Log in
Decadent Butterscotch Pudding Trifle with Butterscotch Extract
Dolce Flav
Rated 5.0 stars by 1 users
Category
Butterscotch Extract
Author:
Dolce Flav
Servings
8
Prep Time
200 minutes
Cook Time
0 minutes
Treat yourself to a layered delight with this Butterscotch Pudding Trifle—a show‑stopping dessert that combines silky homemade butterscotch-infused pudding using aromatic butterscotch extract, soft cake or cookie crumbs, and clouds of whipped cream. In under 20 minutes of prep, you’ll mix up a rich pudding base, then layer it with sponge cake or cookie pieces and whipped topping. Chill until set, and you’ll have a beautifully layered dessert that’s perfect for gatherings, holiday spreads, or indulgent weeknight treats.
Ingredients
For the butterscotch pudding:
-
¾ cup packed dark brown sugar
-
3 tablespoons unsalted butter, cut into pieces
-
2 teaspoons butterscotch extract
-
Pinch of salt
-
2 cups whole milk
-
2 tablespoons cornstarch
-
1 teaspoon vanilla extract
For assembly:
-
1 (approximately 8 oz) pound cake or vanilla sponge cake, cubed (or cookies like vanilla wafers)
-
1½ cups heavy whipping cream, chilled
-
2–3 tablespoons powdered sugar
-
Optional: caramel sauce or toffee bits for garnish
Directions
Make the pudding base:
In a saucepan over medium heat, melt butter and dark brown sugar, stirring until smooth. Add butterscotch extract and a pinch of salt, stirring to combine.Thicken the pudding:
In a separate bowl, whisk cornstarch into cold milk until smooth. Slowly whisk the milk mixture into the saucepan. Continue cooking over medium-low heat, whisking frequently until the pudding thickens to a custard consistency.Flavor it:
Remove from heat and stir in vanilla extract (if using). Let it cool slightly.Whip the cream:
In a chilled bowl, beat the heavy cream with powdered sugar until medium‑stiff peaks form.Layer the trifle:
In a trifle bowl or individual glasses, layer cake cubes (or cookies), then pour a generous layer of butterscotch pudding. Repeat layers, finishing with whipped cream on top.Chill until set:
Refrigerate for 2–3 hours (or overnight) to allow flavors to meld and layers to set beautifully.Serve and garnish:
Garnish with caramel drizzle or toffee bits if desired. Scoop and serve chilled.
Recipe Note
FAQs
Can I substitute pudding mix instead of making from scratch?
Yes—but for true butterscotch flavor, homemade pudding with butterscotch extract gives a richer, more authentic result.
Where can I buy butterscotch extract?
Specialty baking supply stores or online retailers carry butterscotch extract—look for food-grade, concentrated versions for best flavor.
Can I use vanilla extract instead?
Vanilla works but won’t replace the deep, buttery butterscotch notes. Use butterscotch extract for signature flavor.
How long does the trifle last?
It keeps well, refrigerated, for up to 3–4 days. The cake may soften over time.
Can I skip the cake layer and go all pudding and cream?
Yes! It’ll become more like parfait—still delicious, but without the cake texture contrast.
Is there a non‑dairy alternative?
Yes—use plant-based milk (oat/almond) and coconut whipping cream. Texture will vary slightly.
Can pudding be made ahead?
Absolutely! You can make pudding up to 1 day ahead and refrigerate before assembling.
How do I prevent lumps in the pudding?
Whisk the cornstarch into cold milk thoroughly before adding to hot sugar mixture. Whisk constantly while heating.
Can I add fruit to the trifle layers?
Definitely—try sliced bananas, diced pears, or berries for added freshness.
Why use dark brown sugar?
Dark brown sugar deepens the butterscotch flavor with rich molasses notes—light brown sugar yields a milder taste.