Ingredients Jump to Instructions ↓

  1. 50 g unsalted butter , softened

  2. 60 g light brown sugar

  3. 1 vanilla pod , seeds only

  4. 2 tsp baking powder

  5. 225 g self-raising flour

  6. 1/2 tsp bicarbonate of soda

  7. 2 eggs

  8. 300 ml milk , warmed to blood temperature

  9. 50 g walnuts , chopped

  10. 50 g stoned prunes , chopped

  11. 85 g butter

  12. 85 g muscovado sugar

  13. 200 ml double cream

  14. 1-2 tsp whisky , or to taste

  15. whipped double cream , to serve

Instructions Jump to Ingredients ↑

  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.


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