Sticky Date Pudding-6
We were invited over to our neighbours’ place for dinner last night and we offered to bring a dessert. So we thought we would bring out an old classic: sticky date pudding. Shiloh and Kamaea made an impressive feast of slow roasted lamb on the weber; an amazing spread of sides with hummus, tzatziki, carrot and caraway dip; flat bread; tomato and avocado salad; roasted sweet potato and braised cabbage. Because it was so delicious we hardly needed dessert but none of us are very good at resisting a warm pudding on a wintery night. Before delving in to this recipe however be warned, this is a super sweet dessert and there is a reason why no seconds should be offered. And I would recommend making friends with your neighbours, especially if they have kids to entertain yours, and especially if they are fellow foodies!

Sticky Date Pudding

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Sticky Date Pudding Recipe
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1 cup pitted dates, chopped roughly
1 tsp bicarbonate of soda
1/3 cup (75g) unsalted butter, softened, plus extra to grease
3/4 cup light brown sugar
1 tsp vanilla extract
1 1/4 cups self-raising flour
2 free range eggs

Caramel Sauce
4/5 cup (200ml) cream
1/2 cup brown sugar
1/4 cup (60g) salted butter

To serve
Thick cream
2 tbsp chopped hazelnuts

Preheat oven to 180 degrees celsius. Place the dates and bicarb soda in a small saucepan with 180ml hot water. Heat gently for a few minutes. Take off heat and set aside.

Cream the butter, vanilla and sugar with an electric mixer in a large bowl. Add 1 tbsp of the flour and then the eggs one at a time, mixing well in-between. Add the date mixture and mix until just combined. Gently stir through the flour with a spatula. Grease 6 x 1 cup pudding moulds with butter and divide the mixture between them. Bake for 25 minutes or until a skewer comes out clean. Set aside for 5 minutes to cool before removing from the moulds.

To make the sauce:
Add the butter to a small saucepan and heat gently until melted. Add the sugar and cream and stir until combined.

Turn your moulds upside down on the serving plates and gently shake the puddings out. If they need a little help, run a knife around the inside of the mould. Pour over your caramel and cream and top with chopped hazelnuts.

Serves 6.

 

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