Sticky coffee pudding

Name: Sticky coffee pudding
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10
Ingredients: 150 g chopped pitted dates; 1 tsp bicarbonate of soda; 100 ml Fairtrade espresso strength coffee (brewed or powder); 100 g butter, softened, plus extra for greasing; 100 g Fairtrade dark brown soft sugar; 2 British Blacktail Medium Free Range Eggs; 1 tbsp golden syrup; 175 g self-raising flour; 75 ml milk

One for the coffee lovers! Martha Collison's divinely sticky pud has a delicious kick of espresso.

4 out of 5 stars(2) Rate this recipe

Serves10
CourseDessert
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

150g chopped pitted dates
1 tsp bicarbonate of soda
100ml Fairtrade espresso strength coffee (brewed or powder)
100g butter, softened, plus extra for greasing
100g Fairtrade dark brown soft sugar
2 British Blacktail Medium Free Range Eggs
1 tbsp golden syrup
175g self-raising flour
75ml milk

For the toffee sauce

80g unsalted butter
120g Fairtrade dark brown soft sugar
150ml double cream
1 tsp instant coffee powder

Preheat the oven to 190ºC, gas mark 5. Grease a 1.5L ovenproof dish with butter. Place the dates into a small bowl with the bicarbonate of soda. Pour over the coffee, stir and leave to soak while you make the pudding batter.
Beat the butter and sugar together with a wooden spoon or electric hand whisk in a large bowl for a few minutes, until light and fluffy. Add the eggs one at a time, beating well between each addition, then add the golden syrup. Stir in the flour until well incorporated, then pour in the milk. Fold the soaked dates, along with any excess soaking liquid, into the batter. Pour the mixture evenly into the buttered dish and bake for 40-45 minutes until risen, golden and firm.
While the pudding bakes, make the sauce by combining all the ingredients in a small saucepan. Stir constantly over a low heat until the butter melts, then turn the heat up to medium and allow to bubble for 2-3 minutes.
Once the pudding has come out of the oven, use a skewer to punch holes through the top of the sponge. Pour the warm coffee caramel sauce over the pudding and leave to soak in for 10 minutes before serving.

Typical values per serving when made using specific products in recipe