- Sticky Date Pudding.jpg (33.68 KiB) Viewed 377 times
Ready in: 1 hour 10 minutes
Serves: 8
No nutritional information available.
Ingredients
- 120g (4½oz) pitted dates, chopped
- ½ tsp bicarbonate of soda
- 40g (1½oz) butter, softened, plus extra for greasing
- 100g (4oz) light soft brown sugar
- 1 egg, lightly beaten
- 75g (3oz) self raising flour
- 40g (1½oz) plain flour
For the sauce:
- 175ml (6fl oz) double cream
- 100g (4oz) light soft brown sugar
- 50g (2oz) butter
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Lightly grease a 1.2l (2pt) ovenproof baking dish. Put the dates in a small, heatproof bowl and pour over 120ml (4fl oz) boiling water. Stir in the bicarbonate of soda and set aside for 10 minutes.
2. Whisk the butter and sugar together until pale and creamy using a handheld electric whisk. Beat in the egg then sift over the flours and gently fold in along with the date mixture. Spoon into the baking dish and level the surface. Bake for 30 - 35 minutes until risen and firm to the touch and a skewer inserted into the sponge comes out clean.
3. To make the sauce, combine all the ingredients in a small pan and heat gently, stirring, until the sugar has dissolved. Bring to the boil then simmer for 1 - 2 minutes until just thickened. Slice the warm pudding into squares and serve with the sauce and with ice cream or cream, if liked.
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