Sticky date and spiced pear puddings with cognac spiked caramel sauce
25 minutes
Preparation Time
25 minutes
Cooking Time
6 serves



225 g medjool dates, pitted and roughly chopped
1 tsp bi-carb soda
1 ¼ cups hot water, freshly boiled
1 egg
¾ cup (150 g) raw castor sugar
2 tbps (20 g) vanilla bean paste or vanilla extract
1 ¼ cups (180 g) plain flour
1 tsp baking powder
½ tsp salt flakes
½ tsp ground allspice
¼ tsp ground clove
1-2 firm pears, thinly sliced

Cognac spiked caramel sauce

70 g salted butter
1 ½ cups (320 g) brown sugar
1 cup (225 g) thickened cream
1 tbsp (10 g) vanilla bean paste or extract
1 tsp salt flakes
3 tbsp cognac, you could also use whisky or brandy, or leave it out

To serve

Crème fraiche or fresh cream


1. Place the pitted dates into a medium-sized bowl.
2. Add the bi-carb soda and boiling water. Set aside for 5-10 minutes to allow the dates to soften.
3. In a large mixing bowl, add the egg, raw caster sugar and vanilla and whisk until light and fluffy.
4. Mash the dates with a fork until ‘pulpy’.
5. Fold the date mixture into the whipped egg and sugar.
6. Add the flour, baking powder, salt flakes, allspice and clove and fold to combine.
7. Lightly grease 6 pudding moulds.
8. Add 3-4 slices of pear to the bottom of each mould.
9. Divide the date batter between each of the moulds.
10. Place in the steam oven and Steam at 100°C for 25 minutes.
11. Remove from the steam oven and set aside for 5 minutes.

Cognac spiked caramel sauce

1. In a heavy based saucepan, add the butter, brown sugar, thickened cream, and vanilla to a heavy-based saucepan.
2. Stir on medium heat, induction setting 6 until the butter has melted and the sugar has dissolved.
3. Allow to simmer on low heat, induction setting 4, for 5-7 minutes.
4. Remove from the heat and add the cognac and salt.
5. Stir to combine and set aside until ready to use.

To serve

1. Turn out the puddings onto a serving plate, pour over some of the caramel sauce and serve with crème fraîche or fresh cream.

Hints and tips

• Whisky or brandy can be used instead of cognac, or you can leave the alcohol out of the caramel sauce.



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