A very good pal of mine supplied me with some fantastic wee bottles of Whisky Sauce. My task, to create some sweet treats, the result, warm date and whisky syrup puddings (with whisky butterscotch ice cream, of course!).
for the cakes: 100g butter - 100g soft brown sugar - 100g dates - 50ml double cream - 100ml whisky syrup - 2 eggs - 1 tsp baking powder - 200g plain flour
for the ice cream: 300ml ready made custard - 100ml double cream - 125ml butterscotch sauce
Mix all the ice cream ingredients together, then either transfer to an ice cream maker and freeze, or place in the freezer and churn by hand at regular intervals to stop any crystals forming.
Cover the dates with boiling water for 10 minutes until softened, then drain.
Mix the sugar and butter together in a food processor, then add the softened dates, double cream and whisky syrup.
Transfer in to a bowl and slowly stir in the eggs, then sieve in the flour and baking powder.
We used rubber moulds to bake in, but a greased muffin tin would work just as well. Transfer the mix evenly and bake in the oven at 180c for 15 - 20 minutes, until golden brown.
Serve your puddings warm from the oven with a drizzle of whisky syrup, a dusting of icing sugar, and a scoop (or two!) of your whisky and butterscotch ice cream.
Serves 12 - 16