Sticky Date Pudding Recipe

Name: Sticky Date Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PUDDING:; 7-7/8 ounces, weight (7.5oz) Dates, Pitted And Chopped; 1-1/2 teaspoon Bi-carbonate (baking) Soda; 1 cup, 7 tablespoons, 2 teaspoons, 1/4 pinches (1 1/3 Cups) Boiling Water; 2-1/8 ounces, weight (1/4 Cup) Butter, At Room Temperature; 6 ounces, weight (3/4 Cups) Caster Sugar; 2 whole Eggs; 6 ounces, weight (1 1/4 Cups, 6oz) Self-Rising Flour (Or Plain Flour + 2.5 Tsp Baking Powder); 1 teaspoon Vanilla Extract; _____; FOR THE SAUCE:; 6-1/4 ounces, weight (3/4 Cup) Unsalted (sweet) Butter; 1/2 pounds, 2-5/8 ounces, weight (1 1/2 Cups Firmly Packed) Brown Sugar; 1 cup, 2-2/3 teaspoons, 7/8 pinches (1 Cups) Thickened (whipping) Cream; 1/2 whole Vanilla Bean, Seeds Only OR 1/2 Tsp Vanilla Bean Paste

Servings: persons

FOR THE PUDDING:
7-7/8 ounces, weight (7.5oz) Dates, Pitted And Chopped
1-1/2 teaspoon Bi-carbonate (baking) Soda
1 cup, 7 tablespoons, 2 teaspoons, 1/4 pinches (1 1/3 Cups) Boiling Water
2-1/8 ounces, weight (1/4 Cup) Butter, At Room Temperature
6 ounces, weight (3/4 Cups) Caster Sugar
2 whole Eggs
6 ounces, weight (1 1/4 Cups, 6oz) Self-Rising Flour (Or Plain Flour + 2.5 Tsp Baking Powder)
1 teaspoon Vanilla Extract
_____
FOR THE SAUCE:
6-1/4 ounces, weight (3/4 Cup) Unsalted (sweet) Butter
1/2 pounds, 2-5/8 ounces, weight (1 1/2 Cups Firmly Packed) Brown Sugar
1 cup, 2-2/3 teaspoons, 7/8 pinches (1 Cups) Thickened (whipping) Cream
1/2 whole Vanilla Bean, Seeds Only OR 1/2 Tsp Vanilla Bean Paste

1
Take the pips out of your dates and chop them into small squares (make sure you have 250g after you have done this. 'Cause I am lazy, I buy them already pitted). Place them in a medium mixing bowl and cover with the bi-carbonate then pour the boiling water over the top. Set aside for at least 15 minutes.
2
Preheat oven to 180c (355F) and lightly grease an 18cm (7in) square cake tin.
3
Cream together the butter and sugar till pale and fluffy. Add the eggs one at a time beating well after each addition.
4
Sift the self-rising flour 2 times (sift it three times if using all purpose flour and baking powder) and fold gently into the butter and egg mix. I usually divide the flour up into three so that I don't have to fold as much, as the flour is easier to combine. Pour the blended mixture over the date and water mixture and add the vanilla and mix together very gently.
5
Pour the batter into the prepared tin and bake in the oven for 35-45 minutes in the middle shelf or until a skewer comes out clean (remember the dates will make the skewer sticky).
6
To make the sauce place all ingredients in a non-stick saucepan and melt over a gentle heat. Bring to the boil and then simmer gently for 5 minutes.
7
Serve the pudding warm covered in sauce. If you want you can pour some of the sauce over the warm pudding and return to the oven for 3 minutes or so right before serving.

2816

kcal

Calories

249

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE PUDDING:, 7-7/8 ounces, weight (7.5oz) Dates, Pitted And Chopped, 1-1/2 teaspoon Bi-carbonate (baking) Soda, 1 cup, 7 tablespoons, 2 teaspoons, 1/4 pinches (1 1/3 Cups) Boiling Water, and more.

Yes, Sticky Date Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sticky Date Pudding

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