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

1. Preheat the oven to 180C.
2. 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.
3. Slowly add the eggs, making sure everything is thoroughly combined after each addition.
4. 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.
5. Pour all of this into the previous mixture, making sure it is combined. Gently fold in the flour, making sure all is mixed.
6. Add in half of the diced fudge.
7. Butter a deep baking tray and line with greaseproof paper.
8. 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

1. Simply put all ingredients into a pan and heat gently until sugar has completely dissolved, then simmer until it turns a beautiful golden colour.
2. Pour a little of the sauce over a piece of pudding
   and finish with a good scattering of the remaining tiny
   fudge pieces.
3. Serve with Kelly’s of Cornwall Clotted Cream ice cream.