Paul cooks

Sticky Cornish Fudge Pudding

Preparation time:
20 minutes
Cooking time:
40 minutes
4-6 servings

Serve this delicious recipe with Salted Muscovado Sauce and Clotted Cream. To prepare a Sticky Cornish Fudge Pudding, start with prepareing Sticky Toffee Pudding, made using dried dates, sugar, eggs and flour. For a fluffy consistency, use Kenwood's paddle attachment and cream the butter and sugar. For the Salted Muscovado sauce, I whisk the caramelised sugar with the cream until combined and glossy. The dish looks beautiful and tastes amazing. Drizzle orange zest and diced Cornish clotted cream fudge for a mouthful taste. This recipe will definitely delight your palete, so do give it a try.

  • Ingredients

    For the sticky toffee pudding:
    • 175g dried Medjool dates
    • 300ml water
    • 1tsp bicarb
    • 50g butter
    • 175g caster sugar
    • 2 whole eggs
    • 175g self-raising flour
    For the salted muscovado sauce:
    • 300ml double cream
    • 50g soft dark brown sugar
    • 20g black treacle
    • Maldon to taste
    • Cointreau/grand marnier
  • Method

      For the Sticky Toffee Pudding: 
    • Remove the stones form the dates
    • Bring the dates and water to a boil
    • Add the bicarb and blitz a little with an electric hand-held blender or in a food processor
    • With the paddle attachment cream together, the butter and sugar until light and fluffy
    • Slowly add the eggs to the creamed butter and sugar, scraping down between each addition
    • Then add the blitzed date mixture in 3 parts, scraping down between each addition.
    • Lastly sift in the flour
    • Weigh at 70g into small buttered ramekins
    • Bake at 170’C for 20-25 minutes with a tray of water in the base, try not to disturb them as they bake
      For the Salted Muscovado Sauce:
    • Combine the Soft Dark Brown Sugar and treacle in a pan, bring up to a bubble, be careful though that it doesn’t catch.
    • Meanwhile, place the cream into a small pan and warm slightly
    • Once the sugar is caramelised Pour in the cream, whisk and reduce a little, keep whisking until combine and glossy.
    • Season with a little Maldon to taste, about 2-3 pinches
    • Finish with the orange liquor, try a capful at a time until you have just a hint of the liquor coming through
    • Once the Sticky Toffee Pudding is baked, poke a few holes in it and pour over the warm sauce to soak in.
    • Serve in the ramekin, finished with the sauce, orange zest and diced Cornish clotted cream fudge, finish with a large roche of clotted cream on top.

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