Five Food Finds about Butterscotch Pudding:

• Food historians have several theories regarding the name and origin of this confectionery, but none are conclusive. One explanation is the meaning “to cut or score” for the word “scotch”, as the confection must be cut into pieces, or “scotched”, before hardening. It is also possible that the “scotch” part of its name was derived from the word “scorch”.

• In 1855 F. K. Robinson’s Glossary of Yorkshire Words, explained Butterscot as “a treacle ball with an amalgamation of butter in it”.

• “Doncaster Butterscotch” was known at least as early as 1848 and sold commercially by rival confectioners S. Parkinson & Sons (still trading as Parkinson’s), Henry Hall, and Booth’s, all of Doncaster, via agents in Yorkshire. Internationally, Parkinson’s was recognised as the inventor but others tried to claim the product for themselves, Parkinson’s started to use and advertise the Doncaster Church as their trademark.

• It was advertised as “Royal Doncaster Butterscotch”, or “The Queen’s Sweetmeat”, and said to be “the best emollient for the chest in the winter season”. Parkinson’s Butterscotch was by appointment to the Royal household and was presented to the Queen in 1948 and to Princess Anne, The Princess Royal in 2007. Doncaster Butterscotch is still sold today by Parkinson’s.

• The term butterscotch is also often used for the flavour of brown sugar and butter together even where actual confection butterscotch is not involved, e.g. butterscotch pudding.

Creamy Butterscotch Pudding

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Prep                  Cook                    Yield
    10 min               15 min                4 Servings
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INGREDIENTS

• 1/2 cup packed dark brown sugar
• 2 tablespoons plus 2 teaspoons cornstarch
• 1/8 teaspoon salt
• 2 cups fat-free milk
• 2 egg yolks, lightly beaten
• 1 tablespoon butter
• 1-1/2 teaspoons vanilla extract

DIRECTIONS

1. In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.

2. Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled. Yield: 4 servings.