Monday, July 8, 2013

Sticky Date Pudding

How can we ever get fed up with eating sticky date pudding?! It's never going to happen. Whenever I am invited to a friend's for dinner I always take a sticky date pudding because I just know it's going to be a huge hit. It might seem a bit old hat but I don't care as it is just one of those classic desserts for winter that everyone loves.

The first time I tasted the infamous sticky date pudding was in the 90's in a little restaurant called Morgans in Darlinghurst. The chef there had a unique way of preparing his sticky date in service. He would cut a piece, place it in a caste iron frypan, pour the sauce over the top and heat it in the oven.

The result was amazing! The pudding was so gooey and rich on the inside, and crunchy and caramelised on the outside........ divine!!!

You can find my sticky date pudding in Thomas Dux Grocer, Harris Farm Markets and both Simmone Logue stores. So light the fire, cuddle up on the couch and indulge in an old favourite....... I know I will be! :)

Sticky Date Pudding with Caramel Sauce

100g brown sugar
175g self-raising flour
125ml full cream milk
1 large egg
1 tsp vanilla extract
50g unsalted butter, melted
300g chopped dates

Caramel Sauce
200g brown sugar
25g unsalted butter, cut into small cubes
500ml boiling water

  1. Preheat the oven to 190C.
  2. Butter a 1.5L pudding dish.
  3. Combine the brown sugar and flour in a large bowl.
  4. Pour the milk into a measuring jug, and beat in the egg, vanilla extract and melted butter. Pour this mixture over the brown sugar and flour mix, using a wooden spoon to stir and combine. Fold in the dates and then scrape the mixture into the pudding dish.
  5. Sprinkle the brown sugar for the caramel sauce on top and dot with the butter cubes. Pour over the boiling water. Pop the pudding dish into the oven for 45mins. The top should be springy and spongy when it's cooked. If not, leave it in the oven for a another 5-10mins. You'll find that the butter, brown sugar and boiling water will have turned into a rich, sticky caramel sauce. Serve with a scoop (or two!) of vanilla bean ice cream. Divine!

Stay warm and happy cooking,
Simmone x