Contact The Chef

Web Design by
Well Dunne Computers

Baked Date and Whiskey Pudding

Ingredients

80gr Roughly Chopped Dried Dates
1/2 tsp Bread Soda
30gr Butter
8gr Castor Sugar
1 Egg
80gr Self Raising Flour
 

Syrup

500gr White Sugar
1 pt Water
2 fl ozs Jameson Whiskey

Method

Place the dates in a bowl, sprinkle with Bread Soda cover with warm water and soak until soft
Pre heat oven to 170c or gas mark 6
Grease and flour 4-6 Dariole moulds
Cream butter and sugar until white and fluffy. A blender speeds things up.
Add the egg to the mix
Sive flour and fold into mix
Drain the Dates and carefully (trying not to break them) fold into the mix adding aenough of the soaking liquid to form a dropping consistency
3/4 fill the moulds with the Pudding Mix, bake until brown approx 20/25 minutes
Turn out onto a wire rack and leave to cool.

Jameson Whiskey Syrup

Mix water and sugar together, bring to the boil, simmer for five minutes,remove from the heat and all the whiskey.
Allow the syrup to cool slightly, dip the puddings in the syrup while still warm allowing them to absorb some of the liquid.(not too long or the puddings will fall apart)

Serve the Date Pudding on a warm plate with a scoop of Vanilla Ice cream or cream.

Blue Parrot Stock Control Software