Friday, 10 July 2015

'Homemade Memories' and Butterscotch Devil's Delight





For most people 1980s-style powdered, whipped puddings should happily stay in that decade. Along with florescent shellsuits, glam-metal and high volume bouffant hair styles that require the best part of an entire can of hairspray to stay in place. Memories of such puddings are of overly-sweet desserts, full of artificial little nasties.

Until now.

Kate Doran, cookery writer and creator of the really, really fabulous Little Loaf blog, has created a way better version of this childhood pud. Butterscotch Devil's Delight is a deliciously creamy, toffee dessert, and unlike its namesake, contains not a single artificial ingredient. Plus it includes a glug or two of whisky, making this a properly delicious, grown-up version.

Kate has just published her very first (of many, I've no doubt) cookbook, 'Homemade Memories: Childhood Treats with a Twist' (Orion, £18.99 hardback). It is chock-full of glorious recipes and gorgeous photographs; my copy is already decorated with multiple sticky notes as I've bookmarked recipe after recipe. All the classics are included and reinvented with style: Almond, honey and cinnamon fig rolls, Magnum-esque Chocolate-coated Ice Cream Bars and Chocolate Milk For Grown-Ups all feature. And as part of a blog hop to celebrate the publication of Homemade Memories, I was invited to try out this scrumptious Butterscotch Devil's Delight.






Butterscotch Devil's Delight (reprinted with permission)
  • 45g butter, cubed
  • 150g dark muscovado sugar
  • ¾ tsp flaky sea salt
  • 450ml double cream
  • 3 tbsp cornflour
  • 350ml milk
  • seeds of half a vanilla pod
  • 1 - 2 tbsp whisky or scotch
  • Handful cocoa nibs, to serve (NB: I used a little grated dark chocolate to decorate)

  1. In a medium saucepan, brown 30g of the butter. Once golden and toasty smelling, stir in the sugar and salt. Remove from the heat and whisk in 150ml of the cream.
  2. In a medium bowl, whisk the cornflour with 50ml milk. Whisk in the sugar mixture followed by the remaining milk. Return everything to the saucepan and bring to a simmer over a medium heat. Cook for 3 minutes, stirring constantly, until thickened.
  3. Remove from the heat then stir in the remaining butter, vanilla seeds and 1 tbsp whisky until smooth. 
  4. Press cling film into the top to prevent a skin forming and allow to cool to room temperature.
  5. Whip the remaining cream, adding 1 tbsp whisky at the start for a boozier pud. Fold two thirds of the cream into the cooled pudding.
  6. Divide between 4 - 6 glasses and chill, along with the remaining cream, for about 2 hours. Remove the puddings from the fridge, top with an extra dollop of whipped cream and a sprinkle of cocoa nibs, then serve.

Baker's Notes
  • This is a glorious pudding: light and silky, creamy, toffee with a gentle boozy kick
  • Random fact: Butterscotch Delight is Simon Cowell's favourite pud. One bite of Kate's version and it will surely become yours too.