Wee Whisky Puddings and Ice Cream

This recipe is the perfect combination of two sweet treats: warm date and whisky syrup puddings with whisky butterscotch ice cream.

Recipe and photographs by Anna Hamilton

30min

Ingredients (serves 12 - 16)

for the cakes:

  • 2 eggs
  • 50ml double cream 
  • 100g soft brown sugar
  • 200g plain flour
  • 100g butter
  • 100g dates
  • 100ml whisky syrup
  • 1 tsp baking powder


  for the ice cream:

  • 100ml double cream
  • 300ml ready made custard
  • 125ml butterscotch sauce
Method
  1. Serve your puddings warm from the oven with a drizzle of whisky syrup, a dusting of icing sugar and a scoop (or two!) of your whisky and butterscotch ice cream.
  2. Mix all the ice cream ingredients together, then either transfer to an ice cream maker and freeze, or place in the freezer and churn by hand at regular intervals to stop any crystals forming. Cover the dates with boiling water for 10 minutes until softened, then drain. Mix the sugar and butter together in a food processor, then add the softened dates, double cream and whisky syrup. Transfer to a bowl and slowly stir in the eggs, then sieve in the flour and baking powder.
  3. We used rubber moulds to bake in, but a greased muffin tin would work just as well. Transfer the mix evenly and bake in the oven at 180C for 15 - 20 minutes, until golden brown.