Butterscotch Apple Pudding Recipes

APPLE BUTTERSCOTCH BREAD PUDDING

Steps:

• In a large skillet, melt butter. Stir in apples and brown sugar. Cook over medium heat for 6-7 minutes or until apples are tender, stirring occasionally., Place bread cubes in a greased 13x9-in. baking dish. Add the apple mixture, chips and walnuts; toss to coat. In a large bowl, whisk the eggs, cream and vanilla; pour over bread mixture. , Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Drizzle with melted cinnamon chips if desired. Serve warm. Refrigerate leftovers.

SLOW-COOKER APPLE BREAD PUDDING WITH WARM BUTTERSCOTCH SAUCE

Steps:

• Microwave caramels and 1 cup milk in large microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted, stirring after 1 min. Add apple pie filling, cream, eggs, cinnamon and 1 cup of the remaining milk; mix well. Stir in bread.
• Pour into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 4 to 5 hours.
• Beat pudding mix and remaining milk in microwaveable bowl with whisk 2 min. just before serving the pudding. Microwave 2 min., stirring after each minute. Spoon over individual servings of warm pudding.

BUTTERSCOTCH APPLE CRISP

Steps:

• Place apples in a 3-qt. slow cooker. In a large bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples., Cover and cook on low for 5-6 hours or until apples are tender. Serve with ice cream if desired.

APPLE PUDDING CAKE WITH BUTTERSCOTCH SAUCE

Steps:

• FOR APPLE PUDDING:.
• Cream butter and sugar. Add egg and beat well. Add vanilla.
• Combine flour, soda, salt, nutmeg and cinnamon. Add to creamed mixture. Add grated apples and pecans.
• Spoon mixture into a greased 8 x 8 inch baking pan. Bake in a 350 degree oven for 30 minutes, Serve warm with butterscotch sauce. May garnish with toasted pecans.
• FOR SAUCE: Boil water in a saucepan and add brown sugar. Stir until smooth.
• In a small bowl, mix cornstarch, salt and cold water until smooth paste. Add slowly to sugar mixture while stirring constantly. Cook for approximately 10 minutes.
• Add vanilla, butter and lemon juice. Serve warm over apple pudding.

BUTTERSCOTCH FRUIT SALAD

Steps:

• Toss the diced apples with the packet of pudding mix and peanuts until well combined. Stir in the pineapple and whipped topping. Cover and refrigerate overnight.

BUTTERSCOTCH PUDDING I

Steps:

• In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving.

BUTTERSCOTCH APPLE PUDDING

Steps:

• Sift the flour, baking powder, spice and salt together.
• Peel, core & dice apples and toss them into the flour mixture.
• Add milk and mix with a knife to blend all the ingredients.
• Spread mixture into a greased baking dish approx 9" (23cm) square or a round one of similar size.
• Measure the topping ingredients in the order given into a saucepan and bring to the boil.
• Pour boiling mixture carefully over the batter in the pan.
• Bake uncovered at 375'- 400'F (190' - 200'C) for approx 45-60mins, or until topping is firm in the centre and golden brown.
• Serve warm with sweetened whipped cream or vanilla ice cream.