Sticky date pudding. Photo: Marina Oliphant
Sticky date pudding
EVERYONE should have a recipe for sticky date pudding. This makes a large quantity but individual ramekins can easily be used, too. It keeps well and reheats easily. Store the butterscotch sauce in a screw-top jar in the fridge for a couple of weeks.
500g pitted dates
25g bicarbonate soda
150g brown sugar
125g castor sugar
420g plain flour
For the butterscotch sauce:
150g soft brown sugar
100g white sugar
650g golden syrup
200ml thickened cream
■Preheat the oven to 160C (fan-forced).
■Combine the water and dates in a medium saucepan and bring to the boil. Add bicarbonate soda and cook over medium heat for 10 min. Add the butter and both sugars and cook for 2-3 min on low heat until the sugar dissolves.
■Blend the mixture with a stick blender and allow to cool slightly. Add the eggs and flour and mix.
■Place in a greased and lined 25cm square tin and bake for 35-40 min.
■To make the sauce, melt the butter in a medium saucepan with the sugar and golden syrup. Stir slowly and continue to cook for 10 min. Remove from the heat and set aside for a few minutes. Stir in the cream and continue to stir for 4-5 min to ensure the sauce is smooth. Remove from the heat and serve with the pudding.