I'm a chocolate girl, don't much like dates and I wouldn't normally go for a date pudding although the caramel sauce, that's another story ... But I was won over to Sticky Date Pudding after having it at a Daisy Chain Scrapbooks retreat and Barbi kindly gave up the recipe.
I made it for our family get together over Easter and a few of you asked for the recipe ... so here it is. Extra bonus ... photo practice and I took one for the team after getting this photo ;)
STICKY DATE PUDDING1 cup pitted chopped dates
1 tsp bicarb soda
1 cup boiling water
1/2 cup firmly packed brown sugar
2 eggs beaten
1 tsp vanilla essence
1 1/2 cup SR Flour
1/2 cup chopped walnuts or pecans (optional)
1 cup brown sugar
few drops vanilla essence
Preheat oven to 180°C/160°C fan forced (356°F/320°F)
Place chopped dates and bicarb soda in a small bowl. Add boiling water and stir well. Set aside for 10mins.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Beat in vanilla.
Sift flour. Fold half of the flour into the creamed mixture with half of the dates mix. Fold in remaining flour and dates. Gently mix in nuts (I didn't add nuts)
Pour into a 20cm square or round cake tin or ovenproof dish. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.
Stand for 10 mins. Serve warm from dish or turn out.
To Prepare Sauce
Combine cream, sugar, butter and vanilla in saucepan on medium heat. Cook, stirring until melted and well combined. Turn heat to low and simmer gently for 2-3 minutes until thickened slightly. Pour warm sauce over warm pudding.
My verdict: to-die-for :)