Name: Sticky date self-saucing puddings
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1
Ingredients: 140g date; 1.25 gm bicarbonate of soda; 225g self-raising flour; 165g brown sugar; 60g butter, melted; 1 free range egg, lightly whisked; Thickened cream or vanilla ice-cream, to serve; 110g brown sugar; 10.00 gm custard powder; 40g butter, finely chopped; 26.80 gm golden syrup

Sticky date self-saucing puddings

0 Likes

Prep Time:
25 minutes

Cook Time:
25 minutes

Total Time:
50 minutes

Indulge in rich sticky date self-saucing puddings to warm your soul.

Ingredients:

140g date
1.25 gm bicarbonate of soda
225g self-raising flour
165g brown sugar
60g butter, melted
1 free range egg, lightly whisked
Thickened cream or vanilla ice-cream, to serve
110g brown sugar
10.00 gm custard powder
40g butter, finely chopped
26.80 gm golden syrup

Instructions:

Preheat the oven to 180C and lightly grease six 1 1/2 - cup (375ml) capacity ramekins or ovenproof dishes.
In a medium heatproof bowl, combine the dates and bicarbonate of soda. Pour in 1/2 cup (125ml) of boiling water and let it sit for 10 minutes to soften.
In a large bowl, mix the flour and sugar. Then, blend the butter and egg with the date mixture and whisk until combined. Pour this mixture into the flour mix and stir well. Finally, distribute the batter evenly among the ramekins.
Prepare the sauce by mixing sugar and custard powder in a jug. Stir in butter, golden syrup, and 1 1/2 cups (375ml) boiling water until smooth. Gently pour the warm sauce over each ramekin. Arrange the ramekins on a baking tray and bake for 20-25 minutes until a skewer comes out clean. Let them sit for 5 minutes before serving.
Top the puddings with a dollop of thickened cream or a scoop of vanilla ice-cream before serving.

We use cookies

Similar Recipes

Mocha date self-saucing puddings

Sticky date self-saucing pudding with ginger caramel sauce

Sticky date self-saucing pudding

Sticky date pudding with chai custard recipe

Sticky date Anzac cream trifle recipe