Sticky Date Pudding Recipe Taste

Notes about sticky date pudding cake. It also means this pudding keeps for days and days in the fridge and once reheated it s just like it s fresh out of the oven. Preheat oven to 350 degrees f 175 degrees c.

Camila Farah

Store separately covered in the fridge. The pudding can also be frozen for up to 3 months. Top with a circle of non stick baking paper cover with aluminium foil and tie with kitchen string to secure. Add dates and nuts. Whisk together the flour baking powder and chocolate in a small bowl and set aside.

Fold in the self rising flour and yogurt till combined. Bring water and dates to the boil in a medium saucepan. With colder nights well on their way this delicious winter warming recipe is definitely one to try a rich and flavourful sticky date pudding smothered in butterscotch sauce there appear to be hundreds of versions of this recipe available each one claiming to be the best around but i can tell you that there are a few steps to ensure that. This sticky date pudding has two parts a fudge like cake layer and a sticky butterscotch sauce that falls to the bottom. Grease 20cm x 30cm rectangular baking dish.

This makes the pudding intensely moist as well as staining the sponge to give it that signature dark brown colour rather than being a pale golden colour which many sticky toffee pudding recipes are. To serve spoon the butterscotch sauce from the bottom of the pan over top the date cake. Add the flour ground almonds spices and date mixture and beat at a low speed until just combined. Stir in the bicarb soda. Both the pudding and the sauce can be made a day ahead.

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Sift together flour baking powder salt and cinnamon. In a bowl cream 1 2 cup brown sugar and 1 tablespoon butter. Pour the batter into greased individual ramekins or 20cm square cake tin greased and lined with baking paper and bake for about 40 minutes or until cooked when tested with a skewer. Homemade whipped cream is the perfect complement so try this recipe from vintage tin. Defrost and warm individual slices in the microwave for about 30 seconds.

Spoon the mixture into the prepared pudding bowl. Preheat oven to 180 degrees c. Add the date mixtures pureed and the chopped dates into the egg mixture and mix using a wooden spoon. Grease a 12 cup muffin tin. Spoon the mixture into the prepared pudding bowl.

Grease a 12 cup muffin tin. Sift together flour baking powder salt and cinnamon. This makes the pudding intensely moist as well as staining the sponge to give it that signature dark brown colour rather than being a pale golden colour which many sticky toffee pudding recipes are. Fold in the self rising flour and yogurt till combined. Store separately covered in the fridge.