Whisky Tipsy Pudding

Sticky, fruity, boozy and brilliant, Alan Coxon's tipsy date-speckled pudding is an irresistible delight
By Alan Coxon
Whisky Tipsy Pudding
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 45 minutes
  • Effort: easy


  • 250 g pitted dates, roughly chopped
  • 210 ml water
  • 40 ml whiskey
  • 1 tsp bicarbonate of soda
  • 100 g softened unsalted butter
  • 200 g caster sugar
  • 1 large egg
  • 250 g self-raising flour
  • 1 tsp baking powder
  • pinches salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 100 g walnuts, roughly chopped

For the sauce

  • 125 g sugar
  • 30 ml water
  • 90 ml whiskey
  • 1 tsp vanilla essence
  • 15 g butter


1. Preheat the oven to 180C/gas 4. Lightly butter a 1-litre capacity pudding basin. Place the chopped dates, water and whisky into a small saucepan and bring to the boil, stirring occasionally.

2. Remove from the heat, stir in the bicarbonate of soda and leave to cool.

3. Cream together the butter and sugar, until light and pale. Add the egg, and beat thoroughly.

4. Sieve the flour, baking powder and salt together with the spices and fold this into the creamed mixture. Stir in the date mixture and fold in the nuts.

5. Pour the mixture into the prepared bowl and bake for 40 to 45 minutes.

6. Meanwhile, combine the sugar and water in a saucepan and bring to the boil, stirring until the sugar has dissolved. Remove from the heat and add the whisky, vanilla and butter.

7. Remove the pudding from the oven, pour over the sauce and serve immediately.

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