I feel pudding gets the short stick of the dessert world–it’s often relegated to summer camp and hospital dessert options, where the best you’re going to get is a plastic cup full of shivery chocolate-ish goo.
Homemade pudding, however, can be an absolutely delicious treat. You can customize it to any flavor you’re feeling, control the amount of sugar (we don’t put very much), and best of all, the milk, eggs, and sweeteners used can all be homestead-derived if you have the animal resources to harvest them! (We really look forward to that day.)
This is my recipe for making my husband’s favorite butterscotch pudding. You can whip this up in under half an hour (plus time to chill) for a wonderful after-dinner treat!