Sugar – 1 cup
Butter – 4 tbsp
Milk – 1½ cup
Egg – 4
Add sugar to a heavy bottomed pan and turn on the fire.
Do not add water. Melt the sugar on medium flame stirring continuously.
Once the sugar starts to turn golden, switch to low flame.
When the sugar is melted and turns golden, add butter and mix well on low flame.
Add milk in batches and mix well.
When the milk is added, sugar will initially solidify. Keep stirring till it dissolves and gets mixed well.
Switch off and let it cool.
Beat eggs well and add to the cooled mixture.
Add in small batches and mix well.
Add water to a wide pan and place a base.
Line a dish with butter paper and place it on the base.
Strain and transfer the pudding mixture to the prepared dish.
Cover it with a foil paper. Prick a few holes on the top.
Cover and cook for 45 minutes or until the toothpick inserted at the center comes out clean.
Check after 35 minutes.
Remove and let it come to room temperature.
Transfer it to a plate and shape the edges.
Then cover and transfer it to the freezer for 2 hours.
Slice and enjoy the butterscotch pudding.
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