Butterscotch puddings with whisky sauce and cinnamon ice cream
These sweet and indulgent puddings are given an extra kick with the addition of a whisky sauce.
Ingredients
For the puddings
- 55g/2oz unsalted butter, plus extra for greasing
- 55g/2oz soft light brown sugar
- 1 vanilla pod, seeds removed
- 225g/8oz self-raising flour
- 2 tsp baking powder
- pinch bicarbonate of soda
- 2 free-range eggs, beaten
- 300ml/10fl oz full-fat milk
- 55g/2oz walnuts, finely chopped
- 55g/2oz medjool dates, finely chopped
- handful of chopped walnuts and dates, to decorate
For the sauce
- 85g/3oz salted butter
- 85g/3oz muscovado sugar
- 200ml/7fl oz double cream
- Scotch whisky, to taste
For the cinnamon ice cream
- 200ml/7fl oz full-fat milk
- 200ml/7fl oz double cream
- 2 cinnamon sticks
- 2 free-range eggs
- 75²µ/2¾´Ç³ú caster sugar
Method
Preheat the oven to 200C/180C Fan/Gas 6. Grease four small tart tins with butter.
To make the puddings, place the butter, sugar and vanilla in a mixing bowl and cream together until combined. Mix together the flour, baking powder and bicarbonate of soda in a separate bowl. Add the flour mixture and the eggs gradually to the butter mixture and mix to make a batter. Stir in the milk, walnuts and dates. Spoon the mixture into the prepared tins and bake for 30 minutes, or until set.
To make the sauce, heat the butter and sugar in a small saucepan over a low heat until melted. Stir in the cream and whisky, to taste.
To make the cinnamon ice cream, place the milk, cream and cinnamon in a saucepan and bring up to the boil. Remove the cinnamon sticks and leave to cool. Whisk the eggs and sugar in a bowl and then gradually whisk in the milk mixture. Pour the mixture into an ice-cream maker, churn according to manufacturer's instructions and freeze.
To serve, spoon the sauce over the top or alongside the puddings. Decorate with the chopped walnuts and dates and serve with the ice cream.
