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Traditional Sticky Date Pudding




Source of Recipe


Western Star E-meals Issue 110


List of Ingredients




200g Dates, dried or fresh preferably, pitted and chopped
1 Cup Water
1 Tsp Bicarbonate Soda
100g Western Star Butter
2/3 Cup Castor Sugar
2 Eggs, lightly beaten
1 Tsp Vanilla Essence
1½ Cups Self-Raising Flour
1 Cup Soft Brown Sugar
½ Cup Cream
100g Western Star Butter




Recipe



Preheat the oven to 180C. Lightly grease and line a 20cm square cake tin.

Combine the dates and water in a small pan and bring to the boil, then remove from the heat. Stir in the soda and set aside to cool to room temperature.

In a mixing bowl, beat together the butter and sugar using electric beaters until light and creamy. Add the eggs gradually making sure they are well mixed in, and then add the vanilla essence.

Using a large spatula, fold in the flour and dates with liquid and stir until just combined. Pour into the prepared tin and bake for 50 minutes or until a skewer comes out clean. Leave for 10 minutes before turning out.

Meanwhile in another small pan, combine the brown sugar, cream and butter until it melts and dissolves, bringing to the boil and then reducing to a simmer for 2 minutes.

To serve, cut the pudding into wedges, and top with some of the sauce. Serve immediately with a good dollop of ice cream or cream.