Butterscotch puddings with whisky sauce and cinnamon ice cream

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves 4


By Matt Tebbutt
From Saturday Kitchen


For the puddings

  • 55g/2oz unsalted butter, plus extra for greasing
  • 55g/2oz soft light brown sugar
  • 1 vanilla pod, seeds removed
  • 225g/8oz self-raising flour
  • 2 tsp baking powder
  • pinch bicarbonate of soda
  • 2 free-range eggs, beaten
  • 300ml/10fl oz full-fat milk
  • 55g/2oz walnuts, finely chopped
  • 55g/2oz medjool dates, finely chopped
  • a handful of chopped walnuts and dates, to decorate

For the sauce

  • 85g/3oz salted butter
  • 85g/3oz muscovado sugar
  • 200ml/7fl oz double cream
  • Scotch whisky, to taste

For the cinnamon ice cream

  • 200ml/7fl oz full-fat milk
  • 200ml/7fl oz double cream
  • 2 cinnamon sticks
  • 2 free-range eggs
  • 75g/2¾oz caster sugar