Sticky Date & Spiced Pear Puddings with Cognac Spiked Caramel Sauce

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August 19, 2021

Sticky Date & Spiced Pear Puddings with Cognac Spiked Caramel Sauce

Miele Campaign LR 23

Serves: 6
Time: 25 minutes preparation time + 25 minutes cooking time
Dietary:

 

Ingredients

Miele Campaign LR 24

 

Puddings

  • 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

 

Miele Campaign LR 22

Method

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.

 

Miele Campaign LR 25

 

Watch the recipe video below!

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