- Serves: 4-6
- Cook Time: 45 minutes
- Prep Time: 20 minutes
- Effort: easy
For the pudding
- 300 g sultanas
- freshly brewed tea, for soaking
- 385 g unsalted butter
- 385 g caster sugar
- 6 eggs, beaten
- 385 g self-raising flour
- 3 tsp mixed spice
- 1 lemon, grated zest only
- 1 orange, grated zest only
For the whisky sauce
- 85 g butter
- 85 g muscovado sugar
- 200 g double cream
- 1-2 tsp Welsh whisky, or to taste
- whipped double cream, to serve
1. Preheat the oven to 160C/140C fan/gas 3. Grease and line a large rectangular baking tin.
2. Cover the sultanas in freshly-brewed tea and set aside to plump while you prepare the pudding batter.
3. Using an electric whisk or wooden spoon, cream the butter and sugar until pale and fluffy. Slowly pour in the eggs and continue whisking, adding 1 tablespoon of the flour to prevent splitting.
4. Fold the rest of the flour and the mixed spice into the creamed mixture, followed by the drained sultanas, lemon and orange zest.
5. Transfer the mixture to the prepared baking tin and bake for about 40 minutes or until a sharp knife inserted into the middle comes out clean. While the cake is baking, prepare the sauce.
6. For the whisky sauce: put the butter and sugar into a small, heavy-based saucepan over a medium-high heat and stir until the butter is melted. Boil for 5 minutes, until the sugar is dissolved.
7. Pour in the cream, bring back to the boil, then stir in whisky, to taste.
8. To serve, cut the warm cake into wedges and accompany with a dollop of whipped cream and the whisky sauce.
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