Now if I tell you I have never made sticky date pudding would you believe me?
Well, I haven’t and after hearing how absolutely amazing it was the other night at the NCB I had to make it.
I can’t believe how easy it was to make and it was perfect to take when we went to a friend for dinner the other night.
Sticky date pudding
Author: Cathie Small Kitchen Tales
Serves: 20cm cake
- 220g chopped dates
- 80ml hot water
- 100g butter, room temperature
- 200g caster sugar
- 2 eggs
- 230g plain flour sifted
- 1½ teaspoons baking powder
- 60ml milk
- caramel sauce
- 200g butter
- 250g brown sugar
- 250ml cream
- place dates and hot water into a bowl, stir to combine and set aside
- preheat oven to 180C/160C fan, grease a 20cm square cake tin or rectangular tin or small loaf tins
- place butter and sugar into a bowl and beat until light and fluffy
- add eggs one at a time and beat to combine
- add sifted baking powder and flour, dates and milk and beat until just combined
- spoon into tin and bake for about 35 min, or until cooked when tested with a skewer. if using smaller tins, check at 20 min mark
- to make sauce place butter, sugar and cream into a saucepan over a low heat and stir until sugar has dissolved
- turn up the heat slightly and allow to simmer until thickened, about 10min
- pour warm sauce over pudding and enjoy
Such a perfect winter treat. Do you have a perfect winter recipe?
My all time favourite winter treat is definitely rice pudding.
Off you go, you know you want to make some sticky date pudding ♥