Images by Yasmin
(serves 6-8)
I have always loved caramel flavoured treats and desserts, and recently at a friends house I was reminded of one of my favourites; Sticky Date Pudding. This dessert was so delicious that I promised myself that I would make it again soon. So when the occassion arose, I jumped at the chance to offer this twist to a classic; Sticky Toffee Pudding. Although it almost turned out as a disaster because I forgot to fold in the flour, this dessert will serve everybody's cravings for sweet and scrumptious. I served this cake as a welcome home dessert for my sister, Alana, who has been in Japan for the past three months and is homesick for my cooking! What separates this dessert from the original is that it has more dried fruit, not as many basic cake ingredients, and a new and improved sauce, Sticky Toffee Sauce. I loved this dessert and I know you will too! Did you know that dates are old fruits from the holy land that grow on Date Palms?
Pudding:
- 75g sultanas
- 150g stoned dates, chopped
- 1 tsp bi-carb soda
- 25g butter
- 200g soft light brown sugar
- 2 eggs
- 200g SR flour
- 25g butter
- 17ml double cream
- 200g soft light brown sugar
Method:
Preheat oven to 180'C fan-forced. Grease a 20cm round cake tin.
To make pudding, put the sultanas, dates and bi-carb soda into a heatproof bowl. Cover with boiling water and leave to soak. Put the butter into a separate bowl, add the sugar and mix well. Beat in the eggs, then fold in the flour. Drain the soaked fruit, add to the bowl and mix.
Spoon the mixture evenly into the prepared cake tin. Bake for 25-35 minutes, or until skewer inserted comes out clean. Remove from oven and turn out onto wired racks to cool if not serving immediately.
About five minutes before the end of the cooking time, make the sauce. Melt the butter in a saucepan over a medium heat. Stir in the cream and sugar and bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes.
Turn out the pudding onto a serving plate and either pour over the sauce or place in a jug and allow guests to serve themselves. Serve with whipped cream or unwhiped cream drizzled on or ice-cream or custard (optional).
Sounds delicious! I love dates and dried fruit in general. I don't have a recipe for this yet so I'm great to add it to my folder.
ReplyDeletePs. I made a recipe you might like Yas, it's got a lot of citrus in it! http://bakingwithfrench.blogspot.com/2011/02/lemon-curd-filled-friands.html
Oh this is something I've always wanted to try though it's not common in the US. Or maybe especially because of that 8).
ReplyDeleteI have never heard of this but it sure looks good!! I dropped by yeaterday, but was waiting to comment till you got a picture up. I guess you are having trouble with it, though. Anyway, don't really need one, I can visulize this in my head, and almost taste it. Oh, we can't get double cream here, maybe sour cream would work. Or half sour cream and half cream.
ReplyDeleteWell a picture can tell 1000 more words about this recipe than I can express! It is just too good for words!
ReplyDeleteI'm not sure if sour cream would work because you need to make a sweet sauce, but definately normal thickened cream would work (half cream). That is what I used, even though the recipe said otherwise!! (I improvised!!)
I know other recipes for butterscotch/toffee sauce that don't even need cream. I suppose it just depends on what flavours blend well together and what you have in the cupboard!
Enjoy! Thanks for commenting everybody!
Oh my this looks so great. I made sticky toffee pudding once, ages ago, and it was quite yummy. That first photo, with the melty ice cream and caramel...ungh...
ReplyDeletehttp://film-food.blogspot.com/