Cookies or Biscuits?

An Aussie girl, cooking in the US

Navigation
  • Home
  • Recipe Index
  • Australian Words
  • About

Sticky Date Pudding

March 3, 2014 by Werona

Sticky Date Pudding on Spoon

One night, in 1992, my brother made dinner for us.   This was not an unusual occurrence as he was taught by the same awesome woman that I was:  my mother.  We were both college students and we were living together, close to the university.   It was that night that I fell in love with Sticky Date Pudding.

Sticky Date Pudding was the first dessert I made when we moved to America in 2001.    At 33 weeks pregnant with my first child all I craved was something familiar and comforting.   An hour later tears were streaming down my face, thank you pregnancy hormones, because it just wasn’t rising. Let’s just say it’s embarrassing to admit how long it took me to realize that I hadn’t converted Celsius to Fahrenheit.

Sticky Date Pudding Slice

I still make Sticky Date Pudding on cold winter nights when I want a hot pudding that is sweet and satisfying.   Don’t skip the sauce though.    The combination of  brown sugar and cream make a delightful caramel sauce which melts in your mouth.  I have to admit that I have trouble stopping at one slice.

Sticky Date Pudding

Fresh Medjool dates are wonderful for this recipe as they make the cake so moist.   Never fear though, if you don’t have fresh dates, it will still work.     Namaste Gluten Free Perfect Flour Blend is my flour of choice, as the love of my life cannot eat gluten, but if this is not a consideration for you, just use regular plain flour.

Sticky Date Pudding
2014-03-03 16:57:50
Save Recipe
Print
Ingredients
  1. 1 1/4 cups dates, about 12, stoned or pitted
  2. 1 cup water
  3. 2/3 cups baker's sugar
  4. 1 teaspoon baking soda
  5. 1 1/2 cups plain flour
  6. 2 1/4 teaspoons baking powder
  7. 3/4 teaspoon salt
  8. 4oz butter, melted
Sauce
  1. 2/3 cup brown sugar
  2. 2/3 cup heavy whipping cream
  3. 4oz butter
  4. 1/2 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 370° F and grease a square 8x8 baking pan.
  2. In a medium saucepan, simmer the dates and water until they make a thick paste. This takes about 10 minutes. Allow the date mixture to cool enough so that you can touch the bottom of the saucepan.
  3. Add the the baking soda, butter & sugar to the saucepan. Fold in the flour.
  4. Pour the mixture into the greased pan and bake for 25 minutes.
Sauce
  1. Place the brown sugar, cream, butter and vanilla in a small saucepan. Bring the mixture to a boil and then simmer for 4 minutes, stirring occasionally.
  2. Serve the sauce warm over the pudding.
Cookies or Biscuits? http://www.cookiesorbiscuits.com/

Filed Under: Australian, Desserts Tagged With: dates, gluten free adaptable

Vanilla Extract »

Comments

  1. Margaret Knight says

    March 4, 2014 at 3:35 am

    Hi Werona. I was taught to cook by that same awesome woman, your mother too. I have enjoyed your blog and am going to try some of your recipes, especially the sticky date. Looking forward to reading more1 Congratulations…………………….Marg.

Hi! Welcome to Cookies or Biscuits. I'm Werona and I love food! I have a weakness for sweets but do enjoy all types of cooking. I'd love for you to come and cook with me! Read More…

mail   bloglovin  pinterest  facebook

food gawker  rss  instagram  twitter

Recent Posts

Caramel Cake

Caramel Cake

Salted Caramel Sauce

A Bite of Slow Cooker Spaghetti Sauce

Slow Cooker Spaghetti Sauce

Archives

Categories

Search

Connect

I'm Werona and I love food! I have a weakness for sweets but do enjoy all types of cooking. Read More…

Popular Posts

Frog in a Pond using Berry Blue Jello

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress