Thursday, October 14, 2010

Sticky Date Pudding-Yum yum.

Pregnancy cravings have hit and I had to satisfy one with some baking. After some web surfing I found this recipe and had to try it.

Serves 8-12
200g pitted dates, chopped 
1¼ cups water 
1 teaspoon bicarbonate of soda 
60g butter, softened 
3/4 cup caster sugar 
2 eggs 
1 cup self-raising flour 
75g (3 rows) Cadbury Dark Cooking Chocolate, grated
1 cup thickened cream 
1 cup firmly packed brown sugar 
200g butter

1. Preheat the oven to 180°C. Place the dates and water in a saucepan and bring to the boil.
2. Remove from the heat, stir in the soda, and stand for 5 minutes. Purée until smooth.
3. Cream the butter and caster sugar. Add the eggs, one at a time, and beat well.
4. Fold in the flour, then the puréed dates, followed by the chocolate.
5. Pour the mixture into a greased and lined 21 cm round pan (or six to eight individual moulds - muffin trays are ideal). Bake for 55 minutes (25 minutes for individual ones).

Competed mixture
Ready for the oven

6. Prepare the sauce by placing the cream, brown sugar and butter in a saucepan. Stir over a low heat until the sugar dissolves. Bring to the boil, then reduce the heat and simmer for 5 minutes.
Making the sauce
7. Remove the pudding from the oven and stand for 10 minutes. Turn out onto a baking tray. Pour over enough of the sauce to cover the top of the pudding. Return to the oven for 5 minutes.
8. Dust the pudding with icing sugar and serve with remaining sauce, accompanied with cream or ice cream.

Note: This pudding can be kept for 1 week in the fridge. Heat single serves with sauce poured over in the microwave on High (100% power) for approximately 1 minute.
Cooked to perfection!
I used our muffin tin and I'm super happy with the size of the puddings-even better they taste amazing!

Complete with sauce-delicious!

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