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
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 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.
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.
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.
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/