Sticky Date Pudding


Sticky Date Pudding is probably my favorite pudding (read: dessert) from Australia.  It is absolutely heavenly, served warm, with a dollop of creme fraiche.  I’ve been aching to try this recipe, and the recent abundance of dates in our kitchen made it prime time for the makin’.

From Taste.com.au: (with a few Aussie-American translations, and a few notes)

Sticky Date Pudding (serves 8, theoretically. could serve 1 or 2, practically)

Ingredients:

  • 250g pitted dates, chopped  (try Medjool dates!)
  • 1 teaspoon baking soda
  • 1 1/2 cups boiling water
  • 125g butter, softened (a little over one stick)
  • 1 cup brown sugar  (you can probably go with less–maybe 3/4 cup)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 3/4 cups self-rising flour, sifted

Caramel sauce

  • 1 cup brown sugar
  • 300ml heavy cream
  • 1/2 teaspoon vanilla extract
  • 60g butter
  1. Preheat oven to 356F. Grease and line the base of a 7cm deep, 22cm (base) cake pan.  (I used a square Pyrex.)
  2. Place dates and baking soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
  3. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs (I beat the eggs a bit before adding them, again, one at a time), 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.
  4. Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the center comes out clean. Turn onto a plate.
  5. Make sauce: Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to a boil. Reduce heat to medium-low. Simmer for 2 minutes.
  6. Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.
I made this late in the evening, and M was out.  I’d call to let him know it was cooling on the stovetop, and to try a piece and to please leave a note to let me know how much we should save/how much I should take to work.  Unfortunately, I missed the spot where he put the note “OMG SFG” and indicated that I probably shouldn’t take too much to work.  Bah!  I only saved us a small piece.
No worries though.  I can see this dessert making many reappearances on the baking docket.
Advertisements

~ by ... on 26 March 2010.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: