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Butterscotch pudding & whisky sauce
- 50g unsalted butter
- 1 vanilla pod , split
- 60g light brown sugar
- 225g self-raising flour
- 1 pinch bicarbonate of soda
- 2 tsp baking powder
- 2 eggs
- 300ml milk , warmed
- 50g prunes , stoned and chopped
- 50g walnuts , chopped
- clotted cream , to serve
- 85g salted butter
- 85g muscovado sugar
- 200ml double cream
- whisky to taste (use the best you have)
Directions:View on BBC Good Food
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