When I was a child in the 1930s-1940s, my mother always served a light dessert with supper.  It might be as simple as a can of fruit cocktail, carefully portioned into four dishes so that each person got a piece of a cherry or a package of My-T-Fine pudding cooked with diluted canned milk (my favorite was chocolate which had the tiniest bits of nuts in it).  Sometimes she made a steamed chocolate pudding which my father loved and I ate only because of the nutmeg hard sauce on top of it.  Many times, she whipped up her own delicious pudding such as her Butterscotch Pudding.  Mother never considered herself a good cook but her puddings were perfect – sweet, smooth and comforting.  I especially liked butterscotch which she also made into a pie sometimes on Sundays, with a thin one-egg meringue.  This cooked pudding is so much better than the packaged kind and easily reaches smooth perfection  if the cook is willing and able to stand at the stove and whisk until the pudding is done.

MOTHER'S BUTTERSCOTCH PUDDING

  • 1 egg
  • 2/3 cup brown sugar
  • 1/4 cup cornstarch
  • 1/2 tsp. salt
  • 1 cup cold milk
  • 1 cup hot milk
  • 1 tsp. vanilla
  • 2 Tblsp. butter

In a medium saucepan, place the egg, brown sugar, cornstarch and salt.  Whisk together until smooth.  Gradually add one cup of cold milk, whisking to blend.  Add one cup of hot milk, blending well.  Cook over medium heat, whisking constantly until mixture begins to bubble.  Continue to whisk for 2 more minutes.  Remove from heat and stir in vanilla and butter.

Pour into serving dishes and cover until ready to serve.  I like this pudding best at room temperature but it’s also delicious chilled and leftovers should be refrigerated.

Yield:  4 servings

I’ve posted previously about Mother’s pudding – her banana pudding….

and her rice pudding….

….all of them nice desserts for family supper.