• Sticky date pudding

    by  • October 24, 2012 • Dessert, Snacks • 2 Comments

    One of my favourite desserts growing up was sticky date pudding.

    cooked with caramel and double cream

    This may be surprising given I hated dates (crazy child), but something about the moist springy cake with rich gooey sauce just worked. So for my birthday this year, I decided we needed to have sticky date pudding instead of cake.

    date mixI looked at a few recipes and eventually settled on the laziest option where I didn’t have to cook the dates before hand. Good choice. After a few minor adaptions, this recipe worked beautifully. The people loved me!

    unmixed batter

    And by people I mean my family and our favourite temporary housemate (er, only housemate, but still our favourite! We miss you Jono). But I digress. The people who ate the pudding loved me. Then I was so impressed with myself that I told possibly everyone I know about this amazing sticky date pudding I’d made, but then didn’t have any to share. Those people probably didn’t love me.

    batter

    But maybe it was worth it. As I didn’t have to share it with them.

    caramel sauce

    My sister said this was quite probably the best dessert she’d ever eaten. And that’s saying something, as she normally doesn’t even rate sticky date pudding (she’s more of a cheesecake kinda girl). But this was good enough to surpass even cheesecake to her. Whoa.

    cooked date cake

    It’s surprisingly light for an almond meal cake, lovely and moist from the yoghurt and can have the perfect sweetness for your taste by adjusting the amount of sauce. It’s super satisfying and nutrient dense too.

    cooked with caramel

    It’s gluten free, grain free and high in healthy fats from the nuts and yoghurt.

    cooked served up with caramel

    Sticky date pudding

    Serves 12, Adapted from the Gluten Free Kiwi

    Ingredients

    Cake – the cake alone makes a lovely tea cake!

    2 cups pitted medjool dates
    1/3 cup boiling water
    100g butter
    3 eggs
    1/3 cup yoghurt
    2 ½ cups almond meal
    1 ½ tsp baking soda

    Caramel sauce (I find this amount of sauce makes extra)

    200 g butter
    1 cup honey or maple syrup (300g)

    Method
    Preheat your oven to 150°C/300°F and line a cake tin or muffin tins with baking paper. Mix the dates with the bowling water and blend them in a food processor or blender (or by hand or immersion blender).

    Beat the butter and add the eggs. Add the dates and the yoghurt and mix. Mix through the almond meal and baking soda.

    Pour into the prepared pan and bake for about 1 hour for a cake, or 20 minutes for muffins until golden brown and springy to touch. Check for doneness with a skewer.

    Meanwhile, make the caramel sauce by melting the butter and honey or maple syrup over the stove. Bring to a slow boil, stirring. The hotter you let it go, the stickier the caramel will become. The longer you stir the more mixed it will get and the more melded the flavour. 10 to 15 minutes should be sufficient. You can store this in the fridge, heating before serving.

    Serve pieces of cake with caramel sauce and double cream or homemade vanilla icecream and if in season, fresh strawberries.

    Notes and suggestions: Make it in muffin tins for individual serves and store them in the freezer. Make just the cake for a breakfast or tea cake.

     

    What’s your favourite dessert?

     

    This post is part of Pennywise Platter, Fight back Friday, Monday Mania, Slightly Indulgent Tuesday and Fat Tuesday.

    2 Responses to Sticky date pudding

    1. October 31, 2012 at 1:48 am

      These look wonderful! I’ve never tried sticky date pudding before, but I love dates and I will have to try this soon.

    2. Jonathan Wheeler
      November 2, 2012 at 1:50 am

      Mmm….best food I have ever eaten. Thank Steph!

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