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Classic English Dessert: Sticky Date Pudding

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Ella Caulier
Ella Caulier
Gooey, sticky, and tasty! Perfect words to describe a dessert that everyone will love. Wonderful for serving at parties or as a family style dessert, this rich tasting English classic is simple to prepare and oh so quick to disappear. Dessert Chef Ella Caulier shares her dessert recipe in this Grokker Premium video.

Cooking Recipe

Servings: 5

5.2 tbsp (.3 cup) (75g) of unsalted butter
1.2 cups (150g) of self-raising flour
1/2 cup (120g) of dark muscovado sugar (for the cake batter)
1/2 cup (120g) of dark muscovado sugar (for the topping)
1/2 cup (150ml) of whole milk
1 egg
Half tsp. vanilla extract/vanilla bean paste
1 cup (150g) of rolled stoned dates (chopped)
1/2 cup (150ml) of boiling water

1. Preheat the oven to 350°F (180°C). Butter 5 large ramekin or 8 small ramekins. Melt the butter in a saucepan and leave to cool for 5 minutes. In a separate bowl mix the flour and sugar. Add the milk, egg and vanilla to the flour and sugar mixture. Stir in the melted butter until it forms a smooth dark cake batter. Fold in the chopped dates.

2. Divide the finished batter between the ramekins. Top each pudding with 1-2 tbsp. of dark muscovado sugar and a few flecks of butter. Pour a few tbsp. of boiling water over each ramekin (up to the lower ridge of the ramekin dish).

3. Pop the ramekins into the oven for 20-25 minutes (middle shelf) until the cake batter is cooked. The cake batter should rise significantly and the sugar and butter topping should have melted into the water to form a dark rich (bubbling) caramel, soaking into the cake. Wait 5 minutes to serve the puddings, as they will be piping hot.

4. Serve with a drizzle of single cream or vanilla ice cream.

English Date Pudding
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