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Sticky date pudding with coconut toffee sauce
Sticky date pudding with coconut toffee sauce
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Upgrade your sticky date pudding with a rich coconut-infused sauce for extra indulgence.
Ingredients:
  • Melted butter, to grease
  • 350g dried pitted dates
  • 500ml (2 cups) water
  • 2.50 gm bicarbonate of soda
  • 100g butter, at room temperature
  • 200g (1 cup, firmly packed) brown sugar
  • 53.60 gm golden syrup
  • 8.80 gm vanilla extract
  • 3 eggs
  • 300g (2 cups) self-raising flour
  • 2 tsp ground cardamom
  • Double cream, to serve
  • 270ml coconut cream
  • 200g butter, chopped
  • 255g (1 1/4 cups, firmly packed) brown sugar
  • 26.80 gm golden syrup
Instructions:
  • Preheat oven to 170°C. Grease a 22cm round cake pan (7cm deep) with melted butter and line with non-stick baking paper.
  • In a saucepan over high heat, combine dates and water. Bring to a boil, then lower heat to medium-low and simmer for 5 minutes until dates are soft. Stir in the bicarbonate of soda and let it sit for 10 minutes to cool slightly. Mash until smooth.
  • In a large bowl, use an electric beater to cream butter, sugar, golden syrup, and vanilla until smooth. Add eggs one at a time, beating well after each addition. In a separate bowl, combine flour and cardamom. Gradually fold in flour mixture and date mixture. Spoon the batter into a pan and bake for 1 hour 10 minutes. Cool slightly before transferring to a serving plate.
  • In a saucepan over low heat, blend the coconut cream, butter, sugar, and golden syrup until the sugar dissolves, about 1-2 minutes. Increase heat, bring to a boil, then lower to medium-low and simmer until the sauce slightly thickens, for 2-3 minutes.
  • Serve the pudding accompanied by the delicious sauce and a dollop of cream.

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