Ingredients
Pudding
Medjool dates, pitted and chopped150 g
Boiling water180 ml
Bicarbonate of soda1 tsp
Tamarind paste20 g
Unsalted butter, softened80 g
Brown sugar120 g
Eggs, room temperature2
Self-raising flour180 g
Mixed spice1 tsp
Toffee sauce
Brown sugar150 g
Heavy cream180 ml
Butter60 g
Tamarind paste10 g
Sea salt flake1 pinch
Service
Vanilla ice cream, one scoop1 scoop
Toffee sauce, warm40 ml
Method
- 11. Steep chopped dates in boiling water with bicarbonate of soda and tamarind paste for 10 min; mash to a rough purée.
- 22. Cream butter and brown sugar until pale; beat in eggs one at a time; fold in flour, mixed spice and date purée.
- 33. Pour into greased individual dariole moulds or a 20 cm tin; bake at 175 °C for 25–30 min until a skewer comes out clean.
- 44. Prepare toffee sauce: dissolve brown sugar in a dry pan; add butter; whisk in cream carefully; stir in tamarind and sea salt; simmer 2 min.
- 55. To order: reheat portioned pudding in a 170 °C oven for 8 min (or microwave for 45 sec) until centre is warm.
- 66. Warm toffee sauce in a bain-marie or pot; sauce should be pourable — not set.
- 77. Place pudding in centre of a warm bowl; pour sauce generously over and allow to pool around; add a scoop of vanilla ice cream alongside.
Quality Check
- Pudding centre is warm — minimum 65 °C internal.
- Toffee sauce is fluid and glossy — not crystallised or split.
- Ice cream is firm and well-shaped — not melting at plating.
- Tamarind tang is present in both pudding and sauce — distinguishes from standard sticky date.
Desserts Standards
All hot desserts served immediately — do not hold
Plating is part of the standard — follow the card
Ice cream scooped to order — never pre-scooped
Equipment
Dariole moulds or baking tin, deck oven, mixing bowls, electric mixer, bain-marie, warm bowl, ice cream scoop
Allergens & Dietary
glutendairyegg