Warming spice, gooey Cornish fudge and a sweet dates – Paul Ainsworth’s pudding recipe will become a new family favourite this winter.
How about a sticky toffee pudding cake for your next baking session?
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Ingredients
- 50g unsalted butter
- 175g soft dark brown sugar
- 2 medium free-range eggs
- 175g stoned dates
- 1 tsp bicarbonate of soda
- 175g self-raising flour
- ½ tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- 1 tsp ground allspice
- 250g good quality Cornish fudge, diced into tiny 3mm-size pieces
- Thick yogurt or crème fraîche to serve (optional)
For the sauce
- 100g soft light brown sugar
- 100g unsalted butter
- 140-150ml double cream
You’ll also need…
- 2 litre baking dish, greased
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Method
- Heat the oven to 180°C/160°C fan/gas 4. In a large mixing bowl, beat the 50g butter and 175g sugar by hand, or with an electric mixer until creamy. Add the eggs one at a time, mixing well in between.
- Put 300ml water and the dates in a large saucepan and bring to the boil. Add the bicarbonate of soda, then whizz to a purée using a stick blender or in a food processor.
- Mix the date purée into the pudding batter. Using a wooden spoon, gently fold in the flour and spices, then fold in half the fudge pieces. Pour the mixture into the dish and bake for 35-40 minutes. It should be just firm to the touch.
- Meanwhile, for the sauce, put all the ingredients into a pan and heat gently until the sugar has completely dissolved, then simmer until it turns a golden colour – this will take about 8 minutes. Serve the sponge with the sauce poured over, scattered with the remaining fudge – with yogurt or crème fraîche, if you like.
Nutrition
- 505kcals Calories
- 25g (15.3g saturated) Fat
- 4.7g Protein
- 64.6g (51.5g sugars) Carbs
- 1.3g Fibre
- 0.9g Salt
For 10
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