Gordon's Sticky Date Pudding by @cedriklorenzen

1h10

5 servings

🌴

340 g

Pitted dates

🫙

7 g

Baking powder

🫙

3 g

Bicarbonate of soda

🍬

75 g

Dark brown sugar

🧈

88 g

Unsalted butter

🥚

3

Eggs

🌾

330 g

Plain flour

🧈

100 g

Butter

🍬

130 g

Soft light brown sugar

🥛

130 ml

Double cream

🥛

Clotted cream

🍨

Vanilla ice cream

💧

Boiling water

  1. Place
    • Pitted dates
    • Boiling water

    Place the dates in a pot, add boiling water, and let them become soft before blending smoothly.

  2. Whisk
    • Eggs
    • Dark brown sugar

    In a separate bowl, whisk together the eggs and sugar.

  3. Add
    • Unsalted butter

    Add the melted butter and mix well.

  4. Add
    • Plain flour
    • Pitted dates
    • Dark brown sugar

    Add the dry ingredients (plain flour, baking powder, bicarbonate of soda) to the bowl and stir in the date puree, then mix thoroughly until well combined.

  5. Pour

    Pour the mixture into a lined baking tray and bake at 170°C with a medium fan for approximately 50 minutes, checking with a knife or toothpick inserted into the centre of the sponge to see readiness.

  6. Combine
    • Butter
    • Soft light brown sugar
    • Double cream

    Combine all the sauce ingredients (butter, soft light brown sugar, dark brown sugar, double cream) in a saucepan and bring to a simmer over medium heat.

  7. Step
    • Pitted dates
    • Baking powder
    • Dark brown sugar

    Once the sugars have dissolved and all the ingredients are well combined, remove from the heat and keep warm.

  8. Serve
    • Clotted cream
    • Vanilla ice cream

    Serve each portion of the sticky toffee pudding with a dollop of clotted cream or a scoop of vanilla ice cream.

  9. Drizzle

    Drizzle the warm sauce generously over the pudding before serving.

Gordon's Sticky Date Pudding by @cedriklorenzen

1h10

5 servings

🌴

340 g

Pitted dates

🫙

7 g

Baking powder

🫙

3 g

Bicarbonate of soda

🍬

75 g

Dark brown sugar

🧈

88 g

Unsalted butter

🥚

3

Eggs

🌾

330 g

Plain flour

🧈

100 g

Butter

🍬

130 g

Soft light brown sugar

🥛

130 ml

Double cream

🥛

Clotted cream

🍨

Vanilla ice cream

💧

Boiling water

Preparation Steps

  1. Step 1/9

    Place the dates in a pot, add boiling water, and let them become soft before blending smoothly.

    🌴Pitted dates
    💧Boiling water
    🍲Pot

  2. Step 2/9

    In a separate bowl, whisk together the eggs and sugar.

    🥚Eggs
    🍬Dark brown sugar
    🥣Mixing bowl
    🥄Whisk

  3. Step 3/9

    Add the melted butter and mix well.

    🧈Unsalted butter
    🥣Mixing bowl

  4. Step 4/9

    Add the dry ingredients (plain flour, baking powder, bicarbonate of soda) to the bowl and stir in the date puree, then mix thoroughly until well combined.

    🌾Plain flour
    🫙Baking powder
    🫙Bicarbonate of soda
    🌴Pitted dates
    🥣Mixing bowl

  5. Step 5/9

    Pour the mixture into a lined baking tray and bake at 170°C with a medium fan for approximately 50 minutes, checking with a knife or toothpick inserted into the centre of the sponge to see readiness.

    🍳Baking tray
    ✨Toothpick

  6. Step 6/9

    Combine all the sauce ingredients (butter, soft light brown sugar, dark brown sugar, double cream) in a saucepan and bring to a simmer over medium heat.

    🧈Butter
    🍬Soft light brown sugar
    🍬Dark brown sugar
    🥛Double cream
    🍲Saucepan

  7. Step 7/9

    Once the sugars have dissolved and all the ingredients are well combined, remove from the heat and keep warm.

    🍲Saucepan

  8. Step 8/9

    Serve each portion of the sticky toffee pudding with a dollop of clotted cream or a scoop of vanilla ice cream.

    🥛Clotted cream
    🍨Vanilla ice cream

  9. Step 9/9

    Drizzle the warm sauce generously over the pudding before serving.

Composition

Ingredients

Types

Fruits, Baking, Sweeteners, Dairy, Eggs, Grains, Liquids

Ingredients

Pitted dates, Baking powder, Bicarbonate of soda, Dark brown sugar, Unsalted butter, Eggs, Plain flour, Butter, Soft light brown sugar, Double cream, Clotted cream, Vanilla ice cream, Boiling water

Notes

Baking powder (for the sponge), Dark brown sugar (for the sponge), Unsalted butter (melted, for the sponge), Eggs (whole), Double cream (for the sauce), Clotted cream (to serve, or vanilla ice cream), Boiling water (to soften the dates, amount not given)

Allergens

Milk, Eggs, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, soy-free

Calories

620 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Pot, Mixing bowl, Whisk, Baking tray, Saucepan, Toothpick

Appliances

Blender, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Family Gathering, Sunday roast dessert

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Sticky, Moist, Gooey, Soft

Flavors

Sweet, Caramelized, Toffee, Spiced, Rich

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform