Butterscotch Pudding & Whisky Sauce
2 oz unsalted butter
1 vanilla pod , split
2 oz light brown sugar
8 oz self-raising flour
1 pinch bicarbonate of soda
2 tsp baking powder
2 eggs
10oz milk , warmed
2 oz prunes , stoned and chopped
2 oz walnuts , chopped
clotted cream , to serve
FOR THE WHISKEY SAUCE
3 oz salted butter
3 oz muscovado sugar
200ml double cream
whiskey to taste (use the best you have)
Heat the oven to 356F/fan 320F/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 x 16 cm and cook for 30-40 minutes until firm.
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 whiskey to taste.
Cut the pudding into squares, put on plates, then pour over the sauce to cover. Serve with a spoon of clotted cream.
| Yield: | 6 servings | ||
| Prep Time: | 0 hr 20 mins | ||
| Cook Time: | 0 hr 55 mins | ||
| Ready In: | 0 hr 55 mins | ||
| Category: | Desserts | ||
| Main Ingredient: | Flour | ||
| Cooking Method: | Baking |
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| Occasion: | Christmas | ||
| Recipe Tags: | christmas | desserts | holiday |
