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Foraging with Alexis Nikole Nelson.
This recipe gives an old standby a big flavor lift. Salt accentuates the buttery caramel flavor of the butterscotch, black pepper adds savory depth and complexity, and ground ginger offers notes of warm spice. For individual desserts, portion the just-cooked pudding into jelly jars or small bowls, then refrigerate.
tablespoons salted butter, cut into 6 pieces
cups packed dark brown sugar
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