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Sunday, 18 October 2009

Sticky Date Pudding

I found a great sized lamb roast that had been reduced for quick sale yesterday. With a plan in mind I quickly added it to my supermarket trolley and bought enough vegies to ensure I had plenty for guests.

Fortunately for us, we found some wonderful friends willing to share a lamb roast with us.....but then, what does one serve for dessert?! The girls and I mulled and pondered for a while and then I came up with a sure winner ~ sticky date pudding. A quick trip back to the supermarket for dates, cream and ice cream and we were on our way. Quite the success it was. You always know you've hit the mark when little boys, young and old alike, kind of melt at the table while they enthusiastically devour every bit they can without licking the bowl....which would be impolite in front of others!

I make my sticky date pudding into muffins, for easy portion control. I turn them upside down so they soak in as much yummy sauce as possible and serve with ice cream. Mmmmmmmm.


Sticky Date Pudding

250g pitted dates
1 teaspoon bicarbonate of soda
1 1/2 cups boiling water
125g butter, softened
1 cup brown sugar
1 teaspoon vanilla essence
2 eggs
1 3/4 cups self raising flour
Caramel Sauce
1 cup brown sugar
300ml thickened cream
1/2 teaspoon vanilla essence
60g butter
  1. Preheat oven to 180C/350F. Grease and line 7cm deep, 22cm cake pan (or use a 12 hole muffin pan).
  2. Chop dates and place in a bowl with bicarb soda. Pour over boiling water. Allow to stand for 20 minutes.
  3. Using electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.
  4. Spoon mixture into prepared cake pan. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. turn onto a plate. (if making muffins, cook for 15-20 minutes).
  5. Make Sauce: Combine all ingredients into a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-slow. Simmer for 2 minutes.
  6. Serve pudding with sauce poured over the top.
Of course, the picture is not mine. With 10 hungry pairs of eyes eagerly awaiting their dessert, there was no time for picture taking!

4 comments:

Our Red House said...

Yum. I love roast lamb and sticky date pudding. I bet you had very happy guests.

Kate

Tracy said...

Oh yes, very happy. I made the pudding with gluten free flour so the three of us avoiding wheat were over the moon.

Anonymous said...

You know how you say reduce heat to medium slow how can you do that if it is already on medium?

Tracy said...

medium-slow = medium to slow. Turn it down low and let is simmer VERY gently. Medium may be too high depending on what kind of cooktop you have and all sorts of other variables.