Dates were going cheap at the supermarket, so I bought a box. A perfect excuse to make this! Sticky Date pudding is one of my favourite desserts. It’s perfect for wintry nights.
Sticky Date Pudding
200g fresh dates, pitted
300ml boiling water
1 tsp bi-carb soda
140g brown sugar
1 tsp vanilla extract
170g self raising flour
For the toffee sauce:
125g brown sugar
2/3 cup cream
1 vanilla bean, split (optional)
Mix dates and bi-carb soda. Pour over water and leave to stand. If you don’t want pieces of date in your puddings, you can puree the mixture in a blender, food processor or with a stick blender.
Preheat the oven to 180°C (350°F). Grease an 18cm square cake tin, or 8 jumbo cupcake holes with butter.
Cream together the butter, brown sugar and vanilla extract until light and fluffy. Add eggs, one at a time, beating well. Fold in the flour and then stir in the date mixture.
Pour mixture into the pan/cupcake holes. For the square cake tin, bake for 30 – 40 minutes. For individual puddings, bake for 20 – 25 minutes or until a skewer comes out clean.
While the pudding is cooking, make the toffee sauce. Put all the ingredients into a saucepan and bring to the boil, stirring constantly. The sauce will bubble up when it boils. Reduce the heat and simmer for 5 minutes. Remove the vanilla bean. The sauce will thicken when it cools and can be kept in the fridge if you make it ahead. Just reheat and it will thin out again.
Pour a little of the warm sauce over the hot pudding and put back in the oven for a few minutes until it soaks in.
Serve the pudding with the rest of the sauce and some vanilla ice cream.