Butterscotch Pudding at the Roadhouse

A delicious dessert with sea salt!

by Ari Weinzweig

It’s true. When you read the menu at the Roadhouse you’ll see my name attached to the donut sundae (I did invent it, while out running one day) and that is our biggest selling dessert, so I’m not trying to discourage you in the least from joining the many hundreds of folks who enjoy one each week. But if I was going to be eating dinner at the Roadhouse, Butterscotch Pudding is surely what I would order to close out my meal.

I’m not 100% sure what it is that makes this pudding so darned good. I don’t really eat much in the way of sweets, but I do love this. And so do a LOT of other regular customers. Made with butter, cream and a lot of naturally made, dark Muscovado sugar (the same stuff that goes into our pecan pie or Roadhouse donuts). Served sprinkled with a pinch of what the French call ‘fleur de sel,’ it’s really something special. Honestly, it might be worth stopping by just to have dessert.

Pair it with a glass of something good! Felipe Diaz, long time server, trainer, and all around good guy at the Roadhouse, recommends either a light Madeira, like the New York Madeira we have on hand at the Roadhouse or the Kentucky Bedwarmer. Felipe says, “The spice and the citrus would counter the sweetness, and the bourbon would pick up the caramel notes of the butterscotch.”

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