This classic, comforting pudding is hard to resist. Rich, sticky and boozy from the brandy caramel, it makes for a perfect Christmas pudding alternative. You can steam it for that impressive quintessential British pudding look or bake in the oven for ease. It’s laden with jammy Tesco Finest medjool dates, which are known for their softness, succulence and natural sweetness, bringing you a deeply indulgent flavour.
Prep 45 min
Cook 31⁄2 hr
Serves 8-10
250g Tesco Finest medjool dates, pitted and chopped
50g unsalted butter, plus extra for greasing
2 tbsp treacle
200g soft light brown sugar
2 eggs, lightly beaten
240g self-raising flour
1⁄2 tsp ground cinnamon
1⁄2 tsp ground ginger
1 tsp bicarbonate of soda
1⁄4 tsp sea salt
1 bramley apple, peeled and thinly sliced
Tesco Finest Madagascan vanilla ice-cream, to serve
For the sauce
50g unsalted butter
2 tbsp treacle
1 tsp vanilla bean paste
75g soft light brown sugar
200ml double cream
2 tbsp Tesco Finest XO brandy
Grease a 1-litre pudding basin with butter. Line the bottom with a small disc of parchment paper. Add the dates to a large heatproof bowl, cover with 150ml of boiling water and leave to soak for 30 minutes, then blitz the dates and soaking liquid in a food processor, or with a stick blender, until it becomes a smooth puree.
In a large bowl, beat together the butter, treacle, sugar and eggs, then fold in the flour, spices, bicarbonate of soda and salt, followed by the thinly sliced apple and date puree.
Spoon into the pudding basin, leaving a small gap for the sponge to rise, and cover with a disc of parchment. Seal the pudding basin with a tight-fitting lid or a double layer of foil, sealed tightly around the basin and tied with cooking string. Place the pudding basin in a steamer or large saucepan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 31⁄2 hours, topping up with water so it doesn’t boil dry.
While the pudding is steaming, make the sauce. Tip the butter, treacle, vanilla, sugar and cream into a saucepan and cook over a medium heat for 4–5 minutes, stirring, until the sugar dissolves. Increase the heat to high and bubble for 3 minutes, then whisk in a pinch of salt and the brandy.
When you’re ready to serve, carefully tip the pudding on to a serving plate. Then reheat the sauce and pour it over. Serve with ice-cream, thick cream or pouring cream.
If you prefer to bake the pudding, heat the oven to 180C (160C fan)/350F/gas 4. Grease a medium-sized baking dish with butter. Pour the batter into the prepared dish and bake for 45-50 minutes. Don’t worry if the pudding sinks in the middle a little, it’s super rich and sticky.
Shop the ingredients for this recipe on Tesco.com
