At the request of several friends and a recent reader, I’m posting the recipe I’ve been using to make Sticky Date Pudding. I hope you enjoy it (and the moaning from your guests) as much as I do!

 Sticky Date Pudding

Pudding (serves eight):

250g (1 cup) pitted dates, chopped
1 teaspoon bicarbonate of soda
1½ cups boiling water
125g (½ cup) butter, softened
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1¾ cups White Wings Self-Raising Flour, sifted

 

Caramel Sauce:

 

1 cup brown sugar
300ml (1 1/3 cup) thickened cream
½ teaspoon vanilla extract
60g (¼ cup) butter   

 

Method:

Preheat oven to 180° C/350°  F. Grease and line the base of a 7cm deep, 22cm (base) cake pan.
Place dates and bicarbonate of soda into a bowl. Pour in boiling water. Allow to stand for 20 minutes.

Using an electric mixer, beat butter, sugar, and vanilla until pale and creamy. Add eggs, one at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.

Spoon mixture into prepared cake pan. Back for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.

Make sauce. Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to a boil. Reduce heat to medium-low. Simmer for 2 minutes.

Pierce pudding all over with a skewer. Pour ½ cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce and double cream.

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