Main content

Sticky cherry and roast hazelnut pudding


  • Sauce

  • To serve


  • 1.

    Simmer the water and dates together for approx 10 minutes. Add the zest, juice, vanilla, coffee and bicarbonate of soda and blend.

  • 2.

    Cream together the sugar and butter. Mix in the eggs, add the hazelnuts, flour, cherries and cinnamon, then add the date mixture.

  • 3.

    Put in a roasting lined with greaseproof paper. Cook at 150o C for 25 minutes until spongy. Leave to cool until ready to serve.

  • 4.

    For the banana fudge – boil the sugar and water together until golden brown, then add the cream and whisk in the butter and banana.

  • 5.

    When ready to serve the pudding, cut the sponge in small rounds, reheat on the hot oven for about 2-3 minutes and then pour over the sauce. Serve with cherry ice cream and hazelnuts.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Sticky cherry and roast hazelnut pudding.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings