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Well, my husband is absolutely the only person I know who would answer the title question with a resounding “yes”. He emphatically loathes dates. In fact he loathes any dried fruit. Which, quite frankly is a bit of a pain. But, setting him aside (just for this purpose, you understand) this pudding (and it really is a “proper pudding” not a “dessert”) is irresistible. The hot toffee sauce is essential. Personally, I love it with good quality vanilla ice- cream.
Many people believe Sticky Toffee Pudding is challenging or time- consuming to make. I am sure that many recipes are over- complicated for little or no added taste value. I think that you will agree, after trying this recipe that simple recipes give amazing results.
I always feel that ingredients like nuts, dates and other dried fruits, along with ginger and mixed spice, have a rightful place in autumn foods. As I feel the weather changing and the evenings closing in, the craving for comfort food begins. I have started to pick up the pace on our dog walks to ensure decent calorie “burn- off” in preparation! The beach walk (on which the above photo of Mango was taken) was certainly chillier this weekend and this pudding was made afterwards, at my children’s request.
This recipe is from Helen Hogg, a friend who is a keen cook and has developed many of her own recipes that keep her busy family content and energised. Helen agrees with my philosophy that if you are going to have a pudding, make it a proper one- satisfyingly wicked and well worth the calories and your time.
Ingredients
175 g pitted dates
250 mls water
1 tsp bicarbonate of soda
50 g unsalted butter
150 g light brown, soft sugar
2 large eggs
150 g self raising flour
For the sauce:
60 g unsalted butter
150 g soft brown sugar
150 mls double cream
Dish
A greased 23 x 23 cm square baker (or similar)
Oven
Pre- heat the oven to 180C (160C Fan)/ Gas Mark 5
Tip
I usually complete steps 1 and 2 in advance, giving the dates plenty of time to soften as they cool. The remaining steps can then be easily completed whilst the main course is cooking.
Method
1. Start by chopping the dates up fairly small. You will need a sharp knife for this or you can buy the dates ready chopped.
2. Place the chopped dates in a microwave safe bowl, cover with water and add the bicarbonate of soda. Stir and cover. Microwave on high until the mixture has reaching boiling point (2 minutes in my microwave). Leave covered and allow to cool. If you don’t have a microwave just place the dates, water and bicarbonate of soda in a small saucepan and bring to the boil on the hob. Remove from the heat and place a lid on the saucepan whilst the mixture cools.
3. Mix all the other ingredients (except the sauce ingredients!) in a mixing bowl until you have a light and fluffy mixture.
4. Add the date mixture (water and all) and mix until smooth and well combined.
5. Pour into the baker and bake in the centre of the oven for 25- 30 minutes. The pudding is ready when it is well risen, springy and firm to touch in the centre. A skewer inserted into the centre should come out cleanly.
Just before serving make the sauce:
6. Combine all the sauce ingredients in a small saucepan. Stir over a low heat until the butter has melted.
7. Bring the sauce to the boil and serve.
ScrummyWalks 