Ingredients:

  • 175 g (6 oz) dried, pitted dates, finely chopped
  • 240 mL (1 cup) boiling water or strong black tea
  • 1 tsp (5 g) baking soda
  • 85 g (3 oz) unsalted butter, softened, plus extra for greasing
  • 150 g (5.3 oz) soft dark brown sugar, packed
  • 2 large eggs, room temperature, lightly beaten
  • 175 g (6.2 oz) self-raising flour, sifted
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cinnamon (optional)
  • 200 g (7 oz) granulated sugar
  • 60 mL (1/4 cup) cold water
  • 120 mL (1/2 cup) double cream (heavy cream), warmed slightly
  • 60 g (2 oz) unsalted butter, cut into cubes
  • 60 mL (4 tbsp) George Dickel Signature Recipe Tennessee Whisky (90 proof)
  • 1/2 tsp finely zested orange zest
  • A small pinch of flaky sea salt

Instructions:

  1. Prepare the Dates: Place chopped dates in a small saucepan. Pour over boiling water (or tea) and the baking soda. Stir well. The mixture will froth up. Leave to steep for 10 minutes.
  2. Preheat and Prepare Pan: Preheat oven to 180°C (350°F) conventional / 160°C (325°F) fan. Grease and line a loaf pan or pudding basin with baking paper, ensuring some overhang for easy removal.
  3. Cream Ingredients: In a large bowl, cream the softened butter and dark brown sugar together until light, fluffy, and pale (3-4 minutes). Scrape down the sides.
  4. Incorporate Eggs: Add the eggs one at a time, beating well after each addition until fully combined. If the mixture looks like it might split, add a tablespoon of the sifted flour.
  5. Add Wet Ingredients: Stir the date mixture vigorously (it should look like a rough purée). Fold this into the creamed batter until just combined.
  6. Add Dry Ingredients: Sift the self-raising flour, ground ginger, and cinnamon over the batter. Gently fold in the dry ingredients using a spatula until no streaks of flour remain. Do not overmix.
  7. Bake: Transfer batter to the prepared pan. Bake for 40–45 minutes. The pudding is done when it is dark golden brown, firm to the touch, and a skewer inserted into the centre comes out clean.
  8. Cool Slightly: Remove from the oven and let rest in the pan for 5 minutes before turning out onto a serving plate.
  9. Caramelize Sugar: Place the granulated sugar and cold water in a medium, heavy-bottomed saucepan. Heat gently until the sugar dissolves completely. Increase heat to medium-high and boil vigorously without stirring. Swirl the pan occasionally.
  10. Achieve Colour: Cook until the mixture turns a deep amber/mahogany colour (the ‘burnt’ stage). Remove immediately from the heat.
  11. Incorporate Dairy: Slowly pour in the slightly warmed heavy cream, whisking constantly (be extremely careful, as the mixture will bubble violently). Once smooth, whisk in the cubed butter until melted.
  12. Flavouring: Once the sauce is silky, stir in the George Dickel Signature Recipe Tennessee Whisky, orange zest, and a pinch of salt. Keep the heat off during this stage to preserve the whisky's flavour profile.
  13. Saturate: While the pudding is still hot, prick it generously all over with a skewer or fork.
  14. Drench: Pour half of the hot whisky caramel sauce evenly over the pudding, allowing it to soak into the sponge.
  15. Serve: Slice and serve immediately, drizzled with the remaining warm sauce.