Tipsy Pudding

Grease a 1.2-litre pudding basin thoroughly with butter, paying attention to the rim where sponge tends to stick. Cut a circle of baking parchment to fit the base and press it in.

Beat the softened butter and muscovado sugar together for 4 to 5 minutes until the mixture is pale and the sugar has mostly dissolved. Muscovado clumps, so scrape down the sides twice during this. The colour will shift from dark brown to a lighter tan as air gets in.

Add the eggs one at a time, beating well after each addition. If the mixture begins to split and looks greasy rather than smooth, add a tablespoon of the weighed flour and continue beating.

Sift in the flour and baking powder together, then fold through using a large metal spoon with a cutting motion rather than stirring. Add the milk and vanilla extract and fold again until just combined. The batter should fall slowly from the spoon.

Spoon the batter into the prepared basin and smooth the surface. It should come no higher than two-thirds up the sides to allow room to rise.

Cover the basin with a double layer of baking parchment and then a layer of foil. Crimp and fold the edges tightly under the rim to seal. Tie a length of kitchen string under the rim to secure the covering, or use a pudding basin with a clip-on lid.

Place the basin in a large saucepan and pour in enough boiling water to come halfway up the sides of the basin. Cover the saucepan with a tight-fitting lid, bring back to a steady simmer, and steam for 50 to 55 minutes. Check the water level every 20 minutes and top up with boiling water as needed; if the pan runs dry the bottom of the pudding will scorch.

While the pudding steams, make the whiskey caramel. Put the caster sugar and water in a small, heavy-based saucepan over a medium heat. Do not stir at all once the sugar begins to dissolve. Swirl the pan gently if needed. Cook until the syrup turns a deep amber, the colour of dark toffee, approximately 8 to 10 minutes. If it smells acrid it has gone too far; start again.

Remove the caramel from the heat and immediately pour in the double cream. It will spit and seize violently; stand back. Stir with a heatproof spatula until smooth, then add the butter and sea salt. Return to a low heat for 1 minute, stirring, until the butter has fully melted and the sauce is glossy.

Remove the saucepan from the heat and stir in the whiskey. The sauce will thin slightly. Taste it; the alcohol should be present but not sharp. Set aside; it will thicken as it cools but will loosen again when warmed.

Test the pudding by inserting a skewer through the paper and foil into the centre. It should come out clean. If there is wet batter on the skewer, re-cover and steam for a further 10 minutes.

Remove the basin from the water and leave to stand for 5 minutes before turning out. Run a palette knife around the inside edge of the basin, place a serving plate on top, and invert quickly. The pudding should release cleanly; if it does not, leave it inverted for 30 seconds and try again.

Warm the whiskey caramel gently in the saucepan over a low heat, stirring, until it is just pourable. Pour half over the turned-out pudding so it runs down the sides. Serve the rest in a jug alongside.

Serve immediately in wedges with the lightly whipped double cream on the side. The cream should be cold against the warm sponge.