Sponge
175g dates, chopped
100ml coffee (americano strength, not espresso)
100ml water
1 tsp vanilla
50g Beef suet
Pinch of salt
175g dark molasses
2 free-range eggs
175g self-raising flour
1 rounded tsp bicarbonate of soda
Sauce
250ml whipping cream
80g dark muscovado
10g soy sauce
80g butter
Method
1. To start the sponge, roughly chop the dates and set aside 2/3’s in a heat-proof bowl and one-third in a separate bowl
2. Pour the coffee, water and vanilla essence into a saucepan and bring to the boil.
3. Once boiling, pour the stock over the 2/3 bowl of dates and set aside to soak for 30 minutes
4. Strain the date stock into a blender along with suet, sugar, eggs. Blitz until smooth
5. Add the soaked chopped dates and blitz for a few seconds until combined but flecks running through the batter
6. Pour into a mixing bowl and fold the flour, bicarb, salt and the rest of the dates through
7. Pour in the pudding batter into a loaf tin lined with parchment, gently shaking to level out.
8. Bake for 170C for 55 minutes or until a skewer comes out clean once inserted into the centre.
9. While the puddings are baking, add all the sauce ingredients except the soy sauce to a saucepan and on a medium heat, begin to stir as the butter melts and the sugar dissolves.
10. Continue to stir until the sauce thickens slightly and coats the back of a spoon.
11. Add the soy sauce and set aside in a warm place
Once the sponge is ready, remove from the oven and run a small knife around the edge of the loaf tin.
13. Tip it out, stand it the right way up and leave to cool on a wire rack
14. To serve, set your oven to 140C.
15. Slice into portions and warm through for 5 minutes while you also warm through the sauce.
16. Serve with clotted cream, ice cream or custard…chef’s choice!
Recipes 