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Indulging in dessert is a cherished tradition across cultures, and the Butterscotch Toffee Pudding Cups stand out as a sublime treat that encapsulates the essence of comfort food. Originating from classic British dessert traditions, butterscotch pudding has been a beloved favorite for generations. The rich, buttery flavor combined with the sweet, caramel-like essence of brown sugar creates a dessert experience that is both nostalgic and satisfying. This recipe not only pays homage to the original but also elevates it with the addition of toffee, offering a delightful crunch that contrasts beautifully with the creamy pudding.

Butterscotch Toffee Pudding Cups

Discover the rich and comforting taste of Butterscotch Toffee Pudding Cups, a delightful dessert that beautifully combines creamy butterscotch pudding with crunchy toffee bits. Rooted in British culinary tradition, this indulgent treat is perfect for any occasion, transforming gatherings into sweet celebrations. Follow our step-by-step guide that makes this recipe achievable for everyone, regardless of baking experience. Learn about essential ingredients, substitutions for dietary needs, and creative serving suggestions to elevate your dessert experience. Enjoy the rich flavors and the joy of making this timeless dessert at home!
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Ingredients
  

For the Butterscotch Pudding:

1 cup dark brown sugar

1/4 cup cornstarch

1/8 teaspoon salt

4 cups whole milk

1/2 cup unsalted butter, cut into cubes

1 teaspoon vanilla extract

For the Toffee Crumble:

1 cup all-purpose flour

1/2 cup light brown sugar

1/4 cup unsalted butter, melted

1/4 teaspoon salt

1/4 cup toffee bits (plus extra for garnish)

For Whipped Cream:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions
 

Prepare the Butterscotch Pudding:

    - In a medium saucepan, whisk together the dark brown sugar, cornstarch, and salt until combined.

      - Gradually whisk in the whole milk until the mixture is smooth.

        - Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble (about 10-15 minutes).

          - Remove from heat and stir in the cubed butter and vanilla extract until completely melted and smooth.

            - Transfer the pudding to a bowl, cover with plastic wrap (pressing it directly onto the surface of the pudding to prevent a skin from forming), and let it cool at room temperature for about 30 minutes before refrigerating.

              Make the Toffee Crumble:

                - Preheat your oven to 350°F (175°C).

                  - In a large bowl, combine the all-purpose flour, light brown sugar, melted butter, and salt. Mix until crumbly.

                    - Sprinkle in the toffee bits and stir to distribute evenly.

                      - Spread the mixture onto a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden and crisp, stirring halfway through.

                        - Once done, allow it to cool completely on the baking sheet.

                          Prepare the Whipped Cream:

                            - In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.

                              - Using an electric mixer, whip until soft peaks form and the cream is fluffy. Be mindful not to overwhip.

                                Assemble the Pudding Cups:

                                  - In your serving cups or glasses, layer the butterscotch pudding first, followed by a generous layer of toffee crumble, then another layer of pudding.

                                    - Finish with a dollop of whipped cream on top and sprinkle extra toffee bits for garnish.

                                      Chill and Serve:

                                        - Allow the assembled pudding cups to chill in the refrigerator for at least 1 hour before serving to enhance the flavors. Serve cold.

                                          Prep Time, Total Time, Servings: 30 min | 1 hr 30 min | 6 servings