Butterscotch Devil's Delight
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
A homemade take on the classic British dessert, Angel Delight, made with gorgeous natural ingredients and a cheeky slug of Scotch.
Ingredients
  • 45g butter, cubed
  • 150g dark muscovado sugar
  • ¾ tsp flaky sea salt
  • 450ml double cream
  • 3 tbsp cornflour
  • 350ml milk
  • seeds of half a vanilla pod
  • 1 - 2 tbsp whisky or scotch
  • handful cocoa nibs, to serve
Instructions
  1. 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.
  2. In a medium bowl, whisk the cornflour with 50ml milk. Whisk in the sugar 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.
  3. Remove from the heat then stir in the remaining butter, vanilla seeds and 1 tbsp whisky until smooth. Press cling film into the top to prevent a skin forming and allow to cool to room temperature.
  4. Whip the remaining cream, adding 1 tbsp whisky at the start for a boozier pud. Fold two thirds of the cream into the cooled pudding.
  5. Divide between 4 - 6 glasses and chill, along with the remaining cream, for about 2 hours. Remove the puddings from the fridge, top with an extra dollop of whipped cream and a sprinkle of cocoa nibs, then serve.
Notes
Taken from my debut cookbook, Homemade Memories: Childhood Treats with a Twist.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2015/06/04/butterscotch-devils-delight-publication-day/