Sticky Date Pudding

I’ve only recently tried sticky date pudding and I must say, “WOW!” It’s really good, especially with vanilla ice cream. The other day I was craving it and it didn’t seem like we’d be going out, so I googled some recipes and tried it out. The finished product was YUMMY and it tasted exactly like the pudding I had at the restaurant! Haha.

Sticky Date Pudding
adapted from Exclusively Food
Serves about 8

270g (1 1/2 cups) deseeded dried dates
312ml (1 1/4 cups) water
1 teaspoon bicarbonate of soda (baking soda)
60g (1/4 cup) butter, roughly chopped (we use salted butter)
2 large eggs (we use eggs with a minimum weight of 59g)
1 teaspoon (5ml) vanilla extract
188g (1 1/4 cups) self-raising flour
150g (2/3 cup, firmly packed) brown sugar

Butterscotch Sauce
180g (3/4 cup plus 2 teaspoons, firmly packed) brown sugar
300ml (1 cup plus 2 1/2 tablespoons) cream (35 to 40 percent fat)
25ml (1 tablespoon plus 1 teaspoon) golden syrup
25g (1 tablespoon plus 1 teaspoon) butter (we use salted butter)

Place dates in a bowl and add bicarbonate of soda and 60g butter. Pour in the boiling water, stir and set aside for 25-30 minutes.

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced) — I preheated to 170 degrees.

Grease pan and line the base and side with baking paper.

Mix the cooled date mixture to form a chunky paste. Add in eggs and vanilla.

In a medium bowl, stir flour and 150g (2/3 cup, firmly packed) brown sugar together. Add date mixture to the flour mixture and gently fold the ingredients together until just combined.

Pour batter into prepared pan.

Bake the pudding for about 25-35 minutes, or until it springs back when lightly pressed in the centre. A thin-bladed knife or wooden skewer inserted into the centre of the pudding should come out without any batter attached.

Meanwhile, make the sauce (instructions below).

Leave pudding in the pan and allow it to cool for 10 minutes on a wire rack. Using a skewer, pierce several deep holes in the pudding. Pour about 125ml (1/2 cup) of the hot butterscotch sauce over the pudding. Allow to stand for 5 minutes before removing from the pan.

Reheat sauce if necessary. Serve pudding with hot butterscotch sauce and vanilla ice cream.

Store leftover pudding and sauce in the refrigerator or freezer (we freeze the sauce separately). Suitable to reheat.

Butterscotch Sauce
Place sauce ingredients in a small saucepan. Stir mixture over medium to medium-high heat until the mixture comes to the simmer. Reduce heat and simmer for 5 minutes, stirring occasionally.

Remove sauce from heat and set aside until required.

Notes:

  •  My date mixture method is easier because I didn’t need to pulse it in a food processor. The dates I used easily became a nice and chunky paste after it cooled down. My dates were the moist kind and not fully dry.
  • I used my 9×9 pan.
  • My baking time wasn’t as long as required in the original recipe. It seemed to cook fairly quickly. I LOVE my oven!
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