Sticky Date Pudding

1 ½ c. chopped dates
1 c. Boiling water
1 t. coffee powder 1 t. vanilla essence
2 t. baking soda
100 g. butter
75 g. rice bran oil or any cooking oil
¾ c. brown sugar
3 eggs, lightly beaten
1 3/4 c. self raising flour

100 g. butter
1/3 c brown sugar
1/3 c. fresh cream

Place the chopped dates and water in a pot and boil for 10 minutes. Add butter, oil, vanilla essence, coffee, baking soda and eggs and beat with a wooden spoon.
Transfer the mixture in a large bowl and sift in the flour and stir well until light and fluffy.
Pour the mixture into a well greased and floured round oven proof pudding dish or baking tin.
Bake at 180 deg C for 30 minutes or until a skewer inserted into the pudding comes out clean.
Allow the pudding to stand for 10-15 minutes while preparing the sauce.

In a saucepan simmer together the brown sugar, butter and fresh cream for 3-5 minutes or until creamy.
Turn the pudding out onto a serving heatproof dish, pour the sauce on top and place under a hot grill for 3-5 minutes until the sauce starts to caramelized and serve with whipped fresh cream on the side or ice cream.

On the photo below I doubled up the mixture for a bigger pudding for 8-10 servings.




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