Sticky Chestnut, Dandelion Root and Banana Pudding with Fermented Rosehip and Date Molasses Butterscotch


This was originally a take on the classic sticky toffee pudding but has become a pudding within it's own right. I wanted to create a sticky cake like pudding using some wild ingredients that i'd foraged and preserved.

I've added chestnut flour of which i made but can of course be bought in, mashed banana and a spoon of dandelion root powder that adds depth of flavour and a coffee like bitterness.

The sauce was a revelation! just two ingredients but so delicious and the perfect accompaniment to the pudding. The base of it was the dates molasses that i fermented a load of rosehips in. The complexity of flavours from something so simple was incredible. Sharp, sweet, sour with flavours of cooked apple, pear and a richness from the dates. All rounded off with some coconut cream and a pinch of sea salt.

This is a recipe i have to share!

Recipe (serves 8)

Sticky chestnut, banana and dandelion pudding

100g butter, softened, plus a little extra for greasing.

2 large free range eggs

3 ripe bananas, peeled and mashed 

125g self raising flour

100g chestnut flour

50g dandelion root powder or chicory coffee

1 tsp baking powder

1 tsp bicarbonate of soda

3 tbsp black treacle

275ml plant based milk or full fat milk

Fermented date and rosehip butterscotch

100g fermented rosehip and date molasses ( or date molasses and a good squeeze of orange juice)

200g coconut cream

pinch sea salt

creme fraiche to serve


  1. Preheat the oven to 170°C. Grease a  265 (H) x 325 (W) x 65(D)mm cake tin with a little butter and line with baking parchment.
  2. Keeping the milk to the side, place the rest of the pudding ingredients in a bowl and blitz with a hand blender until a smooth mixture is formed. Slowy add in the milk whilst blending simultaneously until a smooth cake batter is formed.
  3. Place the pudding mixture into the lined tin and spread evenly. Tap the tin on the surface to remove any air bubbles and place in the oven. Cook for thirty minutes without opening the oven.
  4. After 30 minutes minutes check the pudding by inserting a skewer into the centre. It should come out clean if the pudding is cooked through. If its still a little undercooked then place it back in the oven for a few more minutes to cook through.
  5. Once cooked remove the pudding from the oven. Leave it in the tin and drape a tea towel over the top. This will help to keep the moisture in as it cools and give it a shiny, sticky finish to the top.
  6. In the meantime the sauce can be made. Place the rosehip and date molasses in a pan. Bring to the boil and whisk in the coconut cream and a pinch of salt. Bring back to the boil and then switch off. 
  7. Portion the pudding and serve with a good pouring of the butterscotch sauce and a dollop of creme fraiche.


The consistency of the sauce can vary. You want it to coat the back of the spoon when finished so if its to thick then add a little more coconut cream if its to thin then boil it for a couple of minutes to thicken.

The pudding can be portioned and eaten cold with a cup tea but also reheats incredibly well. It can also be frozen for a rainy day!