Sticky date pudding
- TM31
- TM5
- TM6
- Difficulty Easy
- Active time 10 minutes
- Total time 1 hour 30 minutes
- Servings 12 portions
- Pudding
- 60 g unsalted butter, softened, plus extra for greasing
- 200 g pitted dates
- 300 g water
- 2 tsp bicarbonate of soda
- 170 g raw sugar
- 2 eggs
- 1 tsp natural vanilla extract
- 170 g self-raising flour
- Sauce
- 250 g pouring (whipping) cream
- 200 g brown sugar
- 130 g unsalted butter, cut into pieces
- 1 tsp natural vanilla extract
Preparation
Pudding
- Preheat oven to 180°C. Lightly grease a straight-sided loaf tin (22 x 8 cm) and line the base with baking paper. Set aside.
- Place pitted dates into mixing bowl and chop
8 sec/speed 7 . - Add water and heat
5 min/100°C/speed 1 , then mix10 sec/speed 4 . Scrape down sides of mixing bowl with spatula. - Add bicarbonate of soda and combine
3 sec/speed 2 . Transfer into a bowl and set aside. Thoroughly clean and dry mixing bowl. - Place raw sugar into mixing bowl and mill
10 sec/speed 9 . -
Insert butterfly whisk. Add butter and mix
10 sec/speed 4 . Scrape down sides of mixing bowl with spatula, then mix for a further1 min/speed 4 or until light and creamy. - Mix
speed 4 , adding eggs 1 at a time through hole in mixing bowl lid until combined. Remove butterfly whisk. - Add natural vanilla extract, self-raising flour and reserved date mixture and combine
5 sec/speed 4 . Scrape down sides of mixing bowl with spatula and repeat mixing if needed. - Pour mixture into prepared tin and bake for 50 minutes (180°C) until golden brown. Allow pudding to cool in tin for 10 minutes before transferring onto serving plate. Set aside and keep warm. Clean and dry mixing bowl.
Sauce
- Place pouring (whipping) cream, brown sugar, butter and natural vanilla extract into mixing bowl and cook
5-7 min/80°C/speed 4 or until desired consistency is achieved. Pour sauce over warm pudding and serve.
Tips & Tricks
- Individual steamed sticky date puddings: half-fill 12 lightly greased silicone cupcake moulds with mixture. Place into Varoma dish and onto Varoma tray (allow at least a 1-2 cm gap around the top of the cupcake moulds as the puddings will rise during steaming). Place 1500 g water into mixing bowl and place Varoma into position. Secure Varoma lid and steam 23-30 min/Varoma/speed 1, depending on the size of your puddings. Puddings are cooked when a wooden skewer inserted into the centre of a pudding comes out clean. Repeat with remaining batter in batches as required.
