Whiskey Tipsy Pudding
The ever wonderful chef, John Burton-Race, has provided us with another recipe for Christmas.
This delicious Whiskey tipsy pudding, is perfectly boozy, rich and fruity. Michelin starred, John Burton-Race, heads up the team at Torquay’s Grosvenor Hotel.
You’ll Need
⦁ 250g pitted dates, roughly chopped
⦁ 210ml Water
⦁ 40ml Whisky
⦁ 1 tsp bicarbonate of soda⦁ 100g softened unsalted butter
⦁ 200g caster sugar
⦁ 1 large egg
⦁ 250g self-raising flour
⦁ 1 tsp of baking powder
⦁ Pinches salt
⦁ ½ tsp cinnamon
⦁ ½ tsp ground ginger
⦁ 100g walnuts roughly chopped For the Sauce
⦁ 125g sugar
⦁ 30ml water
⦁ 90ml Whisky
⦁ 1 tsp vanilla essence
⦁ 15g butter
Method
1. Preheat the oven to 180c/gas 4.
Lightly butter a 1-litre capacity pudding basin. Place the chopped dates, water and whiskey into a small saucepan and bring to the boil, stirring occasionally.
2. Remove from the heat, stir in the bicarbonate of soda and leave to cool.
3. Cream together the butter and sugar, until light and pale. Add the egg and beat thoroughly.
4. Sieve the flour, baking powder and salt together with the spices and fold this into the creamed mixture. Stir in the date mixture and fold in the nuts.
5. Pour the mixture into the prepared bowl and bake for 40-45 minutes.
6. Meanwhile combine the sugar and water in a saucepan and bring to the boil, stirring until the sugar has dissolved. Remove from the heat and add the whiskey, vanilla and butter
7. Remove the pudding from the over, pour over the sauce and serve immediately.
Like to know more about John Burton-Race? Head to his website, or try his previous recipe with us for Freeze ahead Turkey Gravy.
