After a lot of deliberation, I got to doing the Blogging Marathon #90 this month. Two reasons – this month-end, I am travelling home and I won’t be able to participate. Also, September is the mega marathon, and I won’t be able to take that month as well, considering I will still be in my holiday off-mood. So I thought, instead of giving a long break, I will jump in and do it this time. I wasn’t sure how I am going to handle it, but wanted to do it, come what may be. The first theme I chose was “Single Serve Desserts”. I had far too many ideas and it confused me all the more. I tried to keep it as simple as possible not to defeat the purpose of the theme. 😀
With everybody exercising portion control these days, desserts being made for single servings is always the best. At least, it will ensure that we have just what is given to us and not more than it. Making the Sticky Date Pudding was on my agenda for a really long time. When at the start of the year, I decided to take help with regards to my weight, the last dessert I had was this pudding. I was craving for it, so baked it one night and relished two of them with big scoops of ice cream on my own. I am still happy I did it – it really craved my sugar demons and I have lost a lot of weight and inches during the last five plus months of consistent good eating and workout. More about that, in a later post, for now let’s concentrate on this pudding…
Sticky Date Pudding is a classic Australian favorite, just like the Lamingtons are. Somehow, I have never been a fan of anything with caramel. But once during a binge TV watching session, I saw one chef bake these pudding in individual moulds and that piqued my interest. The barrel shaped brown color pudding, with the big scoop of ice cream and the sauce oozing from top to bottom had me literally salivating. I bought disposable moulds from a nearby supermarket and stocked it to use when my mood kicks in. And it did, when my head told my heart, this is the last time I follow you until further notice. 😀
When I had not much of work on a weekend night, I got to making them and they came through together rather quickly. Since these puds are had warm, you don’t even have to cool them! Once it is baked, just allow them to reach a temperature where you can eat without burning your mouth, pour the warm syrup and the super cold ice cream – and there you are, a treat! The sugar used is very minimal, even the dates I used wasn’t that sweet, so make sure to adjust the sweetness to your taste buds.
All of us really loved it. I had two, my cousin, B and HD had one each, the girls had to share one and were irritated with me for not giving them one each. Did I know, they would like it! Each time I have cooked or baked thinking they would like it, they wouldn’t touch it! Hehe… I must say the sauce was really good. No, I am not bragging, all who had it poured it again and literally cleaned the pan! If you are thinking how the caramel, dates and ice cream would be, try it! I am sure you will get converted just like I did… 🙂
- 175 gm pitted dates, chopped
- ¾ cup water
- 1 tsp baking soda
- 75 gm butter, softened
- ¼ cup brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 170 gm all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- FOR SAUCE:
- 200 ml whipping cream
- ¼ cup brown sugar
- 60 gm butter
- ¼ tsp salt
- Place dates and water and bring it to boil. Add the soda. It will start bubbling up. Switch off the flame, and set aside for 15 minutes. With a wooden spatula, break the dates till smooth.
- Preheat oven to 180 degrees. Grease 6 ramekins and set aside. Keep a roasting tray handy.
- Cream the butter and sugar till fluffy. Add eggs one at a time and beat. Beat in the vanilla extract.
- Sift together the dry ingredients. Add into the beaten mixture along with the dates mixture and fold in till combined.
- Divide equally into the ramekins, fill till ⅔ full. Keep into the tray and pour hot water into it, an inch level.
- Bake for 25 to 30 minutes till a skewer inserted comes out clean.
- Take off from the tray and cool on a rack for 10 minutes.
- Meanwhile, whisk the ingredients for the sauce into a saucepan. Cook on low flame till it is a homogenous mixture.
- Flip the pudding onto the serving plate. Generously pour the sauce. Top with a scoop of ice cream. Serve immediately.
This pudding is best when served warm.
In case you have leftovers, you can cover the cake in its mould and freeze it for upto three months. To use, thaw, warm in microwave for a minute to two, serve with sauce and ice cream.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#90.
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