Sticky Date Pudding
|200.0 gramsDates; chopped|
|1 1/2 cupsAll-purpose flour|
|4.9 millilitersBicarb Soda|
|1/2 teaspoonBaking Powder|
|1/2 teaspoonnutmeg; freshly grated|
|185.0 gramsCastor Sugar|
|1/2 poundunsalted butter; softened|
|1 cuplight brown sugar; packed|
|130.0 gramsSelf Rising Flour|
|1 cupGranulated sugar|
|200.0 gramsBrown sugar; for Sauce|
|250.0 millilitersCream; for Sauce|
|200.0 gramsButter; for Sauce|
|3 cupsrolled oats; (We use Quaker Quick or Old Fashioned. Do NOT use instant.)|
|1 1/2 cupsRaisins|
|1/2 cupwalnuts; chopped, (optional)|
Sticky Date Pudding Preparation
Grease 20cm round pan and line with baking paper and grease paper or grease individual rammakins. Pre heat oven to 180 degrees celcius.
Combine water and chopped dates in a pan and bring to the boil. Remove from heat and add bicarb soda and stir. Set aside for 5 minutes and then puree to chop dates to desired size.
Cream 60g of butter with 185g Castor sugar in a small bowl with electric mixer until well combined. Beat in eggs one at a time then gently fold in flour and then date mixture. Pour mixture into prepared pan(s) and place in middle of the oven and bake for 55 minutes (less for rammakins) or until cooked. Test with skewer to check cooked in the middle. If pudding is getting too dark cover with foil for part of cooking process.
Once cooked stand for 10 minutes before turning out onto wire rack over oven tray and then pour on 1/4 of the sauce. Return to oven and bake for a further 5 minutes.
Serve with rest of sauce and quality full cream ice cream.
Combine all ingredients in a pan and stir over heat (DO NOT BOIL) until sugar dissolves and then simmer, stirring for 3 minutes.
Suitable for freezing with sauce on the pudding in individual serves.
Suitable for microwave reheat.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?