sticky date pudding
Desserts

Sticky Date Pudding

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sticky date pudding

Sticky Date Pudding

Sticky date pudding is a dessert consisting of a very moist sponge cake, made with finely chopped dates, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream. It is considered a British classic by various culinary experts,
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 400g fresh dates, pitted, coarsely chopped
  • 375ml (1 1/2 cups) boiling water
  • 1 tsp bicarbonate of soda
  • 125g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 3 eggs
  • 225g (1 1/2 cups) self-raising flour
  • 1/2 tsp mixed spice
  • 1/4 tsp ground cloves
  • Double cream, to serve

Butterscotch Sauce

  • 200g (1 cup, firmly packed) brown sugar
  • 250ml (1 cup) thickened cream
  • 60g butter
  • 2 tbsp golden syrup

Instructions
 

  • Preheat the oven to 180C/160C fan forced. Spray a large 6 pan muffin tin Brush a round 22cm (base measurement) cake pan with melted butter, to grease. Line the base of the pan with baking paper.
  • Place the dates and water in a medium saucepan over high heat. Bring the mixture to the boil. Stir in the bicarb. Set aside for 10 minutes to cool slightly. Stir in the ginger.
  • Using an electric mixer, beat the butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in date mixture, flour, mixed spice and cloves until well combined.
  • Pour mixture into the prepared pan (the mixture will be quite wet). Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Use a skewer to pierce holes in the hot cake.
  • For the sauce, stir sugar, cream, butter and golden syrup in a saucepan over medium heat for 3-4 minutes or until smooth. Bring to boil. Reduce heat to medium-low. Simmer for 1-2 minutes or until thickened.
  • Pour 125ml (1/2 cup) of the sauce over the cake. Set aside for 10 minutes to absorb. Run a butter knife around the pan to remove. Cut cake into wedges. Serve with cream and remaining sauce.

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