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Serves
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Ingredients
Date loaf
  • 200 g medjool dates (pitted weight)
  • 3 teabags (I used Dragonfly tea Cape Malay chai)
  • 450 ml boiled water
  • 100 g unsalted butter (and extra to grease tin)
  • 250 g dark brown sugar
  • 3 large eggs
  • 1 tbsp balsamic vinegar
  • 225 g self-raising flour
  • 75 g fine wholemeal flour
  • 1½ tsps baking powder
  • 1 tsp bicarbonate of soda
  • pinch of fine salt
Balsamic caramel
  • 300 g caster sugar
  • 150 g unsalted butter, cubed
  • 50 ml balsamic vinegar
  • 300 ml double cream
  • ¼ tsp Maldon sea salt (plus more to serve)
S&V STP S&V STP

S&V STP

Salt and vinegar sticky toffee pudding

A twist on a classic British pud, with balsamic vinegar lending a complex note to the caramel sauce.

Prep 40 minutes
Total 2 hours 30 minutes

To make the loaf:

1. Boil 450ml water and add the teabags to steep for 5 minutes. After 5 minutes, remove the teabags and add the pitted dates to the water. Leave for an hour to cool. After an hour, transfer to a food processor and blitz to a puree.

2. Pre-heat the oven to 160 degrees celsius (fan). Grease and line a Pullman loaf tin. Other tins can be used but will affect baking times.

3. Using an electric whisk or stand mixer, cream together the butter and the dark brown sugar. Now add the eggs one at a time, followed by the balsamic vinegar.

4. Scrape down the sides of the bowl with a spatula and ensure everything is combined. Now stir through the date puree.

5. Combine the dry ingredients in a bowl and sift into the wet mixture, folding through with a spatula until combined.

6. Transfer the batter to the prepared tin and bake for 50-60 minutes until a skewer pierced into the cake comes out clean.

7. Once out of the oven, leave to cool in the tin for 10 minutes before removing and transferring to a cooling rack. Slice the loaf when ready to serve.


To make the sauce:

1. Add the caster sugar to a pale coloured saucepan (so that you can easily see the change in colour) on a low-medium heat until all the sugar has melted and is the colour of golden syrup. Don't stir the sugar, simply tilt the pan in order to move the sugar or add it gradually rather than in one go.

2. Whisk in the butter by hand until combined and lower the heat. Next add in the balsamic vinegar and double cream and remove from the heat. Whisk until homogeneous and finish with the salt.


Slice the loaf and serve each portion warm, with warm sauce, a sprinkle of sea salt flakes and a scoop of vanilla ice cream.

S&V STP S&V STP

S&V STP

Salt and vinegar sticky toffee pudding

A twist on a classic British pud, with balsamic vinegar lending a complex note to the caramel sauce.

favorite
print
like
Prep 40 minutes
Total 2 hours 30 minutes
Serves
US | Metric
Ingredients
Date loaf
  • 200 g medjool dates (pitted weight)
  • 3 teabags (I used Dragonfly tea Cape Malay chai)
  • 450 ml boiled water
  • 100 g unsalted butter (and extra to grease tin)
  • 250 g dark brown sugar
  • 3 large eggs
  • 1 tbsp balsamic vinegar
  • 225 g self-raising flour
  • 75 g fine wholemeal flour
  • 1½ tsps baking powder
  • 1 tsp bicarbonate of soda
  • pinch of fine salt
Balsamic caramel
  • 300 g caster sugar
  • 150 g unsalted butter, cubed
  • 50 ml balsamic vinegar
  • 300 ml double cream
  • ¼ tsp Maldon sea salt (plus more to serve)

To make the loaf:

1. Boil 450ml water and add the teabags to steep for 5 minutes. After 5 minutes, remove the teabags and add the pitted dates to the water. Leave for an hour to cool. After an hour, transfer to a food processor and blitz to a puree.

2. Pre-heat the oven to 160 degrees celsius (fan). Grease and line a Pullman loaf tin. Other tins can be used but will affect baking times.

3. Using an electric whisk or stand mixer, cream together the butter and the dark brown sugar. Now add the eggs one at a time, followed by the balsamic vinegar.

4. Scrape down the sides of the bowl with a spatula and ensure everything is combined. Now stir through the date puree.

5. Combine the dry ingredients in a bowl and sift into the wet mixture, folding through with a spatula until combined.

6. Transfer the batter to the prepared tin and bake for 50-60 minutes until a skewer pierced into the cake comes out clean.

7. Once out of the oven, leave to cool in the tin for 10 minutes before removing and transferring to a cooling rack. Slice the loaf when ready to serve.


To make the sauce:

1. Add the caster sugar to a pale coloured saucepan (so that you can easily see the change in colour) on a low-medium heat until all the sugar has melted and is the colour of golden syrup. Don't stir the sugar, simply tilt the pan in order to move the sugar or add it gradually rather than in one go.

2. Whisk in the butter by hand until combined and lower the heat. Next add in the balsamic vinegar and double cream and remove from the heat. Whisk until homogeneous and finish with the salt.


Slice the loaf and serve each portion warm, with warm sauce, a sprinkle of sea salt flakes and a scoop of vanilla ice cream.