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Butterscotch devil's delight

by Kate Doran
  1. Butterscotch Devil's Delight
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A decadent dessert for those who love to indulge; rich, creamy butterscotch with a splash of whisky, what's not to love? A perfect treat to make for any occasion.

First published in 2015
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My husband Luke has always had a particular soft spot for butterscotch. More specifically: the powdered butterscotch pudding that you buy in a packet and mix with milk, beloved of many a child of the eighties.

This home-made version of that childhood classic stars dark muscovado sugar, real vanilla and plenty of full-fat cream and milk. A cheeky slug of Scotch stirred in at the end makes this indulgent pudding a little closer to a devil's delight than its angelic namesake, but the flavour is truly divine.

This recipe is from Kate's new book Homemade Memories: Childhood Treats with a Twist published by Orion, 2015

Ingredients

Metric

Imperial

  • 45g of butter, cubed
  • 150g of dark muscavado sugar
  • 3/4 tsp salt flakes
  • 450ml of double cream
  • 3 tbsp of cornflour
  • 350ml of milk
  • 1/2 vanilla pod, seeds only
  • 2 tbsp of whisky
  • 1 handful of cacao nibs, to serve
SAVE RECIPE

Method

1
In a medium saucepan, brown 30g of the butter. Once golden and toasty smelling, stir in the sugar and salt. Remove from the heat and whisk in 150ml of the cream
2
In a medium bowl, whisk the cornflour with 50ml of the milk. Whisk in the brown butter mixture followed by the remaining milk. Return everything to the saucepan and bring to a simmer over a medium heat. Cook for 3 minutes, stirring constantly, until thickened
3
Remove the pan from the heat then stir in the remaining butter, vanilla seeds and 1 tbsp whisky until smooth. Press cling film onto the top to prevent a skin forming and allow to cool completely at room temperature
4
Whip the remaining cream, adding 1 tbsp whisky at the start if you’d prefer a slightly boozier pud, then fold two thirds into the cooled pudding
5
Divide between four glasses or bowls and chill, along with the remaining cream, for a minimum of 2 hours. Remove the puddings from the fridge, top with an extra dollop of whipped cream and sprinkle of cocoa nibs, then serve
First published in 2015
Kate Doran

Kate Doran is the blogger behind 'The Little Loaf', specialising in nostalgic baking recipes.

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