On the menu at Dylans at The Kings Arms in Hertfordshire, which is number 72 on the Top 50 Gastropubs list, this recipe is an indulgent classic best served with toffee sauce and ice cream.
Ingredients
For the pudding:
- 340g pitted dates
- 260ml water
- 150ml whole milk
- 1 vanilla pods
- 128g butter, softened
- 105g dark brown sugar
- 105g light brown sugar
- 3 whole eggs, beaten
- 263 g self-raising flour
- 140 g dairy cow beef suet
- 3 tsp bicarbonate of soda
- 1 pinch salt
For the Toffee Sauce:
- 100g butter
- 200g dark brown sugar
- 350ml double cream
- Maldon Sea salt to taste
Method
- Preheat the oven to 180c / 160 c fan/gas mark 4 and line a 30cmx20cm deep tray with parchment paper
- Add the dates, water and milk to a pan, split the vanilla & add both seeds and pod to the mix
- Over a medium to high heat, bring to a boil, take off the heat and leave to steep
- Remove the pod and blend the mixture in a food processor or using a hand blender until it becomes a smooth purée
- Pass the purée through a fine sieve and chill
Toffee sauce:
- Whilst the date mix is cooling, make the toffee sauce
- Heat the cream in a saucepan until hot
- Melt together the sugar and butter in a separate saucepan over a medium to high heat, keep whisking and once it starts to bubble add the hot cream, a quarter at a time
- Continue to whisk until all the cream is added
- Leave to cook for a couple of minutes before taking off the heat then add the sea salt to taste and set to one side
The pudding:
- Cream together both the sugars and butter in a stand mixer with paddle attachment and mix till pale
- Slowly add the beaten eggs to the mix then once incorporated, fold in the flour, suet, bicarbonate of soda and salt
- Mix until fully combined before adding the date purée and mix again
- Pour the mixture into the lined tray and smooth out, give the tray a few bangs on a table to knock out any trapped air bubbles, place in the oven for 45 mins
- Remove from the oven when ready (a skewer inserted into the centre will come out clean when the pudding is ready) and leave to rest for 10 minutes before turning out onto a wire rack to chill
- To serve, place a portion into a bowl and serve with some toffee sauce and ice cream
See the previous Dish Deconstructed, featuring a crab cocktail recipe from Adam Handling, here.
To take part in the Morning Advertiser's Dish Deconstructed series please contact rebecca.weller@wrbm.com.
