Recipe by HappyBunny
This recipe is from the November issue of Olive. It is a copy of the one found at the Lake District Sharrow Bay hotel. It's absolutely delicious and a definite must-try! Forget about those calories for a change and indulge!
Top Review by MarieRynr
I made this yesterday, leaving out the whiskey as we didn't have any, I just used extra water instead, with no problems. It was gorgeous, moist and sticky! My in laws really enjoyed it as did my DH, and myself. I also served it with custard sauce as that is pretty traditional over here to serve custard sauce with every dessert. In any case, we were not dissappointed. Thanks for a great recipe!
- 275 g dates, pitted and chopped
- 60 ml whiskey
- 1 teaspoon baking powder
- 125 g butter
- 125 g sugar
- 2 eggs
- 125 g self-raising flour
- 150 g butter
- 200 g dark muscovado sugar
- 250 ml heavy cream (double cream)
Directions See How It's Made
- Preheat oven to 190ºC/fan 170ºC/gas5.
- Put dates in a saucepan with the whisky and 150ml water; Bring to the boil, then add the baking powder (it will froth a bit) and leave the dates to soak until cool.
- Beat the butter and sugar until smooth and creamy.
- Beat the eggs one at a time, stir in the flour, then the date mixture.
- Pour into a buttered brownie tin 22cm square; Bake for 30 minutes or until cooked through (test with a skewer).
- For the sauce, put the butter, muscovado sugar and double cream in a saucepan and bring it to the boil slowly, stirring, then simmer for 3 minutes.
- When the pudding is ready, remove from the oven and pour over enough sauce to make a sticky glaze.
- Return it to the oven for about 2 minutes.
- Serve it cut into squares with more sauce poured over.
- I served it with cream because I found it too sweet on its own although I don't have as much of a sweet tooth as many zaarites out there!