Whisky sultana sticky toffee pudding, vanilla ice cream, shortbread and butterscotch sauce
- 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.
We present our third and final recipe from Trump Turnberry’s executive chef Alan Matthew.
A key figure at the heart of the golfers’ paradise that is Trump Turnberry, it is as famous for its food as its fairways.
Alan said: ‘We don’t take food apart, if you order a fillet steak then that’s what you get; if it’s a braised beef cheek then you will get a piece of braised beef cheek.
‘We won’t dice it up and put it all back together again.’
With an increase in conference banqueting, weddings in the crystal ballroom, afternoon teas, two restaurants and more golfers looking for good, wholesome food in the clubhouse, Matthew and his team are heading for a busy summer.
This recipe originally appeared in Scottish Field’s May 2017 issue.