Sticky Date Pudding
Servings 6
Ingredients
- 175 gm pitted dates chopped
- 3/4 cup water
- 1 tsp baking soda
- 75 gm butter softened
- 1/4 cup brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 170 gm all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- FOR SAUCE:
- 200 ml whipping cream
- 1/4 cup brown sugar
- 60 gm butter
- 1/4 tsp salt
Instructions
- 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 2/3 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.
Notes
You can bake this in one 8 inch tray, to cut and serve.
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.
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.