudding from scratch without adding corn starch, butter, or table sugar. Just use for chocolate pudding, unsweetened, unprocessed cocoa powder, a pinch of stevia or a mashed banana, and olive, rice bran, or coconut oil instead of butter. If your child (not a baby) is not able to drink dairy products, use almond milk instead of cow's milk to make the pudding. Home-made pudding consists of liquid, a thickener such as tapioca starch, and a sweetener whether it's a pinch of stevia or honey. And for oil, you don't have to use butter if you don't use dairy-based fats and oils. Use fats or oils from other sources, such as olive oil. Instead of corn starch, you can use tapioca starch.
September 19th is National Butterscotch Pudding Day for 2011. See the butterscotch pudding recipe site. If you want to make a no-added table sugar, no-added salt, and no-added syrup recipe for butterscotch pudding, just substitute a pinch of stevia for corn syrup. Or if you want to add a different type of sweetener that acts like sugar in the body, try organic raw creamed honey instead of corn syrup. For vegans, you can use almond milk instead of cow's or goat's milk and leave out the cream topping, instead pouring a little almond milk or liquefied sweetened tofu over the top, for a nondairy preference.
If you want a non-dairy liquid to prepare butterscotch pudding, instead of cow's or goat's milk, use almond milk. And instead of cornstarch, if you want to avoid corn-based starch, simply use tapioca starch. You can use butter from commercial, supermarket sources or you can use nonfat ricotta cheese instead of butter, or nondairy extra-virgin olive oil, rice bran oil, coconut oil, or walnut oil. For those who don't eat dairy such as vegans, use olive oil instead of butter, or your oil of choice.
The basic recipe is the same for most puddings consisting of starch stirred into liquid and cooked over a double boiler. You scald the milk or nondairy milk substitute and add the sweetener of your choice. You then add the butter or olive oil (or any type of fat you prefer).
If you want to add salt, you put in the 1/3 teaspoon of salt, or you leave out the salt if you're salt-sensitive. Instead, you can use spice such as ginger, cinnamon, or cloves or any other spice that works well with sweet desserts. Don't use savory spices. You can add butterscotch flavoring, rum flavoring, almond flavoring, or vanilla flavoring. Instead of the 1/2 tablespoon of butter, you can use olive oil or any type of fat such as coconut oil or rice bran oil.
What's the same is that once you add your tapioca starch (instead of corn starch for a different take on butterscotch pudding) you stir as the liquid cooks in a double boiler, stirring all the time until thickened, about 20 minutes. Then you add your butterscotch flavoring or vanilla flavoring.
You chill and serve with sweetened cream or for less fat, served with sweetened Greek-style yogurt such as Fage yogurt rather than whipped cream. You can also serve with whipped nonfat ricotta cheese, but just a spoonful on top of the chilled pudding. Or use a nondairy creme such as liquefied tofu or almond milk thickened with ground nuts or seeds as a creamy-like topping. Sweeten with a pinch of stevia, if desired. Below is the standard butterscotch recipe from the website.
Butterscotch Pudding Recipe
Ingredients for Butterscotch Pudding Recipe
- (Especially good for children)
- ¾ cup corn syrup
- 2-¼ cups milk
- 1/3 teaspoon salt
- 1 tablespoons Argo or Kingsford's Cornstarch
- 6 drops vanilla
- ½ tablespoon butter
Instructions
- Scald the corn syrup and milk.
- Add butter, salt and cornstarch dissolved in an equal quantity of cold milk.
- Cook in a double boiler, stirring constantly until thickened, allowing twenty minutes.
- Add vanilla, chill, mould, and serve with sweetened cream.
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