This recipe is by Supervalu and tasted a lot better than it looks. It was delicious when served immediately and when the sauce was warm.
For the Pudding
- 0.5 tsp Bicarbonate of Soda
- 225 g Butter
- 50 g Crystallised Ginger Finely chopped
- 3 large Eggs
- 1 tsp Ground Ginger
- 150 g Light Brown Sugar
- 1 tsp Mixed Spice
- 1 pinch Sea Salt
- 125 g Self-Raising Flour
- 175 g Signature Tastes Medjool Dates Chopped
- 100 ml Sour Cream
For the Whiskey White Chocolate Butterscotch Sauce
- 4 tbsp Butter
- 150 ml Double Cream
- 125 g Light Brown Sugar
- 100 g White Chocolate Finely chopped
For the pudding; Grease a 2-litre pudding mould and pop it onto a baking tray. Heat the oven to 160°C.
Beat the butter and sugar in a freestanding mixer until light and fluffy.
Mix the flour, spices and ginger together in a bowl then beat into the butter mix with the eggs.
Add the dates and 100ml of water to a medium saucepan. Simmer for 2-3 minutes until the dates have softened. Stir in the bicarbonate of soda and it will become foamy, this is why you need a slightly larger saucepan.
Fold this into the rest of the ingredients along with the sour cream and a pinch of salt. Pour into the greased pudding mould and bake for 1 hour until fully cooked, risen and golden.
For the butterscotch sauce, combine all the ingredients in a small saucepan, except the white chocolate, stir together and bring to the boil, reduce the heat a little, simmer for a minute or two until it has thickened, then stir through the white chocolate until melted.