Caramel Date Pudding

Sticky pudding with iris caramel is traditional English pudding that is baked in a water bath. Amazing taste to him give dates soaked in hot black tea and intervened in dough. Pudding is prepared in portioned ramekinin or savory – molds with a hole in the middle. To make it easier for you to fill savory pastry, use a pastry bag. Put them in a large form filled with boiling water, cover with foil and steam in the oven. Steamed pudding is obtained surprisingly soft and moist. With its date taste will be perfect combine iris sauce with a pronounced creamy taste and cognac a note. Serve the pudding before it cools, watering it warm sauce, and enjoy its amazing taste.

Recipe author – Anna Olson (Olson) – pastry chef and presenter tv shows

Time: 45 мин. Complexity: easy Quantity: 6 soufflé Recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Pudding

• 1 tbsp. Pitted and chopped dates
• 3/4 Art. Pekoe Tea Orange Pekoe
• 0.5 tsp vanilla extract
• 3/4 tsp soda
• 6 tbsp. l (90 gr.) Butter, room temperature
• 3/4 Art. Sahara
• 2 large eggs
• 1 and 1/3 Art. premium flour
• 1 tsp baking powder

Caramel

• 1/4 Art. butter
• 0.5 tbsp. brown sugar
• 1/4 Art. whipping cream
• 0.5 tbsp. raisins or lightly fried pieces of walnut walnut
• 1 tbsp. l brandy

Recipes with similar ingredients: dates, black tea, sugar brown, raisins, brandy, vanilla extract, cream, eggs, caramel

Recipe preparation:

1. Preheat the oven to 175 ° C. Oil 6 ramekins or portion forms for savarens (form in the form of a ring) with a volume of 150 ml. and put them in the baking dish with the sides above the portioned forms.
2. Put the dates in a bowl and fill them with hot tea. Leave on a few minutes, then add vanilla and baking soda.
3. In a separate bowl, mix the butter and sugar, then add one egg at a time, whisking well after each addition. Sift flour and baking powder into a mixture of butter and mix. Add warm date mixture and mix until homogeneous state. Put the dough evenly into the cooked forms.
4. Pour boiling water into the baking dish where small molds so that it reaches the middle of their walls, and cover the whole foil shape. Bake the pudding for about 30 minutes until the souffle will spring when pressed gently. Take out the cookie cutters from the big molds, let them cool for 10 minutes, then lay out the puddings on plates and serve warm with caramel. Caramel: melt butter and brown sugar in a saucepan on medium fire, bringing to a boil. Add fat cream, raisins and again bring to a boil over low heat. Pour in the brandy (carefully, so that it does not ignite).