sticky date puddings with caramel sauce

Authorali
DifficultyBeginner

Description:
Sticky Date Pudding – you’re my favorite and always will be. Also known as Sticky Toffee Pudding, the simple trick that makes all the difference is to pour some caramel sauce over the warm cake when it comes out of the oven. It makes it ultra moist and gives it that intense dark color. Plus, more sauce to serve, of course! Finish off your winter feast with these delicious Sticky date puddings with burnt caramel sauce.
Sticky date pudding with caramel sauce
Sticky Date Pudding – you’re my favorite and always will be. Finish off your winter feast with these delicious Sticky date puddings with burnt caramel sauce.

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 2 cups Mazafati dates, pitted and finely chopped
 One cup boiling water
 1 tsp bicarbonate of soda
 125 g butter, softened
 ¾ cup brown sugar
 3 eggs
 One cup self-raising flour
 ½ cup plain flour
 1 tsp ground cinnamon
 Double cream, to serve
1

Preheat oven to 180C/160C fan-forced. Grease 8 holes of 2 x 6-hole, 3/4-cup-capacity Texas muffin pans. Line base of each hole with a round of baking paper.

2

Combine dates, boiling water and bicarbonate of soda in a large heatproof bowl. Set aside for 10 minutes to soak.

3

Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition until just combined. Stir in combined flours, cinnamon and date mixture. Spoon evenly among prepared holes. Bake for 20 to 25 minutes or until a skewer inserted into the centre of 1 pudding comes out clean. Set aside for 10 minutes to cool.

4

Meanwhile, make Burnt caramel sauce Place caster sugar in a large, deep frying pan over medium-high heat. Cook, stirring constantly with a wooden spoon, for 6 to 8 minutes until sugar melts and caramelizes to a dark brown. Remove from heat. Carefully pour in the cream (mixture will spatter at this stage). Add salt and butter. Return to low heat. Cook for 5 minutes or until toffee dissolves and sauce thickens slightly.

5

Transfer puddings to serving plates. Drizzle with hot caramel sauce. Serve with double cream.

Ingredients

 2 cups Mazafati dates, pitted and finely chopped
 One cup boiling water
 1 tsp bicarbonate of soda
 125 g butter, softened
 ¾ cup brown sugar
 3 eggs
 One cup self-raising flour
 ½ cup plain flour
 1 tsp ground cinnamon
 Double cream, to serve

Directions

1

Preheat oven to 180C/160C fan-forced. Grease 8 holes of 2 x 6-hole, 3/4-cup-capacity Texas muffin pans. Line base of each hole with a round of baking paper.

2

Combine dates, boiling water and bicarbonate of soda in a large heatproof bowl. Set aside for 10 minutes to soak.

3

Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition until just combined. Stir in combined flours, cinnamon and date mixture. Spoon evenly among prepared holes. Bake for 20 to 25 minutes or until a skewer inserted into the centre of 1 pudding comes out clean. Set aside for 10 minutes to cool.

4

Meanwhile, make Burnt caramel sauce Place caster sugar in a large, deep frying pan over medium-high heat. Cook, stirring constantly with a wooden spoon, for 6 to 8 minutes until sugar melts and caramelizes to a dark brown. Remove from heat. Carefully pour in the cream (mixture will spatter at this stage). Add salt and butter. Return to low heat. Cook for 5 minutes or until toffee dissolves and sauce thickens slightly.

5

Transfer puddings to serving plates. Drizzle with hot caramel sauce. Serve with double cream.

sticky date puddings with caramel sauce

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