Whisky tipsy pudding

Method

1. Preheat the oven to 180C/gas 4. Lightly butter a 1-litre capacity pudding basin. Place the chopped dates, water and whisky into a small saucepan and bring to the boil, stirring occasionally.

2. Remove from the heat, stir in the bicarbonate of soda and leave to cool.

3. Cream together the butter and sugar, until light and pale. Add the egg, and beat thoroughly.

4. Sieve the flour, baking powder and salt together with the spices and fold this into the creamed mixture. Stir in the date mixture and fold in the nuts.

5. Pour the mixture into the prepared bowl and bake for 40 to 45 minutes.

6. Meanwhile, combine the sugar and water in a saucepan and bring to the boil, stirring until the sugar has dissolved. Remove from the heat and add the whisky, vanilla and butter.

7. Remove the pudding from the oven, pour over the sauce and serve immediately.

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Ingredients

250g pitted dates, roughly chopped
210ml water
40ml whisky
1 tsp Bicarbonate of soda
100g softened unsalted Butter
200g caster sugar
1 large egg
250g self-raising flour
1 tsp Baking powder
pinch Salt
1/2 tsp Cinnamon
1/2 tsp ground ginger
100g Walnuts, roughly chopped

For the sauce

125g Sugar
30ml water
90ml whisky
1 tsp vanilla essence
15g Butter

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