Butterscotch is one of those flavors that can make you travel through time. I remember eating it, still warm off the stove, when I was just a kid. It was straight from the box of Jell-o instant pudding and it was fabulous to my 7-year-old taste buds. Today I’d probably have a very different reaction to that product and my poor kids have never even tried it. I’d be horrified by its overly sweet and gelatinous taste and they would probably love it! Instead I made them some from scratch, so they would have the same romantic memory, but this one they can take into adulthood.
I got David Lebovitz’s Ripe for Dessert book this year from my aunt Kris, the same one I sent the cake to FL for. It is a lovely book about all kinds of tasty desserts made with fresh fruit. As I was flipping through it fell to the page with butterscotch pudding. He paired it with bananas, which at first seemed like a match that would be far too sweet. But the banana’s are caramelized in coffee, which perfectly balances the sugar with the bite of coffee. Sweet enough to satisfy my sons and yet not at all cloying like the Jell-o of my childhood. Read More