This gorgeously creamy butterscotch pudding has a secret ingredient that makes it extra complex – a dash of whiskey!
Place cornflour in small bowl, add 1/4 cup milk and mix until a paste is formed, then whisk in eggs. Set aside.
Melt butter over medium heat, add sugar and salt, stir until mixed through (sugar will melt but not dissolve much yet). Remove from heat.
Off the heat, slowly whisk remaining milk into sugar mixture, then gradually add starch & egg mixture. Whisk constantly until smooth. Do this slowly!
Return saucepan to heat and bring to a boil, whisking steadily. Upon bubbling, reduce heat to simmering for one minute whilst still whisking, or until mixture thickens.
Remove from heat and add whiskey and vanilla. Mix well and allow to cool slightly before pouring into ramekins or shot glasses. Chill for at least 3 hours before serving (if you can wait!).