Whiskey for Pudding

Whiskey for Pudding


Somewhere between a trifle, a posset and an alcoholic’s dream, this came about after I was thinking about taking the British love of boozy puddings as far as I could – so I did.


Take one normal sized Madeira slab cake, remove the crusts and dice the cake into 1-1.5cm cubes.


Sprinkle these over the bottom of a heatproof dish, large enough to hold them in a single layer, and then add 150-200g of blackberries.


Take a bottle of decent whiskey and pour over enough to completely soak the cake – this is not the time to be stingy.


While the whiskey soaks into the cake take 300g of caster sugar and place on a low heat in a heavy bottomed pan. When this has turned into a golden brown caramel carefully add 1.2 litres of double cream and a splash of red wine vinegar (or lemon juice).


Bring to the boil and stir to ensure that the caramel has completely melted into the cream, add a splash of whiskey.


Pour this mixture over the cake & berries and allow to cool. Once at room temperature place it in the fridge to set.


Once set, cover the top with a thing layer of caster sugar and using a proper blowtorch (ie from a DIY store) brulee the top, allow to cool and repeat.


Serve and don’t drive after.

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