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)
- 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
- 1 cup brown sugar
- 300ml heavy cream
- 1/2 teaspoon vanilla extract
- 60g butter
- Preheat oven to 356F. Grease and line the base of a 7cm deep, 22cm (base) cake pan. (I used a square Pyrex.)
- Place dates and baking soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
- 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.
- 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.
- 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.
- 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.