Black Butter & Date Sticky Toffee Pudding with Jersey Clotted Cream

A rich and decadent sticky toffee pudding infused with the unique flavor of Black Butter (a traditional Jersey conserve) and Medjool dates, topped with creamy Jersey clotted cream. This dessert showcases the best of Jersey's local ingredients.

Prep Time

20 minutes

Total Time

55 minutes

Calories

1350

Level

Medium

Yields

4 servings

Cost

£3.31

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

200gPitted Medjool Dates(Roughly chopped)

£3.50

200mlBoiling Water

1tspBicarbonate of Soda

£0.05

100gJersey Butter(Softened)

£1.50

100gCaster Sugar

£0.60

2Free-Range Eggs(Lightly beaten)

£0.70

175gSelf-Raising Flour(Sifted)

£0.25

2tbspBlack Butter (Jersey Conserve)

£1.00

150mlJersey Milk

£0.40

75gJersey Butter (for sauce)

£1.13

100gDark Brown Sugar

£0.50

75mlDouble Cream

£0.60

PinchSea Salt

£0.02

To ServeJersey Clotted Cream

£3.00

Total Cost

£13.25

£3.31 per serving

The Method

1
Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease and flour 4 ramekins or a small baking dish.
2
Place the chopped dates in a bowl, pour over the boiling water, and stir in the bicarbonate of soda. Set aside to soften for 10 minutes.
3
In a separate bowl, cream together the softened Jersey butter and caster sugar until light and fluffy.
4
Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. If the mixture curdles, add a spoonful of the flour.
5
Gently fold in the sifted self-raising flour, followed by the Black Butter.
6
Stir in the soaked dates and the liquid they are in. Mix until just combined, being careful not to overmix.
7
Pour the mixture into the prepared ramekins or baking dish.
8
Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. If baking in a single dish, it may take a few minutes longer.
9
While the pudding is baking, make the toffee sauce: In a saucepan, melt the Jersey butter over medium heat. Stir in the dark brown sugar, Jersey milk, and double cream. Bring to a simmer, stirring constantly, until the sugar has dissolved and the sauce has thickened slightly. Add a pinch of sea salt.
10
Remove the pudding from the oven and let it cool for a few minutes before turning it out onto plates.
11
Pour the warm toffee sauce generously over the pudding and serve immediately with a dollop of Jersey clotted cream.

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My Notes

Nutrition Information

Nutrition per serving (250g)

1350 kcal / 5648 kJ

Carbs

140g

54% of RDA

Fat

85g

121% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

110 g

122% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

55 g

275% of RDA

Chef's Tips

For an extra layer of flavor, add a teaspoon of Jersey Apple Brandy to the toffee sauce.

The pudding can be made ahead of time and reheated gently in the oven or microwave. Reheat the sauce separately.

Serve with seasonal berries grown in Jersey, like strawberries or raspberries, for a perfect summer dessert.

If you can't find Black Butter, a high-quality date paste can be used as a substitute, but it won't have the same unique flavor profile.

Cooking Equipment

Oven

Stove

Mixing bowls

Saucepan

4 ramekins or a small baking dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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