September 5, 2011

Sticky Date Pudding

It’s spring!  Finally...  after the freezing winter that has just passed we now enter spring.  Only this weekend was cold, and wet.  Spring will be here soon, I hope.

Last weekend when I cooked up my feast, I also cooked some sticky date puddings.  A bit late considering winter’s over, but I needed to make it just once this year.  I like making dessert like this once a year – it makes them more special.  As my brother said “I want to remember this taste so I look forward to it next year”.  That was his reasoning behind having one piece.  I had three.  Over a few days mind you.  Yeah I need to go for a run.

This recipe itself is a special one too.  I'm not sure who came up with it or the history behind it, only that about 6 or 7 years ago, a girl I used to work with bought this pudding in to work.  We devoured it, it was amazing.  I begged her to give me the recipe but she said her mum gave the recipe to no one.  I eventually got it.  It’s hand written on a piece of paper title “Icky Stickly Licky Pudding”. 

Traditionally this is made in a cake tin, but as always, I prefer muffin tins because then I can freeze leftovers.  This never happened because they all disappeared in a few days.   

STICKY DATE PUDDING
Cake
250g dates
1 cup water
½ teaspoon bicarbonate soda
75g butter, room temperature
220g caster sugar
2 eggs
220g self-raising flour
Sauce
150g butter
250g dark brown sugar
150ml cream

Preheat the oven to 150°C.  Grease well a 24cm round cake tin or 12-hole muffin tin.

In a small saucepan, add the dates and water and bring to the boil. Cook until the dates have absorbed the water and are soft and mushy.  Using a food processor of whiz, process the dates until they are a smooth consistency (this is optional, some prefer to keep the texture of the dates).  Return the mix to the saucepan, add the bicarb soda and stir – the mix will expand.

In a large bowl, add the butter and sugar and beat until pale and creamy.  While beating, add the eggs one at a time,then slowly add the flour, continuing to beat until all ingredients come together. Add the date mixture and mix in with a spoon.

Pour the mix into the tin, and bake for 1 hour if using the cake tin, and 40 minutes if using the muffin tin, or until a skewer comes out clean when tested.

To make the sauce, heat the butter, sugar and cream in a small pot over a medium heat, until the sugar has dissolved.  Note – this sauce is super rich so you only need a small amount.

Serve the cake warm with a drizzle of the sauce and a generous amount of ice-cream.


4 comments:

  1. Leish makes hers in a similar manner, I think based off an old CWA recipe. It's making me salivate just looking at those pictures!

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  2. This looks great: I love sticky date pudding!
    And I'm so excited for spring, too. It's been really cold here in Hobart, and I'm really looking forward to warm weather (finally!)

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  3. Divine.

    Sticky date pudding already was the food of angels.

    How long do they freeze for? Not that they would last in my household either.

    beks xx

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  4. I reckon you could freeze them for a couple of months.. but yes, they will most likely not last that long in the freezer.. :)

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