Recipe

Sticky date pudding

Apr 27, 2013 2:00pm
  • 15 mins preparation
  • 45 mins cooking
  • Serves 10
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Ingredients

Sticky date pudding
  • 1 1/2 cup dried pitted dates
  • 1 teaspoon bicarbonate of soda
  • 3/4 cup firmly packed brown sugar
  • 80 gram margarine
  • 2 eggs, at room temperature
  • 1 1/2 cup self-raising flour
  • caramel topping to serve
  • strawberries, to serve
Caramel topping
  • 2 teaspoon cornflour
  • 1 cup evaporated milk
  • 1/2 cup firmly packed brown sugar

Method

Sticky date pudding
  • 1
    Preheat oven to 180°C/160°C fan forced. Grease and line a 20cm (base measurement) round cake pan with baking paper.
  • 2
    Place dates, 1 cup boiling water, soda, sugar and margarine in the bowl of a food processor. Place lid on processor. Stand for 5 minutes.
  • 3
    Process date mixture until dates are roughly chopped. Add eggs and flour; process, scraping down side occasionally, for 30 seconds or until just combined. Pour mixture into prepared pan.
  • 4
    Bake for 40-45 minutes or until a skewer inserted at centre comes out clean. Stand for 5 minutes; transfer to a wire rack to cool.
  • 5
    Meanwhile; to make caramel topping, place cornflour in a small saucepan. Gradually whisk in milk until smooth. Stir in sugar. Cook and stir over low heat for 5-7 minutes until sauce boils and thickens. Cool slightly.
  • 6
    Spread pudding with topping. Serve with strawberries.

Notes

You could cook pudding in a 6-hole (3/4-cup) Texas muffin pan. Line base of holes with baking paper. Divide mixture eveniy between holes. Bake in an oven preheated to 180°C/160°C fan forced for 25 minutes. Caramel topping: Makes 3/4 cup

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