Sometimes you just need to have pudding. Sometimes, you have guests and want to feed them well. Sometimes you need comfort and warmth. Sometimes a rib sticking hot, sticky pudding will only do. For all of these times, this pud is perfect. Sumptuous, warm and comforting and so incredibly easy to make. Plus, its surprisingly lighter than a traditional sticky toffee pudding where a toffee sauce is made separately with butter and cream – in this recipe a sauce is formed with just sugar, water and a few tiny blobs of butter.
Its what I call a ‘magic pudding’. I call it this because you mix a batter then pour boiling water over it in its baking pan. Don’t mix it in, then magically during baking, the batter rises through the lake of water and a sauce is formed all around and below. Amazing. Click this link for a chocolate brownie magic pudding!
From Nigella Lawson
FOR THE CAKE:
- 100g dark muscovado sugar
- 175g self-raising flour
- 125ml full-fat milk (or non dairy)
- 1 egg (or replacer)
- 1 teaspoon vanilla extract
- 50g unsalted butter, melted (or vegan spread)
- 200g chopped, rolled dates (Sometimes I use raisins or dried figs which work wonderfully)
FOR THE SAUCE:
- 200g dark muscovado sugar
- Approx. 25g unsalted butter in little blobs (or vegan spread)
- 500ml boiling water
- Preheat the oven to 190°C/gas mark 5 and butter a 11/2-litre capacity pudding dish.
- In the dish that the pudding will be baked in, combine the 100g dark muscovado sugar with the flour with a whisk. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour and stir to combine. Fold in the dates until well distributed. Don’t worry if it doesn’t look very full: it will do by the time it cooks.
- Sprinkle over the 200g dark muscovado sugar and dot with the butter. Pour over the boiling water (yes really!) and transfer to the oven. I find it easier and safer to pour the water over whilst in the oven to avoid trying to balance boiling water. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it’s cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, creme fraiche, double or single cream as you wish.