In an almost annual Spicyicecream tradition, I present to you Sticky Date Pudding… again. It’s one of my very favourite winter desserts so I’ve shared quite a few recipes over the years, each one better than the last. Even if I think I’ve hit pudding perfection, I can’t seem to help myself – I’ve never made the same sticky date recipe twice.
Predictably, I couldn’t let August slip away without trying a new take on the classic – a version containing bourbon and cola from the Pitt Cue Co cookbook. What makes this version so special? The pudding uses both dates and prunes, which are simmered in Coca Cola, which breaks them down perfectly. The pudding bakes up perfectly with a layer of caramel underneath, not too dense or cake-like.
The sauce is epic too, it has milk chocolate and bourbon, as well as the usual suspects of butter, cream, brown sugar and sea salt – a winning combination. I made a half batch of the pudding (amended quantities below) but I’d recommend making a full batch of the sauce, because you’ll want to drizzle it on everything. Seriously. It’s a pretty big call, but I think this might be my favourite Sticky Date Pudding recipe yet. Until next year, that is…
Sticky Date Bourbon and Cola Pudding
Recipe from Pitt Cue Co cookbook
- 125g dates, pitted and chopped
- 125g prunes, pitted and chopped
- 375ml Coca Cola
- 85g butter
- 125g light muscovado or brown sugar
- 2 large free range eggs
- 1 teaspoon vanilla extract
- 75ml bourbon
- 325g self raising flour
- 5g baking powder
- 5g baking soda (bicarbonate of soda)
- 1 teaspoon sea salt
- 100g milk chocolate
- 250g butter (I used salted)
- 250g light muscovado or brown sugar
- 250ml double cream
- 1 1/2 teaspoons sea salt
- 75ml bourbon
Preheat the oven to 170°C (325°F). Pour the batter into the chilled tin, then bake in the oven for 40 minutes or until risen and just cooked through. Serve warm in slices with cream or ice cream and warm bourbon caramel sauce.