Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 6 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
For the pudding
- 170grams flour
- 1teaspoons allspice
- 170grams dates, chopped (150g for the pudding, 20g for the sauce)
- 1/2teaspoons bicarbonate soda
- 2 medium eggs
- 130grams caster sugar
- 165grams unsalted butter (75g for cake, 90g for sauce 10g for tins)
For the sauce
- 90grams unsalted butter
- 150grams dark sugar
- 4tablespoons double cream
Nutrition per serving
2650kJ / 635Cal
2650 Kilojoules or 635 Calories
30% of daily energy intake*
Protein
5.9grams
Fat
29.2grams
Carbs
85.5grams
Sugars
65.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A deliciously moist, sticky and sweet dessert. A festive take on a classic English pudding
Method
Step 1 of 6
Pre-heat the oven to 180°C/160°C fan-forced. In a bowl, pour hot water over dates and let stand for 15 minutes to rehydrate.
Step 2 of 6
In a mixing bowl, cream 75g of butter and caster sugar together until fluffy. Crack the eggs into the mix and combine.
Step 3 of 6
Sift the flour, baking soda and allspice into the bowl while still mixing until combine fully.
Step 4 of 6
Blend the dates in a blender and fold into the mix. Lightly butter 6 baking rounds and pour the mixture into each evenly.
Step 5 of 6
Bake in the oven for 30 minutes or until fully cooked. Once cooked, allow to stand while you prepare the sauce.
Step 6 of 6
In a pot on a medium heat, cook your butter and sugar together, stirring constantly, until the sugar has melted fully then add the cream. Serve the warm sauce over your puddings.
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