I don’t meet a lot of people who does not like Sticky Date Pudding and if you don’t like it…..what is wrong with you???
It is one of my favourite desserts EVER during Winter and it is super easy to make.
But, we don’t have it too often at home for 2 simple reasons:
- I don’t like having a favourite dish too often in fear that I will get sick of it…….unless it’s rice, I love white rice..; and
- It is high in sugar and fat.
I’m not going to talk about point 2. That’s for another day.
This weekend has been about 2 course dinners at home. Matt served up some fancy panna cotta on Friday so I thought I would go the opposite and go for comfort food last night.
When I think of comfort food desserts, the first thing I think of is Sticky Date Pudding. Moist (giggle), warm cake with hot caramel sauce. Served up with some cream and strawberries. YUM.
The caramel sauce I used for this is a little runny but you can certainly change it up and make a thicker sauce if you like..ooohh or even add a pinch of salt to make a salted caramel sauce instead. *droooool*
This dessert was the perfect sugar hit I needed last night. The election was on and I had no choice but to watch it. Matt is very interested in politics so he was keen on listening from the different politicians on the show and find out who won what seat. …..
Back to sweeter things – Sticky Date Pudding….nom nom nom. Give this a go, I have made this recipe several times now and it is ,dare I say, the easiest cake to make. I add walnuts or pecans to the cake but if that’s not your thing, you can always omit or add something else like chocolate chips but keep in mind that the dates and sauce are quite sweet already. Keep it simple……oohh how about pistachios?…that might be nice….
Also, I don’t tend to use TOO much dates in the cake, I prefer more cake, less dates so I use about 180g – 200g, feel free to increase it to about 250g.
Right, let me know how you go!
**Please feel free to like, share and repost – all I ask is that credit is given**
Sticky Date Pudding
180g dates – pitted and chopped coarsley
1 teaspoon bi carb soda
1 & 1/2 cup of water
125g unsalted butter – softened
200g brown sugar
1/2 teaspoon vanilla extract
300g self raising cake flour – sifted ( if you haven’t got cake flour, normal self raising flour is just as good)
200g brown sugar
300ml thickened cream
- Preheat oven 10 180C (if it’s fan forced, I usually decrease it to 170C). Grease and line 8inch (22cm) baking tin.
- In a small saucepan, place dates, bicarb soda and water together. Bring water to boil. When water has reached boiling point. Turn off heat. Remove saucepan from the heat and set aside for about 25minutes.
- Beat the sugar and the softened butter together until it has a creamy texture. Best to use an electric beater or stand beater to do this unless you have a lot of time and energy to spare.
- Add the eggs in one at a time, making sure you that beat the first egg in well until you add the second one.
- using a spoon or spatula, fold the dates (including the bicarb water mixture), nuts and the sifted flour in. Fold until well combined. No need to over mix and DON’T mix using the beaters.
- Pour the batter in the prepared baking tin. Bake using the middle tray of the oven for about 40 minutes. Mine takes about 45 minutes because I use a coated tin, but to be sure, bake for about 40 and then check if the cake is cooked by stabbing it in the middle with a skewer. If it comes out clean – tadaaa, cake is cooked.
- Take the cake out of the oven and let it cool in the tin before transferring on a baking tray . But if you are serving it up shortly after baking, just leave it in there until you’re ready to go.
- Make the sauce by mixing ALL the ingredients in a saucepan on med heat while stirring occasionally. This will bubble so please be careful. Simmer for a about 4 minutes on low/medium heat, make sure that you stir regularly keep an eye on it just in case.
- Serve the cake warm with some cream and/or ice cream. Drizzle the caramel sauce over or in a ramekin on the side. I like having fresh strawberries with it to cut break up the sweetness of the caramel.