|Light brown sugar||2 Cup (32 tbs), firmly packed|
|Light cream||1 Cup (16 tbs)|
|Irish whisky||1⁄4 Cup (4 tbs)|
1. In top of double boiler, with electric mixer at medium speed, beat butter with sugar until light and creamy.
2. Beat in egg, cream and nutmeg and beat until mixture is fluffy.
3. Cook stirring occasionally, over hot, not boiling, water until mixture is thickened.
4. Remove from heat and gradually stir in whisky.
5. Serve warm or cold, with the pudding.