The Best Sticky Date Pudding

• Vegetarian

• Produce

  • 1 cup Dates

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1 1/4 cup Brown sugar
  • 1/2 cup Caster sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 1/4 cup Plain flour
  • 1 tsp Vanilla

• Dairy

  • 1 stick Butter
  • 3/4 cup Butter
  • 2/3 cup Heavy cream

• Liquids

  • 1/2 cup Water

Found on thesugarhit.com

Description

Ingredients

• 1 cup (170g) dates
• ½ cup (125ml) water
• 1 stick (100g) butter
• 1 + ¼ cup (185g) plain flour
• ½ cup (110g) caster sugar
• ½ cup (110g) brown sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp baking powder
• 2 eggs
• ¾ cup (150g) brown sugar
• ¾ cup (150g) butter
• ⅔ cup (175ml) heavy cream
• 1 tsp vanilla

Directions

• Preheat the oven to 180C/375F and grease a 9x9in (24x24cm) dish. (or any dish of approximately the same size).
• Roughly chop the dates and put them in a saucepan with the water. Bring to the boil, leave for about 30 seconds, and then turn off the heat.
• In a stand mixer, cream the butter until it is light and fluffy. Add the flour, sugars, spices and baking powder, and mix until everything is combined and sandy-looking.
• Add in both eggs and mix until just combined. Add the dates and water, and mix again until everything is smooth and combined.
• Scrape the batter into the baking dish, and place into the oven for 20-25 minutes, or until the cake springs back when lightly touched.
• While the cake is baking, make the sauce by combining all the ingredients in a saucepan and bringing them to the boil (I use the date saucepan). Boil for about 1 minute, and then set aside to cool slightly.
• When the sponge is ready, drizzle over about ¼ of the sauce, and then serve warm with the rest of the sauce to pour over as you go! Perfect with ice cream, or double cream.