Sticky Date Pudding

Janice Singh   |   December 19, 2016 

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When it comes to the Christmas season, indulgence can be forgiven (wink). After many rounds of hits and misses, trial and error, searching through various recipes and failing, I finally discovered my favourite sticky date pudding recipe. This is not one of those recipes that has been passed on from generation to generation; instead, it’s a combination of a few recipes to which I’ve added some of my own twists.

Sticky Date Pudding

Ingredients:
250 pitted dates, coarsely chopped
1 teaspoon of soda bicarbonate
1 ½ cups of boiling water
125g butter
1 cup brown sugar (I usually put less than 1 cup)
1 teaspoon vanilla essence
2 large eggs (at room temperature)
1 ¾ cups of flour (maida)
1 ½ teaspoon of baking power

For the caramel sauce:
1 cup brown sugar
300ml thickened cream
½ teaspoon vanilla essence
60g butter

Preheat the oven. Place chopped dates and soda bicarbonate in a bowl. Pour boiling water and allow it to stand for 15-20 mins.

Meanwhile, beat the butter, sugar and vanilla using an electric mixer until creamy. Add one egg at a time. Fold the flour and baking powder into the mixture until well combined (ensure flour and baking powder are sifted). Spoon the mixture into a greased pan or multiple ramekins and bake at 180° C for 40 mins or until the toothpick comes out clean.

For the caramel sauce, put all the ingredients together in a saucepan and heat it over medium heat. Stir often and bring to a boil. Reduce the heat and allow the sauce to simmer for two minutes.

Pierce the pudding with a toothpick and pour half of the sauce over the warm pudding.

Here comes the twist:

  • Salted Caramel Sauce- Place the sugar first in the saucepan while making the sauce, allow it to melt and get a bit caramelised. The rest of the ingredients remain the same; just add a pinch of salt and balance as per your liking. This will cut the extra sweetness and still taste delicious.
  • Serve the sticky date pudding with a dollop of vanilla ice-cream. Pour the hot caramel sauce on the pudding as well as ice-cream.
  • This dessert also goes well with brandy custard (if it’s available in stores near you).
  • Go gluten free and replace maida (flour) with gluten-free flour (easily available in Big Bazaar) and add ½ cup of cocoa for a lovely gluten-free cake.
  • Add chopped-up raisins and cranberries to replace sugar. And you’ll have sugar-free cake.

Hope you enjoy the sticky date pudding this season.

 

Photo Credit: Unsplash

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Janice Singh

Janice is a Marketing and Business Development Manager for a Christian International School. She enjoys baking and catching up with friends over hot-chocolate. She also enjoys running and is on the look out for healthy recipes to stay fit to serve God and His people.

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