A rich, traditional winter dessert and a luxurious alternative to Christmas pud!
- 60g (2oz) medium oatmeal
- 10-12 fresh dates, stoned
- 20 ready-to-eat dried apricots
- 8tbsp whisky
- 250g tub mascarpone cheese
- 3-4tbsp clear honey
Grill the oatmeal until toasted. Be careful, it browns quickly!
Put the dates and apricots in a pan with 6 tbsp whisky and 6 tbsp water, and simmer over a low heat for 10 mins, stirring every so often.
Mash the mixture roughly with a fork, leaving a few chunks of apricot. Leave to cool.
Beat the mascarpone, the rest of the whisky and 2tbsp honey in a bowl, then mix in the toasted oatmeal.
Spoon some of the fruit, then the mascarpone mixture, into 4 serving glasses, then repeat the layers.
Chill, but bring back to room temperature 15 mins before serving.
Drizzle with more honey and serve.
Top tip for making Date and apricot pudding
When measuring honey, coat the measuring cup with a non-stick spray of vegetable oil. It will slide right out.