👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: Using baking parchment will help prevent sticking.
2. 2

   In a large bowl, cream together the softened butter and caster sugar until light and fluffy.

   💡 Proffstips: An electric mixer is helpful here.
3. 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.

   💡 Proffstips: Ensure each egg is fully incorporated before adding the next.
4. 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.

   💡 Proffstips: Folding ensures the batter remains light.
5. 5

   Gently fold in the chopped Scottish tablet. The mixture will be quite thick.

   💡 Proffstips: Some tablet pieces should remain visible.
6. 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.

   💡 Proffstips: This prevents the top from drying out and helps it steam.
7. 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.

   💡 Proffstips: This creates a bain-marie, ensuring even cooking.
8. 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. 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.