Pip's sticky date pudding
Date pudding is packed with the fibre from the dates. Even though the rich caramel sauce makes this pudding a rich, luxurious dessert, without the sauce, its still a delicious cake that will go great with whipped cream.
1 cup dates
1 cup boiling water
2 teaspoons bicarbonate of soda
65 soft butter
3/4 cup soft brown sugar
2 teaspoons brandy (optional) or vanilla
1 cup self raising flour.
1 cup soft brown sugar
65 g butter
1 cup cream
2 tablespoons of brandy
Soak the dates in boiled water and add bicarb
Blend the soaked dates with a stick blender till smooth
I had blended dates ready from freezer, so, I added the bicarb to some heated date puree instead of adding it initially to the soaked dates.
Weigh out the sugar and butter. I used half white and half brown sugar. You can replace the sugar with coconut sugar for a less processed option.
Cream butter and sugar together till fluffy as the sugar dissolves with the butter. This is best done with an electrical beater with the paddle attachment. A hand held beater with spiral (not whisk) attachments will work just as well. Doing it by hand will take you a while. Its possible, but not recommended.
Break all the eggs into a bowl first to ensure you don't get broken shell into the batter by breaking the eggs over the batter.
Add the eggs 1 at a time while beating the mixture for at least 2 minutes in between.
if you are using a large mixer, scrape the sides of the mixer bowl once and continue mixing.
Sift the flour before folding it into the egg mixture by hand using a spoon taking care not to over mix. Once you've added the flour, you don't want to over mix the batter. Next time I will try out this recipe with gluten free flour and update this post.
Fold in the date puree and the brandy (optional) or vanilla
Line a baking tray/dish with baking paper and grease it with fat of choice and bake the pudding for 40 minutes at 170 degrees or until a testing pin or small knife comes out clean. Time will vary depending on the size of the baking dish. the thinner the batter is spread out, the quicker it will bake. It needs to be a nice dark brown colour
Melt the sauce ingredients together over low heat.
Once the butter and sugar has melted, the sauce will look smooth and smell like caramel
Poke a few holes in the just baked pudding with a knife. Pour half of the warm sauce evenly over the pudding and place it back in the oven for 15 minutes. To serve, heat the remainder of the sauce and pour a little extra over the pudding and serve with vanilla ice cream.