Sticky Date & Spiced Pear Puddings with Cognac Spiked Caramel Sauce
Time: 25 minutes preparation time + 25 minutes cooking time
- 225g Medjool dates, pitted and roughly chopped
- 1 teaspoon baking soda
- 1¼ cups hot water, freshly boiled
- 1 egg
- ¾ cup (150g) raw castor sugar
- 3 tablespoons (20g) vanilla bean paste or vanilla extract
- 1¼ cups (180g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground allspice
- ¼ teaspoon ground clove
- 1-2 firm pears, thinly sliced
Cognac Spiked Caramel Sauce
- 70g salted butter
- 1½ cups (320g) brown sugar
- 1 cup (225g) thickened cream/heavy cream
- 1 tablespoon (10g) vanilla bean paste or extract
- 1 teaspoon sea salt flakes
- 3 tablespoons cognac, you could also use whisky or brandy, or leave it out
Crème fraîche to serve
Add the pitted dates to a medium-sized bowl.
Add the 1 teaspoon bi-carb soda and 1¼ cups boiling water.
Let sit for 5-10 minutes to allow the dates to soften.
In a large mixing bowl whisk together the egg, ¾ cup sugar, and 2 tablespoon vanilla until light and fluffy.
Mash the dates with a fork until ‘pulpy’.
Fold the date mixture into the whipped egg and sugar.
Add the 1¼ cups flour, 1 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon ground allspice, and ¼ teaspoon ground clove.
Fold to combine.
Lightly grease 6 pudding moulds.
Add 3-4 slices of pear to the bottom of each mould.
Divide the date batter between each of the moulds.
Steam at 100°C for 25 minutes.
Remove from the oven and set aside for 5 minutes.
While the puddings are steaming let’s make the caramel sauce.
Add the 70g butter, 1½ cups brown sugar, 1 cup thickened cream, and vanilla to a heavy-based saucepan.
Stir on medium heat until the butter has melted and the sugar has dissolved.
Allow to simmer on low heat for 5-7 minutes.
Remove from the heat and add the cognac and salt.
Stir to combine then set aside until ready to use.
Once the puddings are ready, turn them out onto a serving plate, pour over some of the caramel sauce, and serve with crème fraîche or fresh cream.
Watch the recipe video below!