Baking Dessert

Sticky date puddings

Name: Sticky date puddings
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Ingredients: 175g dates, pitted, chopped; 1 teaspoon bicarbonate of soda; 75g unsalted butter, softened, plus extra to grease; 150g light brown sugar; 1 teaspoon vanilla extract; 170g self-raising flour, sifted; 2 eggs; Thick cream, to serve; 200ml cream; 1/2 cup brown sugar; 60g unsalted butter; 2 tablespoons chopped pecan nuts

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Individual moulds gives these traditional sticky date puddings a restaurant quality look.

175g dates, pitted, chopped
1 teaspoon bicarbonate of soda
75g unsalted butter, softened, plus extra to grease
150g light brown sugar
1 teaspoon vanilla extract
170g self-raising flour, sifted
2 eggs
Thick cream, to serve

Sauce

200ml cream
1/2 cup brown sugar
60g unsalted butter
2 tablespoons chopped pecan nuts

Method

1.

Preheat oven to 180°C. Place dates in a pan with 180ml water and bring to the boil. Add bicarbonate of soda and set aside for 15 minutes (it will bubble fiercely then settle down).
2.

Cream together butter and sugar until pale. Add vanilla and 1 tablespoon of flour, and stir to combine. Add eggs one at a time, beating until smooth. Use a metal spoon to gently fold in remaining flour and stir in the date mixture (it may look a little curdled at this stage).
3.

Grease six 250ml (1-cup capacity) dariole moulds with butter and pour in pudding mixture. Bake for 25 minutes until cooked through. Set aside for 5 minutes before turning out.
4.

To make the sauce, mix ingredients in a pan over low heat until butter has melted. Cool slightly before pouring over puddings. Serve with cream.