A classic pudding, with a luxuriously decadent twist – the addition of the Whisky sauce makes this a very rich treat.

Make sure you pick a Scottish Whisky, as opposed to an Irish Whiskey – the difference is in the flavours and tastes that are wide and noticeable – especially when adding the other ingredients.

To Serve 6
150g Pitted Dates, chopped
225ml Boiling Water
100g Butter
150g Soft Dark Brown Sugar
2 Large Eggs
200g Self Raising Flour, sifted
1tsp Bicarbonate of Soda, sifted
3tbsp Cold Water
125g Caster Sugar
5tbsp Whisky
125ml Double Cream

1. Heat an oven to 180c, and line a large tray with baking paper.
2. Soak the Dates in the Boiling Water. Cream the Butter and Soft Dark Brown Sugar in a large bowl until smooth. Then add the Large Eggs, one at a time, whisking until smooth each time.
3. Start to slowly add the Sifted Flour to the mixture, along with the Bicarbonate of Soda. Mix in, and then drain the Dates over a bowl to catch the liquid, and lightly blend them in a food processor. Add the processed Dates back to the Water, then add the mixture into the batter.
4. Pour into the baking tray, and bake for thirty to thirty five minutes, or until a skewer can be pressed through and come out clean. Leave to cool.
5. For the Whisky Sauce, add the Cold Water to a pan along with the Caster Sugar, and bring to the boil for about five minutes, until it’s caramelised evenly, then remove from the heat, and add the Double Cream and Whisky.

Photo Courtesy of: Ella Mullins