Resting, Sketching and Butterscotch Pudding with Black Salt

How was your weekend, dear ones? :-)

Mine was quiet and relaxing, a lovely retreat all by myself so I could get better. I thoroughly enjoyed short walks to the creek, naps in the sunshine, and...

...I even started sketching again! Something I haven't done in ages. :-) My perspective is wonky and I couldn't draw a decent face to save my life, but I had such fun anyways, especially with a fresh package of new markers to experiment with. :-)

I decided a retreat wasn't a proper retreat without something desserty, so I pondered my options. I remembered reading an article in an old Victoria magazine about a young girl who loved staying home sick from school because her grandmother always made her homemade pudding. I do not love being sick but I do love pudding, so I dug out my Betty Crocker cookbook and settled on little bowls of creamy butterscotch. I added my own flair by using almond milk and finishing it off with a sprinkling of black salt. :-) 

I'm not sure why they call it black salt since it is decidedly pink.

Regardless of the name, it tastes marvelous atop sweet pudding, and I felt thoroughly spoiled. :-) I also felt spoiled because my cute-as-a-bug, elderly neighbor lady stopped me the other day and asked if I would mind if she planted flowers all around my apartment. Would I mind?? I was tickled pink! :-) So today I grinned from my armchair as I watched her marching about in a turban and leopard-print wellies making everything beautiful. I'm a lucky, lucky girl. :-)

Butterscotch Pudding with Black Salt
(Adapted from Betty Crocker's Cookbook)


2/3 cup brown sugar
2 Tbsp cornstarch
1/8 tsp black salt, more for garnish
2 cups milk or almond milk
2 egg yolks, slightly beaten
2 Tbsp butter, softened
1 tsp vanilla

  1. Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute.
  2. Gradually stir at least half of the hot mixture into egg yolks. Stir into remaining hot mixture in saucepan. Boil and stir one minute.
  3. Remove from heat. Stir in butter and vanilla.
  4. Pour into dessert dishes. Cover and refrigerate about 2 hours or until chilled.
  5. Sprinkle with black salt and serve.


  1. krista I love the glass blue bowl!! SO pretty! I had a lovely weekend... relaxing and enjoyed some sunshine! Glad to hear you got some rest too and what a dessert! I'll have to get around to making this asap!

  2. Thanks, Bethany! Me too. :-) It's one of my random thrift store finds and it delights me. :-) I'm so glad you were able to relax with sunshine too this weekend!!! Hope your week is fabulous. :-)

  3. Sweetness all the way around-flowers, pudding, rest, healing. Yay! Hugs to you, friend.

  4. Oh, that does sound nice. Butterscotch pudding. I want pudding. Your neighbor sounds like a treat. :)

  5. Lovely sketches. You have quite a talent there. Cheers!

  6. Thank you for the hugs, Marie! Just what I needed today. :-) love you!

  7. The pudding was lovely, Amuse, such a comforting sort of thing. :-) Yeah, my neighbor is a hoot. I like her. :-)

  8. Aw, thanks, Lazaro. :-) I'm having fun with it, for sure. :-)

  9. I'm glad you've been relaxing! I want you to get better.

    Your neighbor sounds lovely - who could say no to flowers?

    That pudding looks divine...and just what you needed to help you on your way to recovery!

  10. This sounds so good! I just got some Himalayan pink salt from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I'll try it out in this recipe since I don't have black salt and I've been waiting some a good sweets recipe to try it in. Thanks for sharing!

  11. Oh weekends are lovely aint they and i love what u do with urs...
    the pics are lovely too, and well the pudding ,simply gorgeous...all in all , a super weekend ...way to go gurl:-)

  12. I wonder if I could somehow make this with the butterscotch that is currently sitting in my fridge. Worth a shot at least.

  13. Thank you, Joanne. Me too. :-) Slowly but surely I am! :-)

  14. That's great, Anderburf! :-) Mmm, I do love a nice salt. :-)

  15. Thank you, dear Mia! :-) I'm so glad you like the pictures. :-) Pudding is such a lovely thing. :-)

  16. It's definitely worth a shot, Deanna! :-) I hope it works out. :-)

  17. that salt is really interesting

  18. Yeah, it really is, Justin. :-) Gorgeous color, fine, sand-like texture and fabulous flavor. :-)

  19. I don't know which makes me happier, your photo of pudding-y goodness or your neighbour in her leopard-print wellies!?! Both lift my spirits. Oh, by the way, Indian Black Salt is actually black in colour before the crystals are refined (and become pink!)What a great way to use it. I would imagine that the salt would bring out the pudding's sweetnes quite nicely!

  20. Oh, that makes me smile, Jacqueline! :-) They both delighted me too. :-) Thanks so much for explaining the salt thing! :-) That's great!

  21. Oh what a fabulous neighbour and quite the character by the sounds.