This dense, sweet and moist cake is a contender for my all time favourite dessert. Sticky Date Pudding was one of those dessert I never wanted to try when I was a kid (Dates? ewwww fruit is gross, amiright?) boy, was I wrong!
This recipe is quick and easy enough to whip up after dinner and most of the ingredients (maybe apart from the dates) are a pantry staple which means it’s (probably) cheap to make!
Sticky Date Pudding
What you’ll need for the Pudding:
- 250g pitted dates, chopped / halved
- 400mL water
- 1 t baking soda
- 75g unsalted butter
- 1 C self-raising flour
- 1 C brown sugar
- 2 eggs, lightly beaten together
What you’ll need for the Sauce:
- 200mL cream
- ½ cup brown sugar
- 60g unsalted butter
- Thick cream or whipped cream, to serve (optional)
Method for the Pudding
- Preheat your oven to 180°C, fan bake.
- Grease a square tray (20cm x 30cm is good).
- Place chopped dates and water in saucepan and bring to boil at a medium to low heat.
- Add baking soda (expect fizzing or bubbles to appear), then add butter. Stir slowly until butter melts.
- Stir in flour, sugar and eggs and combine.
- Pour into prepared dish and bake for 20 – 25 minutes. Test that it is cooked through by using a skewer or clean knife inserted into the centre of the cake – if it comes out clean it’s ready!
- Take out of the oven and keep in the tray, allowing it to cool 10 minutes.
- Place on a wire rack to cool down further.
Method for the Sauce
- This is so simple! Add cream, brown sugar and butter into a pot and heat on a low heat until butter melts.
To serve, cut cake into squares, pour over sauce and add cream if so desired!