Butterscotch Pudding & Pie Mix
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A pantry mix of brown sugar, dry milk, cornstarch and salt that cooks into old-fashioned butterscotch pudding or pie filling. Shake it up in a bag and store it dry.
Ingredients
- 1 3/4 cups brown sugar firmly packed
- 3/4 cup instant nonfat dry milk solids
- 1 cup cornstarch
- 1/4 teaspoon salt
Equipment
- zip-top bags
- airtight jar
Directions
- Add all four dry ingredients to a large zip-top bag.
- Close the bag and shake until well blended.
- Keep in an airtight container, or in the sealed bag, in a cool, dry spot.
Notes
Per 2 servings: 1/4 cup mix, 1 cup milk, 2 tablespoons margarine. Combine mix and milk in a small saucepan, add margarine. Heat on very low, stirring constantly, until it boils; boil gently 1 minute while stirring. Remove from heat, divide between 2 dishes, chill until set.
Storage: dry mix up to 4 months airtight in a cool, dry pantry; pudding refrigerated, use within 3 to 4 days; freezing possible but texture may become grainy or watery.
Nutrition
Serving: 160g | Calories: 265kcal | Carbohydrates: 28g | Protein: 4.8g | Fat: 16g | Saturated Fat: 9.6g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 185mg | Potassium: 224mg | Fiber: 0g | Sugar: 23g | Vitamin A: 553IU | Vitamin C: 0.1mg | Calcium: 181mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 2 servings from 1/12 of the mix with 1 cup milk, 2 tablespoons margarine; milk counted as whole milk, margarine counted as butter. Brands and portions vary, so use it only as an approximation.