Sticky Date Pudding

40 mins
Serves 1
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Directions

  1. 1Boil dates and water in a saucepan.
  2. 2Boil dates and water in a saucepan.
  3. 3Boil dates and water in a saucepan.
  4. 4Stir in bicarb, then let cool.
  5. 5Stir in bicarb, then let cool.
  6. 6Stir in bicarb, then let cool.
  7. 7Cream butter and sugar in a mixing bowl.
  8. 8Cream butter and sugar in a mixing bowl.
  9. 9Cream butter and sugar in a mixing bowl.
  10. 10Beat in eggs.
  11. 11Beat in eggs.
  12. 12Beat in eggs.
  13. 13Fold in flour, baking powder, and cinnamon.
  14. 14Fold in flour, baking powder, and cinnamon.
  15. 15Fold in flour, baking powder, and cinnamon.
  16. 16Mix in the cooled date mixture until fully combined.
  17. 17Mix in the cooled date mixture until fully combined.
  18. 18Mix in the cooled date mixture until fully combined.
  19. 19Pour into a lined tin.
  20. 20Pour into a lined tin.
  21. 21Pour into a lined tin.
  22. 22Bake at 160°C for 35–40 mins or until cooked through.
  23. 23Bake at 160°C for 35–40 mins or until cooked through.
  24. 24Bake at 160°C for 35–40 mins or until cooked through.
  25. 25For the sauce, bring all ingredients to the boil until glossy and smooth.
  26. 26For the sauce, bring all ingredients to the boil until glossy and smooth.
  27. 27For the sauce, bring all ingredients to the boil until glossy and smooth.
  28. 28Pour sauce over cake.
  29. 29Pour sauce over cake.
  30. 30Pour sauce over cake.

Ingredients

  • 175 g dates
  • 175 g dates
  • 175 g dates
  • 250 ml water
  • 250 ml water
  • 250 ml water
  • 5 g bicarb soda
  • 5 g bicarb soda
  • 5 g bicarb soda
  • 60 g unsalted butter
  • 60 g unsalted butter
  • 60 g unsalted butter
  • 175 g brown sugar
  • 175 g brown sugar
  • 175 g brown sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 175 g plain flour
  • 175 g plain flour
  • 175 g plain flour
  • 5 g baking powder
  • 5 g baking powder
  • 5 g baking powder
  • a pinch cinnamon
  • a pinch cinnamon
  • a pinch cinnamon
  • 125 g unsalted butter
  • 125 g unsalted butter
  • 125 g unsalted butter
  • 180 ml cream
  • 180 ml cream
  • 180 ml cream
  • 165 g brown sugar
  • 165 g brown sugar
  • 165 g brown sugar
  • a good squeeze vanilla paste
  • a good squeeze vanilla paste
  • a good squeeze vanilla paste
  • to taste sea salt
  • to taste sea salt
  • to taste sea salt

Equipment

saucepanwhiskstand mixer

Tips

  • Once your pudding’s out of the oven, stab it all over before pouring over that golden caramel sauce… so it really soaks in. Trust me, it’s next level!