06 July 2018
There is nothing better than a steaming hot pudding to wrap you a meal on a cold winters night. Why not enjoy your next pudding swimming in a pool of this sweet sweet whisky sauce...
- 1. Gently heat 3 Tbsp cold water and 125g caster sugar in a saucepan to dissolve the sugar.
- Increase heat and boil for about 5 minutes until it caramelises evenly, swirling the pan as it turns golden around the edges.
- Remove from the heat, add 125ml double cream and 5 Tbsp whisky.
- Conservatively drizzle the sauce over your next pudding... OR enjoy your sauce with a side of your favourite pudding!
- 5. ENJOY!