British Puddings Recipe

Prepare dates

Preheat the oven to 350°F (175°C). Grease a 8-inch square or 9-inch round baking dish. Put the chopped dates into a heatproof bowl and pour the boiling water over them. Stir in the baking soda (mixture will foam). Let sit 10 minutes to soften and cool slightly.

Make batter

In a bowl, cream the 1/2 cup softened butter with 3/4 cup dark brown sugar until pale and fluffy, about 2–3 minutes. Beat in the eggs one at a time, then stir in 1 tsp vanilla. Fold in the flour, 1 tsp baking powder and 1/4 tsp salt alternately with 1/4 cup milk until just combined. Stir the softened date mixture (including any liquid) into the batter until evenly distributed.

Bake

Pour the batter into the prepared dish and smooth the top. Bake in the preheated oven for 30–35 minutes, or until a skewer inserted into the center comes out clean (dates may make it moist). Remove from oven and let rest while you make the toffee sauce.

In a saucepan over medium heat melt 3/4 cup unsalted butter with 1 cup dark brown sugar, stirring until the sugar dissolves. Carefully add 1 cup heavy cream and bring to a gentle simmer, stirring constantly. Simmer 3–4 minutes until sauce thickens slightly. Remove from heat and stir in 1 tsp vanilla and 1/4 tsp salt. Pour about half of the warm sauce over the baked pudding, allowing it to soak in for 5 minutes, and reserve the remainder to serve at the table.

Prepare bread

Preheat the oven to 325°F (165°C). Butter one side of each bread slice with the 3 tbs softened butter. Cut each slice into halves or quarters to fit a 9x9-inch or similar shallow baking dish. Layer half the buttered bread, scatter half the sultanas/raisins, then repeat with remaining bread and fruit. Press the layers gently so they sit tightly.

Make custard

In a bowl whisk together 3 large eggs, 2 cups whole milk, 1/2 cup cream, 1/2 cup caster sugar, 1 tsp vanilla, 1/4 tsp ground nutmeg and 1/4 tsp cinnamon until sugar is dissolved and mixture is smooth.

Bake

Pour the custard evenly over the layered bread, pressing down to ensure the bread soaks up the liquid. Let stand 10–15 minutes to absorb. Place the dish in the oven and bake for 35–40 minutes until the custard is set and the top is golden and slightly crisp. Remove and cool 10 minutes before serving. Serve warm, optionally with a drizzle of cream or custard.

Macereate strawberries

Toss the quartered strawberries with 2 tbs caster sugar in a bowl and let macerate 10–15 minutes so juices form.

Whip cream

Whip 1 cup double cream with 1/2 tsp vanilla to soft peaks. Taste and add a little icing sugar if you prefer it sweeter.

Assemble

Gently fold about two-thirds of the crushed meringue into the whipped cream, keeping some texture. Fold in the macerated strawberries (including some juices) but reserve a few berries for garnish. Spoon layered or tossed portions into serving bowls: cream/meringue/strawberries. Scatter remaining crushed meringue and berries on top and dust lightly with 1 tbs icing sugar if using. Serve immediately so meringue remains slightly crisp.