> Recipes > Vanilla

Butterscotch devil's delight

Butterscotch Devil's Delight
  • Dessert
  • medium
  • 4
  • 20 minutes, plus at least 2 hours chilling time



Share recipe

hide story show story

My husband Luke has always had a particular soft spot for butterscotch. More specifically: the powdered butterscotch pudding that you buy in a packet and mix with milk, beloved of many a child of the eighties.

This home-made version of that childhood classic stars dark muscovado sugar, real vanilla and plenty of full-fat cream and milk. A cheeky slug of Scotch stirred in at the end makes this indulgent pudding a little closer to a devil's delight than its angelic namesake, but the flavour is truly divine.

This recipe is from Kate's new book Homemade Memories: Childhood Treats with a Twist published by Orion, 2015


save recipe
recipe saved
  • 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
save recipe
recipe saved


save recipe
recipe saved
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
Share recipe

Get in touch

Butterscotch devil's delight


Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: