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Chocolate-studded sticky date pudding
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulgent sticky date pudding with dark chocolate, perfect for warming up in chilly weather.
Ingredients:
  • 300g pitted dried dates, chopped
  • 5.00 gm bicarbonate of soda
  • 100g butter, at room temperature
  • 275g caster sugar
  • 3 eggs
  • 275g self-raising flour
  • 3.75 gm ground cinnamon
  • 75g dark chocolate, coarsely chopped
  • 75g raw macadamias, chopped
  • Double cream, to serve
  • 150g brown sugar
  • 150g butter, chopped
  • 175ml pouring cream
  • 20.00 ml brandy
  • 4.40 gm vanilla extract
Instructions:
  • Preheat your oven to 180C (160C fan forced) and generously grease a 2.5L (10 cup) baking dish with butter.
  • In a saucepan, combine dates and 450ml water and bring to a boil. Remove from heat, stir in bicarbonate of soda, and let sit for 10 minutes to soften the dates.
  • Beat butter and sugar until pale and creamy using electric beaters. Add eggs one at a time, beating well after each addition. Fold in flour, cinnamon, date mixture (with soaking liquid), chopped chocolate, and macadamias. Spoon mixture into prepared dish and bake for 35-40 minutes, or until a skewer comes out clean.
  • For the brandy butterscotch, combine all ingredients in a saucepan over low heat. Stir and cook for 2-3 minutes until the sugar dissolves. Bring to a boil, then simmer for 1 minute until slightly thickened. Remove from heat and let cool slightly.
  • Present the warm pudding with a generous drizzle of brandy butterscotch and a dollop of double cream on top.

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