food

Sticky Date Pudding Recipe – My Way

pudding with ice cream

Ingredients

Pudding:

  • 1 and 1/4 cups pitted dates, chopped
  • 1 and 1/4 cups boiling water
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 60 g or 2 oz butter, softened
  • 3/4 cup soft brown sugar or dark brown sugar
  • 2 eggs
  • 1 cup self-raising flour (All-purpose flour with 1 tsp baking powder and well sifted)

Butterscotch Sauce

  • 2 cups brown sugar
  • 250 ml or 2.5 dl cream
  • 50 g or 1.75 oz butter
  • 1 teaspoon vanilla extract

Method

  1. Preheat oven to 180 celsius (375 F) – slightly cooler for fan-forced.
  2. Grease and flour/line a base of a 20 cm cake pan.
  3. Combine the dates, boiling water and baking soda in a bowl. Allow to stand for 30 minutes.
  4. Cream butter, brown sugar and vanilla until creamy with an electric mixer.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add the date mixture and flour and mix until well combined.
  7. Pour into the prepared cake pan.
  8. Bake for 35 – 45 minutes or till a skewer inserted into the centre comes out clean

To Make Butterscotch Sauce

  1. Combine all ingredients in a saucepan over a medium heat on the stovetop.
  2. Stir regularly and bring to the boil.
  3. Simmer for 1 minute until butter and sugar have dissolved.
  4. Pierce pudding all over with a skewer. Pour sauce over warm pudding. Stand for 10 minutes.*
  5. Serve warm with ice cream or as you prefer.

Variation:

I served the pudding as it was out of the oven. I let it cool slightly and then cut it into wedges, to serve with the sauce and icecream. Pouring the sauce over immediately prior to serving.

* The recipe recommended letting the sauce sit and permeate through the whole pudding, however, I prefer a slightly firmer texture better, than a soggy pudding.

It is up to you how you tackle that!

Sunrise

#onecakeaweek

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