Butterscotch pudding & whisky sauce

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• Marjie53

  23 December 2010

  Marjie53 commented on this recipe

  I made these as a Christmas dessert instead of my usual Sticky Toffee Pudding. I was very disappointed..I do lots of baking & don't think I did anything wrong as I followed the recipe completely! The pudding turned out doughy, heavy and inedible, I didn't bother making the sauce as I threw the pudding away & went back to my light, fluffy Sticky Toffee pud!!

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• Marjie53

  23 December 2010

  Marjie53 rated this recipe

  

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• PumpkinBear

  25 December 2010

  PumpkinBear rated and commented on this recipe

  

  Marjie53's comments are half-right. I, too, have just discovered that the pudding comes out very dense and doughy, very much like the middle of a cheap loaf of white bread. I've just cooked it for all of our residents for their Christmas pud (I work in a nursing home). I thought "Stuff it" as it was too late to make anything different and gritted my teeth and made the sauce. WOW! The sauce really transforms the stodgy, heavy, doughy pud into something wonderful. The sponge absorbs some of the sauce and makes it really moist. There wasn't a scrap left! Sorry that you didn't make the sauce Marjie53 - it's a shame as I, too, thought that I'd made a mistake - if you'd have persevered then you'd have discovered a delicious pudding. And I've still got some of the sauce left - I'm going to have it with some toffee roulade later as it's nothing short of heavenly (kind of like an alcoholic melted Werther's original flavour).

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• AT's dishes

  04 January 2011

  AT's dishes commented on this recipe

  I made this recipe for a New Year's Eve dinner and I agree that the pudding is quite stodgy. However, I also agree with PumpkinBear's comments in that the sauce is absolutely divine and just makes the pudding unbeliveably moist and tasty. You simply can't eat the pudding without it. I would definitely recommend this dish, but there's no doubt you have to make the sauce to go with it.

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• binder stuff

  13 June 2011

  binder stuff rated this recipe

  

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• Sauron

  23 December 2011

  Sauron rated and commented on this recipe

  

  There is not much I can add. At first it seemed a bit doughy and I was considering beginning again assuming I had gone wrong somewhere. But fortunately I looked through the comments and as you say the sauce is the great saviour of this dish.

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• Cherry

  10 December 2012

  Cherry rated and commented on this recipe

  

  had to improvise a little due to lack of ingredients and used figs and dates instead of prunes and some pecan as i ran out of walnuts. Turned out really nice and wasn't bothered about it being doughy as it tasted great!

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• cuvier8

  05 February 2013

  cuvier8 rated and commented on this recipe

  

  This is gorgeous, the mixture needs whisking alot to get the air in to make it light

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Ingredients

• 50g unsalted butter
• 1 vanilla pod , split
• 60g light brown sugar
• 225g self-raising flour
• 1 pinch bicarbonate of soda
• 2 tsp baking powder
• 2 eggs
• 300ml milk , warmed
• 50g prunes , stoned and chopped
• 50g walnuts , chopped
• clotted cream , to serve

FOR THE WHISKY SAUCE

• 85g salted butter
• 85g muscovado sugar
• 200ml double cream
• whisky to taste (use the best you have)

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 55 mins

Ingredients

• 50g unsalted butter
• 1 vanilla pod , split
• 60g light brown sugar
• 225g self-raising flour
• 1 pinch bicarbonate of soda
• 2 tsp baking powder
• 2 eggs
• 300ml milk , warmed
• 50g prunes , stoned and chopped
• 50g walnuts , chopped
• clotted cream , to serve

FOR THE WHISKY SAUCE

• 85g salted butter
• 85g muscovado sugar
• 200ml double cream
• whisky to taste (use the best you have)

PER SERVING

687 kcalories, protein 9.7g, carbohydrate 60.4g, fat 45.6 g, saturated fat 23.5g, fibre 1.5g, salt 1.23 g

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