:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/EbWrBogbl6sSVCz07rS8/e618b9e15351080a9ab3fab3981124.jpeg "The best original homemade Sticky date pudding recipe")
VIDEORECIPE The best original homemade Sticky date pudding recipe
The sticky date pudding is, without a doubt, the most famous English pudding. As with any traditional recipe, there are many variations, including the Christmas version, which is usually made in a large tin and presented on the table in spectacular way.
Ingredients
- 175 g dried figs
- 225 g dates
- 100 g de plums
- 100 ml Cointreau
- 125 g brown sugar
- 175 g breadcrumbs
- 100 g walnuts
- 1 teaspoon British mixed spice
- 50 g self-rising flour
- 8 g de baking powder
- 1 orange
- 2 egg
- whipped cream
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Directions
Cut the dried fruit into pieces with scissors.
Place them in a bowl with 100 ml of Cointreau.
Stir until the fruit is soaked in the Cointreau.
Cover with cling film and leave to stand overnight at room temperature.
Place all the dried fruit in a large bowl. Then add the brown sugar and mix well.
Add the breadcrumbs.
Add the peeled walnuts.
Add the mixed spice.
Add the baking powder and the flour.
Add the orange zest and orange juice. Mix well.
Break the eggs, whisk, and add them to the bowl.
Mix with your hands until all the ingredients are well combined, and the dough is easy to handle.
Spray the moulds with release spray and fill them to the top.
Cover the moulds with aluminium foil.
Place them on a baking pan and pour hot water over them until it covers about half of the moulds. Bake in a preheated oven at 170 ºC for 1 hour.
Remove the pudding from the moulds.
Serve still warm with a generous amount of whipped cream.
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RomiThe best original homemade Sticky date pudding recipe
The sticky date pudding is, without a doubt, the most famous English pudding. As with any traditional recipe, there are many variations, including the Christmas version, which is usually made in a large tin and presented on the table in spectacular way.
Cut the dried fruit into pieces with scissors.
Place them in a bowl with 100 ml of Cointreau.
Stir until the fruit is soaked in the Cointreau.
Cover with cling film and leave to stand overnight at room temperature.
Place all the dried fruit in a large bowl. Then add the brown sugar and mix well.
Add the breadcrumbs.
Add the peeled walnuts.
Add the mixed spice.
Add the baking powder and the flour.
Add the orange zest and orange juice. Mix well.
Break the eggs, whisk, and add them to the bowl.
Mix with your hands until all the ingredients are well combined, and the dough is easy to handle.
Spray the moulds with release spray and fill them to the top.
Cover the moulds with aluminium foil.
Place them on a baking pan and pour hot water over them until it covers about half of the moulds. Bake in a preheated oven at 170 ºC for 1 hour.
Remove the pudding from the moulds.
Serve still warm with a generous amount of whipped cream.
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