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Sticky Date Pudding

By Karen Martini

Sticky Date Pudding
Sticky Date Pudding has to be the undisputed champion of the dessert world.

Sticky Date Pudding Recipe

My mother made the best sticky date pudding around, with lots of dates and lots of caramel sauce. This is her Sticky Date Pudding recipe, though I do always tinker … Scoop portions of the Sticky Date Pudding and serve with ice cream or cream, with the remaining sauce on the side.

Makes 8 serves

Ingredients

  • 280 g (10 oz) pitted dates, cut in half
  • 450 ml (15 fl oz) water
  • 1½ teaspoons bicarbonate of soda (baking soda)
  • 90 g (3 oz/â…“ cup) unsalted butter, softened at room temperature, plus extra for greasing
  • 225 g (8 oz/1 cup) caster (superfine) sugar
  • 1 teaspoon natural vanilla extract or paste
  • 3 eggs
  • 250 g (9 oz/1â…” cups) self-raising (self-rising) flour
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ice cream or thick (double/heavy) cream, to serve
  • 150 g (5½ oz/â…” cup) caster (superfine) sugar
  • 30 ml (1 fl oz) water
  • 75 g (2½ oz) unsalted butter
  • 120 g (4½ oz) soft brown sugar
  • 100 g (3½ fl oz) golden syrup, or light treacle
  • 350 ml (12 fl oz) pouring (single/light) cream
  • 1 teaspoon salt flakes

Method

  1. To make the caramel sauce, heat the 150g caster sugar and 30ml water in a saucepan over a low heat until the sugar dissolves. Increase the heat to high and cook to a medium caramel, about 8 minutes.
  2. Remove from the heat and stir the 75 g unsalted butter through. Stir in the 120g brown sugar to combine, then the 100g golden syrup, 350ml cream and 1 teaspoon salt, stirring after each addition.
  3. Return to the heat and bring to the boil, then reduce the heat to medium–low and simmer until the caramel reaches 113°C (235°F).
  4. Pour into a jug and cool a little before using. If the sauce is too thick, loosen with a little hot water.
  5. The sauce can be made ahead of time, and reheated when required. It will keep in a sealed jar in the fridge for up to a week.
  6. To make the pudding, preheat the oven to 180°C (360°F). Grease a 30 × 25 cm (12 × 10 in) roasting tin and line with baking paper, or use a greased ceramic dish to serve directly at the table.
  7. Combine the dates and water in a saucepan over a medium heat, bring to the boil and cook for 2 minutes. Add the bicarbonate of soda and stir to break up the dates a little, then set aside.
  8. Using an electric stand mixer, whisk the butter and sugar on medium until pale and fluffy, about 5 minutes. Add the vanilla and the eggs, one at a time, whisking until combined.
  9. Sift the flour, cinnamon and ginger into a large bowl, then fold into the butter mixture. Next, fold in the date mixture to just combine.
  10. Pour the batter into the roasting tin or dish and bake for about 30–40 minutes until a skewer inserted in the centre comes out clean.
  11. Stand the pudding for 2 minutes, then pour half the caramel sauce over. Scoop out portions and serve with ice cream or cream, with the remaining sauce on the side.

This is an edited extract from Cook: Sweet by Karen Martini, published by Hardie Grant Books. AU$39.99, NZ$44.99. Photography: Armelle Habib.

Looking for more recipes from Cook: Sweet by Karen Martin? Try these:

Classic Sponge cake with Raspberry and Cream Filling

Chewy Chocolate Biscuit Sandwiches with Cream Cheese and Dulce de Leche

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