Butterscotch devil's delight

In a medium saucepan, brown 30g of the butter. Once golden and toasty smelling, stir in the sugar and salt. Remove from the heat and whisk in 150ml of the cream

In a medium bowl, whisk the cornflour with 50ml of the milk. Whisk in the brown butter mixture followed by the remaining milk. Return everything to the saucepan and bring to a simmer over a medium heat. Cook for 3 minutes, stirring constantly, until thickened

Remove the pan from the heat then stir in the remaining butter, vanilla seeds and 1 tbsp whisky until smooth. Press cling film onto the top to prevent a skin forming and allow to cool completely at room temperature

Whip the remaining cream, adding 1 tbsp whisky at the start if you’d prefer a slightly boozier pud, then fold two thirds into the cooled pudding

Divide between four glasses or bowls and chill, along with the remaining cream, for a minimum of 2 hours. Remove the puddings from the fridge, top with an extra dollop of whipped cream and sprinkle of cocoa nibs, then serve