Toffee Pudding with Scotch whisky ice cream and butterscotch sauce
3 oz butter
5 oz caster sugar
6 oz self rasing flour
6 oz dates
6 fl oz boiling water
1/2 teaspoons of vanilla essence
2 teaspoons of coffee in a little hot water
3/4 teaspoons of baking soda
(Makes 8 small puddings)
Cook at 350 degree for 25 minutes
Soak dates, vanilla and coffee in boiling water. Add baking soda and lieave until mushy when mashed together and cooled. Cream butter and sugar together. Add eggs and flour. Mix in date mixture and beat together well. Grease little pudding bowls and half fill with mixture. Bake in a roasting in slightly before removing from tins.
6 oz soft brown sugar
4 oz butter
6 teaspoons of dauble cream
Boil together until slightly thickened.
Scotch Whisky Ice Cream
5 eggs (separated)
1/2 pint milk
Bring to the boil with a vanilla pod
A splash of Scotch whisky
Separate egg yolks from whites and cream yolks with 4 oz caster sugar. Pour over hot milk and cream and return to heat and cook until it coats the back of a wooden spoon. Add a splash of Scotch Whisky. Chum in an ice cream maker. Add a little clear honey if desired.
(Source: Glenmorangie Malt Whisky)