Tom Kerridge's sticky date pudding with coconut caramel recipe
Irresistibly sticky, sweet and indulgent, this date pudding with coconut caramel recipe – created by British celebrity chef Tom Kerridge – is a crowd-pleasing treat that'll have everyone coming back for seconds.
Tom says: "I'm not going to pretend that this is healthy! It’s a luxurious version of sticky toffee pudding, using coconut milk for the caramel sauce. It’s about getting into the kitchen and making something to share with others… and they’ll certainly thank you for it."
Ingredients
- 1 knob of butter or drizzle of oil, for greasing
- 350 g pitted dates, roughly chopped
- 250 ml dark rum
- 300 ml water
- 170 g vegetable suet
- 200 g light muscovado sugar
- 4 large free-range eggs
- 1 vanilla pod, split and seeds scraped
- 2 tsp ground mixed spice
- 400 g self-raising (self-rising) flour
- 3 tsp bicarbonate of soda (baking soda)
- 1 knob of butter or drizzle of oil, for greasing
- 12.3 oz pitted dates, roughly chopped
- 8.8 fl oz dark rum
- 10.6 fl oz water
- 6 oz vegetable suet
- 7.1 oz light muscovado sugar
- 4 large free-range eggs
- 1 vanilla pod, split and seeds scraped
- 2 tsp ground mixed spice
- 14.1 oz self-raising (self-rising) flour
- 3 tsp bicarbonate of soda (baking soda)
- 1 knob of butter or drizzle of oil, for greasing
- 12.3 oz pitted dates, roughly chopped
- 1.1 cups dark rum
- 1.3 cups water
- 6 oz vegetable suet
- 7.1 oz light muscovado sugar
- 4 large free-range eggs
- 1 vanilla pod, split and seeds scraped
- 2 tsp ground mixed spice
- 14.1 oz self-raising (self-rising) flour
- 3 tsp bicarbonate of soda (baking soda)
- 3 x 400ml (14 fl oz) tins coconut milk
- 100 g light muscovado sugar
- 3 x 400ml (14 fl oz) tins coconut milk
- 3.5 oz light muscovado sugar
- 3 x 400ml (14 fl oz) tins coconut milk
- 3.5 oz light muscovado sugar
- 30 g coconut flakes, toasted
- 1.1 oz coconut flakes, toasted
- 1.1 oz coconut flakes, toasted
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 40 mins
- Cooking Time: 40 mins
- Serves: 12
Step-by-step
- Grease a 30 x 25cm (12 x 10in) baking tin, at least 5cm (2in) deep, and line with baking parchment.
- Put the dates into a heatproof bowl. In a small pan, bring the rum and water to the boil, then pour over the dates. Stir, then cover and leave to soak for 20 minutes. Preheat the oven to 190°C/170°C fan/375°F/gas mark 5.
- Put the suet and sugar into a large bowl and stir to combine. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mixed spice to the bowl then sift over the flour and bicarbonate of soda (baking soda); fold into the mixture until nearly combined. Add the dates with their liquor and mix to combine.
- Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 minutes, or until a skewer inserted into the middle comes out with just a few moist crumbs clinging.
- Meanwhile, to prepare the caramel, tip the coconut milk into a heavy-based non-stick saucepan and whisk until smooth. Bring to the boil over a high heat and boil rapidly, stirring occasionally, for about 40 minutes until reduced and starting to thicken. Sprinkle in the sugar and whisk well. (Reheat before serving if necessary.)
- Once the pudding is cooked, remove from the oven and leave to stand for 5 minutes. Cut into squares and serve warm, trickled with hot coconut caramel and sprinkled with toasted coconut flakes.
Recipe extracted from Tom Kerridge's Fresh Start by Tom Kerridge (published by Bloomsbury, £26 RRP, Hardback). Photography by Cristian Barnett.
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