Nothing quite spells comfort like a gooey dessert and a sticky date pudding hits all the right spots. It’s sweet, warm, luscious and even comes topped with ice cream so your tastebuds are treated to the juxtaposition of temperatures.
The dessert was said to have been invented by Francis Coulson and Robert Lee in the 1970s and has today, remained a hit helped along by the sheer instagrammable aesthetics of the dish.
For those keen to have a go at this dish, be sure to use Medjool dates, preferred for its natural toffee flavour, as well as to mixing the flour and the liquid alternately to achieve a steamed pudding texture.
Here's the recipe.
Serving size : 12
For the pudding
1) 250 grams, pitted dates
2) 225 grams, water
3) 110 grams, unsalted butter
4) 250 grams, castor sugar
5) 6 grams, baking soda
6) 250 grams, cake flour
7) 5 grams, baking powder
8) 1 gram, salt
9) 200 grams, whipping cream
10) 2 whole eggs
11) Berries for garnish (optional)
For the sauce
100 grams, butter
125 grams, light muscovado sugar
1 tablespoon, black treacle
300ml, heavy cream
1 teaspoon, vanilla extract
1. Rinse pitted dates well, then cook with water till the combination becomes a thick paste.
2. Add baking soda, baking powder and salt to the flour, then sieve.
3. Mix castor sugar and butter in an electric beater, at medium speed.
When it takes on a pale white color, pause the beater to scrape down the sides of the bowl.
4. Add in eggs at low speed, and mix well.
5. Alternate the addition of flour mix and whipping cream, scraping down the sides each time one of these ingredients are added to the bowl.
6. Lastly, add the date paste.
7. Fill moulds with the finished mix. It is best to lightly brush the moulds with butter before filling them up, unless silicon ones are used.
8. Pre-heat oven at 180 degrees Celsius for ten minutes, then place the tray into the oven.
9. Bake the tray for 15-20 minutes at 165 degrees Celsius.
Method (for sauce)
1. Pour sugar, treacle and half the heavy cream into a saucepan.
2. Stir over a low heat at 180 degrees Celsius until the sugar has caramelised.
3. Then remove from heat and add the rest of the heavy cream, butter and vanilla extract, stirring them for a minute.
1. Serve puddings immediately out of the oven, and pour 2 tablespoons of freshly made sticky sauce over each one.
2. Top each of them off with favourite ice-cream and berries.
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