It’s been a while since my last post, but it isn’t because I haven’t been trying new and interesting recipes; it’s because I haven’t had the time or energy to post about it afterwards. I’ve got one more week until holidays and I’m really hanging out for it! The last few weeks have really been a blur of exam marking, report writing and now, parent teacher interviews.
Some friends of ours just had their third baby (and that really looks even more exhausting than anything I’m dealing with!) so we popped over last night with a meal to give them a bit of a break. As well as cooking up a hearty dinner, I decided to make them some dessert as they are always cooking nice desserts for us. I decided to make this sticky date pudding as it takes hardly any effort and you end up with an rich, indulgent and warming dessert, perfect for winter.
I don’t really like dates much, but a few years back, a colleague convinced me that I would like sticky date pudding even if dates weren’t my thing. So I found a small cookbook in the back of my shelves (it’s the Women’s Weekly Old Fashioned Desserts in case you were wondering) and decided to try it. It is really easy to make as everything gets whizzed up in a blender and then you just pour it into your cake tin. It does take a little while to bake in the oven, but it’s worth the wait. You should definitely have it while it’s warm and then serve it with cream or ice cream, drizzled with the decadent and addictive butterscotch sauce (which is also super easy to make). This has to be one of my favourite desserts now!
Sticky date pudding
1 1/4 (200g) pitted dried dates
1 1/4 C (310mL) boiling water
1 tsp bicarbonate of soda (baking soda)
50g butter, chopped coarsely
1/2 C (100g) firmly packed brown sugar
2 eggs, beaten lightly
1 C (150g) self-raising flour
Preheat oven to 180 degrees Celsius (of 160 degrees Celsius if fan forced). Grease deep 20cm-round cake pan; line base with baking paper.
Combine dates and the water in medium heatproof bowl. Stir in baking soda; stand 5 minutes.
Blend or process date mixture with butter and sugar until pureed. Add eggs and flour; blend or process until just combined. Pour mixture into prepared pan.
Bake, in oven, about 1 hour (cover with foiled if pudding starts to over-brown). Stand 10 minutes; turn onto serving plate. Serve warm with butterscotch sauce.
3/4 C (150g) firmly packed brown sugar
Combine ingredients in a medium saucepan; stir over low heat until sauce is smooth and slightly thickened.
Note: both the pudding and sauce can be made a day ahead; store, covered separately, in the refrigerator. You can freeze the pudding for up to three months. Defrost and warm in the microwave while making the butterscotch sauce.