A sweet treat you will make over and over again

Whisky sultana sticky toffee pudding, vanilla ice cream, shortbread and butterscotch sauce

Ingredients Instructions
  • 1125g dark soft brown sugar
  • 390g unsalted butter
  • 9 fresh whole eggs
  • 1350g plain flour
  • 30g baking powder
  • 9g bicarbonate of soda
  • 1500g dates
  • 750ml water
  • 300ml milk
  • 500g sultanas
  • 300ml whisky
  • Butterscotch sauce - 1050g Demerara sugar
  • 660g caster sugar
  • 660g unsalted butter
  • 1650g golden syrup
  • 2700ml whipping cream
  • Soak the sultanas overnight in the whisky. Bring the dates, milk, water, baking powder and bicarbonate of soda to the boil, then puree and cool.
  • Cream the butter and sugar until light and fluffy. Add the eggs slowly. Add the flour and combine lightly. Add the date purée and the whisky-soaked sultanas and mix lightly. Fill a buttered dish, cover and steam for 3 hours.
  • Butterscotch sauce: Boil the golden syrup and sugars until amber in colour at 180°c. Whisk in the cream and pass.