Chocolate, Date and Whisky Sponge Pudding
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
1
- For the pudding
- 0.333 cup dried Date (stoned)
- ¼ cup Prune (stoned)
- ¼ cup raisins
- ½ tsp baking soda
- ¼ cup soft butter
- 1 cup brown sugar
- 1 egg
- 1 ½ cups all-purpose flour
- 1 pinch cinnamon
- 1 Tbsp cocoa powder
- 1 Tbsp Vanilla bean
- 1 tsp Baking powder
- For the sauce
- 1.333 cups cream (at least 30% fat content)
- ¾ cup Dark chocolate (at least 60% cocoa, chopped)
- 4 tsps Whiskey
- ½ cup Brazil nut (chopped)
Preparation steps
1.
Pour 250 ml boiling water over the dates, prunes and raisins and soak for 1 hour. Drain, retaining the liquid. Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Chop the fruit roughly and reserve 2 tbsp for the sauce. Dissolve the bicarbonate of soda in the soaking liquid.
3.
Beat the butter and sugar until creamy. Beat in the egg. Mix together the flour, cinnamon, cocoa, vanilla seeds, the water with bicarbonate of soda and the baking powder and beat into the dough. Mix in the fruit and scrape the mixture into the buttered pudding dish. Bake for 35-40 minutes.
4.
For the sauce, heat 100 ml of cream with the chocolate until the chocolate has melted, stirring all the time. Stir in the whiskey, nuts and remaining fruit and let cool. Gently heat the remaining cream and beat lightly with a milk frother.
5.
Turn the lukewarm pudding out of the dish. Cut into pieces and pour over first the chocolate sauce, then the cream to serve.
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