Sticky date pudding

Sticky date pudding

By
From
Margaret Fulton Favourites
Serves
6-8
Photographer
Tanya Zouev and Armelle Habib

There’s something homely about sticky date pudding. My preferred method of cooking this mixture is in the individual pudding moulds. I use one-cup metal moulds, which I bake for 20–25 minutes. However, you can make one large pudding and bake for 1 hour in a cake tin, then cut into squares. Serve with caramel sauce or thick cream or, better still, with both!

Ingredients

Quantity Ingredient
1 1/4 cups stoned dates
1 1/4 cups water
1 1/2 teaspoons bicarbonate of soda
125g unsalted butter, softened
3/4 cup caster sugar
3 large eggs
1 teaspoon vanilla essence
2 cups self-raising flour
1 teaspoon ground ginger

Caramel sauce

Quantity Ingredient
1 cup cream
125g unsalted butter
1/2 cup soft brown sugar
1 tablespoon golden syrup or maple syrup

Method

  1. Preheat the oven to 180°C. Grease and line the base of a square 22 cm cake tin. Cover the dates with the water in a small saucepan and bring slowly to the boil. Stir in the bicarbonate of soda and set aside. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition, then add the vanilla. Sift the flour with the ginger and fold into the butter mixture. Mash the date mixture with a fork (this can also be done in a food processor). Lightly fold into the batter.
  2. Turn the mixture into the prepared tin and bake for 45 minutes to 1 hour, or until a skewer inserted comes out clean. Let the pudding cool in the tin for 10 minutes, then run a sharp knife around the edge and transfer the pudding, bottom-side down, onto a serving plate.
  3. To make the sauce, combine the cream, butter, brown sugar and golden or maple syrup in a saucepan. Bring the mixture to the boil, stirring, and simmer for 8 minutes over a medium heat, until it thickens slightly. Cut the pudding into squares and pour over caramel sauce to serve.

Note

  • This luscious caramel sauce is wonderful served with ice cream or steamed puddings.
Tags:
Margaret
Fulton
Favourites
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