Butterscotch devil's delight

20 minutes


  • 45g of butter, cubed
  • 150g of dark muscavado sugar
  • 3/4 tsp salt flakes
  • 450ml of double cream
  • 3 tbsp of cornflour
  • 350ml of milk
  • 1/2 vanilla pod, seeds only
  • 2 tbsp of whisky
  • 1 handful of cacao nibs, to serve


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