Sticky Date Pudding
By: My Fare Lady
Published: Tuesday, August 10, 2010 - 5:15pm

Ingredients




3 cups /4 fresh orange juice
Zest of an orange
180 grams dates (chopped)
1 teaspoon vanilla extract
3 teaspoons /4 bicarb soda
90 grams unsalted butter, room temperature
100 grams caster sugar
50 grams brown sugar
2 eggs, lightly beaten
180 grams self raising flour
1 teaspoon cinnamon
12 wholes walnuts
Sauce:
150 grams brown sugar
140 grams unsalted butter
1/2 cup cream
1 teaspoon vanilla

Preparation

1 Preheat oven to 180 degrees celcius 2 Butter & flour 6 1 cup moulds or 12 ½ cup moulds 3 Put the orange juice into a medium saucepan & bring to a boil, remove from heat & add the dates, zest, vanilla & bicarb soda. Stir  to combine, set aside to cool. 4 In a mixing bowl cream the butter & 2 sugars until light & fluffy,  then slowly drizzle in the beaten eggs. 5 Sift the flour & cinnamon over the top of the butter & sugar mixture & lightly  fold it in,  now fold in the date mixture. 6 Divide the mixture evenly into the moulds filling them 3/4 full, if you fill them to the top, they may spill over as this batter is very light & airy. 7 Bake in preheated oven for 25 mins, but check them after 20 mins, all ovens are different. 8 Cool them in the moulds for about 5 mins before turning them out.  You may need to use a blunt knife to ease the puddings from the mould. 9 To serve them place a pudding upside down on a plate, place a whole walnut on top & spoon over the sauce, add some cream on the side if you like. 10 Sauce: 11 Put all the ingredients into a saucepan & stir until butter has melted, then bring to a boil & boil for 3 mins. 12 Note: 13 If your puddings develop a dome on top, just slice off a little so they don’t wobble on the plate. 14 I used 1/2 cup moulds for this recipe, I’ve also baked them in cupcake tins with paper liners.

About


These puddings can be made ahead of time. I wrap them individually in plastic wrap and freeze them. When you want to eat them just take them out of the freezer and bring to room temperature or put them in the microwave for about a minute, these are best served hot oozing with caramel sauce on a cold winter night, or just have them cold with a cuppa.