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Sticky date pudding

This is the best dessert on earth! I (daughter) saw this dessert on Masterchef Australia and I had to prepare it as well. The taste of the treacle and dark caster sugar gives this dessert a super deep and tasty flavor which is lovely in combination with the warm sauce.

It is the best to serve this warm, not piping hot. 

You really need to bake this soon!


The sticky date pudding

Pitted dates 200gr
Boiled water 200 ml
Baking soda 1 teaspoon
Black treacle 2 spoons
Dark caster sugar 50 gr
Eggs 2
Flour 150 gr
Baking powder 2 teaspoons
Butter 75 gr

The sauce

Butter 150 gr
Dark caster sugar 250 gr
Black treacle 1 spoon
Double cream 200 ml

Preparation Process

Preheat the oven to 180C/160 and lightly oil your oven dish.

Put the chopped dates, boiling water and bicarbonate/ baking soda into a bowl, stir and then leave for 10 minutes.

Cream the butter and black treacle together in a kitchen machine until well mixed, then add the sugar and mix again until it is smooth. Beat in an egg and keep beating until completely incorporated, then do the same with the other egg. Beating more gently, add the flour and baking powder until you have a smooth, thick batter.

Using a fork, stir the soaked dates, squishing them a bit, then pour the dates and their liquid into the batter and beat gently to mix in.

Pour and scrape into your prepared oven dish or cake tin and bake for 35–40 minutes, or until a cake tester comes out clean.

The Sauce

Melt the butter, caster sugar and treacle over a very low heat in a heavy-based saucepan. Once the butter’s melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and when it’s bubbling and hot, take it off the heat.

As soon as it’s out of the oven, prick the cooked sponge pudding all over with a cocktail stick and pour about a quarter of the warm sauce over, easing it to the edges with a spatula so that the sponge is entirely topped with a thick sticky glaze. Put a lid on the remaining sauce in the pan to keep it warm.

Leave the pudding to stand for 20–30 minutes, then take to the table, with the rest of the sauce in a jug, and cream to serve

Tips and variations

Delicious with some vanilla ice cream as well.

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