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Drunken Sticky Date
Recipe by Khanh Ong
This impressive sticky date pudding recipe is accompanied with a sweet cinnamon ice cream and whiskey cinnamon caramel
- Steps
- Ingredients
Ingredients
Cinnamon and Vanilla Ice cream
Salted Crumb
Sticky Date Pudding
Whiskey Caramel
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Steps
- Prechill ice cream machine. Preheat oven to 180C.
- For the Cinnamon Ice Cream, place cream, milk, vanilla beans and seeds, cinnamon sticks, ground cinnamon and salt in a medium saucepan and set over medium heat until just below boiling.
- Place eggs, yolks and sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk until pale and light. While continuously whisking, slowly add hot cream mixture. Strain mixture back into the saucepan and return to heat. Cook, continuously stirring, until the mixture thickens and comes to 83C. Remove from heat.
- Strain mixture into a metal bowl and place over an ice bath until cold. Transfer to an ice-cream machine and churn according to the manufacturers instructions. Set ice cream aside, in freezer to set until serving.
- For the Salted Crumb, place all ingredients in a mixing bowl and mix until combined and the texture of breadcrumbs. Spread onto a lined baking tray and place in oven to bake until golden brown, about 9-10 minutes. Remove from oven and set aside until serving.
- For the Sticky Date Pudding, place dates, 150ml hot water and bi carb soda in a bowl and set aside to allow dates to soften, about 5 minutes.
- Meanwhile, place brown sugar and butter in the bowl of a stand mixer fitted with a whisk attachment and cream together until fluffy. Add egg and vanilla paste and whisk until well combined. Add flour, cinnamon and salt and mix on low speed until just combined. Add dates and their liquid and mix until just combined.
- Fill greased dariole moulds 2/3s full with mixture. Place onto a tray and place in oven to bake until a skewer comes out clean, about 18-20 minutes. Remove from oven and allow to rest for 10 minutes then unmould and set aside, keeping warm, until serving.
- For the Whiskey Caramel, place cream and whiskey in a small saucepan and set over low heat to warm.
- Place sugar in a saucepan and set over medium heat until sugar is melted and caramelised. Add warm cream and whiskey and whisk to combine. Add cinnamon and whisk for a further 5 minutes. Remove from heat, pour into a serving jug and set aside until serving.
- To serve, place some Salted Crumb onto the centre of each serving plate. Top with a Sticky Date Pudding and a spoonful of Cinnamon Ice Cream. Drizzle with Whiskey Caramel and serve with extra Whiskey Caramel on the side.
