Paul Ainsworth’s Sticky Fudge Pudding

Paul Ainsworth

I love this Fudge Pudding Recipe from the West Country Cookbook. I have cooked it up again and again and it’s just an all round winner. We cooked it up for our launch party on the beach, and it was just perfect as the chill started to creep in and we all huddled around the fire. The sauce that goes with this pudding is delicious: I’ve spent lots of time thinking about other recipes I could use it in and I’m going to try mixing it into homemade ice cream, I’ll let you know how that goes!

The fudge pudding is a Cornish slant on a sticky toffee pudding: it’s creamier, rather than being purely sugary, and the pieces of fudge in the pudding itself are delicious. The pudding does use dates, like a traditional sticky toffee pud, and is a reasonably heavy sponge. The sauce, as I’ve mentioned, is also pretty tasty. Cornish clotted cream is the perfect accompaniment to a huge bowl of pudding smothered in sauce.

Paul Ainsworth moved down to Cornwall from London about seven years ago and has been making waves in Padstow ever since. At Number 6, the focus is 100% on seasonal produce, a lot of it coming straight from the boats in the harbour. They also make absolutely everything they serve: including the bread and the chocolate truffles. Round the corner is Rojano’s in the Square, his other project – a family friendly Italian that uses the same incredible produce as Number 6. All the food is cooked using traditional Italian techniques.

Paul Ainsworth’s Sticky Cornish Fudge Pudding

Serves 4

PREP: 20-30 mins COOKING: 40 mins

For the Pudding

175g stoned dates
300ml water
1 tsp bicarbonate of soda
50g unsalted butter
175f soft dark brown sugar
2 eggs
175g self raising flour
250g good-quality Cornish fudge
diced into small pieces

For the Sauce

100g soft light brown sugar
100g unsalted butter
150ml double cream

For the Pudding

Preheat oven to 180°C.
In a large mixing bowl, beat together the butter and sugar until thoroughly combined and creamy.
Add the eggs slowly, beating well after each addition.
Put the water and dates in a saucepan and bring to the boil.
Add the bicarbonate of soda.
Blend with a stick blender or in a food processor.
Combine the two mixtures thoroughly.
Gently fold in the flour, again making sure everything is mixed well.
Add in half of the diced fudge.
Butter a deep baking tray, then line with greaseproof paper.
Pour the mix into the tray and bake for 35-40 minutes: it should be just firm to the touch.

For the Sauce

Put all ingredients into a pan and heat gently until the sugar has completely dissolved.
Simmer until it turns a beautiful golden colour.

To serve, pour a little of the sauce over each piece of pudding and finish with a good scattering of the remaining tiny fudge pieces.