Non-Scots might eat this with some custard or cream, but I would inundate it with custard, cream - and (don't forget that sweet tooth of ours!) a scoop of best-quality ice-cream.
For the pudding, place the first six mugfuls of ingredients into a bowl with the spices and mix well.
Add the milk and beaten egg and mix well.
Grease a 1 litre/1¾ pint pudding basin with butter, then pour the pudding mixture into the basin.
Cover with baking paper or foil, then place into a steamer set over a pan of simmering water and cook for about 2½ hours, or until cooked through.
For the butterscotch sauce, place all the sauce ingredients (not the crème fraîche) into a pan and heat gently until the sugar dissolves. Bring to the boil and boil for three minutes, stirring frequently, until thickened and smooth.
To serve, turn the pudding out onto a serving plate and serve with the butterscotch sauce and crème fraîche.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).