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Ingredients
Makes 2 large or 4 small desserts
Takes 30 minutes plus chilling
For the salted caramel sauce:
- 50g butter
- 75g soft dark brown sugar
- 1 generous tbsp golden syrup
- 75ml double cream
- ½ tsp vanilla extract
- Pinch of sea salt
For the pudding:
- 2 tbsp soft unsalted butter
- 75g dark brown sugar
- 120ml cream
- 1 tbsp cornflour
- Pinch of salt
- 190ml milk
- 2 medium free-range egg yolks
- ½ tsp vanilla extract
- 125g crème fraiche
Method
- 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.
- 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.
- For the puddings, 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.
- Meanwhile, place the cornflour in a bowl with the salt and egg yolks along with a little milk. Slowly whisk in the rest of the milk and vanilla extract until smooth. Then, gradually add the hot butterscotch sauce, whisking constantly.
- Add back into the saucepan and cook over a medium heat for 2-3 minutes, stirring regularly, until the butterscotch custard starts to thicken. Strain the mixture back through a fine-mesh sieve and then divide between 2 or 4 pretty glasses or ramekins and chill for at least an hour or up to 3 days.
- To serve, drizzle the puddings with caramel sauce and top with a dollop of crème fraiche and a final drizzle of sauce along with some sea salt.
