date recipes
Here's a collection of date recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our date producer and order yours click here.
Sticky Date and Toffee Pudding
Sticky Date, Honey & Walnut Puddings (veggie)
Spiced Date Compote
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If you like, you can make this heavenly pud in six different individual serving dishes, just butter each dish and follow the directions below, trimming the cooking time to 40-45 minutes. Serves 6 either way!
- 284ml double cream
- 225g soft dark brown sugar
- 2 tsp black treacle
- 250g dates, halved, pitted and roughly chopped
- 1 tsp bicarbonate of soda
- 50g unsalted butter, plus extra to grease the dish
- 2 medium-sized eggs
- 175g self-raising white flour, sifted
Créme fraiche to serve (optional)
Preheat the oven to 180°C, gas mark 4. Butter a 1.4-litre, shallow, ovenproof dish.
To make the toffee sauce, place the cream, 50g sugar and the treacle in a pan. Cook slowly over a gentle heat, stirring occasionally, until the sugar has dissolved. Bring to the boil for 2 minutes.
Place the dates and 300ml cold water in a saucepan and bring to the boil. Remove from the heat and stir in the bicarbonate of soda, which will make the mixture fizz for a few moments.
Cream together the butter and remaining sugar, until light and fluffy, and gradually beat in the eggs. Fold in the flour, then stir in the date mixture.
Pour half the toffee sauce into the bottom of the buttered dish. Cover with the pudding mixture. Place in a roasting tin, then pour in enough boiling water to come half way up the dish and cook for 50 minutes, or until set. Allow to stand for 5 minutes.
Slice into squares, set on a plate and drizzle the warm toffee sauce from the bottom of the pan over the sponge and serve with a nice dollop of créme fraiche alongside.
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Makes 6 individual puddings
- 175g fresh medjool dates
- seeds from � vanilla pod
- 100ml clear honey, plus 6 tbsp
- 2 large eggs, separated
- 80g self raising flour
- 75g walnuts, lightly toasted and roughly chopped
Preheat the oven to 190�C, gas mark 5. Place the dates in a small pan with the vanilla and 150ml cold water. Bring to the boil, cover then simmer gently for 5 minutes. Use a hand-held blender to process the cooled dates, water and vanilla until smooth. Pour into a bowl then stir in the honey, egg yolks, flour and walnuts. Whisk the egg whites until stiff peaks form then gently fold in to the date mixture. Place a spoonful of honey into 6 x 150ml non-stick dariole moulds or pudding bowls. Spoon in the sponge mixture then top with a circle of greaseproof paper. Cover the top of each mould firmly with a square of pleated foil.
Place the puddings in a roasting tin and pour in boiling water to reach halfway up the sides of the moulds. Bake for 45-55 minutes, topping up with boiling water if necessary, until the puddings are risen and firm. Remove the foil and greaseproof paper then turn the puddings out onto small plates. Serve hot with Berkeley Farm luxury pouring cream.
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This is wonderful with Stilton, Brie and Cheddar � any cheese, really. It�s a fabulous condiment to have around at Christmas time. Double the recipe and make a few pots for last minute gifts! Serves 4-6
- 500g Medjool dates
- 200g dried figs, halved
- 300ml red wine � or you could use blood orange or regular orange juice
- 1 cinnamon stick
- 10 whole cloves
- 2.5cm piece fresh root ginger, peeled and grated
- Thinly pared strips of zest from 1 orange
Cut the dates in half and remove the stones. Place in a medium pan with the figs. Pour over the wine or juice and stir in the cinnamon, cloves, ginger and zest. Bring to the boil and simmer over a gentle heat for 1-2 minutes. Serve warm or cold. Will keep for up to one week in the fridge.
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