Tom Kitchin created this indulgent dessert to pair with Glen Grant 18 Year Old. The dried fruit and nutty character of the whisky along with its smooth maturity takes on the creamy texture of the caramel sauce and compliments the nutty flavour of the pudding itself
Tom says, “Remove the puddings from the moulds and pour over caramel sauce. Serve with your choice of cream, custard or ice cream.”
The post Sticky Toffee Pudding appeared first on Great British Food Magazine.