John Myers
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Scottish Pudding
The perfect scottish pudding recipe with a picture and simple step-by-step instructions.
- 800 ml Milk
- 1 pinch Salt
- 3 tbsp Palm sugar
- 3 Egg yolks
- 60 g Strength
- 1 pinch Cinnamon, freshly ground
- 6 cl Scotch
- 4 fresh Figs
Preliminary remark
- If you want, you can replace part of the milk with cream, it simply tastes better. I didn’t need that because I had real milk (fresh from the cow) and it was very high in fat. I opted for the palm sugar because it tastes slightly malty and therefore goes well with the whiskey.
preparation
- Remove some of the milk and add the egg yolks and starch and stir everything until smooth. Put the rest of the milk together with the pinch of salt, the palm sugar and the freshly ground cinnamon in a saucepan and bring to the boil while stirring so that the palm sugar dissolves well.
- When the milk is boiling, slowly stir in the starch mixture and let it boil for about 2 minutes while stirring, the starch should then have bound and have a nice creamy consistency. Remove the saucepan from the heat, let it cool down for 5 minutes, stirring occasionally so that no skin forms.
- Now stir in the whiskey well and then pour the cream into dessert glasses, allow to cool and decorate with fresh figs for serving.
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