Alright, so I said I was going to post it and here it is, sticky date pudding. Now I was going to make this recipe as mini singular puddings, but I realized that I have been doing this with most of my desserts and I wanted to make a change. I want to simplify the recipes that I post this year, and when it comes to a classic dish like sticky date pudding, a dish that everyone knows and loves, I don’t want to muck about. I want it to be something you can serve up in one batch and serve at the table.
Now I am going to show you how you should serve this pudding to impress your guests, please excuse my salivation:
Oh yer here we go, mmmm soo good……
Ohhhhh yeeeeerrrrrr……You know you love it don’t lie…..
OOHHHHHH YESSSS! You just want to be that pudding don’t you!!
Now most of us know that butterscotch sauce is one of the most common toppings for sticky date pudding, and I have a super quick and easy recipe for that sauce. So if you want to check that out, there will be a link below the recipe. I highly recommend it (:
As always thank you so much for checking out this post lovely people, don’t forget to subscribe to stay updated and if you make this recipe, let me know how it went in the comments.
Sticky Date Pudding
A classic dessert that everyone knows and loves. Best served with butterscotch sauce.
- 250 g of pitted dried dates quartered
- 1 cup of water
- A teaspoon of bi-carb soda
- 1 teaspoon of vanilla extract
- 75 g of butter softened
- Some extra butter for greasing your cake tin
- 75 g of caster sugar
- 2 eggs
- 1½ cups of self raising flour
- Pre-heat your oven to 170 degrees Celsius.
- Grease a cake tin with your extra butter, then line it with non-stick baking paper.
- Put your dates and 1 cup of water in a pot and the bring to the boil. Once the mixture is boiling turn the heat off, add your bi-carb soda and stir through, then set aside to cool.
- Beat the butter and the sugar together in a bowl until light and fluffy.
- Add the eggs one at a time beating through well on each occasion. Then add your cooled, date mixture and stir through until well combined.
Add your self-raising flour and then gently fold through with a wooden spoon or spatula.
- Transfer the mixture into the prepared cake tin then bake in the oven for 30-35 minutes.
- To test whether the pudding is cooked, you can stick a skewer in the middle, leave for 2 seconds, and if the skewer comes out clean, it's cooked.
- I highly recommend that you make the Butterscotch Sauce with this recipe.