English Date Pudding with Creamy Caramel
8 servings
90 minutes
English date pudding under creamy caramel is an exquisite combination of softness, sweetness, and deep, warming aroma. Its history begins in British cuisine, where traditional puddings hold a place of honor on the table. Dates steeped in strong black tea give the dessert a rich caramel-fruity flavor with spicy notes of cinnamon and nutmeg. The taste of the batter is velvety and moist, complemented by a thick and rich caramel sauce with a hint of rum. Serving it with ice cream or custard makes it even more luxurious. This dessert is perfect for cozy evenings and festive treats, enchanting with its aroma and delicate texture. It embodies the elegance of British cuisine and is a vivid example of how traditional flavors can transform into true gastronomic pleasure.
1
Brew 150-200 ml of strong tea (it should be black). Remove the pits and ends from the dates (use meaty dates like Israeli ones from Jericho), place them in a blender, add cinnamon and nutmeg, pour in the tea, and let it steep for 10 minutes. Then blend until you get a thick 'sour cream' consistency.
- Tea: 200 ml
- Dates: 450 g
- Cinnamon: pinch
- Nutmeg: pinch
2
Mix butter and fructose, whisking actively until a pale state. Add eggs one by one, stirring constantly. Then add flour mixed with baking powder. Stir until homogeneous and add dates. Make a smooth dough (it should be like 'liquid sour cream').
- Butter: 170 g
- Fructose: 170 g
- Chicken egg: 4 pieces
- Wheat flour: 340 g
- Baking powder (raising agent): 10 g
- Dates: 450 g
3
Preheat the oven to 180°.
4
Grease a round baking pan (with a hole in the center) with butter and dust with flour. Pour the batter into the pan, place it in the oven, and bake for 45-50 minutes.
- Butter: 170 g
- Wheat flour: 340 g
5
Now make the caramel sauce. In a heated pan over medium heat, melt the butter, add fructose, melt it while constantly stirring (be careful! it burns quickly!!!), as soon as it foams - pour in the rum while continuing to stir and flambé immediately (you can either tilt the pan to the flame or light it with a match). Gradually add double cream (35-40%) and cook until bubbles form.
- Butter: 170 g
- Fructose: 170 g
- Rum: 50 ml
- Double cream 40% fat: 300 ml
6
Remove the pudding and immediately turn it onto a serving dish. While hot, use a brush to generously coat the entire surface with sauce, thus soaking the crust. The sauce can also be poured into the hollow center. The English recommend adding a little salt on top.
- Salt: to taste
7
Serve hot with ice cream or custard.
- Custard (creme patissiere): to taste
