Mafe Jaramillo

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Recipe

Pudding With Caramel

Name: Pudding With Caramel
Prep time: 20 min
Cook time: 20 min
Yield: 8
Cuisine: Inglesa
Ingredients: 125 grams unsalted butter, at room temperature and something extra to grease; 200 grams boneless date; 1 teaspoon baking soda; 225 grams self-raising flour; 157 grams brown sugar; 3 eggs, big; 150 grams brown sugar, for the caramel sauce; 75 grams unsalted butter, in bar, for caramel sauce; 150 milliliters milk cream, thick, for caramel sauce; 1 pinch salt, for the caramel sauce

20 mins

Low

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Mafe Jaramillo

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Classic dessert created in the Lake District in the 1960s, in this recipe with a fair balance of sweetness are the puddings with caramel.

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Ingredients

8 portions

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Preparation

Pre-heated oven at 375ºF (190ºC). Grease 8 well molds (for puddings), including corners.

In a small skillet, cook the dates over low heat, along with the baking soda and 200 milliliters of water, for 5 minutes, until it softens. Pass the cooking liquid to a food processor or blender and puree.

Sift the flour in a bowl. Add the butter, sugar and eggs and mix with a blender , until combined. Add the date purée and mix. Pour the pasta into the molds and place them on a baking sheet.

Bake 20 to 25 minutes or until the puddings are firm to the touch. Meanwhile prepare the caramel sauce. Heat the sugar, butter and cream in a skillet, stirring occasionally until the butter and sugar melt into a soft paste. Add the salt stir and let boil for a few minutes. Serve hot puddings with caramel sauce.