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Sticky Cornish Fudge Pudding by Paul Ainsworth

Serves: 4-6 Course: DessertCuisine: BritishMachine: MixerTotal time: 60
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Serve this delicious recipe with Salted Muscovado Sauce and Clotted Cream. To prepare a Sticky Cornish Fudge Pudding, start with prepareing Sticky Toffee Pudding, made using dried dates, sugar, eggs and flour. For a fluffy consistency, use Kenwood's paddle attachment and cream the butter and sugar. For the Salted Muscovado sauce, I whisk the caramelised sugar with the cream until combined and glossy. The dish looks beautiful and tastes amazing. Drizzle orange zest and diced Cornish clotted cream fudge for a mouthful taste. This recipe will definitely delight your palate, so do give it a try.

Ingredients

For the sticky toffee pudding:

For the salted muscovado sauce:

Tools

Method

For the Sticky Toffee Pudding: 

  1. Remove the stones form the dates
  2. Bring the dates and water to a boil
  3. Add the bicarb and blitz a little with an electric hand-held blender or in a food processor
  4. With the paddle attachment cream together, the butter and sugar until light and fluffy
  5. Slowly add the eggs to the creamed butter and sugar, scraping down between each addition
  6. Then add the blitzed date mixture in 3 parts, scraping down between each addition.
  7. Lastly sift in the flour
  8. Weigh at 70g into small buttered ramekins
  9. Bake at 170’C for 20-25 minutes with a tray of water in the base, try not to disturb them as they bake
For the Salted Muscovado Sauce:
  1. Combine the Soft Dark Brown Sugar and treacle in a pan, bring up to a bubble, be careful though that it doesn’t catch.
  2. Meanwhile, place the cream into a small pan and warm slightly
  3. Once the sugar is caramelised Pour in the cream, whisk and reduce a little, keep whisking until combine and glossy.
  4. Season with a little Maldon to taste, about 2-3 pinches
  5. Finish with the orange liquor, try a capful at a time until you have just a hint of the liquor coming through
  6. Once the Sticky Toffee Pudding is baked, poke a few holes in it and pour over the warm sauce to soak in.
  7. Serve in the ramekin, finished with the sauce, orange zest and diced Cornish clotted cream fudge, finish with a large roche of clotted cream on top.