I can be a lazy cook. I am not however a lazy eater. I often have very lofty aspirations about what I want to eat, it is just getting there that can seem a bit daunting. But I have found that from laziness often comes resourcefulness, or pudding, as it was this time.

Pudding is not something that is in my file under often-rotated recipes. I generally prefer something I can sink my fork into for dessert, and well, pudding is the stuff which won’t even hold your spoon straight. But when it is a snowy Sunday, with the wind whipping around so quickly the flakes do not fall softly to the ground but briskly fly at you, perpendicular to the sidewalk, in a pinch, pudding will have to do.

Making pudding from scratch is just about as simple as making it from the box. In fact, I made this dessert with ingredients I found in the fridge and pantry– you can’t beat that. For this particular batch, I substituted light brown sugar for white sugar. I suppose that makes this pudding butterscotch, but I found the dessert not so much butterscotch-y as just different from the usual.

Cool and creamy, with just the right amount of sweetness to satisfy my sweet tooth in even the nastiest of weather. I set the plastic wrap right on top of the surface of the pudding, so nary a skin was in sight as I set it to chill. Then spoonful after wobbly spoonful I ate the pudding up. If you would like the recipe, a similar one is found here.