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Butterscotch Pudding

Justin’s birthday was this week.  We are finally able to celebrate today since he’s back home.  I wanted to make him a birthday dessert that was fairly simple, something we don’t get often, NOT cake 😛 and that didn’t make a huge amount.  So I decided to do trifles…with homemade pudding.  I’ve made chocolate pudding before.  And that was awesome!  I figured I’d try Laura’s butterscotch pudding this time.  Another great recipe.  So simple.  It didn’t get quite as thick as my previous batches of pudding.  But I probably just didn’t let it cook long enough.  It still tastes great.  Not GAPS-friendly since it has arrowroot and sucanat.  But I still had to sneak a taste 🙂  I used some homemade chocolate cupcakes that I had in the freezer to make the trifles.  And per Rebecca’s request I topped them with sprinkles 🙂

Butterscotch Pudding

2 1/2 cups milk
3 egg yolks
2/3 cup rapadura (dehydrated cane sugar juice…has a wonderful “molassasy” taste!)
4 Tbsp. arrowroot powder
1/4 tsp. sea salt
3 Tbsp. butter
1 tsp. vanilla

In a medium saucepan, whisk together milk, egg yolks, rapadura, arrowroot powder and salt. Cook over medium heat, stirring CONSTANTLY until pudding begins to thicken. Remove immediately from the heat, and continue to stir until pudding is creamy. Add butter and vanilla and continue to stir until mixed. Pour into serving dishes and serve warm, or chill for two hours and serve cold.

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