Sticky date and malt pudding
I get a lot of enquiries about sticky toffee pudding. It can go wrong quite quickly and people often report a dense almost raw middle that sometimes occurs. I have also had this in the past and, after teaching a few sticky toffee pudding classes, I’ve figured out that it is related to the amount of water that is left over once the dates are heated and the reaction of the bicarbonate of soda. Therefore, I wanted to create a pudding that has the appeal of a sticky toffee pudding without the variables. I’ve done this by using date molasses and it works like a dream. It means there’s less mess and the whole thing can be made while your friends are distracting you.
SERVES3-4 | PREP 15 MINS | COOK 30 MINS | EASY
SPONGE
50g unsalted butter, softened
100g date molasses
30g soft dark brown sugar
50ml whole milk
1 egg, beaten
150g plain flour
25g malt powder
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp ground ginger
SAUCE
30g soft dark brown sugar
100ml double cream
20g unsalted butter
pinch of sea salt flakes
1 Heat the oven to 185C/165C fan/gas 4½. In a bowl, beat together the butter, molasses and sugar until combined. Scrape down the sides of the bowl and mix in the milk. Add the egg and mix well.
In a
