Sticky Date Pudding
Category
Desserts
Cuisine
United Kingdom
Author:
Ayse
Servings
9
Prep Time
30 minutes
Cook Time
30 minutes
Many of you know the story of me going to Hecho en Mexico, and finding the best sticky date pudding I have ever had, only for my partner to eat more than half of it and then for the restaurant to take it off their menu.
Thankfully while scrolling Instagram I found Moribyan's sticky date recipe. So moist and rich in flavour, it will have you craving it.
Ingredients
Cake
-
225g Dates
-
1 cup boiling milk
-
1 teaspoon bicarbonate soda
-
100g unsalted butter, softened
-
½ cup brown sugar
-
2 eggs
-
1 teaspoon vanilla essence
-
1 ⅓ cups plain flour
-
1 teaspoon baking powder
-
½ teaspoon salt
Toffee Sauce
-
75g unsalted butter
-
230g thickened cream
-
¾ cups brown sugar
-
1 teaspoon vanilla essence
Directions
Preheat oven to 175 degrees Celsius on fan bake. If you don’t have a fan bake option preheat the oven to 195 degrees Celsius
Into a bowl, add your cut dates, boiled milk and bicarbonate soda and mash together into a paste.
Once the date mixture is mashed, add eggs, softened butter, brown sugar, and vanilla essence until combined.
Then add plain flour, baking powder and salt until batter forms
Spray tin with canola oil or butter tray to avoid sticking
Transfer the batter to the pan and bake in the oven for 30 - 35 minutes or until the toothpick comes out clean.
While the cake bakes, start the toffee sauce by adding thickened cream, brown sugar, butter, and vanilla essence into a saucepan over medium heat for 3-4 minutes or until thickened.
Once the cake is baked, use a toothpick to poke wholes all over.
Then pour the toffee sauce over the cake to allow the cake to soak the toffee.
Optional to serve with more toffee sauce, ice cream, or cream.
Recipe Note
Recipe credit to Moribyan. Follow her on Instagram and YouTube.