DATE AND TOFFEE PUDDING

DATE AND TOFFEE PUDDING

I’m sure you’ll enjoy these super-sweet and dark date and toffee puddings. They are very easy to make and best when served warm. This is a pub favourite and always a bestseller when it’s on the menu. It’s a bit naughty, but satisfying! You can serve these date and toffee puddings hot, straight from the oven, or leave them to cool slightly, as we do in the restaurant. Make my ultimate Toffee Sauce to go with the puddings – it’s a treacly, caramelly, toasty treat.

INGREDIENTS

SERVES: 6

250ml water

150ml dark rum

1 vanilla pod, split in half lengthways and the seeds scraped out

250g pitted dates, chopped

150g plain white flour, plus extra for dusting the pan

2 teaspoons bicarbonate of soda

125g butter, softened, plus extra for greasing the pan

125g soft dark brown sugar

3 eggs

2 bananas

demerara sugar for dusting

 

Toffee Sauce, to serve (makes about 750ml)

175g demerara sugar

170g butter, cubed

1 tablespoon golden syrup

1 tablespoon black treacle

500ml double cream

pinch of salt

METHOD

1: Bring the water, rum and vanilla pod and seeds to the boil in a saucepan over a high heat. Add the dates, cover the pan, remove it from the heat and leave the dates to soak for 1 hour.

2: After the dates have soaked, preheat the oven to 180°C/Gas Mark 4 and grease and flour six 10cm ceramic ovenproof dishes. Sift the flour and bicarbonate of soda together and leave to one side. Beat the butter and soft dark brown sugar together until light and fluffy. Beat in the eggs, one at a time. Beat in the sifted flour, then fold in the date and rum mix.

3: Pour the batter into the dishes and smooth the surfaces. Place the dishes in the oven and bake the puddings for 12–15 minutes until a skewer stuck in the centre of each comes out clean. Transfer the dishes to a wire rack and leave the puddings to cool for 10 minutes.

4: Meanwhile, to make the decorative toppings, thinly slice the bananas. Fan the slices into six 10cm circles on a metal baking sheet, then dust each with demerara sugar.

5: Use a blowtorch to caramelise the sugar. Remove the puddings from the dishes, then use a fish slice to gently transfer the glazed banana circles to the top of the puddings. Serve with the toffee sauce. If you decide not to serve the puddings while they are still warm, they can be left to cool completely, then wrapped in kitchen foil and stored in an airtight container for 2–3 days.

Toffee Sauce

Put the sugar, butter, golden syrup and treacle in a saucepan over a high heat and bring to the boil, stirring to dissolve the sugar. Continue boiling until the sauce becomes a golden caramel colour. Pour in the cream to stop the cooking.

Add the salt, then pass the sauce through a fine sieve into a bowl and serve warm.

(Leave any leftover sauce to cool completely, then keep in a covered container in the fridge for a couple weeks. Reheat gently to serve.)

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INGREDIENTS

SERVES: 6

250ml water

150ml dark rum

1 vanilla pod, split in half lengthways and the seeds scraped out

250g pitted dates, chopped

150g plain white flour, plus extra for dusting the pan

2 teaspoons bicarbonate of soda

125g butter, softened, plus extra for greasing the pan

125g soft dark brown sugar

3 eggs

2 bananas

demerara sugar for dusting

 

Toffee Sauce, to serve (makes about 750ml)

175g demerara sugar

170g butter, cubed

1 tablespoon golden syrup

1 tablespoon black treacle

500ml double cream

pinch of salt

METHOD

1: Bring the water, rum and vanilla pod and seeds to the boil in a saucepan over a high heat. Add the dates, cover the pan, remove it from the heat and leave the dates to soak for 1 hour.

2: After the dates have soaked, preheat the oven to 180°C/Gas Mark 4 and grease and flour six 10cm ceramic ovenproof dishes. Sift the flour and bicarbonate of soda together and leave to one side. Beat the butter and soft dark brown sugar together until light and fluffy. Beat in the eggs, one at a time. Beat in the sifted flour, then fold in the date and rum mix.

3: Pour the batter into the dishes and smooth the surfaces. Place the dishes in the oven and bake the puddings for 12–15 minutes until a skewer stuck in the centre of each comes out clean. Transfer the dishes to a wire rack and leave the puddings to cool for 10 minutes.

4: Meanwhile, to make the decorative toppings, thinly slice the bananas. Fan the slices into six 10cm circles on a metal baking sheet, then dust each with demerara sugar.

5: Use a blowtorch to caramelise the sugar. Remove the puddings from the dishes, then use a fish slice to gently transfer the glazed banana circles to the top of the puddings. Serve with the toffee sauce. If you decide not to serve the puddings while they are still warm, they can be left to cool completely, then wrapped in kitchen foil and stored in an airtight container for 2–3 days.

Toffee Sauce

Put the sugar, butter, golden syrup and treacle in a saucepan over a high heat and bring to the boil, stirring to dissolve the sugar. Continue boiling until the sauce becomes a golden caramel colour. Pour in the cream to stop the cooking.

Add the salt, then pass the sauce through a fine sieve into a bowl and serve warm.

(Leave any leftover sauce to cool completely, then keep in a covered container in the fridge for a couple weeks. Reheat gently to serve.)

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TOM KERRIDGE'S PROPER PUB FOOD (2013)

Inspired by British pub classics, recipes you can cook in your own kitchen, with my simple twists to make them sensational.

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