PERFECT THIS CLASSIC DESSERT IN FOUR STEPS
Sticky date pudding.
´´this is so easy to make. All the magic happens in the food processor´´
T his irresistibly rich sticky date pudding is one of my all-time favourite desserts. I love how super-easy it is to make. All the magic happens in the food processor and before you know it, you’re done!
340g fresh dates, seeded and chopped 1½ cups (375ml) boiling water 1½ teaspoons bicarbonate of soda 150g unsalted butter, chopped 1 cup (175g) brown sugar 3 eggs
80g unsalted butter, chopped 1½ cups (265g) brown sugar 1 cup (250ml) single (pouring) cream
STEP 1 Preheat oven to 160°C. Place the dates, water and bicarbonate of soda in a medium bowl; set aside for 5 minutes. Place the date mixture, butter, sugar and eggs in a food processor and process until well combined.
STEP 2 Sift the flour over the date mixture and process until smooth.
STEP lightly 3 greasedPour the 20cm mixture square into cakea tin lined with non-stick baking paper and cook for 55–60 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a wire rack. STEP 4 sauce, placeTo makethe butterthe butterscotchand sugar in a medium saucepan over high heat and stir until the sugar has dissolved. Gradually add the cream, stirring to combine. Bring to the boil and cook for 6–8 minutes or until thickened slightly. Slice the pudding into squares and serve warm or at room temperature, drizzled with the sauce. Serves 6–8.
• For a salted caramel sticky date pudding, add ¼ teaspoon • For a coffee sticky date pudding, add 1 ta
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