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Self saucing date & ricotta pudding


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

-

30g date molasses

10g cornflour

110ml boiling water

-

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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