Sticky Date Pudding

Sticky Date Pudding

Based on Mum's recipe.

Ingredients

Makes

  • 100g soft butter
  • 175g soft brown sugar
  • 4 eggs, beaten lightly
  • 225 g self-raising flour
  • 1 teaspoon bi-carb soda
  • 1 tablespoon espresso grounds (or 2 tablespoons instant coffee)
  • 225g stoned dates finely chopped
  • 300ml boiling water
  • 500ml pouring cream
  • 400g brown sugar
  • 160g unsalted butter, chopped

Puddings

  1. Double line bottom of 22.5cm square or round cake tin with baking paper. (I use a spring form tin). Grease well. Preheat oven 180C.
  2. Cream butter and sugar, then little by little add eggs. Fold in self raising flour.
  3. Mix bi-carb soda and coffee and pour over dates followed by boiling water. Cool a little then pour into creamed mixture. Bring together with a long handled spoon, the result will be runny.
  4. Pour into tin. Bake 40 minutes or until springy.
  5. Serve with hot caramel sauce and cream/ice cream

Caramel Sauce

  1. Heat 400g brown sugar and 160g butter in a medium saucepan over low heat.
  2. Once the sugar has melted and combined with the butter, slowly pour in 500ml cream.
  3. Simmer in saucepan,
  4. stirring occasionally until it starts to thicken.