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Sticky Date Pistachio Honey Butter Pudding

Sticky Date Pistachio Honey Butter Pudding

Serves pea 4 Clock icon 1 hour 10 minutes (45 minutes hands on time)
Sticky toffee pudding with a honeyed-pistachio twist.

6 Farmdrop products in this recipe

£ 18 .78
6 items.

Here's how you do it

  1. Stone and chop dates. Boil the kettle and make a cup of tea with 80ml boiling water. Immerse the dates with the brewed tea (tea bag removed!). Leave to soak for 25 minutes.
  2. Grease and flour four pudding tins and pre-heat the oven to 180°C. Mix together the flour and bicarbonate of soda in a bowl.
  3. In another bowl, cream together butter and 100g sugar, beat in one egg at a time. Beat in honey, vanilla extract and cinnamon.
  4. Fold in half of the flour, then half the milk. Repeat until both the milk and flour incorporated into the mixture. Stir in the dates.
  5. Spoon in the batter to the pudding tins, pop on a baking tray, then into the oven for 20-25 minutes.

For the honey butter:

  1. Toast the pistachios in a dry pan and roughly chop. Set aside.
  2. Heat the butter, honey and water together until boiling, add pistachios.
  3. Drizzle the honey butter over the top of your puddings, serve with a dollop of creme fraiche.

Ingredients

  • 110g organic Medjool dates
  • 90g self raising flour
  • 2 organic eggs
  • 40g organic butter, softened

For the pistachio honey butter

  • 30g butter
  • 30g pistachios
  • 4 tbsp honey
  • 2 tsp water

What you'll need

  • 1 tsp vanilla extract
  • 1 cup of tea (80ml boiling water)
  • 100g sugar
  • 1 tsp bicarbonate of soda
  • 2 tsp honey
  • 60ml milk
  • 1tsp cinnamon
  • 1 tea bag

Suitable for

  • Vegetarians