Ingredients

• 55g/2oz unsalted butter
• plus extra for greasing
• 55g/2oz soft light brown sugar
• 1 vanilla pod
• seeds removed
• 225g/8oz self-raising flour
• 2 tsp baking powder
• pinch bicarbonate of soda
• 2 free-range eggs
• beaten
• 300ml/10fl oz full-fat milk
• 55g/2oz walnuts
• chopped
• 55g/2oz Medjool dates
• chopped
• handful of chopped walnuts and dates
• to decorate
• 200g/7oz crème fraîche or clotted cream
• to serve
• 85g/3oz salted butter
• 85g/3oz muscovado sugar
• 200ml/7fl oz double cream
• Scotch whisky
• to taste

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Grease four small tart tins with butter.
• For 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.
• For 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 serve
• spoon the sauce over the top or alongside the puddings. Decorate with the chopped walnuts and dates and serve with crème fraîche.