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Donal Skehan
Butterscotch Pudding with Salted Caramel Sauce | DonalSkehan.com, If you were a fan of Angel Delight back in the day then you'll definitely be a fan on these - my sophisticated, adult version of the beloved childhood dessert.
  • desserts-baking

Butterscotch Pudding with Salted Caramel Sauce

April 22

This recipe is perfect for a dinner party as it can all be made ahead of time and popped in the fridge until you’re ready to serve – my kind of dessert!

  • time 30 mins + chill time
  • serves Serves 6
  • video
Method
  1. Melt the butter in a medium heavy-based saucepan. Add the brown sugar and cook for 2-3 minutes, stirring occasionally, until the sugar has dissolved. Add the cream and bring to a simmer, stirring until you have a nice thick butterscotch sauce.
  2. Meanwhile, place the cornflour in a bowl with the salt and slake with a couple of tablespoons of the milk until smooth, then whisk into the rest of the milk in a large bowl. Whisk in the egg yolks with the vanilla extract and then gradually add the hot butterscotch sauce, whisking constantly.
  3. Wipe out the saucepan. Strain the mixture back through a fine-mesh sieve back into the saucepan and cook over a medium heat for 5-6 minutes, stirring regularly, until the butterscotch custard starts to thicken.
  4. Remove from the heat. Pour into pretty glasses or ramekins and chill for at least an hour or up to 3 days.
  5. To make the caramel sauce, place the butter, sugar, and golden syrup into a saucepan and bring to a gentle boil simmer until the sugar has dissolved. Add the cream, vanilla and salt and whisk together; simmer for 3 minutes until the sauce is thick and sticky.
  6. Use right away or transfer to a jar and refrigerate when cool to use as needed. The sauce will keep for up to 7 days refrigerated.
  7. To serve, drizzle the puddings with caramel sauce and top with a dollop of crème fraiche and a final drizzle of sauce.

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Ingredients

For the pudding:

4 tbsp soft unsalted butter

3/4 cup dark brown sugar

1 cup cream

2 tbsp cornflour

½ tsp salt

1 1/2 cups milk

3 large free-range egg yolks

1 tsp vanilla extract

1 cup crème fraiche

For the salted caramel sauce:

1 stick butter

3/4 cup soft dark brown sugar

3 tbsp golden syrup

2/3 cup double cream

1 tsp vanilla extract

Pinch of sea salt

For the pudding:

4 tbsp soft unsalted butter

150g dark brown sugar

225ml cream

2 tbsp cornflour

½ tsp salt

375ml milk

3 large free-range egg yolks

1 tsp vanilla extract

250g crème fraiche

For the salted caramel sauce:

100g butter

150g soft dark brown sugar

3 tbsp golden syrup

150ml double cream

1 tsp vanilla extract

Pinch of sea salt

You'll Need

Medium heavy-based saucepan

Bowl

Sieve

 

4.3
(9)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan