Celebrity chef Nelly Robinson reveals secret to making perfect sticky date pudding

Celebrity chef reveals his secret to making the perfect sticky date pudding for Christmas – and it takes just 15 minutes

  • Nelly Robinson is a British celebrity chef now living in Australia
  • He is the owner and head chef of Sydney’s nel. restaurant
  • Mr Robinson recently revealed his secret recipe for quick sticky date pudding
  • He admitted he ‘stole’ the delicious but simple recipe from his grandmother 
  • The dish takes just 15 minutes to make and is ideal for Christmas parties

Celebrity chef Nelly Robinson is known around Sydney for his unique gourmet offering, nel. Restaurant.

The British-born culinary king recently shared his secret recipe for the perfect sticky date pudding – just in time for the Christmas party season.

Mr Robinson sat down with 9Honey for their weekly food podcast What the F is for Dinner, in which he admitted to stealing the straightforward but delicious recipe from his grandmother, Mavis.

And the best part? It takes just 15 minutes to cook.

Sydney-based celebrity chef Nelly Robinson shared his recipe for sticky date pudding with Nine’s food podcast, What the F is for Dinner (stock image)

Few desserts are as comforting at Yuletide than the classic sticky date pudding, and the recipe now takes pride of place on Robinson’s dessert menu at nel.

For Mavis’ take on the tantalising tradition, start with the butterscotch sauce – which is the key to the overall success of the dish, according to Mr Robinson.

He urged aspiring chefs to ‘be patient’ when preparing the sauce, saying: ‘Don’t set the temperature too high and make sure you wait long enough for it to reduce down.’

Nelly Robinson (pictured) gave his grandmother's recipe pride of place on the dessert menu at his renowned restaurant

Nelly Robinson (pictured) gave his grandmother’s recipe pride of place on the dessert menu at his renowned restaurant

According to Mr Robinson, the further reduced the sauce, the richer and more decadent the result.

The chef encouraged party hosts to use ‘store bought ice cream to make things quicker and easier’.

He also advised greasing the baking tin thoroughly before placing the pudding mixture inside top avoid sticking. 

HOW TO COOK

For the sauce: Heat butter and brown sugar. 

Once dissolved, add the cream, ginger and salt. 

Bring to the boil and simmer for six to eight minutes until caramelised and thick.

For the pudding: Boil water and pour over dates and bicarb soda. 

Allow to soften for five minutes. 

In a blender, combine ingredients together with the date mixture.

Pour into a greased container and bake at 160C for around 40 minutes. 

Check with a skewer.

 

 

INGREDIENTS 

For the butterscotch sauce:

80g butter

265g brown sugar

250g cream

Half teaspoon ginger

Half teaspoon salt

For the pudding:

340g pitted dates

375ml boiled water

One and a half tablespoons bicarb soda

150g butter

175g brown sugar

Three eggs

225g self-raising flour

One teaspoon ginger powder

 

Robinson is known around Sydney for his unique gourmet offering, nel. Restaurant (pictured with his team)

Robinson is known around Sydney for his unique gourmet offering, nel. Restaurant (pictured with his team)

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