This British classic is the most comforting dessert. Warm, gooey, sticky, sweet- It may not be the best looking but its drop dead gorgeous to eat. You definitely want to bid farewell to winter with this one.
Preparation Time : 15 mins
Cooking time: 40-45 mins
For the Pudding:
– Dates: 175 g
– Baking Soda: 1 teaspoon
– Water : 300 ml
– Butter : 50 g
– Caster Sugar: 80 g
– Brown Sugar: 80 g
– Eggs: 2 no.
– Flour: 175 g
– Cinnamon powder: ½ teaspoon
– Instant Coffee Powder: 1 teaspoon
– Salt: ½ teaspoon
For the Toffee Sauce:
Butter: 55 g
Caster Sugar: 35 g
Brown Sugar: 25 g
Cream: 70 ml
Salt: ¼ teaspoon
Walnuts: 50 g
– Prepare a large pan of water for steaming. Butter and flour your Pudding mold.
– Toast the walnuts for 5-10 minutes in an 180°C oven
– Place the dates and baking soda in a bowl, pour over the boiling water and leave to soften.
– Make the sauce by putting all the ingredients into a pan with a pinch of salt and heating slowly until the butter has melted, then turn up the heat and bring to the boil. Boil for about 4 minutes, until the sauce has thickened enough to coat the back of a spoon.
– Pour half into the pudding mold and set it in the freezer.
– Place together the butter, sugar and salt in the stand mixer bowl and beat with the flat beater at speed 6 until fluffy. – Add the eggs and beat them into the mixture a little at a time. Sift together the flour, baking powder, coffee and cinnamon, then add into the mixture until just combined At speed 1. Add the dates with their soaking liquid and the walnuts, and mix at speed1.
– Pour the batter over the stiffened toffee sauce up to about halfway (or as your mold indicates), to give the pudding room to rise. Seal with its lid, Tie the string to make a handle for removing the hot mold later and lower into the pan of simmering water, onto something like an upturned saucer or plate. Make sure the basin and that the hot water comes up to about halfway up the outside of the mold. Cover the pan with a lid, and steam until a skewer inserted comes out clean.(40mins)
– When the pudding is ready turn it out onto a dish to serve. Poke a few holes in the sponge and pour over the remaining sauce. Garnish with walnuts. Serve with ice cream or custard