Date pudding with caramel
Complexity: easily
Quantity: 6 soufflés
Sticky pudding with toffee caramel is a traditional English pudding baked in a double boiler. Its incredible flavor comes from dates soaked in hot black tea and folded into the batter. The pudding is prepared in individual ramekins or savarins—molds with a hole in the center. To make filling the savarins with batter easier, use a piping bag. Place them in a larger mold filled with boiling water, cover with foil, and steam in the oven. Steamed pudding is wonderfully soft and moist. Its date flavor pairs perfectly with the toffee sauce, with its distinct creaminess and cognac note. Serve the pudding while still warm, drizzled with warm sauce, and enjoy its amazing taste.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pudding
- 1 cup pitted and chopped dates
- 3/4 cup Orange Pekoe tea
- 0.5 tsp vanilla extract
- 3/4 tsp baking soda
- 6 tbsp (90 g) butter, room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 and 1/3 cups premium flour
- 1 teaspoon baking powder
Caramel
- 1/4 cup butter
- 0.5 cup brown sugar
- 1/4 cup whipping cream
- 0.5 cup raisins or lightly toasted walnut pieces
- 1 tbsp brandy
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Grease 6 ramekins or 150ml savarin molds (ring-shaped molds) with butter and place them in a baking dish with sides above the molds.
- Place the dates in a bowl and pour hot tea over them. Let sit for a few minutes, then add vanilla and baking soda.
- In a separate bowl, combine the butter and sugar, then add the eggs one at a time, beating well after each addition. Sift the flour and baking powder over the butter mixture and mix.
Add the warm date mixture and stir until smooth. Pour the batter evenly into the prepared pans. - Pour boiling water into the baking dish containing the small ramekins, so that it comes halfway up the sides, and cover the entire dish with foil. Bake the pudding for about 30 minutes, until the soufflé springs back when gently pressed. Remove the ramekins from the larger dish, let them cool for 10 minutes, then transfer the puddings to plates and serve warm with caramel.
CaramelMelt the butter and brown sugar in a saucepan over medium heat, bringing to a boil. Add the heavy cream and raisins, and bring back to a simmer over low heat. Pour in the cognac (be careful not to ignite it).
Author of the recipe - Anna Olson (Anna Olson) is a pastry chef and TV host.
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