Chocolate Date Pudding with Bourbon Toffee Sauce

December 6, 2010

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Why hello! Long time no see! I can’t believe it’s been nearly 3 weeks since I last logged into my blog. Oops! It’s now December and it’s just a snowball en route to Christmas so things are ker-razy in Candy Land as I desperately try and get things done so I can have some time off over the holidays. I’ve been MIA in all areas of my life and I’m only two whisks away from losing my mind. Cabin fever peeps! Help me!

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So just a quick a post for today to check in and say I’m still alive! I haven’t really been cavorting in the kitchen at all apart from the odd tryst to satiate a craving. And though it seems like an odd thing for the start of summer, I just can’t stop yearning for hot puddings and heavy dinners. So for this visit and to soothe a weary soul – a simple Chocolate Date Pudding with Bourbon Toffee Sauce if you please.

Warm, sweet and sticky… just what the doctor ordered.

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Chocolate Date Pudding with Bourbon Toffee Sauce

 

Ingredients

200g Medjool dates*
250ml water
175g dark brown sugar
100g salted butter, chopped and softened
1 tsp vanilla extract
1 Tbl (15ml) bourbon (optional. Replace with cooled espresso coffee if you wish)
3 large eggs
150g plain flour
50g Dutch-processed cocoa powder
1 tsp baking soda
1 tsp baking powder

* Medjool dates have a more sweeter toffee-like flavour which is perfect to stand up to the chocolate flavour in the puddings. But obviously if these are unavailable, any standard dates are fine to use.


Bourbon Toffee Sauce

100g dark brown sugar
75g butter
250ml thickened cream
15ml (half a shot) of bourbon (adjust to taste)

Note – the toffee sauce in these photos are a lot lighter than it should be because (silly me) I ran out of dark brown sugar so I had to use light brown. With dark sugar, the sauce would look a lot better. My bad!


Method

Preheat oven to 190°C. Butter and line 8 x 200ml pudding basins or ramekins.

Place the dates, water and sugar in a pan and bring to a boil while stirring to dissolve the sugar. Lower the heat immediately and simmer gently for 10 minutes or until the dates are soft. Leave to cool completely.

Place the cooled date mixture (plus the liquid) in a food processor along with the butter, vanilla extract, bourbon/coffee and eggs and blend until combined. You can process the dates until smooth if you wish but I prefer leaving some date chunks just for texture in the pudding.

Scrape the mixture into a large mixing bowl. In two batches, sift the flour, cocoa, baking soda and baking powder into the mixture and fold gently until combined.

Divide amongst the pudding basins and bake for 20-25 minutes or until the skewer emerges fairly cleanly when inserted into the centre.

Remove from oven and allow to rest. In the meantime, place all the ingredients for the toffee sauce in a pan and simmer, stirring until sugar has dissolved and the sauce is smooth. Keep warm and stir every now and then to prevent a skin from forming.

When cool enough to handle, invert puddings onto plates and removing baking paper. Serve warm with toffee sauce and some pouring/double cream if you wish.

Print this recipe!

Adapted from a Gordon Ramsay recipe


{ 25 comments… read them below or add one }

Spencer January 15, 2011 at 04:52

Sounds very exotic! I am sure it tastes as great as it looks.

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ladymorgiana December 15, 2010 at 15:22

this pudding looks mouthwatering….

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delicieux December 14, 2010 at 06:54

Wow, this looks fantastic. I love the bourbon sauce and so will my boyfriend. Definitely bookmarking this to try over the coming weeks. Yum!

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Becca@bakingmonster December 13, 2010 at 02:17

This looks fabulous!!

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Gastronomy Gal December 11, 2010 at 22:05

HI- Right back atcha! I Good to see you back. Christmas is such a tempting time to relax. Might stick around and look for dessert inspiration x

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bake in paris December 9, 2010 at 09:59

A long wait that is all worth it! This chocolate pudding with toffee sauce is so intimidatingly delicious…. Have a great week, Karen!

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Susan December 9, 2010 at 04:50

Sticky date pudding used to be my favourite dessert of all time, but I haven't had it in ages. Yours looks so good. I would have to have mine with ice cream as well though…

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Forager December 8, 2010 at 22:45

More gooey chocolate! So does this mean that you're finished and handed in your thesis?

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jeroxie December 8, 2010 at 01:57

Very sexy indeed. I can just fall in love with you.

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mlle délicieuse December 7, 2010 at 11:07

That sauce! Oh my, and the way it drapes that pudding…

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Mglòria December 7, 2010 at 07:45

It looks divine!!!
Mglòria from Gourmenderies

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Zo Zhou December 7, 2010 at 05:36

Looks amaaaazin'! Dates and chocolate = yes!

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Christine's Recipes December 7, 2010 at 04:24

woo, choc date pudding top with sticky Bourbon toffee sauce – a perfect ending of any meal indeed. I love the warm mood of your last pic in particular, with a very homey and comfy feel.

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FFichiban December 7, 2010 at 03:45

How can u go crazy with such an awesome dessert?

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Gianna December 6, 2010 at 12:56

Bourbon – it just makes the world a better place, usually a shot with some cola will do me but that sauce looks like magic! Maybe that's where the year went.. Lost in too many bourbon hazes

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@AyanaOno December 6, 2010 at 11:04

THAT pudding looks perfect!!

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@bellyrumbles December 6, 2010 at 10:17

oooo that sauce :)

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Fiona December 6, 2010 at 07:13

totally drooling

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Phuoc'n Delicious December 6, 2010 at 06:45

Mmmm… Sexy! It's crazy hey?! Where did the year go? Btw, I like your jar :)

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Jun December 6, 2010 at 05:28

Mmmmm, perfect for my sweet tooth!

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Ellie December 6, 2010 at 05:14

Not much to say but "DROOOOOOLLLLLLLLLLL"!

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Rhonda December 6, 2010 at 02:31

YUM x a million! that bourbon sauce looks so thick and lush!

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Matt December 6, 2010 at 01:29

Add a little chili powder to this and you have perfection in my mind.

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Betty@TheHungrygGirl December 5, 2010 at 23:40

Oh so very sexy! I know what you mean about things getting crazy! ARgh… but yay for holidays soon :)

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chocolatesuze December 5, 2010 at 17:20

oh hello you had me at bourbon

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