Sticky Toffee Pudding

(Serves 8)

By Kenny Logan, former Scotland Rugby international, husband of Gabby and star of “Strictly Come Dancing”.

Butterscotch Sauce
– 250g butter
– 1 capfull of Scotch whisky
– 3 heaped tablespoons of treacle
– 4 heaped tablespoons of golden syrup
– 75ml double cream

– 225g of castor sugar
– 225g of butter
– 3 of eggs
– 225g of self-raising flour
– 1 of teaspoon vanilla essence

– 1. Preheat the oven to 190°C or gas mark 5.

– 2. Prepare the sauce first, melting the butter over a gentle heat and adding the whisky, treacle and golden syrup.

– 3. Mix until combined, remove from the heat and stir in the cream.

– 4. For the pudding, combine the sugar and butter in a bowl and add the eggs.

– 5. Fold the flour in a little at a time.

– 6. Add the vanilla essence and half of the butterscotch sauce. Mix well and pour the mixture into a suitably sized cake tin, preferably a loaf-shaped tin.

– 7. Cook for 20 minutes. Turn on to a baking rack. Cut a slice of the sponge and pour over a generous helping of the warmed butterscotch sauce. Serve with vanilla ice cream.