Butterscotch has nothing to do with scotch whisky. The name is thought to come from “scorch” or “score”, and the sweet is usually linked to Doncaster in Yorkshire, where it was sold in the 19th century. Butter and brown sugar boiled together give it that deep, toffee-like flavour, and it works as well in a dessert as it does in a sweet. This pudding is a set custard, much like a French pot de crème. Egg yolks, cream, brown sugar and vanilla are cooked gently on the stove, poured into glasses and then steamed under pressure. The steam heats the custard gently, so it sets smoothly without curdling or cracking, which is the usual trouble with baked custards. After a spell in the fridge, it turns thick and silky. Recipe compliments of Instant Pot.

Prep time: 20 minutes | Cooking time: 6 minutes, plus stirring time and setting in the fridge | Servings: 4

Ingredients

For the butterscotch pudding:

• 3 egg yolks, whisked
• 80 ml brown sugar (light demerara works well)
• 250 ml thick cream
• 10 ml vanilla extract
• 60 ml water
• Pinch of salt

For the salted caramel sauce:

• 125 ml brown sugar
• 30 g butter
• 190 ml cream
• 15 ml vanilla essence
• Pinch of salt

Method

Butterscotch pudding:

1. Place a saucepan over medium heat and bring the water and brown sugar to the boil. Let it simmer for a few minutes.
2. Lower the heat and stir in the cream.
3. Take the pan off the heat. Add the egg yolks a little at a time, whisking constantly so they don’t scramble.
4. Stir in the vanilla and salt. Divide the mixture between small glasses or ramekins.
5. Pour 250 ml water into the Instant Pot, place the trivet inside and stand the glasses on top. Cover them loosely with foil.
6. Seal the lid and Pressure Cook on high for 6 minutes.
7. Let the pressure release naturally, then lift out the glasses and chill in the fridge until set.

Salted caramel sauce:

8. Melt the butter in a saucepan, then add the brown sugar and cream.
9. Whisk continuously until the sugar has dissolved.
10. Bring to the boil, stirring, and boil for about 5 minutes.
11. Take the pan off the heat and stir in the vanilla and salt.
12. Pour the sauce into a jar and let it cool.
13. Spoon the caramel sauce over the puddings just before serving.

Variations and tips:

• Pour the egg yolks in a thin stream while whisking. If bits of egg do appear, strain the mixture through a sieve before filling the glasses.
• Chill the puddings for at least 3 hours, or overnight, for the best texture.
• Light muscovado or dark brown sugar gives a more molasses flavour.
• Top with whipped cream, crushed shortbread or a sprinkle of flaked sea salt.
• Use coffee cups or small jars if you don’t have ramekins.
• The caramel sauce can be made up to a week ahead. Reheat it gently in the microwave if it thickens in the fridge.