Bec’s Sticky Date Pudding

I like to think that cold winter days (and nights) are meant for comfort food. You know, so that we don’t have to feel too guilty. 😉   However, this is a light textured sticky date pudding that can be served any time of the year.

I’ve written this recipe with minimal instruction. I’ve noticed in bake club, some people (when they’re tired) go for the recipe’s that have the least amount of instruction steps.  I guess they think they’re easier. Actually, they can be harder, because some recipes assume you know all the techniques.  For example, I’ve had people ask me, “Do you drain the dates before using in the recipe?” The answer is no.  The liquid is left in.

To be able to write limited instructions you rely on people understanding these simple baking skills.  Not much to this one though, I’m sure you’ll get it right, and get to enjoy a great sticky date pudding.

Bec’s Sticky Date Pudding

4.25 from 8 votes

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becs-table.com.au

A soft light sticky date pudding, with a melt in your mouth butterscotch sauce. This will please the those that appreciate a fine dessert.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Difficulty Easy

Course Dessert

Cuisine British

Servings 8

Method Thermomix and Conventional

Cook ModePrevent your screen from going dark

Equipment

• Thermomix or Food Processor

Ingredients

  

1x2x3x

For the pudding

• 170 g dates
• 1 teaspoon Bi-Carb Soda
• 1 cup Boiling water
• 60 g butter
• 170 g Brown Sugar
• 2 Eggs
• 170 g S.R. Flour
• 1 teaspoon Vanilla

For the Sauce

• 300 g Brown sugar
• 300 g Cream
• 100 g Butter
• 1 teaspoon Vanilla

Instructions

 

Method for the pudding Thermomix Method

• Set the oven to 160°c
• Chop Dates add Bi- Carb, soak in boiling water, after 5 – 10 minutes with the MC in place puree for 5 seconds/speed 8
• Scrape down the underside of the lid and sides of the TM bowl and weigh in the remainder of your ingredients.
• With the MC in place mix for 5 seconds/speed 5scrape down and repeat
• Pour your batter into a cupcake tin for individual serves or a 7″ cake tin.
• Bake until you see the cake pulling away from the sides of your tin and when you gently press the top of the cake with your finger the cake springs back. Follow
• Instructions for the syrup below.

Method for the pudding Conventional Method

• Set the oven to 160°c
• Chop Dates add Bi- Carb, soak in boiling water after 5 – 10 minutes puree in a blender or processor
• Add the remainder of the ingredients into a bowl and mix until smooth.
• Fold in the pureed Date mix until combined then pour into a cupcake tin for individual serves or a 7″ cake tin.
• Bake until you see the cake pulling away from the sides of your tin and when you gently press the top of the cake with your finger the cake springs back.

Method for the Sauce

• Add all ingredients into a pot and, cook on the stovetop till golden and reduced until the desired syrupy consistancy TM: Use that thicken mode icon. Or give it 10 minutes at 90°C speed 2.
• Serve warm with thick cream or vanilla ice-cream.

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