Paul Ainsworth’s spiced sticky date pudding

Paul Ainsworth’s spiced sticky date pudding
  • Serves icon Serves 8-10
  • Time icon Hands-on time 30 min, oven time 35-40 min

Warming spice, gooey Cornish fudge and a sweet dates – Paul Ainsworth’s pudding recipe will become a new family favourite this winter.

Nutrition: per serving

Calories
505kcals
Fat
25g (15.3g saturated)
Protein
4.7g
Carbohydrates
64.6g (51.5g sugars)
Fibre
1.3g
Salt
0.9g
Calories
505kcals
Fat
25g (15.3g saturated)
Protein
4.7g
Carbohydrates
64.6g (51.5g sugars)
Fibre
1.3g
Salt
0.9g

For 10

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

Method

  1. 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. 
  2. 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.
  3. 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. 
  4. 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.

delicious. tips

  1. Make the sponge (not the sauce) in advance and freeze for up to a month.

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September 2019