Ditch the Butterscotch Cake and Try These Easy Desserts for Butterscotch Lovers

If you are a butterscotch lover, there are so many dessert recipes to explore other than a butterscotch cake. If you want to create a gift hamper for your friends and family who love butterscotch, or just treat yourself, then here are some delish dessert recipes that you can try at home.

1. Butterscotch Muffins

(Makes 12 muffins)

Ingredients

• 200 gm flour
• 225 gm brown sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 egg
• 120 ml milk
• 240 gm mashed bananas
• 170 gm butterscotch chips
  
  

Instructions

1. Preheat the oven to 180°C, then take your 12-cup muffin tin and generously grease it with butter. Put paper liners into them.
2. Take a big bowl, add the flour, brown sugar, baking powder, salt and ground cinnamon and mix to combine.
3. Crack in the egg, add the milk and the mashed bananas then mix. A few dry streaks in the muffin are all alright. Add the butterscotch chips next and mix.
4. Use up the batter by pouring it into the muffin tray. Make sure to not fill more than ¾ of the muffin cups otherwise the muffins will spill when baking.
5. Bake for 20-25 minutes. Check with a toothpick inserted in the centre of the muffins to check. If the toothpick comes out clean your muffins are done.

2. Butterscotch rice pudding

(Serves 6)

Ingredients

• 75 gm butter
• 175 gm short-grain rice
• 140 gm sugar
• 500 ml heavy cream
• 1 tsp vanilla extract
• 600 ml full-fat milk

Instructions

1. Take a non-stick pan and add butter to it. Let the butter sizzle, and add the rice. Fry the rice in butter and once the rice starts to brown, toss in 100 grams of the sugar. Cook until the sugar starts to dissolve.
2. Add the heavy cream and bring to a boil until the sugar dissolves completely and the whole thing starts to thicken into a sticky, thick butterscotch sauce.
3. Pour the milk next and add in the vanilla essence. Simmer the whole thing now and keep on low heat for the next 40 minutes, stirring occasionally, towards the end, the rice should be soft and the pudding will be similar to cooked kheer, creamy and thick.
4. Once the pudding is done, pack it up in little plastic serving containers.
5. If you are serving right away and not making a hamper, consider making the caramelised tops. For that, tip the pudding into a shallow, heatproof serving dish. Then scatter the rest of the sugar evenly over the pudding’s top. For a DIY crème brûlée effect, use a metal spoon heated over your stove top flame, then carefully press it onto the sugar in small circular motions. Repeat this process, until you've covered the entire surface. This will take time, but is a foolproof method without the blowtorch.

3. Butterscotch Blondies

(Makes 16 blondies)

Ingredients

• 115 gm butter, melted
• 220 gm brown sugar
• 1 egg
• 1 tsp vanilla extract
• 125 gm all-purpose flour
• ½ tsp salt
• 160 gm butterscotch chips

Instructions:

1. Preheat the oven to 165°C, then grease an 8-inch pan and set aside.
2. Take a bowl and mix the melted butter with brown sugar until smooth. Then crack in the egg and vanilla and mix well.
3. Now, for the dry ingredients, add the flour and salt into the butter-sugar-egg bowl and mix until just incorporated. Fold in butterscotch chips.
4. Pour batter into the prepared pan, then bake for about 20-25 minutes.
5. The sides of the blondies should set, and might develop a little crisp, and the centre and appear underdone.
6. Once the blondies reach that consistency, remove them from the oven and cool them before serving.

4. Butterscotch Cookies

(Makes 20 servings)

Ingredients:

• 140 gm unsalted butter, melted
• 220 gm brown sugar
• 1 egg
• 2 tsp vanilla extract
• 185 gm all-purpose flour
• 1 tsp baking soda
• 160 gm butterscotch chips
• Flakey sea salt for garnish

Instructions:

1. Take a big bowl and add butter and brown sugar, whisking until combined well. Then add the vanilla and the egg, and whisk again to incorporate.
2. Next, add the dry ingredients – flour, and baking soda and mix to combine the lumps.
3. Fold in the butterscotch chips next and mix to form the cookie dough. Cover it and place in the fridge to chill for a while, approximately for 30-60 minutes.
4. Preheat the oven to 190°C, then line two baking sheets with parchment paper.
5. The dough will have chilled by now, take it out. Take a tablespoon, scoop the dough twice and flatten them down on the line baking sheet, until ½ inch in thickness. Repeat until all of the cookie dough is used up.
6. Bake for 10-15 minutes, the edges of the cookies will start to turn golden brown.
7. Take your sea salt or kosher salt and sprinkle over the cookies and then leave them for a while to completely cool.