Mafe Jaramillo

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Pudding With Caramel

20 mins
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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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8 portions
  • 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


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.


The pudding and the sauce can be prepared 2 days before and reheat them. They can also be frozen and reheated in the same way, then defrosted.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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