Famous Sticky Date Pudding From The Lake District!

• 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
• SAUCE
• 150 g butter
• 200 g dark muscovado sugar
• 250 ml heavy cream (double cream)

1. Preheat oven to 190u0b0C/fan 170u0b0C/gas5.
2. 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.
3. Beat the butter and sugar until smooth and creamy.
4. Beat the eggs one at a time, stir in the flour, then the date mixture.
5. Pour into a buttered brownie tin 22cm square; Bake for 30 minutes or until cooked through (test with a skewer).
6. 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.
7. When the pudding is ready, remove from the oven and pour over enough sauce to make a sticky glaze.
8. Return it to the oven for about 2 minutes.
9. Serve it cut into squares with more sauce poured over.
10. 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!

dates, whiskey, baking powder, butter, sugar, eggs, flour, butter, muscovado sugar, heavy cream

Taken from www.food.com/recipe/famous-sticky-date-pudding-from-the-lake-district-102174 (may not work)