I’d love to be able to say this is a family recipe, but it’s nicked from a cookbook that I shan’t name. We usually have these instead of Christmas Pudding, but really they’ve become a staple for any kind of special occasion where we want to make a fancy pudding.
A word of warning: they contain a TONNE of sugar and cream; Bren was complaining about the amount, it’s ‘bad for you.’ Whatever, slightly bad for the body, but good for the soul.
6 fl Oz Boiling water 2 Teaspoons of Coffee Essence (Camp Coffee)
1 teaspoon Vanilla Extract ¾ teaspoon bicarbonate of soda
6 Oz. chopped stoned dates 3 oz. unsalted butter (at room temp)
5 oz. Caster Sugar 6 oz. Self-Raising Flour
2 Beaten Eggs
9 Tablespoons Double Cream 2 oz Chopped pecan nuts
9 oz. Soft Brown Sugar 6 oz. unsalted butter
Start by putting the dates into a bowl and pouring the boiling water over them (they should be just about covered). Add the vanilla extract, coffee extract and bicarbonate of soda, and mix a bit. It should bubble slightly.
Next, cream the butter and sugar together in a large mixing bowl, then lightly fold in the sifted flour until the mixture is pale light and fluffy. Add the beaten eggs a bit at a time, whisking all the way. You can then fold in the date mixture until it’s all brown, sweet and delicious. You might be a bit worried the mix is a little sloppy; don’t be, it’s what makes them so light. Put them in whatever oven proof dishes you have to hand; we used eight little ramekin puddings (it’s how we’ve always done it), but you can have one big one and cut and serve after they’re cooked if you prefer.
Put the pudding(s) in an oven preheated to about 180 C for 25 minutes
While they’re rising in the oven, you can make the sauce! This bit’s dead easy: put all the sauce ingredients into a pan on a low heat, waiting until the butter’s melted a little, then stir gently. It should end up a lovely brown colour. Once the puddings are done, they’re ready to serve. Put the sauce on generously, and if you like add some cream (they’re ridiculously thirsty and will drink the cream, so we tend to drown them). If you want to do something a bit different, put them under the grill with the sauce on for about a minute until the sauce starts to bubble gently; this gives them an almost crispy exterior and adds a bit of crunch.
So there you go, STPs. Enjoy!
An apology: we were going to have a picture of the finished product, but Bren and I nommed them without thinking…