Baking / Buttermilk / Dates / Eggs / Ginger / Sweet

A Seriously Sticky Date Pudding

If you like a serious sticky date pudding, this is the recipe. Deeply dark, moist, sweetened with dates, and infused with a whisper of cinnamon and ginger, my take on the classic pudding stops time. It is that good. Don’t believe? Whip up a batch for yourself and I am confident that as soon as your taste-buds get a first hit of the burnt-caramel-esque crust that forms on the top of the cake nothing you will ever eat will be as tasty.

  

For the puddings:

110g dried dates, pitted and roughly chopped

½ tsp vanilla extract

110ml water

100g buttermilk

30g unsalted butter, diced

60g caster sugar

60g self-raising flour

1 large egg ­– free-range and organic if possible

½ tsp ground cinnamon
½ tsp ground ginger

For the butterscotch sauce:

30g brown sugar

125g buttermilk

30g unsalted butter

½ tsp vanilla extract

Preheat the oven to 180C

Prepare two ¾ cup ramekins but greasing lightly with butter or vegetable oil. Dust the inside of the ramekins with ¼ tsp of ground ginger and ¼ tsp of ground cinnamon, making sure the entire inside of each ramekin is coated. Set aside.

 Place the chopped dates, vanilla, water and buttermilk in a saucepan over medium heat. Simmer until the dates are tender and the mixture is of a jammy consistency. Stir in the diced butter. Pour mixture into a bowl and set aside to cool for approx. 10 minutes.

Add the sugar, sifted flour, and the egg to the date mixture. Stir until combined, and then pour the batter into the prepared ramekins.

Pop the ramekins into the oven and bake for approx. 25-30 minutes, or until the tops are golden and a skewer inserted into the centre comes out clean.

For the butterscotch sauce:

Simply combine all sauce ingredients in a small saucepan and simmer for 5 minutes, until the sugar has dissolved and the sauce has thickened.

 Release puddings from the ramekins or serve simply as is and drizzle with a generous amount of butterscotch sauce and a scoop of vanilla bean ice-cream.

Serves two (3/4 cup ramekins)


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