Stove Top Butterscotch Maple-Walnut Pudding Recipe

Name: Stove Top Butterscotch Maple-Walnut Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups original almond milk (I find that it doesn't overpower the butterscotch flavor of this pudding like coconut milk does); ½ cup organic coconut sugar; 1 tablespoon unsulphured blackstrap molasses (I use Plantation brand); ¼ cup almond milk; 3 tablespoons cornstarch or 3 tablespoons arrowroot; 3 large egg yolks; 1 ½ tablespoons organic virgin coconut oil; 1 teaspoon pure vanilla extract; ½ cup walnut pieces; ¼ cup pure grade b maple syrup

Servings: persons

1
In a medium saucepan, bring 2 cups of almond milk to a boil.
2
In a bowl, whisk coconut crystals, molasses, 1/4 cup of almond milk, cornstarch, and egg yolks until smooth.
3
Gradually whisk in HALF of the hot milk, SLOWLY!
4
You don't want to scramble your yolks.
5
Whisk mixture back into remaining hot milk in the pan.
6
Cook over medium heat, whisking until mixture comes to a boil; reduce heat slightly and cook for 2 minutes, whisking frequently.
7
Remove pan from heat; add coconut oil and vanilla, stirring until well combined.
8
Pour into 4 serving glasses or bowls and refrigerate at least 4 hours or overnight.
9
In a small bowl combine walnuts and maple syrup; spoon over chilled pudding.
10
ENJOY!

1316

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups original almond milk (I find that it doesn't overpower the butterscotch flavor of this pudding like coconut milk does), ½ cup organic coconut sugar, 1 tablespoon unsulphured blackstrap molasses (I use Plantation brand), ¼ cup almond milk, and more.

Yes, Stove Top Butterscotch Maple-Walnut Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Stove Top Butterscotch Maple-Walnut Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions