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Sticky date pudding
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Indulge in a decadent sticky date pudding with luscious caramel sauce.
Ingredients:
175g pitted dates, roughly chopped
300ml water
2.50 gm bicarbonate of soda
60g Premium Cultured Unsalted Butter, softened
161.25 gm caster sugar
2eggs
187.50 gm self-raising flour
4.40 gm vanilla extract
Double cream or vanilla ice cream, for serving
180.00 gm brown sugar
126.25 gm thickened cream
125g Premium Cultured Unsalted Butter, softened
2.20 gm vanilla extract
Instructions:
In a saucepan, simmer dates with water until boiling. Take off heat, mix in bicarbonate of soda, and let dates soften for 30 minutes.
Prepare a velvety mixture by combining the butter and sugar. Introduce the eggs one by one, ensuring thorough mixing. Carefully incorporate the flour, then blend in the date mixture and vanilla extract.
Transfer the mixture into a prepared 18cm square cake pan lined with butter. Bake at 160C for 45-50 minutes or until golden and a skewer comes out clean when inserted.
To create a luscious caramel sauce, simply mix brown sugar, cream, butter, and vanilla in a saucepan. Bring the mixture to a boil while whisking constantly. Let it simmer for 3 minutes.
Garnish date pudding wedges with warm caramel sauce and a dollop of double cream or a scoop of ice cream.