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Sticky Date and Gadd's No.5 Sponge Pudding

This delicious dessert is evocative of a sticky toffee pudding, though we cunningly slip in a little Kentish beer to help things along. Gadds’ No 5 Ale is the secret ingredient in this dessert – and it makes all the difference. Make sure you use the best quality dates that you can find and keep testing your caramel sauce when you add the salt, so that you use just the right amount.

Dish Difficulty: Medium
Serves: 6

Ingredients

For the sponge:

100g butter
200g brown sugar
2 tbsp treacle
2 eggs
200g self-raising flour
275ml water
200g chopped dates
1 tbsp bicarbonate of soda
1 bottle Gadds No. 5 Ale

For the salted caramel sauce:

75g best quality unsalted butter
50g soft light brown sugar
50g caster sugar
50g golden syrup
125ml double cream
1tsp Maldon sea salt

Sticky Date and Gadd's No.5 Sponge Pudding | Corner House Restaurants
Preparation
  1. Bring water to the boil with the dates and bicarbonate of soda until thick.
  2. During that time, beat the butter and sugar together. Add the eggs, treacle and dates.
  3. Fold in the flour.
  4. Bake in a baking tray at 165°C for 40-45 minutes.
  5. Remove from the oven and rest for 5 minutes.
  6. Prick with a cocktail stick and then soak the sponge in 150ml Gadds No.5 Ale. Treat yourself and enjoy the rest of the bottle whilst you congratulate yourself on this delicious pudding.
  7. Serve warm with hot salted caramel sauce and homemade ice cream (see basics recipe).

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