Saturday, September 29, 2012

Sticky Date Pudding..

OMG..I spent the hole hour trying to find where is the recipe for this pudding..almost gave up..ahaa just found it in my was hand written..that is why it is not in my computer....very forgetful of me..this is a nother of Rima's recipe so that is why it was handwritten..uhmmm better late than never. To me this pudding is best eaten a day later when the butterscotch has seeped through and make the pudding better tasting..I think I took off too much sugar from the recipe that it tasted a bit bland ( did not wait for a day to try.LOL)

The recipe compliment of Rima is as follows:

250 gm of pitted dates, chopped 
1 tsp Bicarb soda
1 1/2 cup boiling water
125 gm butter, softened
1 cup brown sugar
1 tsp vanilla extract 
2 eggs
1 3/4 Self Raising Flour, sifted ( used AP flour + 1 tsp baking powder)

Butterscotch  sauce
90 gm brown sugar
120 ml thickened cream
80 gm butter

1. Preheat oven to 180 C. Grease and line the base of a 7 cm deep and 22 cm ( 9 inch) cake pan.
2. Place dates and baking soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes ( Boil water and dates and once it starts to boil. Turn off heat and add baking soda. Let it stand for 20 minutes or till lukewarm to touch.
3. Using a mixer, beat sugar, butter and vanilla essence until pale and creamy. Add eggs, one at a time, beating well after each addition. using a metal spoon, fold through date mixture and flour until well combined.
4. Spoon mixture into a prepared cake pan. Bake for 35-40 minutes or until skewer comes out clean. Turn onto a plate.
5. To make the sauce, combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium low. Simmer for 2 minutes.
6. Pierce pudding all over with a skeer. Pour 1/2 cup of warm sauce over arm pudding. Stand for 10 minutes. Cut into wedges, serve with remaining sauce.. 

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