When the memory of the butterscotch pudding I made last week (using Muscovado dark brown sugar) recedes, I will make this. I even have blackberries in the freezer. And raspberries . . . raspberry sauce or coulis could be gorgeous with it.
With a small household, I appreciate that the recipe makes four servings, since pudding does not age well.
David: To replace the white flour with tapioca granules or tapioca flour, would the amount be half of the amount of all-purpose flour in the recipe, as for cornstarch, as you say in your newsletter? Merci!
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