Despite the name… this Australian Sticky Date Pudding recipe wins hands down every time I make it. The awesome cook, Naarah from Alabaster Box gave me the recipe… which I think was passed onto her by her mum. So I have no idea who to give true credit to for coming up with the recipe… all I know its GOOD!
250g pitted dates
1 cup water
1 tsp bicarb soda (Baking Soda in the US)
1 tsp vanilla
1 cup caster sugar
1 1/4 cup plain flour sifted
3 tbsp cocoa sifted
100g white chocolate melts
1 cup brown sugar
200ml cream (+ some extra to whip up to serve with)
Preheat oven to 180C/365F and prepare either a 28cm x 18cm tin or muffin trays. I often double the recipe for parties.
Chop dates up finely.
Bring dates and water to boil and then simmer for 10mins until dates are soft and liquid is absorbed
Cool and stir in vanilla and bicarb soda
Cream butter and sugar
Add eggs slowly
Fold in date mixture and combine sifted flour and cocoa.
Bake 25 – 30mins.
METHOD FOR SAUCE
Combine butter, white melts, brown sugar and cream on low/med heat and melt together until becomes a creamy caramel sauce.
*If I double the recipe I don’t normally double the sauce. There tends to be enough spare with just one batch!
To serve – place heated piece of pudding on a plate, drizzle caramel sauce on top and then serve with a dollop of cream and sprinkle with some shaved chocolate.