സിമ്പിൾ പുഡ്ഡിംഗ് ബീറ്റർ ഒന്നും ഇല്ലാതെ ബട്ടർസ്കോച്ച് പുഡ്ഡിംഗ് || Butterscotch Pudding || EGGLESS

Butterscotch pudding

Biscuit – 1 packet or as required
Butter – 5 tbsp or as required
Sugar – 1 cup
Cashew nuts – a handful
Heavy whipping cream – 2 cups (chilled)
Milk – ½ cup (chilled)
Condensed milk – 4 tbsp (chilled)
Powdered sugar – ¼ cup
Butterscotch essence – to taste

Hi my dear friends, today let’s make an easy and delicious butterscotch pudding for Christmas, at home..

To make the pudding, first we need to make the base in the tin or tray in which we are going to set the pudding.

For that, line the pudding tray with a parchment sheet and set aside.

Next, grind a packet or enough of biscuits into a fine powder in a mixer grinder, enough to cover up to ¼ th of the pudding tray.

Once the biscuit has been powdered, add 5 tablespoons of warm melted butter to it and mix it really well until the powdered biscuits turn moist with the butter

Fill ¼ th of the tin with moistened powdered biscuit and leave it in the refrigerator to cool..

Next, caramelise a cup of sugar on a very low flame in a pan and add cashew nuts into the caramel and mix it really well and transfer it into an aluminium foil immediately.. Do not wait for it to cool down in the pan, else it will harden and will be tough to remove..

Once the caramel and cashew mixture is cooled down, it will harden.. at this stage, remove it from the aluminium foil and break it into small pieces and crush half of it in a mixer grinder into a fine powder and set aside.

Next, to prepare the cream layer, into a mixer jar, add 2 cups of heavy whipping cream, half a cup of chilled milk, 4 tablespoons of condensed milk and ¼ cup of powdered sugar. Next add half of the prepared caramel cashew powder and blend it into a thick cream in the mixer grinder for around one minute, starting from a low speed, gradually increasing it to high..

Once everything is well combined and creamy, add another few tbsp of the prepared caramel cashew powder and add a little butterscotch essence to taste and blend again again..

Please make sure to use chilled milk, chilled cream and a chilled mixer grinder to grind..

Once the cream layer is ready, take out the biscuit base from the refrigerator and sprinkle a thin layer of the caramel cashew powder, followed by a thick layer of the cream Pudding..

Top it off with some crushed caramel cashews, which was prepared earlier.. (you can break them up using a rolling pin)

After all the layers are ready, leave it in the freezer to set..

Once the pudding is set, take it out from the freezer, cut it and serve!!