Butterscotch Pudding

Serves 2 large or 4 small desserts Prep Time: 30 minutes plus chilling


  • For the salted caramel sauce:
  • 50g butter
  • 75g soft dark brown sugar
  • 1 generous tbsp golden syrup
  • 75ml double cream
  • 1/2 tsp vanilla extract
  • Pinch of sea salt
  • For the pudding:
  • 2 tbsp soft unsalted butter
  • 75g dark brown sugar
  • 120ml cream
  • 1 tbsp cornflour
  • Pinch of salt
  • 190ml milk
  • 2 medium free-range egg yolks
  • 1/2 tsp vanilla extract
  • 125g crème fraiche
To make the caramel sauce, place the butter, sugar, and golden syrup into a saucepan and bring to a gentle boil simmer until the sugar has dissolved. Add the cream, vanilla and salt and whisk together; simmer for 3 minutes until the sauce is thick and sticky.
Use right away or transfer to a jar and refrigerate when cool to use as needed. The sauce will keep for up to 7 days refrigerated.
For the puddings, melt the butter in a medium heavy-based saucepan. Add the brown sugar and cook for 2-3 minutes, stirring occasionally, until the sugar has dissolved. Add the cream and bring to a simmer, stirring until you have a nice thick butterscotch sauce.
Meanwhile, place the cornflour in a bowl with the salt and egg yolks along with a little milk. Slowly whisk in the rest of the milk and vanilla extract until smooth. Then, gradually add the hot butterscotch sauce, whisking constantly.
Add back into the saucepan and cook over a medium heat for 2-3 minutes, stirring regularly, until the butterscotch custard starts to thicken. Strain the mixture back through a fine-mesh sieve and then divide between 2 or 4 pretty glasses or ramekins and chill for at least an hour or up to 3 days.
To serve, drizzle the puddings with caramel sauce and top with a dollop of crème fraiche and a final drizzle of sauce along with some sea salt.