Butterscotch Pudding

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

Ingredients


  • 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
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.