chocolate-studded date pudding

Authorali
DifficultyBeginner

Description:
Sticky Toffee Pudding. The phrase its self is almost like music. I imagine this dessert present at one of the elaborate feasts described in a Harry Potter book. Partly because it’s an English classic and partly because I can imagine it nestled between treacle tarts and pumpkin pasties. If you're going to indulge in sticky date pudding, you're going to want to do it right. This cold weather comfort-food dessert with the addition of dark chocolate, is guaranteed to warm you up this winter.
Chocolate-studded date pudding
If you're going to indulge in sticky date pudding, you're going to want to do it right. This cold weather comfort-food dessert with the addition of dark chocolate, is guaranteed to warm you up this winter.

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 300 g Rabbi dates, pitted and chopped
 2 tsp bicarbonate of soda
 100 g butter, at room temperature
 275 g caster sugar
 3 eggs
 275 g self-raising flour
 1 ½ tsp ground cinnamon
 75 g dark chocolate, coarsely chopped
 75 g raw macadamias, chopped
 Double cream, to serve
1

Preheat the oven to 180C/160C fan forced. Grease a 2.5L (10 cup) baking dish with butter.

2

Place the dates and 450ml water in a saucepan. Bring to the boil. Remove from the heat, add the bicarb and stir to combine. Set aside for 10 minutes to allow the dates to soften.

3

Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the flour, cinnamon and date mixture (including soaking liquid). Stir in the chopped chocolate and macadamias. Spoon the mixture into the prepared dish. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.

4

Meanwhile, for the brandy butterscotch, place all the ingredients in a saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Bring to the boil and simmer for 1 minute or until thickened slightly. Remove from the heat and set aside to cool slightly.

5

Serve the warm pudding drizzled with the brandy butterscotch and topped with double cream.

Ingredients

 300 g Rabbi dates, pitted and chopped
 2 tsp bicarbonate of soda
 100 g butter, at room temperature
 275 g caster sugar
 3 eggs
 275 g self-raising flour
 1 ½ tsp ground cinnamon
 75 g dark chocolate, coarsely chopped
 75 g raw macadamias, chopped
 Double cream, to serve

Directions

1

Preheat the oven to 180C/160C fan forced. Grease a 2.5L (10 cup) baking dish with butter.

2

Place the dates and 450ml water in a saucepan. Bring to the boil. Remove from the heat, add the bicarb and stir to combine. Set aside for 10 minutes to allow the dates to soften.

3

Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the flour, cinnamon and date mixture (including soaking liquid). Stir in the chopped chocolate and macadamias. Spoon the mixture into the prepared dish. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.

4

Meanwhile, for the brandy butterscotch, place all the ingredients in a saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Bring to the boil and simmer for 1 minute or until thickened slightly. Remove from the heat and set aside to cool slightly.

5

Serve the warm pudding drizzled with the brandy butterscotch and topped with double cream.

chocolate-studded date pudding

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