Sticky Cornish fudge pudding with Kelly's of Cornwall Clotted Cream ice cream
Ingredients for the sticky Cornish fudge pudding
- 50g butter
- 175g soft dark-brown sugar
- 2 eggs
- 300ml water
- 175g dates
- 1 tsp bicarbonate of soda
- 175g self-raising flour
- 250g good-quality Cornish fudge, diced into tiny pieces (about the size of 1⁄4 to 1⁄2 a sultana)
Method
- Preheat the oven to 180C.
- In a large mixing bowl, beat together the butter and sugar until thoroughly combined and creamy. This can be done with a wooden spoon or using an electric mixer.
- Slowly add the eggs, making sure everything is thoroughly combined after each addition.
- Put the water and dates in a saucepan and bring to the boil. Add the bicarbonate of soda, then blitz with a stick blender or in a food processor.
- Pour all of this into the previous mixture, making sure it is combined. Gently fold in the flour, making sure all is mixed.
- Add in half of the diced fudge.
- Butter a deep baking tray and line with greaseproof paper.
- Pour the mix into the tray, bake at 180C for 35-40 min.
It should be just firm to the touch.
Ingredients for the sauce
- 100g soft light-brown sugar
- 100g butter
- 140-150ml double cream
Method
- Simply put all ingredients into a pan and heat gently until sugar has completely dissolved, then simmer until it turns a beautiful golden colour.
- Pour a little of the sauce over a piece of pudding
and finish with a good scattering of the remaining tiny
fudge pieces.
- Serve with Kelly’s of Cornwall Clotted Cream ice cream.
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