Sticky date pudding just never fails to make people happy. Unless there’s something seriously wrong with them. When the nights are long and cold the combination of soft date pudding combined with warm caramel and cold cream (or icecream if you’re that way inclined) is hard to beat.
This recipe is one my friend Deborah kindly shared with me a number of years ago, since then it’s become a firm favourite. It’s quick to make, generally I have all the ingredients (other than cream) to hand, and baking in muffin tins makes for perfect sized portions. Enough to make you happy, not so much to be guilt inducing.
Any leftover date sponge can be frozen for up to 6 months, or will keep in an airtight container in the pantry for about 4 days.
DEBORAH’S STICKY DATE PUDDING
200g pitted dates, chopped
1 cup cold water
1 tsp baking soda
2 Tbsp golden syrup
1/2 cup brown sugar, tightly packed
1 tsp vanilla essence
1 1/2 cups self raising flour
1/2 cup cream
1 cup brown sugar tightly packed
1 tsp vanilla
- Place apricots, dates and water into a saucepan and bring to the boil. Remove from heat and add baking soda. Set aside for fruit to soften and cool.
- Preheat oven to 170C grease and flour 12 muffin tins or 20cm springform tin.
- Cream butter, golden syrup, sugar and vanilla together then beat in eggs.
- Fold in sifted flour then stir in cooled fruit and liquid.
- Pour into prepared tins and bake 20 – 25 minutes or until skewer comes out clean.
- For the caramel sauce, place all ingredients in saucepan and stir over a gentle heat until butter melts and sugar is dissolved. Boil 2 minutes until mixture is syrupy.
- Serve puddings warm, pour over caramel sauce and serve with whipped cream or ice cream.
- If you don’t have self raising flour (I never do) use the same quantity of plain flour, and add 1 tsp of baking powder for every cup of flour (in this instance 1 1/2 tsp baking powder)
- I prefer to eat these pudding with something a bit tart to cut through the sweetness of the caramel. I combine equal quantities of plain greek yoghurt with whipped cream.
- Instead of greasing and flouring the muffin tins, I use paper cupcake cases. That way they never stick. Just remember to take the cases off before serving.