Warm date and almond puddings

Warm date and almond puddings

By
From
My Favourite Ingredients
Serves
6
Photographer
Jason Lowe

These cosy, warm little puddings are just the sort of thing I like to eat when the weather turns cool. Like most people, I tend to have dessert as an occasional treat, rather than as a regular occurrence; these, however, I find almost impossible to resist. I like to eat them warm and steaming with thick cold Jersey cream – and sometimes a spoonful of warm golden syrup, laced with freshly grated lemon and orange zest.

Ingredients

Quantity Ingredient
120g unsalted butter, plus extra to grease
plain flour, to dust
6 tablespoons golden syrup, slightly warmed
12 medjool dates
1 tablespoon pedro ximenez sherry
120g caster sugar
2 organic free-range large eggs
60g self-raising flour
small pinch salt
1 teaspoon baking powder
30g ground almonds
1 orange, finely grated zest

Method

  1. Butter and flour 6 individual pudding bowls, of about 170ml capacity. Set on a baking tray and spoon 1 tbsp golden syrup into each of the moulds (this will become the sticky topping). Set aside.
  2. Remove the stones from the dates and chop them into small pieces. Place in a bowl and add the sherry and just enough boiling water to cover. Leave to soak for 10 minutes.
  3. Preheat the oven to 190°C. Cream the butter and sugar together either by hand or using an electric mixer until soft, light and creamy. Add the eggs, one by one, beating well after each addition. (The mixture may appear to separate at this point, but it will come back together.)
  4. Sift together the flour, salt and baking powder, combine with the ground almonds and fold into the pudding mixture with the orange zest. Finally squeeze out the excess moisture from the dates, add to the mixture and stir well to combine.
  5. Divide the mixture among the pudding bowls, filling them no more than two-thirds full. Bake in the oven for 25 minutes or until well risen, golden and springy to the touch.
  6. To unmould, run a small knife around the inside of each mould and invert the pudding onto a warm plate. Serve the little puddings at once, either on their own or, as I prefer, with a dollop of cream.
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