Of all the puddings I make for the Coombe Mill Cuisine range this is still my favourite. It is so mouth wateringly tasty and over the top delicious, but it does take a sweet tooth to really appreciate the flavour. On reading the ingredients the name Calorie Catastrophe becomes abundantly clear! I promise this one is worth ‘banking’ a few calories in anticipation! The quantities here will serve 8.
Ingredients for the sponge
325g granulated or caster sugar
85g of evaporated milk
150g chopped dates or raisons
1 tsp bicarbonate of soda
150g SR flour
Ingredients for the Sauce
260g sugar (brown is more tasty but granulated will do)
255g evaporated milk
Beat together the butter with 150g of the sugar, when fully mixed gradually beat in the eggs (if you are wondering why there are 4 eggs in mine, it’s because I scale everything up with a large family and the business)
Meanwhile on the hob bring to the boil the milk, water and dates with the rest of the sugar. Remove from the heat and stir in the bicarbonate of soda. Make sure the saucepan is a good size as it will bubble up when the soda goes in.
Use a metal spoon to fold the flour into the beaten egg mixture (it is very stiff towards the end)
Stir in the date mixture till it is all smooth and transfer to a buttered oven proof dish and cover loosley with foil.
Bake in a preheated oven at 180 for about 40 minutes.
To make the Sauce:
Place all the ingredients in a saucepan over a low heat until butter melts, then bring to the boil stirring constantly and boil gently till the sauce thickens – about 5 minutes. Serve with the pudding. Yum!
Here at Coombe Mill
For the Coombe Cuisine range I pour the sauce liberally over the top before freezing to make a lovely gooey pudding served up after a hard day at the beach with clotted cream from our shop fridge! Worth helping the children to dig a few sandcastles with this treat in store!
This recipe freezes really well and can be reheated in the microwave (retains the moist texture better than re heating in the oven).
Do give it a go and let me know if you agree that this is a secret worth sharing.
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