Good Ole Sticky Date Pud

I've been so caught up in life lately that the blog has gone a little haywire. Food blogging? Hmm. Isn't that why I started this blog?  Seems timely for a foodie post. And a reminder has come from where I least expect. Twas ages ago I posted my sultana cake, longer when I posted pavlova and longer still  the chocolate mud cake.

My stats show a tremendous amount of traffic goes to the choc mud cake and surprisingly a good number to the sultana cake.  But lately the comments of affirmation re these recipes have been lovely. When people tell me they've made my recipe for a friend or a sister's wedding, then posting seems worthwhile.

"Fuddyduddy" has enjoyed success with my pav and the choc mud cake sounds like it was a real hit. And then I'm asked do I have a good recipe for sticky date pudding. Do I!! You bet I do! It's been years since I've made this oldie but a goodie. Funnily enough I don't think I ever blogged the recipe.

And so on this dreary Monday, you guessed it, I revisited sticky date pud.  Instead of baking whole in a cake tin, I felt a little 'Mastercheffery' and baked them individually. Holey dooley. I'm biased, but they looked pretty good to me. Taste? Oh wow. I couldn't believe how good this dessert can be albeit rather deadly on the waistline. Hang on. I think I just now realised why I haven't made it for sooo long. Waistline!! Oh well. You only live once.



Sticky Date Pudding
(loosely based on recipe from Family Circle)

200gm dates, pitted & chopped
1 tsp bicarbonate of soda
100gm unsalted butter
2/3 cup caster sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups self-raising flour
1/2 tsp mixed spice
2 tbsp milk

Caramel Sauce
1 cup brown sugar
1/2 cup thickened cream
100gm unsalted butter

Method:

• Prepare the baking tin or individual baking vessels; grease & line the base with baking paper.
• Combine dates with 1 cup of water in a small saucepan. Slowly bring to boil; remove from heat. Stir in bicarb soda; set aside to cool.
• Using electric beaters, beat the butter, sugar & vanilla extract till light & creamy.
• Add eggs, one at a time, beating well after each addition.
• Using a spatula, pour in the cooled dates, sifted flour & mixed spice & milk into the creamed mixture Mix with spatula till thoroughly incorporated.
• Pour into tin or spoon into smaller baking pots; bake whole cake  approx. 45 -50mins in a preheated oven at 170degrees Celcius. Bake smaller pots for about 15-20mins. 
• Leave in tins for at least 10mins. Turn out.

To make the caramel sauce:

• Combine sugar, cream & butter in a small pan; stir till butter melts & sugar dissolves. Bring to the boil; reduce heat; simmer another 2 minutes. Set aside; skim away any whitish skin from the top or sides of the caramel if desired. It's only for a flawless look; the taste is fine. 
• Take note this sauce turns into a solid when put in fridge. It's velvety, wonderfully wicked and most delicious. Give it a few zaps in the microwave to turn into a warm sauce, allowing you to drizzle lusciously over the cake. 
• I hate to say it, but you really need a nice, thick cream to serve with the caramel covered date cake. 
• Take your time & enjoy slowly.