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Butterscotch Pudding with Graham Crumble Topping


If you’re looking for that perfect fall dessert for a cozy Friday night or Sukkot meal, look no further than Melanie’s butterscotch pudding with a crunchy graham crumble. This is a really nice dish to make ahead the day before you’re expecting guests or family, or make it the day of and just set it right into the fridge.

With a rich butterscotch flavor and a creamy, silky pudding texture, this is an easy, delicious option to put on your menu for a break from the same old cakes and cookies. It’s incredible how just a couple of simple ingredients can bubble up into a very elegant dessert!

For more great desserts, watch Let’s Bake with Mini Melanie!


Prepare the Pudding

1. In a small saucepan, off the heat, combine the cornstarch, sugar, and salt until well mixed. Add 1/4 cup of almond milk (or another dairy-free milk alternative) and place the saucepan over medium-low heat, mixing well to dissolve the cornstarch and sugar.
2. Add the remaining two cups of almond milk, stirring constantly until mixture thickens for about three minutes. Remove the pan from heat and whisk in the margarine and vanilla until completely incorporated. Transfer pudding to individual cups and top with plastic wrap so the puddings do not get a film.

Prepare the Crumble

1. In the bowl of a food processor, combine crumbled graham crackers, flour, brown sugar, cinnamon, salt and cubed butter. Pulse until you have fine crumbs and place on a tray lined with Gefen Parchment Paper.
2. Bake at 350 degrees Fahrenheit until golden brown, around 10 minutes. Cool before topping the puddings. Add whipped cream, as desired.