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| Butterscotch Pudding |
| 1 cup brown sugar 1/4 cup flour 1 3/4 cups milk 2 egg yolks, beaten 1/4 cup butter |
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| In a saucepan, combine the brown sugar, flour and
milk. Bring to boil. Cook for one minute, stirring constantly. Remove from
heat. Add a small amount of the hot liquid into the beaten eggs. Stir and then pour back into the saucepan (this will keep them from scrambling). Add the butter and mix well. Pour into a bowl, cover with plastic wrap and refrigerate at least four hours or overnight. |
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| Serve with a dollop of whipped cream. |
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