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Hello foodies,
This recipe is so easy to make you will and everyone love it.
My Steamed sticky date pudding is easy to make. Traditionally, people bake their pudding but I have decided to give it a try at steaming mine. Why that? Because it retains all the good nutrients into the pudding and make it so moist that it is nice and soft to the palate.
I am using for this recipe a simple bamboo steamer but you can also use a metal one. I am serving the pudding with a Toffee sauce, cream Anglaise and raspberry coulis. Check out my links below for the sauces.
Toffee sauce: https://cookingwithfrenchy.com/recipes/how-to-make-a-toffee-sauce-in-5-minutes/
Crème Anglaise: https://cookingwithfrenchy.com/recipes/how-to-make-creme-anglaise-english-custard/
The legend is not that old. the invention of this wonderful dessert, known in the UK as Sticky Toffee Pudding, was created by Francis Coulson of the Sharrow Bay Country House Hotel in England’s Lake District in the 1960s.
Ingredients
Instructions
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Gather all ingredients and measure them all with an electronic scale. It is important when baking to be very thorough with measurement. You will also need a large sauce pan, a steamer, and 6 plastic cups that are heat resistant or ramequins. You will need a pastry brush to. I often tell my students to read the recipe 2 or 3 times to really grasp the essence of the desserts and how it it is made.
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AS we are going to steam the puddings for 30 minutes, i need a large sauce pot. this one is a little too large but it works for me. Make sure to fee it up to 2/3rd of the way. Place it on the stove on high heat as we want the water to boil. We need boiling water to create steam.
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Check that your bamboo steamer fits your pot or sauce pan. a steamer to small compare to the pan will be swimming or rafting. One the other hand a steamer to wide may burn from the flame. Just be safe. Mine just seat perfectly there. So, get this pot on the stove.
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Whilst your water is heating up, lets make the pudding batter. Start by chopping your dates roughly in little dice.
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Put your 80ml of water in a sauce pot.
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Heat up the water quickly to boiling point.
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Add your chopped dates to the water.
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Bring it all to boiling point.
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Add the Bicarb soda powder. The Bi-carb is there to soften and break down the dates.
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Stir it all in of the heat.
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Let it cool down.
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Meanwhile it cools down, chopped roughly the walnuts and keep them aside.
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In a large bowl, place the brown sugar.
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Add the cracked egg/
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Using a whisk, mix the ingredients well for 1 minute.
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or until it becomes palerrrrrrr.. combine your flour and baking powder together. give it a quick mix with a spoon.
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Add half of the flour to the eggs and sugar and mix it well. Be careful to not create any lumps.
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Add half of the milk and bind it together.
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Repeat the action with the rest of the flour and the milk.
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and mix until it is all combined and smooth. the batter looks runny and it is normal.
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Fold in or mix your chopped walnuts.
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Fold in your cooled dates
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Mix it well for few seconds.
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Melt the butter in the microwave. Gently for few seconds.
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Add it to the batter and mx it well.
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Using the left over of melting butter from your ramekin and a pastry brush, slightly brush the inside of your moulds to leave a thin film of fat on it.
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Filled up your moulds, cups, ramekins to 1/2 way or 2/3rd with the batter.
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Cover each pudding with a little bit of plastic wrap. Keep it loose. This is to avoid too much water (steam) getting in the pudding.
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Place your puddings in the steamer.
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Make sure the water is totally boiling. Which it should be by now.
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Place the steamer on top of the sauce pot. You can now put the timer on 30 minutes.
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secure the lead and go make yourself a cuppa or make the toffee sauce ( the link in on this recipe at the beginning or search toffee sauce on my website). check if the water hasn't all evaporate half way through the process.
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30 minutes later. Remove the lead. and look at that. :)
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Using a cake or wooden skewer, poke the pudding all the way to check if they are cooked. if the skewer come out clean, it is cooked if the skewer has a little bit of wet batter it means it needs longer cooking. In case that happen make sure you have water in the pot and the water still boiling.
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Remove the steamer from the heat and remove all plastic covers.
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Prepare your plates, a little warm is better and using a small knife just gently remove the pudding from the cup. It should come out very easily.
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Place the pudding in the center of the plate.
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By now my Toffee sauce was ready too. Note you can make all the sauces i used in advance and keep them in the fridge. However, Toffee sauce should be served warm too. Serve 2 to 3 soup spoon of Toffee sauce straight onto the pudding.
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Always wonder how chefs creates neat little dots? well there are many ways. but this one is cheap and easy. Just go to the chemist and ask for few syringes (no niddles). I used the raspberry coulis for the vibrant colour and the taste and i just place few little dot here and there.
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I do the same with my crème Anglaise.
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Add few green leaves from my garden. Mint, micro herbs and pansies.
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Et VOILA, my Steamed sticky date pudding plated like a chef. Bon Appetit Happy baking everyone. Frenchy
Notes
You can prepare the pudding in advanced and reheat them covered in the microwave for 15 seconds before serving.
If you choose to have all the sauces, prepare the sauces in advance.
If you choose to plate like i did for few people, prepare all the plates with the dotted sauces first and the green leaves. Place the warm puddings and sauce at last or just before serving.