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  Recipe Home Puddings  Butterscotch Pudding
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  Butterscotch Pudding
  Category: Puddings
  Author: Kathy Potter, Texas
  Date: 8/21/2010
  Hits: 1322
Description: Sweet biscuits with raisins in a rich butterscotch sauce
History: This recipe has been handed down for several generations of my family. The age is apparent in the use of "butter the size of an egg" and "butter the size of a walnut". This is as it was passed to me. It would seem to be Irish in origin, since the "mothers" say it came across with a great- great (etc) grandmother.
Serving Size: 9 X 13 pan
Preparation time: about 10 minutes to mix and 45 to 50 minutes to bake

1 1/2 cup brown sugar, divided 
1 stick of butter
1/2 cup milk
1/2 cup raisins
1 1/2 cup flour
2 tsp. baking powder
1 tsp. vanilla
3 cup boiling water
Preheat oven 375
Mix 1/2 cup brown sugar, "butter the size of an egg" (approx 5 Tbsp), milk, raisins, flour and baking powder into a dough. In 9x13 baking dish, mix 1 cup brown sugar, "butter the size of a walnut" (approx. 3 Tbsp), vanilla, and boiling water until sugar dissolves. drop "globs" of dough into sugar syrup in pan. Bake @ 375 F. for 45 to 50 minutes (until "biscuits" are light golden brown. Sauce will seem thin but will thicken as it cools. Serve warm.

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