Butterscotch puddings with whisky sauce and cinnamon ice cream

By Matt Tebbutt From Saturday Kitchen Ingredients 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 …