Sticky date pudding
This dessert needs no introduction and I’m sure everyone has had at least one sticky date pudding (or otherwise). I’ve had several recipes for this favourite treat but this is the one I keep going back to. It’s really easy to make, it’s hard to stuff up and the taste is hard to beat. I know it’s a winter cake but I can honestly eat it all year round, but then I can eat sweets all year round. I made this cake for my favourite drop in shelter and there is a lady who is very serious about her tea cakes and if she doesn’t like it, you can be sure I’ll hear about it. Luckily I have passed every test so far, and this one got three stars from a lady who clearly knows here sticky dates. So, here you go, folks, I give you my three star, sticky date pudding recipe.
Sticky date pudding
Ingredients
280g pitted dates, chopped
1 teaspoon bicarbonate of soda
1 ½ cups boiling water
125g unsalted butter, softened
½ - ¾ cup brown sugar loosely packed (I used ½ cup)
1 teaspoon vanilla extract
2 eggs
1 3/4 cups self-raising flour
Method
Preheat oven to 180C/350F
Place dates in a small pot, sprinkle the baking soda on top, then pour boiling water over it. Cover with a lid and let it stand for 15 minutes.
Using a fork, mash the dates. Set a side
Place the butter and sugar in a bowl. Using an electric beater, beat the butter and eggs until well combined and creamy.
Add the vanilla extract and eggs, one a time, mixing well after each addition.
Add the flour and mix until well incorporated.
Give the dates a stir with the fork, and using a large spoon, mix dates into the batter.
Pour into a 22cm spring-form cake tin lined with baking paper and bake for 35 minutes or when skewer is inserted into the centre of the cake it comes out clean.
Butterscotch sauce/caramel sauce
Ingredients1 cup brown sugar
300ml thickened cream
3/4 teaspoon vanilla extract
50g butter
Method
Place all the ingredients in a saucepan and stir over low-medium heat. Once butter is melted, bring to a simmer for 2 minutes then remove from heat.
Serving suggestions
Using a skewer, pierce holes in the pudding and pour ¼- ½ the sauce all over the pudding. Before serving, reheat the remaining sauce in the microwave and drizzle it on each serving.