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Sticky liquorice pudding with salted liquorice caramel

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian

By Paul Ainsworth
From Saturday Kitchen

Ingredients

For the sticky liquorice pudding

  • 300g/10½oz dried, pitted Medjool dates
  • 75g/2½oz liquorice sweets, finely chopped
  • 1 tsp bicarbonate of soda
  • 225g/8oz vegetable oil, plus extra for greasing
  • 200g/7oz light brown sugar
  • 45g/1½oz black treacle
  • ½ tsp sea salt
  • 2 free-range eggs
  • 1 free-range egg yolk
  • 200g/7oz self-raising flour
  • 1 orange, zest only

For the salted liquorice caramel sauce

  • 50g/1¾oz dark brown sugar
  • 50g/1¾oz black treacle
  • 300ml/10fl oz double cream
  • sea salt, to taste
  • 2 tsp orange liqueur

To garnish the puddings

  • 30g/1oz liquorice sweets, diced
  • 1 orange, zest only
  • sea salt, to taste
  • 250g/9oz clotted cream

Method

  1. To make the sticky liquorice pudding, soak the dates in warm water to cover. Leave until they are soft and pappy. Drain to remove any excess water. Transfer the dates to a blender or food processor and blend the dates to a fine purée.

  2. Preheat the oven to 160C/140C Fan/Gas 3.

  3. Using a paddle attachment on a stand mixer, combine all the remaining ingredients with the date purée to form a batter consistency.

  4. Lightly grease metal ovenproof individual pudding bowls (or a large pudding basin). If using the smaller size, weigh 80g/3oz of the mixture per bowl and pour it into each pudding bowl. Alternatively add all the pudding mixture to a large bowl. Bake in the preheated oven for 25 minutes for the small size or 40–45 minutes for a whole pudding.

  5. To make the salted liquorice caramel sauce, add the sugar and treacle to a pan and bring to the boil – be careful not to burn yourself. Pour in the cream and whisk well, and then simmer to allow the sauce to thicken and reduce a little. Season with a bit of sea salt and finish with the orange liquor. Stir to combine.

  6. To serve, glaze the pudding/s with the warm caramel sauce and garnish with diced liquorice sweets, a pinch of sea salt and fresh orange zest. Enjoy with a big dollop of clotted cream.

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