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Sticky date pudding with chai custard recipe
Sticky date pudding with chai custard recipe
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Indulgent sticky date pudding and chai custard, a cozy treat to share.
Ingredients:
  • 250g dates, pitted, chopped
  • 2.50 gm bicarbonate of soda
  • 375ml water
  • 250g butter, softened
  • 440g brown sugar
  • 4 Free Range Eggs
  • 525g self-raising flour
  • Icing sugar, to dust
  • Mulled peaches & berries (see recipe link below), to serve
  • 4 Free Range Egg yolks
  • 110g caster sugar
  • 20.00 gm cornflour
  • 500ml milk
  • 2.50 gm ground nutmeg
  • 2.50 gm ground cinnamon
  • 1/2 tsp ground cloves
Instructions:
  • Preheat your oven to 160°C. Grease a 26cm bundt or fluted ring cake pan. In a heatproof bowl, combine dates, bicarbonate of soda, and boiling water. Let it sit for 30 minutes to soften.
  • Cream the butter and sugar together using an electric mixer until light and fluffy. Incorporate the eggs one by one, mixing well after each addition. Then, add the dates and mix until combined. Gently fold in the flour until just mixed. Transfer the batter to the prepared pan and level the top. Bake for 1 1/4 hours or until a skewer comes out clean. Cool in the pan for 5 minutes, then move to a wire rack to cool completely.
  • In the meantime, make the chai custard by whisking egg yolks, sugar, and cornflour in a large heatproof bowl until light. Heat milk, nutmeg, cinnamon, and clove in a heavy-based saucepan over medium heat until simmering. Slowly pour the milk mixture into the egg mixture while stirring constantly. Transfer the mixture to a clean saucepan and cook over medium-low heat for 10 mins until thickened. Pour into a heatproof jug.
  • Present the pudding on a serving plate, sprinkle with icing sugar, and enjoy with the chai custard, mulled peaches, and berries.

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