Today I shall share with you a recipe that allows you to make 12 pieces of pudding for around the same $10 you would spend on a single piece in a restaurant or bakery! I love Sticky Date Pudding, especially if it has a slight drizzle of Toffee Sauce over it. This recipe makes a delightfully moist pudding that is simply irresistible. The bicarbonate of soda in the poaching liquid dissolves the dates’ skins so that you get a silky smooth batter. The Toffee Sauce is exceptionally tasty because with the addition of the savoury sea salt and Q.B.B. ghee, the sweetness is given an extra boost and can be tasted definitively.
Preparation time: 20 minutes
Cooking time: 25 minutes
180 g pitted dates, sliced or diced
250 g boiling water
1 teaspoon bicarbonate of soda
100 g Q.B.B. ghee, room temperature
130 g brown sugar
2 large eggs, lightly beaten
150 g self-raising flour
4 g ground ginger
TO MAKE TOFFEE SAUCE
150 g Q.B.B. ghee
1/2 teaspoon sea salt
200 g thickened cream
250 g dark brown sugar
- Preheat oven to 180°C.
- Place the dates, water and bicarbonate of soda into a large mixing bowl and allow to steep for 10 minutes.
- Add in the Q.B.B. ghee, brown sugar and eggs and beat well.
- Fold in the flour until well combined. Ensure that it is lump free.
- Pour into a 12-cup muffin pan lined with paper cases or into a lightly greased 26cm X 16cm cake pan lined with non-stick baking paper.
- Bake for 25 minutes (muffin pan) or 45 minutes (cake pan). It is cooked when a metal skewer inserted in comes out clean.
- Cool in the pan for 10 minutes before turning it onto a cooling rack.
- To make the TOFFEE SAUCE, place all the ingredients into a saucepan and bring to boil for 5 minutes or till it has thickened slightly.
- To serve, place a piece of sticky pudding on a plate and spoon over some of the Toffee Sauce.