Sticky Date Pudding (Individual or Whole)

• servings: 8 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

180 grams Medjool dates (pits removed and very finely chopped, weight 180 grams after pits removed)

3/4 cup boiling water

1/2 teaspoon baking soda (bicarb soda)

60 grams unsalted butter (softened at room temperature)

100 grams light brown sugar (1/2 cup)

1 teaspoon vanilla paste (or vanilla extract)

1 large egg (at room temperature)

1 pinch table salt

140 grams self raising flour (about 3/4 cup)

1 cup thickened cream

1 cup light brown sugar

60 grams butter

whipped cream or double cream (unsweetened)

vanilla ice cream (or salted caramel ice cream)

custard

Directions

Place a baking tray filled with water onto the bottom shelf of the oven so that as the oven heats, it will become nice and steamy for the puddings.

Pre-heat the oven to 180°C/356 F (160°C fan forced).

Place the Medjool dates onto a board and chop them into very fine pieces.

Add the dates to a saucepan over low heat, along with the boiling water and bicarb/baking soda. Stir and bring to a low simmer.

Simmer until foamy (1-2 minutes) and turn off the heat. Allow the dates to sit for at least 10 minutes, to soften and cool.

Place the butter, brown sugar and vanilla into a mixing bowl. Using hand-held beaters or a wooden spoon, beat until pale and smooth.

Add the egg and continue to beat, until incorporated and fluffy.

Mash the dates with a fork or place them into a food processor and blend until smooth.

Add the self-raising flour, salt and mashed dates to the butter mixture and fold until just combined.

For individual puddings in moulds

Grease 6 x 1/2 cup pudding/timbale moulds (8cm at top, 5cm height) with butter and shake a little brown sugar into the bottom of the moulds. Tap the excess sugar from the moulds.

Spoon the batter into the pudding moulds, filling no more than 2/3 full.

Bake on an oven shelf above the tray of water, for 17-20 minutes, or until a skewer inserted into the middle comes out mostly clean.

While the puddings are baking, start on the caramel sauce.

Leaving the puddings in the moulds, poke holes in the surface with a skewer.

While the puddings are still hot, spoon 1-2 tablespoons of the caramel sauce over the tops of the puddings and leave to soak for 5-10 minutes.

Turn the puddings onto plates (if needed, run a blunt knife along the edges to loosen) and serve warm, with the remaining caramel sauce and cream or ice cream.

For one whole pudding

Grease a 20 x 20 cm square cake tin with butter and line with baking paper.

Add the batter to the cake tin and bake for 30 minutes, or until a skewer inserted into the middle comes out mostly clean.

While the pudding is baking, start on the caramel sauce.

While the cake is still hot (and in the tin), poke holes into the top of the cake and pour about 1/2 cup of the caramel sauce over the top. Leave to soak for 5-10 minutes.

Lift the cake from the tin and cut into slices of desired size (8-12 serves). Serve warm, with the remaining caramel sauce and cream or ice cream.

For muffin tin

This cooking time is for a muffin tray with 1/3 cup capacity, but larger trays can be used (cooking times will vary).

Grease the muffin tray holes with butter and dust with brown sugar to stick to the butter. Tap the excess sugar from the trays.

Spoon the batter into the muffin holes, filling them no more than 2/3 full.

Bake for 12-15 minutes, or until a skewer inserted into the centre comes out mostly clean.

While the puddings are baking, start on the caramel sauce.

Leaving the puddings in the tray, poke holes in the surface with a skewer.

While the puddings are still hot, spoon 1-2 tablespoons of the caramel sauce over the tops and leave them to soak for 5-10 minutes.

Turn the puddings onto plates (if needed, run a blunt knife along the edges to loosen) and serve warm, with the remaining caramel sauce and cream or ice cream.

For the caramel sauce

Place the sauce ingredients in a saucepan over medium heat and stir until the butter has melted. Bring to a simmer.

Reduce the heat to low and simmer for 3-5 minutes, until the sauce is smooth, glossy and a light golden colour.

Remove from the heat and serve warm.

Nutrition

• Calories: 385 kcal
• Total Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.4 g
• Cholesterol: 63 mg
• Sodium: 130 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 2 g
• Total Sugars: 48 g
• Protein: 4 g