Sticky Date Pudding Recipe

 Sticky Date Pudding Recipe

• 300g / 12oz Pitted Dates
• 2 teaspoons Bicarbonate Of Soda
• 600ml Boiling Water
• 120g / 5oz Unsalted Butter
• 200g / 8oz Brown Sugar
• 1 Vanilla Bean (Inside Scraped Out)
• 2 Eggs
• 460g / 18oz Plain Flour
• 3 teaspoons Baking Powder
• 300g / 12oz Chocolate Buttons (Use Good Quality Dark Chocolate)

• Butterscotch Sauce:
• 800g / 32oz Brown Sugar
• 400g / 16oz Unsalted Butter
• 450ml Cream

Time: 1 hour
Serves: 8

• Mix the dates and bicarbonate soda together.
• Pour the boiling water over the dates and let sit for 10 minutes to soften the dates.
• Combine the sugar, butter and vanilla bean and whisk until creamy.
• Add in the eggs, then the date mixture.
• Sift the flour and baking powder into a large bowl and then fold through into the date mixture.
• Add the chocolate buttons right at the end.
• Pour into your cake tin over the top of the sauce, which creates the beautiful sticky texture.
• Bake at 180 degrees for ½ an hour then turn down the heat to 160 degrees and cook for a further hour.
• Test with a skewer then let cool for an hour on the bench before turning out.
• Poach the strawberries while the pudding is cooking.
• Butterscotch Sauce;
• Line a springform tin with greased aluminium foil to prevent the pudding from seeping out while it's cooking.
• Boil all the ingredients together for five minutes or until the mixture goes brown and thickens slightly – be careful because it can boil over the side.
• Pour half the sauce into the lined and greased cake tin and keep the other half for later.

• Please see above.
• Leave to cool before serving.

• Serve with Cream, Ice Cream.

Christmas Recipes Index