Butterscotch Pudding with Prunes and Walnuts and a Whisky Sauce
By Meeta K. Wolff
Prep Time: 15 min
Total Time: 60 minutes
- 50 g unsalted butter, softened
- 260 g coconut blossom sugar
- 1 vanilla pod, seeds only
- 12 teaspoons baking powder
- 225 g all-purpose flour
- ½ teaspoon bicarbonate of soda
- 2 eggs
- 300 ml milk, lukewarm
- 50 g walnuts, chopped
- 50 g stoned prunes
- 85 g butter
- 85 g muscovado sugar
- 200 ml cream
- 2-3 teaspoons whisky
- Preheat the oven to 180 degrees C. Grease either a 20cm square baking tin or a couple of enamel baking pans.
- Beat the butter, sugar and vanilla seeds together in a bowl until pale and fluffy. In a separate bowl, mix together the baking powder, flour and bicarbonate of soda. In another bowl, lightly beat the eggs.
- Gently mix half of the dry ingredients into the butter mixture, followed by half of the eggs, then fold in the remainder of the dry ingredients and eggs. Mix just enough to bring everything together - do not over mix the batter or the pudding will be heavy.
- Stir in the milk, walnuts and prunes. The batter will be rather runny. Pour into the prepared baking tin. Bake for 30-40 minutes, or until pale golden brown and a skewer inserted into the middle of the pudding comes out clean.
- Leave to cool in the tin for 5 minutes then transfer to a wire rack.
- While the pudding is baking make the whisky sauce by melting 80g butter and 80g sugar together in a small pan over a medium-high heat and boil for 5 minutes, until the sugar is dissolved.
- Pour in the cream, bring back to the boil then stir in whisky, to taste. Serve wedges of the warm pudding with the hot whisky sauce and dollops of whipped cream (optional)
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