Warm Butterscotch-Banana Pudding


30 minutes or less

This luscious, rich-tasting pudding contains bits of melted butterscotch, giving added texture to the dessert. Note that it thickens as it cools, and is equally good thoroughly chilled or still warm.

  • servingServings


  • 2 1/2 cups vanilla soymilk
  • 1/4 cup cornstarch
  • 1/4 cup instant tapioca pearls
  • 2 bananas, peeled and sliced
  • 1 Tbs. vanilla extract
  • 1 cup butterscotch chips
  • 3 Tbs. brown sugar


  1. Mix 1 cup soymilk with cornstarch and tapioca pearls, and set aside. Place banana slices into 11/2-qt. dish. Set aside.
  2. Heat remaining 11/2 cups soymilk over medium heat, and stir in cornstarch-tapioca mixture, vanilla extract, butterscotch chips and brown sugar. Continue cooking and stirring until mixture thickens, about 4 minutes. Remove from heat, and pour over bananas. Refrigerate until ready to serve.

Wine Suggestions

If you haven’t yet tried drinking sherry with dessert, this recipe would be a good place to start. The vanilla, butterscotch, creamy tapioca and especially the bananas are good matches with well-aged, dessert-style sherries based on the Pedro Ximenez grape. Try this pudding with Bodegas Toro Albala Don PX Gran Reserva.

Nutrition Information

  • Serving Size: Serves 5 to 6
  • Calories: 300
  • Carbohydrate Content: 49 g
  • Fat Content: 10 g
  • Fiber Content: 1 g
  • Protein Content: 4 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 70 mg
  • Sugar Content: 14 g