Sticky Date Pudding

What is this? Two posts in less than a week when in recent months it takes weeks for a new recipe to come up? Well it just felt so mean to leave everyone hanging for a week while they had their caramel sauces ready to go with no sticky date pudding to accompany it. Also, last night I hashed together one of the most delicious cookies I’ve ever made and/or tasted. I was so excited I realised that I couldn’t wait two weeks to share it with you. So, in honour of instant gratification, this post is getting shoved forward so next week I can share the most moorish, delicious cookie recipe with you. Yes I realise that is setting high expectations, and no I don’t think it will fail the imaginary, impossibly high standards of the masses. Well… *knock on wood*

I’m going to level with you, the reason or inspiration behind whipping this up the other night… I’ve never had sticky date pudding. For as long as I can remember, I’ve hated dates. Well the dried ones at least. I figured out I love fresh dates a couple of years back but that is entirely besides the point. Typically I (used to) avoid anything with dates in it because rationally, dates are not delicious, so anything with dates will be equally not delicious. Right? Wrong. Well I’ve learnt my lesson now and while I still won’t go near a dried date. I officially love things with dates in them.

So if you were like I was, or if you weren’t I urge you to try out this pudding recipe. It’s so simple and easy it hurts. The great thing is it doesn’t taste easy to make, nor does it look it, so you will be winning many hugs and praises if you make dessert tonight I promise. Pair with vanilla bean ice cream and the crowds will go wild.

Sticky Date Pudding
Inspired By Nigella Lawson

Serves Makes: 6 mini loaves

For the pudding;

• 275 grams dried dates (seeded)
• 310 ml boiling water
• 1 teaspoon bicarbonate of soda
• 50 grams butter
• 110 grams brown sugar (firmly packed)
• 2 eggs
• 150 grams self-raising flour

For the caramel;

• See: Ridiculously Easy Caramel Sauce

Preheat oven to 180˚C bake or 160˚C fan-bake. Grease and line 6 out of 8 mini loaf tins (Unless your loaf tins are loose, in which ignore the ‘out of 8′)

In a medium pot, combine dates and boiling water. Simmer until dates are soft and can be mashed. Stir in baking soda and let stand for 5 minutes.

Using an electric hand beater puree date mixture with butter and sugar. Add the eggs and flour; process until just combined. Pour mixture into tins.

Bake for 20 minutes or until a skewer inserted into the centre of one of the loaves comes out clean. While the puddings are in the oven, make the caramel sauce.

Remove puddings from oven and allow to stand for 10 minutes before serving with warm caramel sauce drizzled on top.