Self-saucing whisky pudding
https://www.coop.co.uk/recipes/self-saucing-whisky-pudding
This easy pudding is just right for Hogmanay — the whisky adds a kick to the sweet, sticky sauce
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Feeds
6
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 90g
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Ingredients
- 100g Co-op unsalted butter, melted, plus extra for greasing
- 250g Co-op self raising flour
- 1 tsp baking powder
- 300g Co-op Fairtrade dark brown soft sugar
- Zest of 1 large orange
- 3 Co-op British free range eggs
- 250ml Co-op semi-skimmed milk
- 1 tsp vanilla extract
- 4 tbsp golden syrup
- 4 tbsp Co-op single malt Scotch whisky
- Co-op Irresistible clotted cream vanilla ice cream, to serve
Method
- Grease a rectangular baking dish, 24cm x 30cm, and set aside
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Sieve the flour into a bowl with the baking powder, then stir through 150g of the sugar, along with the orange zest
- In a separate bowl, whisk together the melted butter, eggs, milk and vanilla extract
- Add to the dry ingredients and whisk to make a smooth batter
- Pour into the baking dish
- Put the remaining sugar in a jug with the golden syrup and whisky and add 250ml boiling water
- Stir until the sugar has completely dissolved
- Carefully pour over the top of the batter, making sure it’s distributed all over the pudding
- Bake in the oven for 50 mins, or until the sponge is cooked through and the sauce is bubbling around the edges
- Leave to cool slightly before serving with the ice cream
Drink responsibly. For more information drinkaware.co.uk
