Drunken Sticky Date Pudding

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C. Grease six 125 ml dariole moulds or ramekins with butter.

Step 2

Place the dates, bicarb soda and boiling water in a large bowl, give it a little stir and leave to soften for 5 minutes.

Step 3

In the bowl of a stand mixer fitted with the whisk attachment, beat the brown sugar and butter until pale and light. Add the egg and vanilla and mix well. Now in goes the flour, cinnamon and salt. Mix until smooth. Add the dates and soaking liquid and mix until combined (it will look lumpy because of the dates - this is fine).

Step 4

Fill your moulds to two-thirds full with the batter, then place on a tray and pop in the oven for 16-20 minutes until a skewer inserted into the centre comes out clean. Set aside to cool for 10 minutes. While your puddings are cooking, make your whisky caramel. In a small saucepan over medium heat, warm the cream, whisky and salt. Place the sugar in another small saucepan over medium heat and cook for 6-9 minutes until melted and caramelised (it should turn deep amber in colour). Pour the cream mixture into the caramel (it will bubble - that's cool, chill). Add the butter and cook, stirring, for 5 minutes.

Step 5

Remove the puddings from their moulds and tear them into big chunks onto two serving plates. Pour as much whisky caramel as you want over the top and serve with vanilla ice cream