This is a slightly funkier update of your usual self saucing pudding. If you’ve never made one before you absolutely need to, they are magic. Often they work by making a cake batter and topping it with some sugar and something liquid (like a cup of coffee). The two mingle together and sink to the bottom forming a sauce whilst the cake rises up through this. The ricotta in the cake batter makes it as light as air whilst the date molasses forms the most addictive sauce at the bottom. So simple and the whole thing can be ready in less than 25 minutes!
Feeds 4:
40g unsalted butter
40g caster sugar
1 medium egg
50g self raising flour
40g ricotta
Pinch of salt
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30g date molasses
10g cornflour
110ml boiling water
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10g demerrera
Oven: 180 degrees fan/200 oven
Method:
1. Beat butter and sugar together
2. Stir in the egg
3. Stir in flour and salt
4. Stir in the ricotta
5. Dollop into a dish (I used a 5 x 7 pie dish)
6. Sprinkle demerara sugar on top
7. Mix date molasses with boiling water and the cornflour, pour over the pudding
8. Bake for 17 minutes, or until when a skewer is inserted into the cake part it's cooked
Serve with cold pouring cream -obviously
Recipe originally written for the Telegraph by Ravneet Gill in Dec 2020.
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