Sticky Date Pudding


I love sticky date pudding & this one I found in an old recipe book I’ve had for a few years. The recipe is by Belinda Jeffery when she was on Better Homes & Gardens.

Ingredients:

3 / 4 cup fresh orange juice

Zest of an orange

180g dates (chopped)

1 tsp vanilla extract

3 / 4  tsp bicarb soda

90g unsalted butter, room temperature

100g caster sugar

50g brown sugar

2 eggs, lightly beaten

180g self raising flour

1 tsp cinnamon

6 – 12 whole walnuts

 

Preperation:

Preheat oven to 180 degrees celcius

Butter & flour 6 1 cup moulds or 12 ½ cup moulds

Put the orange juice into a medium saucepan & bring to a boil, remove from heat & add the dates, zest, vanilla & bicarb soda. Stir  to combine, set aside to cool.

In a mixing bowl cream the butter & 2 sugars until light & fluffy,  then slowly drizzle in the beaten eggs.

Sift the flour & cinnamon over the top of the butter & sugar mixture & lightly  fold it in,  now fold in the date mixture.

Divide the mixture evenly into the moulds filling them 3/4 full, if you fill them to the top, they may spill over as this batter is very light & airy.

Bake in preheated oven for 25 mins, but check them after 20 mins, all ovens are different.

Cool them in the moulds for about 5 mins before turning them out.  You may need to use a blunt knife to ease the puddings from the mould.

To serve them place a pudding upside down on a plate, place a whole walnut on top & spoon over the sauce, add some cream on the side if you like.

Sauce:

150g brown sugar

140g unsalted butter

½ cup cream

1 tsp vanilla

Preperation:

Put all the ingredients into a saucepan & stir until butter has melted, then bring to a boil & boil for 3 mins.

Note:

If your puddings develop a dome on top, just slice off a little so they don’t wobble on the plate.

I used 1/2 cup moulds for this recipe, I’ve also baked them in cupcake tins with paper liners.

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