Butterscotch puddings with whisky sauce and cinnamon ice cream
These sweet and indulgent puddings are given an extra kick with the addition of a whisky sauce.
For the puddings
For the sauce
For the cinnamon ice cream
Preheat the oven to 200C/180C Fan/Gas 6. Grease four small tart tins with butter.
To make the puddings, place the butter, sugar and vanilla in a mixing bowl and cream together until combined. Mix together the flour, baking powder and bicarbonate of soda in a separate bowl. Add the flour mixture and the eggs gradually to the butter mixture and mix to make a batter. Stir in the milk, walnuts and dates. Spoon the mixture into the prepared tins and bake for 30 minutes, or until set.
To make the sauce, heat the butter and sugar in a small saucepan over a low heat until melted. Stir in the cream and whisky, to taste.
To make the cinnamon ice cream, place the milk, cream and cinnamon in a saucepan and bring up to the boil. Remove the cinnamon sticks and leave to cool. Whisk the eggs and sugar in a bowl and then gradually whisk in the milk mixture. Pour the mixture into an ice-cream maker, churn according to manufacturer's instructions and freeze.
To serve, spoon the sauce over the top or alongside the puddings. Decorate with the chopped walnuts and dates and serve with the ice cream.