Brown Sugar Prosperity Cake With Butterscotch Sauce

Ingredients

• 3 eggs
• 140 g plain flour
• 2 tbsp double cream
• 110 ml double cream
• 1 sea salt
• 180 g dark brown sugar
• 130 g dark brown sugar (for sauce)
• 180 g butter, softened, plus an additional 10g for greasing
• 60 g butter
• 1.5 tsp baking powder
• 1 tbsp whiskey
• 30 g almond
• 1 tbsp whiskey (for sauce)

Method

1. Grease six mini pudding moulds (7cm across, 5cm tall) generously with the extra butter and set aside. Sift the plain flour and baking powder together into a bowl.
2. In the bowl of a stand mixer, combine the softened butter, dark brown sugar, ground almonds and a pinch of sea salt. Beat on medium-high for a full 5 minutes until pale, fluffy and noticeably lighter in colour, scraping down the sides once or twice.
3. Drop the speed to medium-low and add the eggs one at a time, beating well and scraping down between each. The mixture should look glossy and emulsified.
4. On low speed, fold in half the flour until just incorporated, then add the double cream and whiskey. Mix briefly, then add the remaining flour and mix until the batter is smooth and silky.
5. Divide the batter between the moulds — roughly 115 g per mould — and smooth the tops with the back of a spoon.
6. Pour enough water into a large lidded saucepan to come halfway up the sides of the moulds and bring to the boil. Drop to a gentle simmer, then carefully lower the moulds in.
7. Wrap the lid in a clean tea towel (this catches the condensation) and clamp it on. Steam for 25–28 minutes, until the puddings have risen and spring back when pressed lightly on top.
8. Lift the pan off the heat and let the puddings rest in the steam while you make the sauce.
9. In a medium saucepan, combine the 60 g butter, 130 g dark brown sugar, 110 ml double cream and a pinch of salt. Bring to the boil over high heat, stirring, then drop to a simmer for 3 minutes until glossy and slightly thickened — it should coat the back of a spoon.
10. Pull off the heat and stir in the whiskey. The sauce will hiss and turn deep amber.
11. Run a knife around each pudding, invert onto warm plates and give the base a gentle tap to release. Pour the hot butterscotch sauce generously over the top so it cascades down the sides.