Sticky Date, Chocolate and Ginger Pudding with Toffee Sauce

Dish Magazine – Issue 104

A favourite comfort dessert for our family in the depths of a cold winter is sticky date pudding. With a combination of dark chocolate and mouthfuls of crystallised ginger we will be making this again. We took to a friends for dessert accompanied with the delicious toffee sauce and a good quality vanilla ice-cream. The recipe was requested and we were invited back. Double win!

Total time 1 hour 30 min – Serving Size – 10 – 12 portion

Ingredients

Preparation Instructions

1. Preheat oven to 180°C fan bake. Lightly grease a 5-cup capacity baking dish and line the base with baking paper. Set aside.
2. Place pitted dates, treacle, sea salt and ground ginger into mixing bowl and chop 8 sec/speed 7.
3. Add water and heat 5 min/100°C/speed 1, then mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula.
4. Add bicarbonate of soda and combine 3 sec/speed 2. Transfer into a bowl and set aside. Thoroughly clean & dry mixing bowl.
5. Place brown sugar into mixing bowl and mill 10 sec/speed 9.
6. Insert butterfly whisk. Add butter, diced and mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula, then mix for a further 1 min/speed 4 or until light and creamy.
7. Mix speed 4, adding eggs 1 at a time through hole in mixing bowl lid until combined. Remove butterfly whisk.
8. Add plain flour, cocoa baking powder reserved date mixture roughly chopped crystallised ginger and dark chocolate roughly chopped (72% cocoa) & combine 5 sec/speed 4. Scrape down sides of mixing bowl with spatula. Repeat if needed.
9. Pour mixture into prepared tin and bake for 50 minutes (180°C) until golden brown. Allow pudding to cool in tin for 10 minutes before transferring onto serving plate. Set aside and keep warm. Clean and dry mixing bowl.
10. Place butter, cream, and brown sugar, into mixing bowl and cook 5-7 min/80°C/speed 4 or until desired consistency is achieved. Pour sauce over warm pudding and serve.