Back in World War II, two Canadian officers were staying at a hotel in the North East of England, where they gave the recipe for a pudding to the owner of the hotel; And what they tell us about its origin not being English but Canadian is logical, since the dough is more similar to that of an American muffin than to that of a delicate English sponge cake.

I am talking about the delicious sticky toffee pudding or what is the same, date pudding with toffee sauce , a well-known dessert in English lands, a dessert with many variations and ways of cooking, but what never fails is that its main ingredient is always are the dates

At home we love to steam it, in this way we get a very moist pudding and not heavy at all. The accompaniment of the toffee sauce is always ideal but I already tell you that simply with an English room you would look like royalty. Are you going to prepare it? It is a very simple recipe, do not miss it!

Kitchen Craft pudding pan , Emile Henry wavy ceramic pan and Revol porcelain plates

Ingredients (For 8 people)

  • 250 g Medjoul dates without pits (approx. 12 units)
  • 300ml water
  • 1 teaspoon baking soda
  • 3 eggs
  • 160 g self-raising flour and a little more for the mold
  • 60g butter
  • 60 g brown sugar
  • 60 g white sugar
  • 1 teaspoon vanilla paste
  • 1 pinch of salt

For the toffee sauce:

  • 220g brown sugar
  • 120 g butter
  • 350 ml of liquid cream to mount
  • 1 teaspoon vanilla paste
  • 1 pinch of salt

Elaboration

  1. Place the roughly chopped dates in a pan and cover with the water, bring to a boil, once boiling add the teaspoon of baking soda, lower the heat and cook over low heat for 2 minutes. Remove from heat and reserve.
  2. With the help of a blender or food processor , cream the butter with the sugars, work well until a uniform mixture is obtained, then add the eggs one by one until they are unified, add the vanilla paste and mix well.
  3. Then we add the date mixture, which if necessary we would crush with a fork, mix well and add the flour, work until we get a uniform cream.
  4. Grease and flour our Kitchen Craft Masterclass pudding mold , add the mixture, close tightly and place in a large pot, fill halfway with hot water, cover and cook for 80 minutes.
  5. While the pudding is cooking we can prepare the toffee sauce, for this we have all the ingredients in a saucepan and cook over low heat. It is important that it does not boil.
  6. After 80 minutes of cooking, remove the pudding from the heat, let it rest uncovered for 5 minutes and unmold it in our Emile Henry ceramic mold or, failing that, in a deep bowl, cover with part of the toffee and the toffee that is left over (which will not be left over). ), we serve it in a jug so that everyone can help themselves if they want more, and we serve warm.

Wavy ceramic mold Emile Henry and Revol porcelain plates



I love this warm, sweet and tasty pudding, it is perfect to surprise without worrying about turning on the oven, served with toffee sauce it is already the best but I tell you that crowned with vanilla ice cream and pecan nuts is a real sin.

Author of the recipe: Loreto de Sabores de Colores

Comments

Ana Campos said:

Se podría hacer en olla express? Gracias

Pilar said:

La harina leudante, cual es?

Susana said:

Hola!
Si utilizara el varoma de la thermomix, ¿también serían 80 minutos?
Gracias!

Loreto said:

Hola Judit, te cuento, al ser una cocción al baño María lo cocinarás en agua que durante el tiempo de cocción ha de estar hirviendo pero no de una forma excesivamente violenta, es decir que las burbujas hagan chup chup 😊, espero haberte ayudado y no dejes de animarte a prepararlo, es delicioso!

Judit said:

Tiene una pinta genial, pero una duda, que igual es una tontería: cuando pones “se cocina” es a fuego bajo, medio…?? Nunca he preparado un pudin y no tengo ni idea. Muchas gracias!

Loreto said:

Hola Nani, te cuento, yo para preparar la receta utilicé La Kitchen con las varillas, podrías usar la pala también, y con respecto a los dátiles no se escurren del líquido 😊

Nani said:

Hola, tengo 2 dudas, al decir un procesador de alimentos que es mejor una termomix o una Kitchen con la pala?
Y los dátiles se incorporan escurridos o con el agua de cocción?

Loreto said:

Hola Chely, sería la harina de repostería que viene con levadura 😊

Chely said:

Deliciosa receta pero cual es la harina autoleudante? Saludos y gracias

Leave a comment