Butter-Scotch Pudding

The pudding can be made up to 3 days ahead. Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate. The texture may firm up when chilled; let stand at room temperature for 15-20 minutes before serving, or gently reheat in a double boiler, stirring frequently.

Store in an airtight container or covered bowl in the refrigerator for up to 5 days. Press plastic wrap directly onto the pudding surface before covering to prevent a skin from forming. Serve chilled or at room temperature. Top with fresh whipped cream just before serving.