Name: Butterscotch pudding and whisky sauce
Total time: 1 h 15 min
Yield: Serves 6
Ingredients: 50g unsalted butter; 1 vanilla pod split; 60g light brown sugar; 225g self-raising flour; 1 pinch bicarbonate of soda; 2 tsp baking powder; 2 eggs; 300ml milk warmed; 50g prunes stoned and chopped; 50g walnuts chopped; to serve clotted cream; 85g salted butter; 85g muscovado sugar; 200ml double cream; to taste (use the best you have) whisky

Home
Recipes
Baking and desserts
Butterscotch pudding and whisky sauce

Butterscotch pudding and whisky sauce

Published: October 5, 2015 at 5:39 PM

Save recipe

Serves 6

A little effort

Total time: 1 hr and 15 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Winter in a pudding. Prunes and walnuts spruce up this comforting British pudding. The silky whisky sauce makes it and extra special dessert to serve at a dinner party or after a Sunday roast over the festive season. You can make this ahead and warm it through while you eat your main course. Serve with a spoon of clotted cream.

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

50g unsalted butter
1 vanilla pod

split
60g light brown sugar
225g self-raising flour
1 pinch bicarbonate of soda
2 tsp baking powder
2 eggs
300ml milk

warmed
50g prunes

stoned and chopped
50g walnuts

chopped
to serve clotted cream
85g salted butter
85g muscovado sugar
200ml double cream
to taste (use the best you have) whisky

Nutrition: per serving

kcal687
fat45.6g
carbs60.4g
fibre1.5g
protein9.7g
salt1.23g

Method

step 1

Heat the oven to 180c/fan 160c/gas 4. Beat the butter, vanilla and sugar together. Mix the flour, bicarbonate of soda and baking powder, then add bit by bit to the butter mix, alternating with one egg at a time. Add the warm milk to make a smooth batter, then stir in the prunes and nuts. Pour into a baking tin approx 23 × 16 cm and cook for 30-40 minutes until firm.
step 2

For the sauce, boil the butter and sugar together until they are a dark caramel, then pour in the cream. Bring back to the boil and add the whisky to taste.
step 3

Cut the pudding into squares, put on plates, then pour over the sauce to cover. Serve with a spoon of clotted cream.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue