“Sticky Date Pudding”
READY IN:
1hr 35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F (180 °C). Line an 8-inch (20 cm) square baking pan with parchment paper. Half-fill a larger baking pan with hot water.
  2. For the pudding, chop the dates coarsely, place them in a small saucepan with the water and bring to a boil for 5 minutes. Remove the saucepan from the heat, mix in the baking soda and let stand for 20 minutes.
  3. In a bowl, cream together the butter and sugar, adding the eggs one by one, mixing well after each addition.
  4. In a separate bowl, sift together the flour, baking powder, ground ginger and salt. Use a spoon to work this into the egg mixture. Finally, add the date mixture and combine all the ingredients well.
  5. Pour the mix into the prepared baking pan and place the pan in the water bath. Bake for 20 minutes, then reduce oven temperature to 300°F (150 °C) until the cake is cooked, 25 more minutes, or until a toothpick comes out clean when inserted in the middle. Cut in 8 squares.
  6. For the toffee sauce, melt the butter and dissolve the sugar in it over medium heat. Add the cream, vanilla, and rum, simmer for 5 minutes until thickened slightly.
  7. Serve the pudding warm with warm toffee sauce and vanilla ice cream.

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