Butterscotch & almond puddings with butterscotch sauce

Recipe uploaded by

Rick Stein

1 rating

Recipe by Rick Stein

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. For the butterscotch sauce, put the butter, sugars and golden syrup into a pan and leave over a low heat, stirring from time to time, until the sugars have dissolved. Stir in the cream, vanilla extract and a pinch of salt, then leave to cool. This can be stored in a screwtop jar in the fridge until needed.
2. Heat oven to 180C/160C fan/gas 4. Lightly butter 8 x 175ml individual pudding moulds. Using an electric whisk, beat the butter in a bowl until light and creamy. Add the muscovado sugar and beat for 5 mins until the mixture is very light and fluffy, then slowly add the beaten egg, beating well between each addition, adding a little flour towards the end if the mixture looks like it's about to curdle. Sift over the remaining flour, baking powder and a pinch of salt, then gently fold together with the ground almonds and 1 tbsp milk if the mixture looks a little stiff.
3. Spoon the mixture evenly into the pudding moulds, then put on a baking tray. Bake for 20-22 mins or until golden and a skewer pushed into the centres comes out clean. Warm the sauce over a low heat in a small pan.
4. Remove the puddings from the oven, leave to cool for 2-3 mins, then run a round-bladed knife around the outside of each one and turn out. Drizzle generously with the warm butterscotch sauce and serve with a scoop of Clotted cream & stem ginger ice cream (see 'Goes well with'). Or cool the turned-out puds completely, then cover with cling film and set aside. Reheat each one in the microwave on High for 1 min until steaming hot (keep them warm in a low oven while you heat each one), then serve.

Per serving

684 kcalories, protein 7g, carbohydrate 71g, fat 44 g, saturated fat 24g, fibre 1g, salt 1.09 g

Latest comments and suggestions

• Jonathan

  16 November 2009

  Jonathan rated and commented on this recipe

  

  I made 24 of these for a family party we had this weekend. They are really fantastic, very indulgent, very light and a wonderful sauce. My only tip is that it said to lightly flour the moulds, I cooked them in 2 batches of 12 and I found the first batch hard to get out so on the next 12 I used more butter and dusted with flour as well. They came our much better that time. The great thing about these puddings is that you can make it all in advance and then just heat, poor sauce on and serve with cream. I found 30 seconds per pudding in the microwave was enough. Jonathan

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/47608/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 200g butter at room temperature, plus extra for greasing
• 200g light muscovado sugar
• 3 large eggs , beaten
• 160g self-raising flour
• 1 tsp baking powder
• 50g ground almonds
• a little milk , if necessary

FOR THE BUTTERSCOTCH SAUCE

• 50g butter
• 85g light muscovado sugar
• 25g demerara sugar
• 150g golden syrup
• 150ml double cream
• ½ tsp vanilla extract

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook 40 mins

Ingredients

• 200g butter at room temperature, plus extra for greasing
• 200g light muscovado sugar
• 3 large eggs , beaten
• 160g self-raising flour
• 1 tsp baking powder
• 50g ground almonds
• a little milk , if necessary

FOR THE BUTTERSCOTCH SAUCE

• 50g butter
• 85g light muscovado sugar
• 25g demerara sugar
• 150g golden syrup
• 150ml double cream
• ½ tsp vanilla extract

Per serving

684 kcalories, protein 7g, carbohydrate 71g, fat 44 g, saturated fat 24g, fibre 1g, salt 1.09 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk