Sticky Date Pudding

Photo: My Fare Lady

Ingredients

3 cups /4 fresh orange juice

Zest of an orange

180 grams dates (chopped)

1 teaspoon vanilla extract

3 teaspoons /4 bicarb soda

90 grams unsalted butter, room temperature

100 grams caster sugar

50 grams brown sugar

2 eggs, lightly beaten

180 grams self raising flour

1 teaspoon cinnamon

12 wholes walnuts

Sauce:

150 grams brown sugar

140 grams unsalted butter

1/2 cup cream

1 teaspoon vanilla

Preparation

Preheat oven to 180 degrees celcius

Butter & flour 6 1 cup moulds or 12 ½ cup moulds

Put the orange juice into a medium saucepan & bring to a boil, remove from heat & add the dates, zest, vanilla & bicarb soda. Stir to combine, set aside to cool.

In a mixing bowl cream the butter & 2 sugars until light & fluffy, then slowly drizzle in the beaten eggs.

Sift the flour & cinnamon over the top of the butter & sugar mixture & lightly fold it in, now fold in the date mixture.

Divide the mixture evenly into the moulds filling them 3/4 full, if you fill them to the top, they may spill over as this batter is very light & airy.

Bake in preheated oven for 25 mins, but check them after 20 mins, all ovens are different.

Cool them in the moulds for about 5 mins before turning them out. You may need to use a blunt knife to ease the puddings from the mould.

To serve them place a pudding upside down on a plate, place a whole walnut on top & spoon over the sauce, add some cream on the side if you like.

Sauce:

Put all the ingredients into a saucepan & stir until butter has melted, then bring to a boil & boil for 3 mins.

Note:

If your puddings develop a dome on top, just slice off a little so they don’t wobble on the plate.

I used 1/2 cup moulds for this recipe, I’ve also baked them in cupcake tins with paper liners.

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About

These puddings can be made ahead of time. I wrap them individually in plastic wrap and freeze them. When you want to eat them just take them out of the freezer and bring to room temperature or put them in the microwave for about a minute, these are best served hot oozing with caramel sauce on a cold winter night, or just have them cold with a cuppa.