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    Butterscotch puddings

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    Butterscotch puddings

    Serves: 8


    350ml whole milk
    35g cornflour
    4 British Blacktail eggs, separated
    ½ tsp sea salt flakes
    45g unsalted butter
    140g light brown soft sugar
    450ml double cream, plus 150ml to serve (optional)
    ½ tsp vanilla bean paste
    25g dark chocolate, to serve (optional)


    1. In a large bowl, gradually stir the milk into the cornflour. Once incorporated, mix in the egg yolks and salt.  

    2. Melt the butter in a heavy saucepan, then, once melted, turn the heat to medium-high and beat in the sugar. Beat until the sugar has melted and you have a dark smooth liquid. Take the pan off the heat and carefully stir in 200ml double cream. Return the pan to the heat to melt any clumps of sugar.

    3. Gradually stir the cream mixture into the egg mixture. Return to the pan and place over a medium heat for a few minutes, stirring, until you have a thick custard. Cover the surface with damp baking parchment and cool to room temperature.

    4. Whisk the remaining 250ml cream with the vanilla until you reach soft peaks, then fold through the custard. Use electric beaters to whisk the egg whites with a pinch of salt to stiff peaks; fold into the pudding. Scoop the pudding into small glasses, cover and chill for 2 hours or overnight. Whisk the remaining 150ml cream, if using. Serve the puddings topped with a spoonful of whipped cream and a little grated chocolate, if liked.

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