Recipe by Mille®
From Beginish Restaurant in Dingle, Ireland
Top Review by Mirj
Miller, I had a table-full of Brits this weekend and this dessert made me an honorary subject of the Queen! I never saw such a bunch of people so homesick for school lunch dessert in my life! I used pre-smushed dates, very handy! I also used margarine instead of butter to make it non-dairy, and served it with my own non-dairy vanilla ice cream. With something as delicious as this I'm amazed that the sun has set on the British Empire!
- 8 ounces dates, finely chopped (about 1¼ cups packed)
- 1 cup boiling water
- 1⁄2 cup unsalted butter, at room temperature
- 1 cup packed golden brown sugar
- 4 large eggs
- 1 3⁄4 cups self-rising flour
- 2 tablespoons instant coffee granules
- 1 teaspoon baking soda
- powdered confectioners' sugar
- whipped cream or vanilla ice cream
- caramel sauce
Directions See How It's Made
- Preheat oven to 350°F.
- Butter 9-inch-diameter springform pan.
- Line bottom of pan with parchment paper; butter parchment.
- Place the chopped dates in a small bowl; pour 1 cup boiling water over dates and let cool, about 1 hour.
- Using electric mixer, beat butter and sugar in large bowl to blend; add 2 eggs, 1 at a time, beating well after each addition.
- Add half of flour and beat to blend.
- Add remaining 2 eggs, 1 at a time, beating to blend after each addition.
- Add remaining flour and beat until blended.
- Combine instant coffee and baking soda in small bowl.
- Pour into date mixture, stirring to dissolve coffee granules.
- Add date mixture to batter and beat to blend.
- Pour batter into prepared pan.
- Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
- Cool pudding until just warm; unmold; sprinkle with powdered sugar.
- Cut into wedges and serve with whipped cream (or a scoop of vanilla ice cream per serving) and caramel sauce.