Preparation time
1-2 hours
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian
From Saturday Kitchen
Ingredients
For the puddings
- 55g/2oz unsalted butter, plus extra for greasing
- 55g/2oz soft light brown sugar
- 1 vanilla pod, seeds removed
- 225g/8oz self-raising flour
- 2 tsp baking powder
- pinch bicarbonate of soda
- 2 free-range eggs, beaten
- 300ml/10fl oz full-fat milk
- 55g/2oz walnuts, finely chopped
- 55g/2oz medjool dates, finely chopped
- a handful of chopped walnuts and dates, to decorate
For the sauce
- 85g/3oz salted butter
- 85g/3oz muscovado sugar
- 200ml/7fl oz double cream
- Scotch whisky, to taste
For the cinnamon ice cream
- 200ml/7fl oz full-fat milk
- 200ml/7fl oz double cream
- 2 cinnamon sticks
- 2 free-range eggs
- 75g/2¾oz caster sugar
Method
-
Preheat the oven to 200C/180C Fan/Gas 6. Grease four small tart tins with butter.
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To make the puddings, place the butter, sugar, and vanilla in a mixing bowl and cream together until combined. Mix together the flour, baking powder, and bicarbonate of soda in a separate bowl. Add the flour mixture and the eggs gradually to the butter mixture and mix to make a batter. Stir in the milk, walnuts, and dates. Spoon the mixture into the prepared tins and bake for 30 minutes, or until set.
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To make the sauce, heat the butter and sugar in a small saucepan over a low heat until melted. Stir in the cream and whisky, to taste.
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To make the cinnamon ice cream, place the milk, cream, and cinnamon in a saucepan and bring up to the boil. Remove the cinnamon sticks and leave to cool. Whisk the eggs and sugar in a bowl and then gradually whisk in the milk mixture. Pour the mixture into an ice-cream maker, churn according to manufacturer’s instructions and freeze.
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To serve, spoon the sauce over the top or alongside the puddings. Decorate with the chopped walnuts and dates and serve with the ice cream.