Sticky Date Pudding

I’m sure we all have childhood memories of a favorite pudding our mothers made and this is one I used to enjoy especially when the cake was still warm.  Of course, as a little girl, it helped that this dessert was very sweet and thus a pleasure to consume.  There are some conflicting stories as to its origins but as near as I can see, sticky date pudding is either an English or Scottish invention (sticky toffee pudding).   Whatever the case, it’s an easy dish to make and one that would appeal to any sweet tooth.  Dates are a great source of dietary fiber and have the highest concentration of polyphenols among dried fruits.  On their own, they are a perfect energy boosting snack.

Serves 6
recipe from Donna Hay magazine
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210g (1 1/2 cups) chopped pitted dates
250ml (1 cup) boiling water
1 teaspoon baking soda
100g butter, chopped
135g (3/4 cup) brown sugar
2 eggs
150g (1 cup) self-raising flour
double cream (whipping cream), to serve

Toffee Sauce:
150g butter, chopped
250ml (1 cup) single pouring cream
265g (1 1/2 cups) brown sugar

Preheat oven to 180c (355f).  Place the dates, water and baking soda in a bowl and allow to stand for 5 minutes.  Place the date mixture in the bowl of a food processor with the butter and sugar and process until well combined.  Pour into a lightly greased 26cm x 16cm tin lined with non-stick baking paper.  Bake 30-35 minutes or until cooked when tested with a skewer.  Cool in the tin for 10 minutes. 

To make the toffee sauce, place butter, cream and sugar in a saucepan over medium heat and stir until butter is melted.  Bring to a boil and cook for 5 minutes or until thickened slightly.  Cut the pudding into squares and spoon over toffee sauce.  Top with whipped cream.

The Culinary Chase’s Note:   This is not for the faint-hearted as it is loaded with calories but like my husband always says: “80/20” rule so go, recreate those memories, have fun and enjoy!