When did lunch get so depressing? Do you also feel like you can’t remember the time your work day wasn’t cut in half by a sad office salad eaten without joy or a granola bar hastily devoured in the car? Lunch, why do you disgust me?
Lately, I’ve felt inspired to pick up my lunch. Fortunately, my catalyst was Jessie Sheehan’s lovely new book, “Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats.”
With an eye for user-friendly recipes that come together quickly and don’t require fancy ingredients or techniques, Sheehan has also created a book full of treats that store well and store beautifully.
RELATED: Dinosaur Nuggets and Juice Boxes: In Defense of Making Lunch Fun Again
While you could make a casserole of his brownies or a loaf of his banana bread to brighten up the mundane sandwich awaiting you this afternoon, why not take yourself back to the days when you love to eat lunch?
The pudding cup is far too delicious a confectionery to be confined to the elementary school cafeteria. While its appeal is universal, those of us of a certain age associate our childhood lunches with that exciting added element of danger provided by the original Hunt’s Snack Pack metal container. If you or any of your friends weren’t bleeding from your mouth after licking that melee weapon of a lid, was it even lunchtime?
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Although today I prefer my pudding in a less lethal plastic container, I still crave a flavor reminiscent of monkey bars and playtime. I’ve simplified Sheehan’s use of milk and cream by replacing half and half, but you can go your own way here. The butterscotch nuggets might seem like an odd touch, but they hit all the right nostalgia flavor notes.
Making a batch gives you something to look forward to after lunch any day of the week. Please eat some of your celery sticks too, okay?
Recipe: Non-Lethal Butterscotch Pudding Cups
Inspired by “Snackable Bakes” by Jessie Sheehan
- 3 tablespoons cornstarch
- 1 1/2 teaspoons sea salt
- 1/2 cup packed dark brown sugar
- 3 cups half and half
- 2 egg yolks
- 3/4 cup butterscotch chips
- 1 tablespoon of vanilla extract
- 2 tablespoons butter, softened
- Whisk cornstarch, sea salt and dark brown sugar in a heavy-bottomed saucepan. Slowly pour in half and half, stirring as you go to avoid lumps. Stir in egg yolks. Everything should be well mixed and not lumpy.
- Place saucepan over medium-high heat for 5-10 minutes, stirring regularly until thickened.
- Remove from heat and stir in butterscotch chips, vanilla extract and butter until melted and well incorporated.
- Pour the pudding into 8 individual plastic or glass containers. Cover and refrigerate for 2 hours or more. To be enjoyed after lunch or at any time.
More ways to make lunch fun again:
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