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Title: Almost Instant Butterscotch Pudding - Microwave
Categories: Microwave Dessert
Yield: 4 Servings
| AMERICAN MEASUREMENTS | ||
| 1/2 | c | Firm packed dark brown sugar |
| 1/4 | c | Unsifted all-purpose flour |
| 1 1/2 | c | One percent milk |
| 1 | Egg | |
| 1 1/2 | ts | Butter or margarine |
| 1 | ts | Vanilla (optional) |
| Chopped toasted pecans | ||
| Sliced banana garnish | ||
In a 4-cup microwave safe glass measure or mixing bowl, stir brown sugar with flour until lump free. In a 2-cup microwave safe glass measure, microwave milk on high (100 percent power) 2 to 3 minutes, or until almost boiling.
Gradually stir hot milk into sugar-flour mixture until smooth. Microwave on high 2 minutes or until pudding comes to a boil and is thickened, stirring well every 30 seconds.
In the glass measure used to heat the milk, whisk egg until foamy. Gradually whisk egg into hot pudding; microwave 1 minute on high. Stir in butter and vanilla.
Cover surface of pudding with plastic film to prevent skin from forming. Chill several hours or overnight. Serve cold. Garnish with chopped toasted pecans or sliced bananas.
Makes 4 servings
Per serving: Calories: 200 Protein: 5 grams Fat: 4 grams Cholesterol: 61 mg Carbohydrate: 37 grams Sodium: 85 mg Exchanges: 1/2 bread, 1/2 fat
Source: Oregonian FoodDay; typos by Dorothy Flatman 1997
From: Dorothy Flatman Date: 09-08-97 (13:34) The Pine Tree Bbs (222) Cooking(F)
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