Wednesday, 5 November 2014

sticky date pudding recipe

Sticky date pudding : 
sticky date pudding recipe

Preparation time   : 35 minutes
Total cooking time: 55 minutes
Serves :  6-8

Ingredients :
For the sticky date pudding  we need :

200 g [6 ½ oz] dates, pitted and chopped
1 cup [250 ml/8 fl oz] water
1 teaspoon bicarbonate of soda
100 g (3 
 oz) butter
⅔ cup (160 g/5 ¼ oz) caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
½  cups [185 g/6 oz] self-raising flour

Sauce :
1 cup [185 g/6 oz] soft brown sugar

½ cup (125 ml/4 fl oz) cream
100 g [3  oz) butter

Preparation :

1- Preheat the oven to moderate 180%
[350°F/Gas 4]. Brush a 20 cm (8 inch)
square cake tin with oil or melted butter.
Line the base With baking paper. Combine
the dates and water in a small pan. Bring
to the boil and remove from heat. Stir in
soda and set aside to cool to room 

2- Using electric beaters, beat the butter 
and sugar in a small bowl until light and 
creamy. Add the eggs gradually, beating 
thoroughly after each addition. Add the 
essence and beat until combined. 
Transfer to a large bowl. 

3- Using a metal spoon, fold in the flour 
and dates with the liquid and stir until just 
combined-do not over-beat. Pour into 
prepared tin and bake for 50 minutes,
until a skewer comes out clean when 
inserted into centre of pudding. Leave in
tin for 10 minutes before turning out.

4- To make Sauce: Combine sugar, cream 
and butter in a small pan; stir until butter
melts and sugar dissolves. Bring to boil,
reduce heat and simmer for 2 minutes.
Cut the pudding into wedges and place on
serving plates. Pour hot sauce over. Serve
immediately. with extra cream and
raspberries, if desired.

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