INGREDIENTS
250g pitted dates, roughly chopped
210ml water
40ml whisky
Tsp of bicarbonate of soda, dissolved in water
100g softened unsalted butter
200g caster sugar
1 large egg fresh free range
250ml self-raising flour
Tsp of baking powder
Pinch of salt
100g walnuts roughly chopped
½ tsp cinnamon
½ tsp ginger
For the syrup
125g sugar
30ml water
90ml whisky
1tsp vanilla essence
15g butter
Recipe continues
METHOD
Pre heat the oven to 180c.
Place the chopped dates, whisky and water into a small sauce pan and bring to the boil stirring occasionally. Remove from heat, stir in the bicarbonate of soda and cool.
Cream together the butter and sugar, until light and pale, add the egg, and beat thoroughly. Sift in the flour, baking powder and salt and fold into the egg and butter mix. Next stir in the date mix and fold in the nuts. Pour into a buttered ovenproof bowl, keep uncovered and bake for 40 – 45 minutes.
Meanwhile, for the syrup combine the sugar and water in a saucepan and bring to the boil, stirring until the sugar has dissolved. Remove from heat and add the whisky, vanilla and butter. Pour over the hot pudding as it comes out of the oven and serve.
Serve with a dollop of whipped cream.