I cannot take credit for
such a delight. Friends of ours had us over for dinner and Mr Chef cooked up a delightful
dinner as always but it was the desert this time around that simply knocked my
socks off. It was so light and moist and full of flavour. So I practically begged for the recipe and hounded
him until he gave in ;0)
The first time using this
sticky date pudding recipe I discovered how amazing it was. It turned out wonderfully
and it was so easy to make. Everyone I have made it for since loves it and so with it being just to delicious for me to keep to
myself here it is for you all to enjoy..
Ingredients
(serves 8)
©
250g
pitted dates, chopped
©
1
teaspoon bicarbonate of soda
©
1 1/2
cups boiling water
©
125g
butter, softened
©
1 cup
brown sugar
©
1
teaspoon vanilla extract
©
2 eggs
©
1 3/4
cups White Wings Self-Raising Flour, sifted
©
Caramel sauce
©
1 cup
brown sugar
©
300ml
thickened cream
©
1/2
teaspoon vanilla extract
©
60g
butter
Method
- Preheat oven to 180°C.
Grease and line the base of a 7cm deep, 22cm (base) cake pan.
- Place dates and bicarbonate
of soda into a bowl. Pour over boiling water. Allow to stand for 20
minutes.
- Using an electric mixer,
beat butter, sugar and vanilla until pale and creamy. Add eggs (1 at a
time) beating well after each addition. Using a large metal spoon, fold
through date mixture and flour until well combined.
- Spoon mixture into prepared
cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the
centre comes out clean. Turn onto a plate.
- Make sauce Combine all
ingredients in a saucepan over medium heat. Cook, stirring often, until
sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.
- Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.
I hope you all enjoy..
YKylie
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