This month, Tuesdays with Dorie is altering the rules slightly by allowing us to post recipes out of order, so long as they're all done by the end of the month and posted on a Tuesday. I'm deciding to save the cookie recipes for later, so I can share them with more people during the weeks closest to Christmas. This particular recipe was selected by Donna of Spatulas, Corkscrews & Suitcases.
I've always been a fan of butterscotch pudding, but I never put two and two together that butterscotch = butter + scotch. I guess since I grew up eating it, it was just a flavor of its own and had nothing to do with liquor. It's surprising how the flavors of brown sugar, butter, and scotch whiskey all come together into something so magnificent. This dessert definitely has the bite of liquor, so it'll be enjoyed most by adults, but the overall taste is smooth and sweet.
This is absolutely a recipe I'd like to make again, next time I have some sort of semi-formal dinner I can go to. It's a much more refined taste than the standard pudding cups you can buy in the store, and I'm sure most tasters will appreciate it much more. Dorie suggests adding buttered pecans to the top, and that would certainly be a great addition, but I just wasn't feeling up to it this week. If I were sharing this dessert with guests, I'd be sure to take that suggestion to give it a little more bite.
Recipe: Baking: From My Home to Yours, by Dorie Greenspan, p. 386