Famous Sticky Date Pudding From The Lake District! - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 190\u00b0C/fan 170\u00b0C/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!