Butterscotch Pudding with Whisky Sauce

Name: Butterscotch Pudding with Whisky Sauce
Yield: Serves 6–8
Cuisine: British
Ingredients: 50 g stoned prunes, chopped; 50 g shelled walnuts, chopped; 300 ml milk, warmed; 2 medium eggs; whisky, to taste; 200 ml double cream; 85 g muscovado sugar; 85 g butter; 60 g light brown sugar; 50 g unsalted butter; 1 pinch of bicarbonate of soda; 225 g self-raising flour; 2 tsp baking powder; 1 vanilla pod, split and scraped

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

I’ve used walnuts and prunes in this one. If this is not your thing, just leave them out. The whisky sauce, however, is essential to the decadence of the dish. Serve with lots of thick double cream.

Ingredients

50 g unsalted butter
60 g light brown sugar
1

Europe
United Kingdom
Dessert
Winter
December
November
Vegetarian

Method

Preheat the oven to 180°C/350°F/gas mark 4. Grease a 20cm square baking tin.

Beat the butter, sugar and vanilla seeds together in a bowl. In another bowl, mix the baking powder with the flour and bicarbonate. Beat the eggs in a third bowl. Slowly and alternately add small amoun