STICKY ALE PUDDING The Waggon Inn, Uppermill

STICKY ALE PUDDING
By Matt John (The Waggon Inn, Uppermill)

Waggon Uppermill

 

FOR THE PUDDING
230g pitted dates
Ale of your choice, enough to just cover dates
125g unsalted butter
140g soft dark brown sugar
1 tsp baking powder
1tsp bicarb of soda
3 eggs
½ tsp vanilla extract
200g self-raising flour

FOR THE SAUCE
125G soft dark brown sugar
140g caster sugar
50ml ale of your choice
40g unsalted butter – dices
75ml double cream

STICKY-ALE-PUDDING-By-Matt-John-The-Waggon-Inn,-Uppermill

PUDDING
• Cover the dates in ale in a pan and bring to a simmer and cook until all the ale has soaked into the dates. Remove from the heat and allow to cool slightly
• Cream together butter and sugar and then whisk until smooth
• Add eggs one at a time and whisk slowly until incorporated into the butter and sugar
• Once all the eggs have been mixed in add the vanilla extract, baking powder and bicarb and gently mix together
• Add flour a little at a time and mix in gently
• Once all the flour has been added gently fold in your warm soaked dates until mixed thoroughly
• Place into a line baking tray and bake at 150 degrees C for 45 minutes – 1 hour
• Test with a wooden skewer – if it comes out clean the pudding is done
• Set aside whilst you make the sauce

SAUCE
• Place dark brown sugar, caster sugar and ale into a pan and bring to a simmer
• Then add the butter and allow to melt into the mixture
• Once the butter has melted add the double cream and whisk thoroughly
• Pass through a sieve and serve immediately

TO SERVE
• Portion a generous serving of the sticky ale pudding and pour over lashings of toffee sauce, and for a super indulgent treat add a scoop of vanilla ice cream

Finally…..ENJOY!

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