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Date and chestnut pudding
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Elevate sticky date pudding with rich chestnut puree for a special touch.
Ingredients:
  • 150g plain flour
  • 4.00 gm baking powder
  • 3/4 tsp ground allspice
  • 160g date
  • 100g almond meal
  • 26.80 gm golden syrup, plus extra to drizzle
  • 230g chestnuts
  • 60ml milk
  • 225g unsalted butter
  • 220g brown sugar
  • 3 eggs, plus 2 egg yolks
  • Thick cream or vanilla ice cream, to serve
Instructions:
  • Prepare the pudding basin by greasing it and lining the base with a perfectly sized circle of baking paper.
  • In a large bowl, gently sift together flour, baking powder, and allspice. Add dates and toss until coated; then transfer dates to a plate, returning any excess back to the bowl. Stir in almond meal and set aside.
  • Combine the syrup, chestnut puree, and milk, whisking until smooth. Set the mixture aside.
  • In the bowl of an electric mixer, combine butter and sugar, then beat on medium speed for 5 minutes until fluffy. Add the eggs and extra yolks one at a time, beating well after each addition until combined. Mix in the chestnut mixture, then gradually add the flour mixture until smooth. Gently fold in the dates and transfer the batter to the pudding basin.
  • Lay a 30cm-square piece of non-stick baking paper on top of a 30cm-square piece of foil and fold to create a pleat in the center. Secure the paper and foil over the basin with kitchen string. Set the basin in a large saucepan and pour enough boiling water to reach two-thirds of the way up the basin. Simmer covered over medium heat for approximately 3 hours, adding more water if necessary. Confirm the pudding is ready when a skewer inserted in the center comes out clean with a slight stickiness.
  • After removing the basin from the pan, allow it to cool for 10 minutes. Unmold onto a serving plate, generously drizzle with extra syrup, then slice and serve warm with a dollop of cream or ice cream.

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