Dairy-free butterscotch pudding

Dairy-free butterscotch pudding

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6
  • Easy
  • Dairy free
  • 15 minutes, plus overnight chilling time
  • 30 minutes
  • Kaapzicht Chenin Blanc 2019


  • 2 cups almond milk
  • 150 g raw cashews
  • 100 g dark brown sugar
  • 1 t vanilla extract
  • 5 free-range egg yolks
  • pumpkin seeds, crushed, for serving

Cooking Instructions

1. Heat 1 cup almond milk and pour over the cashews in a bowl. Chill for 30–45 minutes, then blend until smooth.

2. Place the cashew cream, remaining almond milk, sugar and vanilla in a saucepan and bring to a simmer. In a large bowl, whisk the egg yolks, then temper * them by gradually adding the hot cashew cream. Place in a double-boiler and cook over a gentle heat until thickened.

3. Chill overnight. Serve with the pumpkin seeds.

Cook's note: *To temper eggs, bring liquid (milk) to a boil in a small saucepan. While whisking the egg yolks in a mixing bowl, add the hot milk to the mixture in a thin stream. This will gradually heat the yolks and prevent them from scrambling.

Find more sweet treat recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes