Sticky Date Pudding – A recipe from our new Head Chef, Andrew Turnbull


Sticky Date Pudding – A recipe from our new Head Chef, Andrew Turnbull

This will be my sixth autumn on the Farm and it’s easily my favourite season.

As the days get shorter and colder, it feels cosier inside and it’s my chance to warm everyone up with some good, hearty cooking to be served in our beautiful Restaurant which feels especially comforting during the colder months.
Our gardeners are reaping the benefits of all their hard work and there is so much fresh, Farm-grown produce to work with. Seasonal vegetables will be making their way on to your plates within minutes of being picked which you can savour alongside a Jimmy’s Farm Pork Wellington, Steak and Kidney Suet Pudding or Mutton Stew. We have gluten and dairy-free options available and a gorgeous seasonal dish for vegetarians is our Root Vegetable Hash with New Potatoes, Sticky Onions and a Butter Fried Duck Egg.
If you’re popping in for morning or afternoon tea you’re in for a treat. Our homemade preserves and orchard fruit appear heavily on the menu. The bushes in the berry cages have been drooping from the weight of all the fruit and we’ve put those in to delicious jams which you can try with one of our famous, freshly-baked scones and clotted cream. Apple cakes, crumbles and tarts will also be on the menu – all made from fruit picked within metres of the door.
It’s really satisfying for me and my team to serve simple food where the quality speaks for itself.
But the best thing is it’s finally the time to put a Sticky Date Pudding on the menu again. Here’s my recipe for you to try…

Sticky Date Pudding

For the Pudding:
600ml Water
340g Pitted Dates, roughly chopped
2tsp Bicarbonate of Soda
120g Unsalted Butter
340g Caster Sugar
1tsp Vanilla Extract
4 Eggs
340g Self Raising Flour
For the Sauce:
600ml Double Cream
340g Dark Brown Sugar
140g Unsalted Butter
200g of Clotted Cream to Serve
Preheat the oven to 160ºC, lightly grease a medium non-stick cake tin and dust with flour.
Bring the Water to the boil, add the Dates and simmer for about 4 to 5 minutes until soft, add the bicarbonate of soda and set aside to cool.
Beat the Butter and Sugar and Vanilla until light and fluffy, gradually beat in the eggs. Carefully fold in the Flour followed by the Date mixture. This will seem wetter than a usual cake mixture, don’t worry. Pour it into the tin and bake for 30 minutes, insert a metal skewer into the centre, this should come out clean if the cake is ready.
For the sauce, place half of the cream in a pan along with the Sugar and Butter and boil until it turns a nice dark brown, then add the remaining cream to stop the cooking.
Serve the Pudding with a plenty Sauce of and a scoop of Clotted Cream.

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