Stags Breath Scottish Honey Whisky Liqueur

Pear Pudding with Stag’s Breath Whisky Toffee Sauce

A quick and easy dessert to finish a Sunday lunch using store-cupboard staples like tinned pears, with a rich, boozy, toffee sauce.

Serves: 8
What you need: a rectangular 20cm x 30cm ovenproof dish

Pear Sponge

  • 2 tins pear halves in syrup or juice, drained
  • 275g self-raising flour
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 150g light soft brown sugar
  • 100g salted butter, melted (plus extra for greasing)
  • 250ml whole milk
  • 3 large eggs

Whisky Toffee Sauce

  • 225g light soft brown sugar
  • 150ml double cream
  • 4 tbsp Stag’s Breath Honey Whisky Liqueur


  1. Preheat the oven to 180ºC / 160º fan / gas mark 4. Grease your dish and arrange the pear halves in the bottom.
  2. Put the flour, baking powder, cinnamon and sugar in a bowl and combine. In a jug, beat together the melted butter, milk and eggs. Pour into the dry ingredients and mix well. Pour into the prepared ovenproof dish.
  3. To make the sauce, in a small pan gently heat the sugar, double cream and Stag’s Breath Honey Whisky Liqueur with 120ml water, until the sugar has dissolved.
  4. Pour the liquid carefully over the batter then bake in the oven for around 60 minutes, or until the top is set and golden.
  5. Serve simply with some pouring cream
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