Sticky date pudding
A true comforter on cold days, not much beats the pleasure of this soft, warm classic. Here’s how to perfect this pud
300 grams pitted dates, roughly chopped 100 grams butter, diced
1 cup water
½ cup packed brown sugar
¼ cup golden syrup
¼ teaspoon sea salt
1 teaspoon baking soda
1¼ cups plain flour
1 teaspoon baking powder
2 large eggs, size 7, lightly whisked
Toffee Sauce (see recipe below) vanilla bean ice cream 1 cup brown sugar
120 grams butter, diced ⅔ cup cream
4 to 5-cup capacity baking dish.
Preheat the oven to 160˚C fan bake.
Put the dates, butter, water, brown sugar, golden syrup and salt in a large saucepan and bring to the boil, stirring occasionally.
Reduce the heat and simmer for 5 minutes. Using a potato masher, crush everything together to form a rough paste. Set aside for 20 minutes then stir in the baking soda. It will bubble up.
Combine the flour and baking powder, and add to the warm date mixture with the eggs. Fold everything together, making sure there are no pockets of flour in the batter.
Pour into the baking dish and spread evenly. Bake for about 30 minutes until firm to the touch.
Serve warm with vanilla bean ice cream and the warm toffee sauce.
Place all the ingredients in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes to thicken a little. If making ahead, re-warm to serve.
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