Posts Tagged With: The Queen’s Sweetmeat

262/365: National Butterscotch Pudding Day

Today we celebrate the happy marriage of butter and brown sugar: September 19 is National Butterscotch Pudding Day!

I was surprised to learn that butterscotch really is just a combination of the two ingredients mentioned above. A recipe in the “Housewife’s Corner” section of an 1848 newspaper for “Doncaster butterscotch” calls for one pound of butter, one pound of sugar and a quarter of a pound of treacle, boiled together. Mmm…treacle! (Treacle is simply uncrystallized syrup, but I had to look this up. I was afraid it was something far more disgusting). It was advertised as “The Queen’s Sweetmeat” (huh?) and billed as the best emollient for the chest in the winter season. As for the name itself, its exact origins are hazy. “Butterscotch” may refer to the method of cutting or scoring the confection into pieces before it hardens, a process known as “scotching.” It’s also possible that “Scotch” is derived from the word “scorch,” or is a reference to its creation in Scotland.

Butterscotch isn’t always a confection, and butterscotch pudding is a great example: it is flavored with brown sugar and butter for the taste of butterscotch, but isn’t actually made from a confection.

To celebrate, we bought some butterscotch pudding cups. We sure have had a lot of pudding holidays this year! Didn’t feel like going all out and making it from scratch, either.

National Butterscotch Pudding Day

Categories: Desserts | Tags: , , , , | 4 Comments

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