Ingredients:
80gr Roughly Chopped Dried Dates, 1/2 tsp Bread Soda, 30gr Butter, 8gr Castor Sugar, 1 Egg, 80gr Self Raising Flour.
Syrup - 500gr White Sugar, 1 pt Water, 2 fl ozs Jameson Whiskey

Method :
Place the dates in a bowl, sprinkle with Bread Soda cover with warm water and soak until soft. Pre heat oven to 170c or gas mark 6. Grease and flour 4-6 Dariole moulds. Cream butter and sugar until white and fluffy. A blender speeds things up. Add the egg to the mix. Sive flour and fold into mix. Drain the Dates and carefully (trying not to break them) fold into the mix adding aenough of the soaking liquid to form a dropping consistency. 3/4 fill the moulds with the Pudding Mix, bake until brown approx 20/25 minutes. Turn out onto a wire rack and leave to cool.

Jameson Whiskey Syrup - Mix water and sugar together, bring to the boil, simmer for five minutes,remove from the heat and all the whiskey. Allow the syrup to cool slightly, dip the puddings in the syrup while still warm allowing them to absorb some of the liquid.(not too long or the puddings will fall apart) Serve the Date Pudding on a warm plate with a scoop of Vanilla Ice cream or cream.

Ingredients:

3 Whole Eggs, 200gr Sugar, Vanilla Essence, 500ml Natural Yoghurt, 375ml Double Cream, 125ml Milk, 50 Fresh Raspberries, Demerara Sugar, 10 Ramekins.

Method
Whisk the Eggs Sugar and Vanilla until well blended. Add the Yoghurt, Cream and Milk. Stir until well blended, strain through a fine sieve. Place 5 Raspberries in each Ramekin.
Fill each Ramekin with mix, leaving a little space. Place the Ramekins in a roasting (high sided) tray adding enough warm water to come half way up the ramekin. Place in preheated oven on gas mark 3, cook until set(apporx 40-60 minutes). Allow to cool and place in fridge.

And Finally Just before serving sprinkle a thin layer of Demerara or Soft Brown sugar on each portion and glaze with a blow torch or under a very hot grill Serve immediately.