Sticky date pudding

I made my second ever sticky date pudding last week, and was so pleased with my modifications that I thought I’d share the recipe with you. It’s remarkably easy.

sticky date pudding

I came rather late to the whole sticky date pudding phenomenon, but now that I’ve jumped on the bandwagon, I feel it’s only fair that I make up speed. So this is the second sticky date pudding in a month, and considering I’m the only one in our house who eats it, that’s a lot of pudding. It’s been a good month.

I was surprised to learn that, while classed as a pudding, this is baked like a cake with the sauce poured over afterwards, and not steamed as I had imagined. But no trouble from this quarter—it tastes perfect whatever its construction.

Sticky Date Pudding with Caramel Sauce

200g pitted dates, finely chopped (it wouldn’t hurt to err on the side of generous here)

1/2 cup boiling water

100g butter, softened

1 cup brown sugar

2 eggs

1 1/2 cups plain flour

1 1/2 tsp baking powder

1/4 cup milk

Caramel sauce:

200g butter, chopped

1 cup single cream

1 2/3 cups brown sugar

Place the dates in a bowl and pour over boiling water to just cover. Set aside until most of the water has been absorbed, stirring occasionally. Puree 2/3 of the date mixture in a food processor.

Preheat the oven to 180°C. Grease a 22cm square cake tin.

Cream the butter and sugar, then add the eggs and beat well. Add the chopped and pureed dates. Sift the flour and baking powder over the mixture and beat in, then add the milk.

Spoon mixture into prepared tin and bake for 40 minutes or until it tests clean. Allow to cool for 10 minutes in the tin, then turn out onto a wire rack.

While the pudding is cooking, make the caramel sauce. Place butter, cream and sugar in a saucepan over low heat and stir until the sugar is dissolved. Increase the heat and allow to simmer rapidly for 5 minutes or until the sauce is thick.

To serve, cut the pudding into big slabs and drown in the caramel sauce. Everyday bliss. Serves 9.

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