Ingredients
- 8 ounces beer (1 cup stout beer)
- 1 teaspoon baking soda
- 80 grams pitted dates (10 large ones)
- 250 grams all-purpose flour (plain)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 200 grams granulated sugar
- 2 tablespoons granulated sugar
- 85 grams unsalted butter (softened, plus more)
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- FOR CARAMEL SAUCE INGREDIENTS
- 200 grams light brown sugar (packed)
- 85 grams unsalted butter
- Vanilla bean (1 bean, split lengthwise and seeds scraped and reserved)
- 115 grams thickened cream (1/2 cup)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
How to Make
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Step 1: Heat the oven to 180C. Boil the beer in a large saucepan. Stir in the baking soda and dates. Remove from the heat and let cool. Transfer the date mixture to a food processor and puree until smooth.
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Step 2: Stir the flour, cinnamon, baking powder, nutmeg and salt in a bowl. Using a mixer fitted with a whisk, beat the sugar, butter and vanilla until fluffy. Add the eggs one at a time, beating well after each addition. With the motor running, slowly add the dry ingredients, alternating with the reserved date mixture, until a smooth batter forms; pour into a greased 23cm x 33cm baking tin.
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Step 3: Bake until a toothpick inserted into the pudding comes out clean, about 30 minutes.
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Step 4: To make the caramel sauce: Simmer the sugar, butter and vanilla bean and seeds in a large saucepan over medium until the sugar is dissolved, about 5 minutes.
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Step 5: Remove from the heat and stir in the cream, lemon juice and salt. Strain the sauce and set aside to cool.
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Step 6: To serve, cut the pudding into pieces and drizzle with sauce.
We hope you enjoy this recipe!
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