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Five-spice sticky date pudding
Five-spice sticky date pudding
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Elevate classic sticky date pudding with a touch of Chinese five-spice for a unique and flavorful twist.
Ingredients:
  • 200g brown sugar
  • 385g date
  • 2.50 gm bicarbonate of soda
  • 150g butter, at room temperature
  • 165g brown sugar
  • 270g self-raising flour
  • 1 tsp Chinese five-spice
  • Double cream, to serve
  • 125ml thickened cream
  • 125ml coconut cream
Instructions:
  • Preheat the oven to 180°C. Line a 20cm round cake pan with non-stick baking paper. In a saucepan, bring dates and 2 cups (500ml) water to a boil. Simmer for 5 minutes, then remove from heat. Stir in the bicarbonate of soda and cool completely.
  • Using an electric beater, whip together butter and sugar until light and fluffy. Incorporate the eggs.
  • Combine the flour, five-spice, and dates until thoroughly mixed. Transfer the mixture to the pan and bake for 60-70 minutes, or until a skewer inserted in the center comes out clean.
  • In a saucepan over low heat, combine sugar, cream, and coconut cream, stirring until smooth.
  • Serve the cake with the sauce and whipped cream.

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