Sticky Stag Pudding with Beer Butterscotch Sauce, Clootie Dumpling Ice Cream

Pudding
175g Dates (pitted)
1 Bottle Cairngorm Brewery Stag Beer
125g Soft Butter
125g Dark Muscavado Sugar
200g Self Raising Flour
3 Large Eggs

Beer Butterscotch Sauce
100g Butter
200g Dark Muscavado Sugar
350ml Double Cream
Beer Dates Have Been Soaked In

1. Soak dates in Cairngorm beer for 24 hours. Lightly grease 6 individual pudding moulds or one large pudding
mould.

2. For the Pudding; In a bowl with an electric whisk, cream together the soft butter and muscavado sugar, add one
egg at a time while still beating (dont worry if it looks split).

3. Drain the beer from the dates and set aside. In a blender or food processor puree the dates. Add pureed dates to
pudding mixture and beat some more.

4. Add self raising flower and beat till well mixed through (about 1 minute)

5. Divide mixture between the pudding moulds.

6. Bake in pre-heated oven at 190 degrees Celsius for 20 - 25 minutes.

7. For the Sauce; Place beer in a sauce pan and boil till it has reduced in voume by two thirds and syrupy.

8. In another saucepan melt butter and sugar together stirring every so often so it does not stick . Bring to boil,
and simmer for one minute. Add cream carefully a little at a time while stirring. Bring back to boil while stirring.

Leave to simmer for five minute.

9. Add Cairngorm Beer syrup to the sauce and stir it till all amalgamated.

10. To Serve; Tip out pudding from pudding mould and place in center of bowl, pour over warm butterscotch and add
favorite flavor of ice cream. We suggest clootie dumpling ice cream, simply break up a clootie dumpling and mix it
through some softened vanilla ice cream, re freeze till set. Lovely.

11. Sit down, relax and enjoy your hard work.

Recipe Invented By Claus Andersen of Andersons Restaurant, Boat of Garten