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Sticky Date Pudding Recipe

Sticky Date Pudding
How To Make Sticky Date Pudding

Gooey, spongy and sticky, this date pudding is a comfort food at its best. You can also serve this pudding with vanilla ice cream or a dollop of double cream during tea time or as a dessert after dinner.

  • Total Cook Time 40 mins
  • Prep Time 20 mins
  • Cook Time 20 mins
  • Recipe Servings1
  • Easy

Ingredients of Sticky Date Pudding

  • 1 3/4 Cups All-purpose flour, sifted
  • 1 tsp Bicarbonate of soda (Baking soda)
  • 1 1/2 cups Boiling water
  • 125 gram Butter, softened
  • 1 cup Brown Sugar
  • 1 tsp Vanilla extract
  • 2 Eggs
  • 250 gram Medjoul dates, pitted and chopped
  • For Caramel Sauce
  • 1 cup Brown Sugar
  • 300 ml Thickened cream
  • 1/2 tsp Vanilla extract
  • 60 gram Butter

How to Make Sticky Date Pudding

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Preheat the oven to 180°C. Grease and line the base of a 7 cm deep, 22 cm (base) cake pan.
Place dates and baking soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
Using an electric mixer, beat butter, sugar, and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.
Spoon mixture into prepared cake pan. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.
Make sauce. Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.
Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.
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