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)
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Preheat oven to 190°C/fan 170°C/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!
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