Sticky Date Pudding
Now, I am not normally one that enjoys sweet desserts. Really sweet desserts are just not my thing. But there is something about a sticky date pudding that I just love. Even though it is far sweeter than other desserts I make, I enjoy this one.
I love the soft rich pudding with the chopped dates inside, I love the warm sweet caramel sauce. I love it served warm with vanilla ice cream, I love it at room temperature with a hot sauce poured on top with vanilla ice cream.
Simply put, this is a pudding I love, even though it is far richer than any other dessert I make.
Once upon a time I was the only one in my house that loved a sticky date pudding, but as my kids all got older (adults now), they all love this cake.
Supposedly it freezes really well, though, to date, it has never made it to my freezer.
If by chance you need a larger cake, this is my other sticky date pudding when I need to feed a large party.
If you like caramel, if you love a soft moist cake, if you love both with vanilla ice cream, give this a go, it really is something I love.
I love the soft rich pudding with the chopped dates inside, I love the warm sweet caramel sauce. I love it served warm with vanilla ice cream, I love it at room temperature with a hot sauce poured on top with vanilla ice cream.
Simply put, this is a pudding I love, even though it is far richer than any other dessert I make.
Once upon a time I was the only one in my house that loved a sticky date pudding, but as my kids all got older (adults now), they all love this cake.
Supposedly it freezes really well, though, to date, it has never made it to my freezer.
If by chance you need a larger cake, this is my other sticky date pudding when I need to feed a large party.
If you like caramel, if you love a soft moist cake, if you love both with vanilla ice cream, give this a go, it really is something I love.
Recipe
180g dried dates, pitted, chopped
1 teaspoon bicarbonate of soda
1 cup (250ml) boiling water
50g unsalted butter
150g brown sugar
2 eggs
180g self raising flour, sifted
Caramel Sauce:
150g brown sugar
1 cup (250ml) pure cream
1/2 teaspoon vanilla extract
20g unsalted butter
Vanilla (Bean) Ice Cream, to serve
1 teaspoon bicarbonate of soda
1 cup (250ml) boiling water
50g unsalted butter
150g brown sugar
2 eggs
180g self raising flour, sifted
Caramel Sauce:
150g brown sugar
1 cup (250ml) pure cream
1/2 teaspoon vanilla extract
20g unsalted butter
Vanilla (Bean) Ice Cream, to serve
Preheat the oven to 180C/160C fan forced. Grease and line with baking paper an 18cm round cake pan.
In a medium sized heatproof bowl, add the chopped dates and bicarbonate of soda. Pour over the boiling water, stir, leave for 30 minutes to cool.
In a large mixing bowl, cream the butter and sugar until pale in colour. Add the eggs, one at a time, beating after each addition until smooth.
Fold in the flour using a metal spoon. Once cooled stir in the dates with all of the liquid, mix to combine.
Pour the mixture into your prepared pan, bake for 40-45 minutes or until cooked through. Leave the pudding in the tin for 5 minutes before turning out.
In a medium sized heatproof bowl, add the chopped dates and bicarbonate of soda. Pour over the boiling water, stir, leave for 30 minutes to cool.
In a large mixing bowl, cream the butter and sugar until pale in colour. Add the eggs, one at a time, beating after each addition until smooth.
Fold in the flour using a metal spoon. Once cooled stir in the dates with all of the liquid, mix to combine.
Pour the mixture into your prepared pan, bake for 40-45 minutes or until cooked through. Leave the pudding in the tin for 5 minutes before turning out.
Caramel Sauce: combine all the ingredients in a medium sized saucepan over low heat, stir, until the butter has melted. Simmer for 5 minutes.
Slice the pudding into wedges, add a scoop of ice cream and pour over the warm caramel sauce.
Slice the pudding into wedges, add a scoop of ice cream and pour over the warm caramel sauce.
Enjoy!
