A long-standing Roadhouse classic is more flavorful than ever!
By Ari Weinzweig
If you’ve eaten at the Roadhouse in recent years, you’ll likely already know that the Butterscotch Pudding is one of the tastiest and best-selling desserts! If I were eating dinner at the Roadhouse, this is pretty surely what I would order to close out my meal. And hundreds of other diners do the same every single week!
Made with Muscovado brown sugar and plenty of Calder Dairy cream, topped with a small bit of French fleur de sel sea salt, the pudding has been a fan favorite—the Roadhouse makes many gallons of it every week. That’s a lot of slow simmering and a LOT of stirring!
How it’s better with butter!
Last week, the already amazing after-dinner treat took a step up to an even higher level of excellence when the Roadhouse chefs started using the remarkably good Vermont Creamery Cultured Butter in the pudding. Wow! Like I said, it’s been great for years, but now it’s getting more attention than ever! Creamery, richer, smoother, and more delicious!
Longtime Sous Chef Jess Forbes offers,
Butter, in my humble opinion, is one of the most important ingredients a recipe can have. When something has just that extra bit of unctuousness, it’s because of butter. When a pastry is deliciously flaky, it’s the butter. It adds texture, flavor, causes baked goods to rise, I could go on and on! Butter does a lot! Needless to say, when we talked about making the switch to Vermont cultured butter for making biscuits, among other things, I was excited!
And now, it’s in the Butterscotch Pudding, the benefits of which are evident in every creamy, smooth spoonful.
A brief history of butterscotch.
Butterscotch was “invented” near the town of Doncaster in Yorkshire in the north of England in the late 18th century. Later, it became popular on this side of the Atlantic to the point that, as the Los Angeles Times shared, “Once upon a time, butterscotch was the darling of the American sweet tooth.” The Roadhouse crew is out to recreate that sweet reality. The combination of the sweetness from the sugar with the delicate, delicious bitterness of the caramelization of the Muscovado brown sugar and the complex richness of the cultured butter is so good!
If you’re taking some of this stuff home—or for that matter, if you’re enjoying it at the Roadhouse—try it with a bit of a Bakehouse Ginger Jump Up cookie crumbled on top. Pretty terrific!