Butterscotch pudding with a 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, 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.
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
– 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.
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.
You will sometimes find the Butterscotch Pudding as the grand finale to our spectacular Festive Taste of Scotland menu, available in Amber Restaurant.