Butterscotch Pudding from Scratch and the Best Oatmeal Raisin Cookies
The English Kitchen
The English Kitchen
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Ingredients

  • 63 g of cornflour (corn starch)
  • 100 g light soft brown sugar (1/2 cup, firmly packed)
  • 100 g dark soft brown sugar (1/2 cup, firmly packed)
  • 1/2 tsp salt
  • 450 ml of whole milk (2 cups)
  • 225 ml of single cream (1 cup)
  • 3 large free range egg yolks
  • 140 g of plain flour (1 cup)
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 175 g of butter at room temperature (3/4 cup)
  • 200 g soft light brown sugar (1 cup, firmly packed)
  • 95 g of granulated sugar (1/2 cup)
  • 1 large free range egg, at room temperature
  • 2 tsp pure vanilla extract
  • 240 g of old fashioned rolled oats (not quick cooking, 3 cups)
  • 150 g of sultana raisins (1 cup)

Instructions

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