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Scottish Tablet and Whisky Pudding
A decadent dessert that combines the sweet, crumbly texture of Scottish tablet with the warming notes of whisky, baked into a comforting pudding.
🧂 Składniki
- 200 g Scottish Tablet(roughly chopped)
- 150 g Butter(softened, plus extra for greasing)
- 150 g Caster sugar
- 3 large Eggs
- 150 g Self-raising flour
- 100 ml Milk
- 50 ml Scotch whisky(plus extra for serving (optional))
- 1 tsp Baking powder
- 1 tsp Vanilla extract
👨🍳 Instrukcje
- 1
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm (8-inch) round baking tin or pudding basin with butter.
💡 Wskazówki profesjonalistów: Using baking parchment will help prevent sticking. - 2
In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
💡 Wskazówki profesjonalistów: An electric mixer is helpful here. - 3
Beat in the eggs one at a time, adding a tablespoon of the flour with each egg to prevent curdling. Stir in the vanilla extract.
💡 Wskazówki profesjonalistów: Ensure each egg is fully incorporated before adding the next. - 4
Sift the self-raising flour and baking powder into the mixture. Gently fold them in, along with the milk and Scotch whisky, until just combined. Be careful not to overmix.
💡 Wskazówki profesjonalistów: Folding ensures the batter remains light. - 5
Gently fold in the chopped Scottish tablet. The mixture will be quite thick.
💡 Wskazówki profesjonalistów: Some tablet pieces should remain visible. - 6
Spoon the batter into the prepared tin or basin. Cover the top with a layer of foil, pleating it to allow for expansion, and tie securely with string.
💡 Wskazówki profesjonalistów: This prevents the top from drying out and helps it steam. - 7
Place the tin or basin in a larger roasting tin. Pour boiling water into the larger tin to come halfway up the sides of the pudding basin/tin. Carefully transfer to the preheated oven.
💡 Wskazówki profesjonalistów: This creates a bain-marie, ensuring even cooking. - 8
Bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. The pudding should be golden brown and firm to the touch.
- 9
Allow the pudding to cool slightly in the tin before turning it out onto a serving plate. Serve warm, perhaps with a drizzle of extra whisky or a dollop of cream.
💡 Wskazówki profesjonalistów
- ✓Ensure your tablet is fresh and not too hard, otherwise it may not soften sufficiently during baking.
- ✓If you don't have a pudding basin, a heatproof bowl with foil will work.
- ✓For a richer flavour, you can add a tablespoon of malt whisky to the batter.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a handful of sultanas or raisins to the batter for extra texture.
- Serve with a whisky-infused custard or crème anglaise.