Butterscotch Pudding

A deliciously retro dessert pairing silky caramel flavours with the smokey tones of scotch whisky.

Ingredients

• 160g dark brown sugar

• 1/2 teaspoon fine sea salt

• 3 tablespoons cornstarch

• 1 tablespoon unsalted butter

• 4 egg yolks

• 500ml milk, room temperature

• 220ml double cream, room temperature

• 2 teaspoons vanilla extract

• 1 tablespoon scotch whisky (I used Tallisker)

• Whipping cream

• Flaked almonds

Method

In a large bowl, whisk together the egg yolks, salt and cornstarch until fully combined and smooth.

In a medium heavy bottomed pan, mix together the brown sugar and butter. Put the pan over medium-low heat, and allow sugar butter mixture to melt without stirring. once the sugar has melted, swirl the pan lightly from time to time to ensure all sugar crystals are dissolved.

Once the caramel turns a medium amber colour, quickly add the milk and cream, and continuously whisk. Be careful as the mixture will bubble up. Keep whisking until any crystallised bits have dissolved completely.

Remove from heat, and add half the milk caramel mixture to the bowl with the egg yolks, whisking continuously so that the eggs dont scramble. Add the second half of the milk mixture and continue whisking until it’s smooth and fully combined.

Pour the mix back into the pan, and on medium heat and without stopping to whisk, cook the mixture until it begins to have more structure, the colour is developed to a nice light caramel and the consistency is silky and has bounce.

Remove from heat, add 2 teaspoons of vanilla extract and 1 tablespoon of whisky, and stir to fully combine. Pour mixture into an airtight container, placing clingfilm directly touching the top surface of the pudding to avoid a skin forming. Refrigerate to cool completely.

Serve with a little bit of whipped cream stirred through, and sprinkle with flaked almonds.