Butterscotch Pudding with 3-Layers

This 3-layer Butterscotch Pudding may probably seem like it could take some time to make. But, it is undoubtedly very delicious and actually quite easy to make. Let us see here the recipe for this pudding:

First you need to make the butterscotch sauce. To start, heat half cup sugar and also caramelise it. Then, add unsalted butter. Let it melt. Next, add 1/2 a cup of cream to this and make it to a smooth consistency on slow fire. After a while, take it off the gas and keep aside. When it cools, let it chill in the fridge.

As the next step, caramelise nuts. Accordingly, heat a pan over medium heat, for this. Never overheat it, but. Furthermore, add sugar and caramelise it. Most importantly, do not burn the sugar. Now, put in cashew nuts and one spoon butter. Also, mix it thoroughly till the nuts are evenly coated with the caramel and butter. After that, pour this mixture onto a greased butter paper and also spread it. Then, when it cools, crush and keep it aside.

First of all, grind two packets of hide and seek biscuits in a mixer. Now, add 3 tbsp of melted butter and also blend it thoroughly. After that, spread it evenly in a pudding tray and refrigerate again for half an hour. Let it set.

To start with, soak 10gm China grass in 1/2 a cup of water. The next step is to mix the milkmaid, milk and sugar together and then to cook it till it just boils. Then, add 1 tsp vanilla essence and take it out from the stove. Finally, heat the China grass with the water. Meanwhile, let it melt completely, then take it from the heat and add it to the milkmaid mixture. Keep stirring constantly, throughout. After it cools a bit, pour it over the biscuit layer. Then, refrigerate this again for more time.