If you’re not over the sweets after last week’s V-Day postings, you might check out this butterscotch pudding recipe from Chef Bradley Ogden of the Lark Creek Restaurant Group in the Bay Area.

It’s one of the recipes featured from many local chefs in the “San Francisco Chef’s Table” Cookbook, written by my friends food writer and blogger Carolyn Jung and photographer Craig Lee. As someone who likes to dine out trying new restaurants, it’s like having a big dinner with all these chefs sharing their recipes in one place.

I selected the butterscotch pudding recipe as the first to try because I’ve had a weak spot for this dessert when I first had it at a San Francisco restaurant. I’ve never tried to make it at home, but always order it when I see it on the dessert menu.

I really love the color of butterscotch, it's almost like caramel.

I really love the color of butterscotch, it’s almost like caramel.

Sometimes recipes from chefs can seem intimidating, and this recipe did seem that way when I first read it. But when I actually went through the steps, it was pretty easy. First I had to find out what butterscotch chips were. I mistakenly thought I had to buy some butterscotch candy and chop them into chips, but they are actually something in the baking section and comes in packages just like chocolate chips, but butterscotch flavor.

Side note: Among food blogs, there’s a debate on whether the commercial butterscotch chips are healthy and really butterscotch. So if you’re interested, you can actually make your own chips using these home-made recipes. For convenience, I just went with the one you can find in the baking section.

The pudding turned out great, not really sweet but also not a really strong butterscotch flavor. (It actually smelled more like butterscotch than after it cooled.) Maybe if I made my own butterscotch chips it might have more of a strong butterscotch flavor?

Anyway, this is a perfect restaurant-like dessert to make for a dinner party (especially because you make it the night before so you don’t have to worry about it during the night of your dinner). I look forward to trying out the other recipes from some of my favorite restaurants and chefs. Pick up a copy of the cookbook if you haven’t already, and you can get your chef on.

Butterscotch chips

Butterscotch chips

I finished off the dessert with whipped cream (with a dash of scotch) and chocolate shavings

I finished off the dessert with whipped cream (with a dash of scotch) and chocolate shavings

A spoon of the creamy pudding

A spoon of the creamy pudding

14 Responses to Trying Out Chef Bradley Ogden’s Butterscotch Pudding Recipe

  1. Tara says:

    Wow, the cookbook looks great and it is not priced bad either! I will have to look at some of the sample recipes and pick one up soon. What are your favorite ones in there so far?

    • Ben Ben says:

      I just started to try the recipes so not sure if I can say I have a favorite yet. But I am looking forward to trying a recipe from Bar Tartine for chilled peach soup (just sounds so different), a risotto with tomato from Cotogna, and a blood orange chocolate souffle from the Chocolate Lab.

  2. Brenda Ton says:

    This looks absolutely perfect, Ben. Great job! I’ll need to add this on the list to make.

  3. I’ve always been weird about using store-bought butterscotch chips for the same reason you mentioned! Plus in the restaurant we’d always just make our own. I can’t say no to this pudding!

  4. Carolyn Jung says:

    Soooo glad you loved the butterscotch recipe as much as I did. I’ve made it a few times for dinner parties and everyone always goes nuts for it. Fortunate for the cook, too, you can make it the day before, so one less dish to worry about prepping on the day of the event. Thanks for the plug for my cookbook. Am thrilled you are getting such great use out of it. 😉

    • Ben Ben says:

      Can’t wait to try it for some dinner guests. This time around I just did half the recipe and ate them all for myself. 🙂

  5. faleen says:

    I feel as though i am losing my sense of reality here. I had thought after reading your article that the recipe was posted on one of the hyperlinks….also from the comments i assumed that those who commented has made it….i have clicked on just about everything in sight and there is no recipe….was this just a discussion about it with people who had purchased the cookbook or is there actually a recipe here that i keep missing somehow?

    • Ben Ben says:

      Faleen, this was just a post of trying a recipe of a cookbook and giving my sense of the book. If people like the idea of the butterscotch pudding, they should get the book.

  6. Row says:

    Mmm, this pudding looks so dreamy! I love the creamy texture. Carolyn’s book is on my list of books to buy… looks like I’ll have to bump it up to the top! 🙂

    • Ben Ben says:

      Row, you need to get the book so you can see which San Francisco restaurants you have to visit the next time you come to town! 🙂

  7. Sandy says:

    Ha! That looks delicious, I know that is something you can’t resist when you see it on the menu. I have to track down Carolyn so I can get her to sign her awesome book!

    • Ben Ben says:

      Sandy, Carolyn is still doing demos with chefs at Santana Row in San Jose so I bet you can hunt her down there. 😉

  8. Erika says:

    Love!!!!! I have the book and am determined to try at least 10 more recipes from it (I’ve already tried the buttermilk cakes and the mudslide cookies!). This wasn’t even on my list of things to try, but you make it sound SO irresistible! I’m so excited to meet an official recipe tester of the book 🙂