Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Butterscotch Whip

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Butterscotch Whip

    Voluptuous, billowing and showered with shards of Crunchie, this simple pudding is heaven for the young at heart and sweet of tooth

    • Preparation time: 15 minutes, plus chilling
    • Total time: 15 minutes, plus chilling 15 minutes

    Serves: 6


    • 250ml double cream
    • 2 tbsp brandy
    • 450g dulce de leche
    • 3 egg whites
    • 2 crunchie bars


    1. Whip the double cream and brandy together until thick enough to form peaks. Gently fold in the dulce de leche.
    2. In another bowl, whisk the egg whites until stiff. Carefully fold them into the caramel cream until well combined.
    3. Spoon the mixture into six pretty dessert glasses (about 150ml capacity each is ideal) and leave to set in the fridge for several hours.
    4. Just before serving, roughly slice or crush the Crunchie bars and scatter a little heap on top of each to decorate.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    The whip is best eaten on its own, but afterwards, a cup of spicy-sweet coffee will help you come back down to earth.


    Average user rating

    4 stars