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Spiced date pudding with butterscotch sauce and brandy cream Recipe

Spiced date pudding with butterscotch sauce and brandy cream Recipe
Method
  • 1

    Preheat the oven to 180'C.

  • 2

    Coat the inside of the silicon moulds with softened butter and then dust with flour.

  • 3

    For the puddings:
    Place the dates and spices in a saucepan and cover with water. Bring to a simmer over a medium heat and cook for 6-8 minutes until the dates have broken down and most of the water has evaporated. Add the bicarbonate of soda and mix well. Remove from the heat and allow to cool slightly

  • 4

    Place the butter and brown sugar in a food processor and blitz until fluffy. Add the eggs one at a time, fully incorporating each one before adding the next.

  • 5

    Add the dates to the butter, eggs and sugar and blend until smooth. Transfer to a bowl and then fold in the sifted flour.

  • 6

    Pour the mixture into 6 moulds, transfer to the oven and bake for 15-20 minutes. Check the cooking by inserting a small skewer into the centre - your cake is ready when it comes out clean. Allow to cool in the moulds.

  • 7

    For the brandy cream: Mix the icing sugar with the brandy and the double cream. Whisk until it has thickened.

  • 8

    To make the butterscotch sauce, put the sugars in a saucepan over a medium heat until they have melted. Add the butter and mix in with a spoon or spatula. Finally, add the cream and bring back to the boil.

  • 9

    Turn the puddings out of the moulds and pour the butterscotch sauce over them. Finish with a quenelle of the brandy cream.

Chef's tip

«This dessert can be cooked as a large pudding. Simply pour the mixture into a large pudding mould and increase the cooking time to 45 minutes.»

A spiced date pudding with a buttery toffee sauce and a brandy flavoured cream.

Rate this recipe :

(11 votes)

  • Preparation  15mins
  • Cooking time  20mins
  • Rest time  0h

  • Difficulté  Easy

Ingredients for people


    For the cake(s)
  • Soft brown sugar : 125 g
  • Unsalted butter : 75 g
  • Whole egg(s) : 2 whole
  • Dried date(s) : 275 g
  • Self raising flour : 200 g
  • Four spice mix : 5 g
  • Bicarbonate of soda : 5 g

  • For the cream
  • Double cream : 250 ml
  • Cognac : 50 ml
  • Icing sugar : 75 g

  • For the sauce
  • Dark soft brown sugar : 100 g
  • Demerara sugar : 25 g
  • Double cream : 200 ml
  • Unsalted butter : 30 g

  • To line the mould(s)
  • Plain flour : 30 g
  • Unsalted butter : 30 g
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