Recipe courtesy of Donal Skehan
Butterscotch Vodka Pudding
1 hr 40 min
40 min
6 to 8 servings
1 hr 40 min
40 min
6 to 8 servings


  • 4 tablespoons unsalted butter, softened
  • 150 grams/5.5 ounces dark brown sugar
  • 225 milliliters/7.5 ounces cream
  • 2 tablespoons corn flour
  • 1/2 teaspoon salt
  • 375 milliliters/12.5 ounces milk
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons hazelnut vodka
  • Honeycomb, crushed, for garnish


Melt the butter in a heavy-based medium saucepan. Add the brown sugar and cook until dissolved, stirring occasionally, 2 to 3 minutes. Add the cream, bring to a simmer, stirring, and cook until you have a nice thick butterscotch sauce.

Meanwhile, combine the corn flour and salt in a bowl. Whisk in a couple tablespoons of the milk until smooth, then whisk the mixture into the remaining milk in a large bowl.

Whisk in the egg yolks and vanilla and then gradually add the hot butterscotch sauce, whisking constantly. Wipe out the saucepan and strain the mixture through a fine-mesh sieve back into the pan. Cook over medium heat, stirring regularly, until the custard starts to thicken, 5 to 6 minutes. Remove from the heat and stir in the vodka.

Pour into pretty glasses or ramekins and chill for at least 1 hour and up to 3 days.

Serve garnished with honeycomb. 

Cook's Note

For a lighter result, chill the custard in a bowl with plastic pressed to the surface to prevent a skin from forming. When ready to serve, whip the pudding lightly with a whisk or in stand mixer with the paddle attachment before spooning it into glasses or ramekins.


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