This recipe is provided courtesy of our friend, Darren McGrady, the former chef to Princess Diana and Queen Elizabeth II!
For the Sauce
Prepare the sauce first by adding all of the ingredients to
a heavy bottomed pan. Stir over high heat until everything is combined. Bring
to a boil and simmer for 4 minutes. Pour about 1 ½ cups of the sauce into the
greased pudding basin or casserole dish and allow to cool. Save the remaining
sauce to pour over the finished pudding.
For the Pudding
Place the dried dates in a bowl with the baking soda and the
boiling water. Stir until the soda dissolves and leave to cool. This can be done
a day ahead.
Cream the butter and sugar until light and fluffy, add the
egg and vanilla and keep beating. Fold in the flour and baking powder followed
by the date mix. Spoon the mix into the basin or casserole dish on top of the
cold sauce.
To steam the pudding in a double boiler
Place the pudding in a double boiler for about 1 ½ hours and
until a skewer inserted into the pudding comes out clean. Don’t forget to check
the double boiler from time to time making sure there is water in the bottom.
When the pudding is ready, reheat the remaining sauce. Invert the pudding onto
a warm plate and pour over the sauce. Serve with clotted cream, whipped cream
or ice cream.
To bake the pudding in the oven
Preheat the oven to 350 degrees Fahrenheit. Cover the top of
the casserole dish with a sheet of parchment paper and then a layer of aluminum
foil. Fold it loosely on the top of the casserole dish. Once covered, place the
casserole in the middle shelf of the oven for about 30 to 40 minutes or until a
skewer inserted in the middle comes out clean. Carefully remove the pudding
from the oven, remove the parchment and aluminum foil and spoon the pudding
onto warm serving plates. Pour the sauce over top and serve along with whipped or
clotted cream or ice cream.
Ingredients
For the Sauce
- 1 ½ Packed cups dark brown sugar (Muscovado sugar is best)
- 1 cup unsalted butter
- ½ cup + 1 tablespoon heavy cream
For the Pudding
- 1 Cup + 2 tablespoons chopped dates
- 1 tsp. baking soda
- ½ pint boiling water
- 4 Tbsp. butter
- 1 cup granulated sugar
- 1 tsp. vanilla paste or extract
- 1 egg
- 2 cups + 2 tablespoons all purpose flour
- 1 tsp. baking powder
- 1 quart capacity English pudding basin or casserole dish, greased
