Butterscotch pudding with Drambuie Cream

Here at The Scotch Whisky Experience, our onsite Amber Restaurant and Whisky Bar is all about using the best and most beautiful Scottish produce out there – whether that’s fresh smoked salmon from the Isle of Bute, juicy aged beef from the Highlands, and the best seasonal vegetables grown right here in bonny Scotland. (Find out more about where we source our menu from here)

Of course, there are plenty of tasty treats you can make that include whisky or whisky liqueur, and one firm favourite that’s been gracing the menus of Amber since it opened, is this fabulous Butterscotch Pudding with a Drambuie Cream. The sweet honey notes in the Drambuie cream compliment the rich fudge-like date and butterscotch flavours in the pudding. It’s a match made in heaven – a serious indulgence, but one we can all give in to during the festive season.

Enjoy!

Butterscotch Pudding with a Drambuie Cream

Serves 10

Ingredients

For the cake

170g (6oz) of softened butter
280g (10oz) caster sugar
4 medium eggs
340g (12oz) self raising flour
340g (12oz) of dates (stoned)
340ml (12fl.oz) of boiling water
1 teaspoon vanilla essence
1.5 teaspoon bicarbonate soda
1 shot of espresso (or a heaped teaspoon of coffee powder)

For the sauce

55g (2 oz) butter
85g (3oz) soft brown sugar
55g (2oz) caster sugar
140g (5oz) golden syrup
110g (4 fl.oz) of double cream
2 teaspoons of vanilla essence

For the Drambuie Cream

200ml (7 fl.oz) double cream
A teaspoon of caster sugar
Drambuie to taste

 

Method

Grease and double line the cake tin with baking paper, making sure the paper comes at least an inch over the top of the cake tin

Soak the dates in the boiling water with the coffee, vanilla and bicarbonate of soda and leave to one side

Preheat the oven to 175°C (350° F, or Gas Mark 4)

Beat the butter and sugar together in a bowl until light and fluffy

Beat the eggs together and then add in to the butter and sugar slowly

Fold the flour into the mixture

Use a stick blender to blitz the dates in the water (make sure you reserve all the water)

Add the blended dates to the cake mixture and stir all together to form a batter like mix

Pour into cake tin and bake in the oven for approximately 45 mins, depending on how deep the tin is. Check to see if it’s done from 30 minutes. The pudding is baked when a skewer or knife inserted into the centre comes out clean.

10 mins before the cake is about to come out of the oven, prepare the butterscotch sauce:

Put the butter, sugar, vanilla and syrup in to a pan and dissolve the sugar

Once the sugar is dissolved stir in the cream

When the cake comes out of the oven make some small holes in to the cake with a skewer and pour over the sauce – you are looking to get the sauce to sink into the cake

Leave to cool in the tin

Drambuie Cream

Lightly whip together the sugar and cream, then add Drambuie one teaspoon at a time until you’ve got your preferred taste and consistency.

You could even create your own Drambuie ice cream, using an ice cream churn to mix together and freeze the above ingredients.

Find the Butterscotch Pudding as the grand finale to our spectacular Festive Taste of Scotland menu, available in Amber Restaurant until 24th December 2017.

Take a look at the full menu here.

 


One thought on “Butterscotch pudding with Drambuie Cream

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s