Orange & butterscotch pudding

Name: Orange & butterscotch pudding
Yield: Serves 6-8
Ingredients: 3 capfuls of whisky; 6 tablespoons double cream; 4 large free-range eggs; 100 g walnut halves, roughly broken; 100 g caster sugar; 265 g self-raising flour; 250 g caster sugar; 50 g butter, chilled, cut into small cubes; double cream, for serving; 2 small oranges, skins left on, very finely sliced; 125 g dark muscovado sugar; 225 g butter, plus extra for greasing; 2 small unwaxed oranges

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Hark the herald angels sing, glory to this steamed pudding! I love my Christmas pud, but stick a few pennies in this one instead if you are open to change.

Ingredients

2 small unwaxed oranges
225 g butter, plus extra for greasing
125 g

Dessert
Vegetarian

Method

Butter a 1.7-litre pudding basin and line the base with a small circle of baking paper. Start making the butterscotch sauce. Put the caster sugar in a small frying pan over a low heat and pour over just enough cold water to cover. Heat until the sugar dissolves, swishing the contents around the pan