Photo: Sorin Gheorghita
Butterscotch pudding & whisky sauce
15 ingredients
20 min + 55 min
Serves 6
openrecipes
This special pud from chef Matt Tebbutt is so good it was olive's recipe of the month - one mouthful and you'll see why
Estimated Nutrition (whole recipe, rough)
922
Calories
28g
Protein
34g
Fat
122g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Prune | not in our table | 0 |
| Whisky | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 85g salted butter
- 85g muscovado sugar
- 200ml double cream
- whisky to taste (use the best you have)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes