Sticky Date Pudding

Published July 3, 2014
Category: Eat It

Ruth Cohen tried out a recipe (courtesy of Kathy Knudsen) for these individual sticky date puddings. A perfect winter’s night dessert that looks delish!

Ingredients

• Melted butter, to grease
• 285g (1 3/4 cups) pitted dates, halved
• 250ml (1 cup) boiling water
• 1 teaspoon bicarbonate of soda
• 80g butter, at room temperature
• 100g (1/2 cup) caster sugar
• 2 eggs
• 115g (3/4 cup) self-raising flour, sifted
• 75g (1/2 cup) plain flour, sifted
• 185ml (3/4 cup) pouring cream
• 160g (1 cup, lightly packed) brown sugar
• 60g unsalted butter, chopped

Method

Preheat oven to 180°C. Brush six 185ml (3/4-cup) non-stick muffin pans with melted
butter to lightly grease. Line the bases with non-stick baking paper. (I use silicon muffin trays
which require no greasing or paper though)

Combine the dates, water and bicarbonate of soda in a bowl. Set aside for 10 minutes to
soften. Use a fork to coarsely mash. (The consistency should look like a chunky jam with fruit bits)

Use an electric beater to beat the butter and caster sugar in a bowl until pale and creamy.
Add the eggs, 1 at a time, beating well after each addition. Fold in the date mixture and the
combined flour. Spoon the mixture into the prepared pans and smooth the surfaces.

Bake in oven for 25-30 minutes or until the surfaces spring back when lightly tapped. Set
aside in the pans for 5 minutes to stand before turning onto a wire rack to cool slightly.
Meanwhile, place the pouring cream, brown sugar and unsalted butter in a saucepan over
medium heat. Cook, stirring, for 5 minutes or until smooth.