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Sticky Date Pudding

Photo courtesy of Simmone Logue Fine Food.

Who doesn't love a rich and gooey Sticky Date Pudding? Catering queen Simmone Logue shares her signature recipe with us.

Sticky Date Pudding

How can we ever get fed up with eating sticky date pudding? When ever I’m invited to a friends for dinner I always take a sticky date pudding because I just know it’s going to be a huge hit. It might seem a bit old hat, but I don’t care, as it is just one of those classic desserts for winter that every one loves.

The first time I tasted the infamous sticky date pudding was in the nineties in a little restaurant called Morgans in Darlinghurst Sydney. The chef there had a unique way of preparing his Sticky Date in service. He would cut a piece, place it in a caste iron frypan, pour the sauce over the top and heat it in the oven. The result was amazing with the pudding being so gooey and rich on the inside and crunchy and caramelised on the outside – devine!

For the cake

100g dark brown muscovado sugar
175g self-raising flour
125ml full fat milk
1 large egg
1 teaspoon vanilla extract
50g unsalted butter (melted)
200g chopped dates

For the sauce

200g dark brown muscovado sugar
25g unsalted butter (in little blobs)
500 ml boiling water

Method

Preheat the oven to 190°C/gas mark 5/375ºF and butter a 1½ litre / 6 cups capacity pudding dish.

Combine the 100g / ½ cup of dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring – just with a wooden spoon – to combine. Fold in the dates then scrape into the prepared pudding dish. Don’t worry if it doesn’t look very full: it will do by the time it cooks.

Sprinkle over the 200g / 1 cup of dark muscovado sugar and dot with the butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it’s cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, creme fraiche, double or single cream as you wish.

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