A moist British date pudding, coated in a hot, glossy, and generous toffee sauce. It is served warm, with a dollop of crème fraîche or a scoop of vanilla ice cream.
Ingredients
- 180 g soft pitted dates
- 180 ml water
- 1 tsp baking soda
- 95 g unsalted butter
- 130 g light muscovado sugar
- 2 pieces eggs
- 130 g Type 55 all-purpose flour
- 1 tsp baking powder
- 1 pinch fine salt
- 1 tsp vanilla extract
- 180 ml heavy cream
- 1 tbsp cane sugar syrup
- 250 ml homemade toffee sauce
- 4 tbsp full-fat crème fraîche
Method
- Heat the oven to a moderate temperature and butter a small gratin dish or four ramekins; the mold must be well greased so the pudding unmolds without sticking.
- Cover the dates with just-boiling water, add the baking soda, and let steep until they become very soft and the liquid turns brown.
- Mash the dates with their liquid to get a thick, still slightly textured puree; it should smell like caramel and cooked fruit.
- Whisk the softened butter with the muscovado sugar until the mixture pales a bit and becomes creamy, then gradually beat in the eggs with the vanilla.
- Add the flour, baking powder, and salt, mixing just until no dry streaks remain; the batter should remain soft and not be worked like bread dough.
- Fold in the date puree, pour into the mold, and smooth the surface; bake until the pudding is puffed, golden brown, and springs back gently when pressed.
- During baking, prepare the homemade toffee sauce and keep it hot; it should be smooth, shiny, and thick enough to coat the back of a spoon.
- Right out of the oven, lightly prick the hot pudding and drizzle it with a little sauce; let it absorb for a few minutes until the surface becomes shiny and sticky.
- Serve warm with the remaining hot toffee sauce and a dollop of crème fraîche to balance the sweetness.
Nutrition
Per serving
- Energy
- 926.2 kcal
- Protein
- 11.51 g
- Carbohydrate
- 110.07 g
- Fat
- 49.76 g
- Fibre
- 6.75 g
- Calcium
- 148.37 mg
- Iron
- 0.76 mg
- Magnesium
- 18.32 mg
