Warm Butterscotch Pudding with Whipped Cream

This recipe was inspired by en evening out at a very nice restaurant. I don’t have a sweet tooth, yet I still glanced at the dessert menu. To my surprise, one of their features was this “homey” type of dessert. I ordered the butterscotch pudding and a dessert beverage that I thought would pair well. However, the waiter insisted that I pair the dessert with a tawny port. He was so sure of this perfect match, that he guaranteed I’d like it. If I did not, he would bring me any beverage of my choice, on the house. This pairing was such a match made in heaven, I wanted to include it in my collection of recipes. Even though I am using a pre-package pudding, your guests will be impressed with the addition of homemade whipped cream and the spectacular pairing of the tawny port! So one cannot call this a recipe, but a recipe for pairing a dessert and a beverage. Make sure that you have the milk that the pudding calls for.


1 – 3.5 oz. package of Cook & Serve Jello-O brand butterscotch pudding, not instant, the goal is to serve it warm
1 cup of heavy whipping cream
1 tablespoon of granulated sugar
1 teaspoon of vanilla


Make pudding according to package directions. Pour into dessert bowls and set aside to cool somewhat. The goal is to serve warm, but not hot. Timing will depend on how full you fill your dessert bowls. Generally, touch the sides and that will give you an idea of the temperature. For the bowl displayed above, it took about an hour. If you do not like the skin that forms on top of the pudding, place plastic wrap directly on top of the pudding. To make whipped cream, place a medium bowl in the freezer for about 5 minutes. Remove from freezer and add cream. Using a mixer, whip until soft peaks form. Add sugar and vanilla and beat for about a minute longer to incorporate and to eliminate graininess of sugar. Serve pudding warm with a dollop of whipped cream.

Suggested Beverage

Tawny port is a must and it pairs perfectly with this dessert!

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