Butterscotch pudding and whisky sauce
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.
- 50g unsalted butter
- 1 vanilla podsplit
- 60g light brown sugar
- 225g self-raising flour
- 1 pinch bicarbonate of soda
- 2 tsp baking powder
- 2 eggs
- 300ml milkwarmed
- 50g prunesstoned and chopped
- 50g walnutschopped
- 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.