Prep time: 10 min Cook time: 45 min Serves: 6-8 Comfort pudding with a decadent alcoholic twist and a generous dollop of whipped cream
Ingredients
For the butterscotch pudding
50 g unsalted butter, softened
60 g light brown sugar
1 vanilla pod, seeds only
2 tsp baking powder
225 g self-raising flour
½ tsp bicarbonate of soda
2 eggs
300 ml milk, warmed to blood temperature
50 g walnuts, chopped (optional)
50 g stoned prunes, chopped (optional)
For the whisky sauce
85 g butter
85 g muscovado sugar
200 ml double cream
1-2 tsp whisky, or to taste
whipped double cream, to serve
Method
1. For the butterscotch pudding: preheat the oven to 180C/160C fan/gas 4. Grease a 20cm square baking tin.
2. Beat the butter, sugar and vanilla seeds together in a bowl until pale and fluffy. In a separate bowl, mix together the baking powder, flour and bicarbonate of soda. In a third bowl, lightly beat the eggs.
3. Gently mix half of the dry ingredients into the butter mixture, followed by half of the eggs, then fold in the remainder of the dry mix and eggs. Mix just enough to bring it together - don't over mix the batter or the pudding will be heavy.
4. Stir in the milk, walnuts and prunes (the batter will be quite runny) then pour into the prepared baking tin. Bake for 30-40 mins, or until pale golden brown and a skewer inserted into the middle of the pudding comes out clean.
5. Leave to cool in the tin for 5 minutes then transfer to a wire rack.
6. For the whisky sauce: while the pudding is baking, melt the butter and sugar together in a small pan over a medium-high heat and boil for 5 minutes, until the sugar is dissolved.
7. Pour in the cream, bring back to the boil then stir in whisky, to taste.
8. Serve wedges of the warm pudding with the hot whisky sauce and whipped cream.
Ingredients
For the butterscotch pudding
50 g unsalted butter, softened
60 g light brown sugar
1 vanilla pod, seeds only
2 tsp baking powder
225 g self-raising flour
½ tsp bicarbonate of soda
2 eggs
300 ml milk, warmed to blood temperature
50 g walnuts, chopped (optional)
50 g stoned prunes, chopped (optional)
For the whisky sauce
85 g butter
85 g muscovado sugar
200 ml double cream
1-2 tsp whisky, or to taste
whipped double cream, to serve
Method
1. For the butterscotch pudding: preheat the oven to 180C/160C fan/gas 4. Grease a 20cm square baking tin.
2. Beat the butter, sugar and vanilla seeds together in a bowl until pale and fluffy. In a separate bowl, mix together the baking powder, flour and bicarbonate of soda. In a third bowl, lightly beat the eggs.
3. Gently mix half of the dry ingredients into the butter mixture, followed by half of the eggs, then fold in the remainder of the dry mix and eggs. Mix just enough to bring it together - don't over mix the batter or the pudding will be heavy.
4. Stir in the milk, walnuts and prunes (the batter will be quite runny) then pour into the prepared baking tin. Bake for 30-40 mins, or until pale golden brown and a skewer inserted into the middle of the pudding comes out clean.
5. Leave to cool in the tin for 5 minutes then transfer to a wire rack.
6. For the whisky sauce: while the pudding is baking, melt the butter and sugar together in a small pan over a medium-high heat and boil for 5 minutes, until the sugar is dissolved.
7. Pour in the cream, bring back to the boil then stir in whisky, to taste.
8. Serve wedges of the warm pudding with the hot whisky sauce and whipped cream.
» Despatches - Undercover Designer Dogs
» Sulin Puppies 8 weeks
» Sulin Pups 5 Weeks Today
» More Sulin Pic's of pups
» HAPPY BIRTHDAY TO THE DIRTY DOZEN
» Sulin Puppies Now Four Weeks
» Are there Birthdays in Heaven?
» Hee! hee ! It's Crimbo !