Sticky Date Pudding
Dessert Recipe |
Sticky Date Pudding Ingredients: - 300g / 12oz Pitted Dates
- 2 teaspoons Bicarbonate Of Soda
- 600ml Boiling Water
- 120g / 5oz Unsalted Butter
- 200g / 8oz Brown Sugar
- 1 Vanilla Bean (Inside Scraped Out)
- 2 Eggs
- 460g / 18oz Plain Flour
- 3 teaspoons Baking Powder
- 300g / 12oz Chocolate Buttons (Use Good Quality Dark Chocolate)
- Butterscotch Sauce:
- 800g Brown Sugar
- 400g Unsalted Butter
- 450ml Cream
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Time: 1 hour
Serves: 8
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Sticky Date Pudding Instructions:- Mix the dates and bicarbonate soda together.
- Pour the boiling water over the dates and let sit for 10 minutes to soften the dates.
- Combine the sugar, butter and vanilla bean and whisk until creamy.
- Add in the eggs, then the date mixture.
- Sift the flour and baking powder into a large bowl and then fold through into the date mixture.
- Add the chocolate buttons right at the end.
- Pour into your cake tin over the top of the sauce, which creates the beautiful sticky texture.
- Bake at 180 degrees for ½ an hour then turn down the heat to 160 degrees and cook for a further hour.
- Test with a skewer then let cool for an hour on the bench before turning out.
- Poach the strawberries while the pudding is cooking.
- Butterscotch Sauce;
- Line a springform tin with greased aluminium foil to prevent the pudding from seeping out while it's cooking.
- Boil all the ingredients together for five minutes or until the mixture goes brown and thickens slightly – be careful because it can boil over the side.
- Pour half the sauce into the lined and greased cake tin and keep the other half for later.
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Sticky Date Pudding Cooking Time:- Please see above.
- Leave to cool before serving.
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Sticky Date Pudding Serving Instructions:- Serve with Cream, Ice Cream.
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