A sticky date pudding recipe that your guests will LOVE!
Sticky date pudding and cold weather go together so well. In the fall I love the smell of banana bread made with self rising flour wafting through my kitchen. In lemon season I make a lemon drizzle cake that brings an amazing lemon smell to the house!
2 eggs, lightly beaten
1 cup dates, chopped
3/4 cup self-raising flour
1/2 cup dessicated coconut
1/2 cup soft brown sugar, firmly packed
1/4 cup all-purpose/ plain flour
1/4 cup golden syrup
1/4 cup orange juice
1/2 teaspoon bicarbonate of soda
1 cup cream
1/4 cup soft brown sugar, firmly packed
2 tablespoons golden syrup
Preheat oven to 180 degrees Celcius (moderate).
Grease a deep square baking dish.
Line the base and sides of dish with baking paper.
In the base of the baking dish, sprinkle 2 tablespoons of dessicated coconut and 2 tablespoons brown sugar.
In a large bowl, sift the flours and bi-carb soda.
Add remaining coconut and make a well in the centre.
In a skillet, combine remaining sugar, butter, golden syrup, dates and orange juice.
Stir over a medium heat until sugar is dissolved and butter has completely melted.
Remove pan from heat.
Fold the date mixture into the dry ingredients.
Add eggs and stir.
Continue stirring until mixture is smooth.
Pour sticky date pudding mixture into baking dish.
Bake at 180 degrees C for approximately 35 minutes (test with skewer).
When cooked, leave the pudding in the baking dish for a few minutes to rest before turning out onto a plate.
To stay with the date theme, try making my date scones if you don’t have enough time to make this pudding.
In a small saucepan, combine all ingredients.
Stir over a low heat until sugar has completely dissolved and butter has melted.
Stir for another couple of minutes.
Serve immedately over slices of hot sticky date pudding.
To garnish, sprinkle a small amount of sifted icing sugar over sauce, and serve with a scoop of icecream and a small sprig of mint.